Specific Purpose: To inform my audience about how to make play dough. Central Idea: Making play dough at home can be easily made in three steps‚ less expensive‚ and just as fun for children to play with. How to Make Play Dough Introduction I. Attention-getter: Play-Doh was originally an all-white wallpaper cleaning compound known as Kutol Wall Cleaner. In 1955‚ the detergents were removed color was added‚ creating play-doh. It is now sold in 75 different countries and selling approximately
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butter‚ sugar and vanilla) are mixed within a larger bowl until all the ingredients are well blended. 2. A good tip from my grandma‚ Lucy‚ is to never pour the vanilla over the mixing bowl in case the vanilla spills. This way if a spill occurs‚ the dough is not ruined. B. The dry mixture 1. The ingredients of the dry mixture (flour and cocoa) are mixed together in a smaller bowl until evenly distributed. Mixing the flour and cocoa evenly will only take a few stirs with a spoon. 2. After mixing
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analyzing is the best that I have tasted‚ so if you want to know how the dough is prepared‚ the sauce is made‚ and how to build and cook a pan pizza you are reading the right essay. The ingredients that you will need for the dough‚ 1 1/3 cups warm water (105 F)‚ 1/4 cup non-fat powdered milk‚ 1/2 teaspoon salt‚ 4 cups flour‚ 1 tablespoon granulated sugar‚ 1 (1/4 ounce)‚ package dry yeast‚ 2 tablespoons vegetable oil (for dough)‚ 9 ounces vegetable oil (3 ounces per pan)‚ and butter-flavored Pam cooking
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different environments determined the increase in size of a dough by the temperature? Hypothesis: It is hypothesized that if the temperature increases the dough will become bigger and bigger. Independent variable: (change) • Temperature • Height of the dough Dependent variable: (doesn’t change) • Amount of vegetable oil • Time • Volume of yeast solution Control variables: Variable How do we control Volume of a dough We use a cylinder Volume of oil We use a measuring glass
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in. (Salt kills the fermentation of yeast) Too little yeast in the recipe. (Less fermentation on the bread dough) Too little liquid added to the dough. ( Dry heavy‚ compact dough ) Use weak flour instead of bread flour Under mixing Over mixing Oven is too hot 2. TOO MUCH VOLUME OF BREAD The possibility causes of these: Too little salt Too much yeast Too much dough scaled Over proof 3. POOR SHAPE The possibility causes of these: Too much liquid Flour too weak Improper
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delicious cookie. If I vary the amount of time I refrigerate the cookie dough‚ then the batch that was freshly baked will be moister and ultimately taste better because the wet ingredients will not have been absorbed yet. To perform this experiment I will need to use three medium sized mixing bowls‚ an electric mixer‚ measuring spoons and measuring cups to correspond to the recipe‚ plastic wrap to cover the refrigerated cookie dough‚ a refrigerator‚ a standard sized cookie sheet‚ an oven‚ two wire cooling
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HOMEMADE PIZZA: Dough: 1 ½ cup of luke warm water 1 tsp yeast 1 tsp sugar 2 ½ cups of flour 2 tsp salt (This will make two pizzas‚ we refrigerator one for up to a week so we can have pizza any time) Pizza Sauce: 1 tsp salt 1 tsp ground pepper 3 gloves of garlic 1 tsp of lime juice 1 tsp of our everything spice Mozzarella cheese (as much or as little as you like) HOW TO MAKE HOMEMADE PIZZA: First we are going to make the dough for the pizza‚ we use the same recipe as our bread dough‚ Video #4 To start
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kneading the traditional challah dough‚ add the raisins. 2. What is the difference between a’smart’ and a’smart’? For both braiding and raising‚ use the same procedure. 3. What is the difference between a’smart’ and a’smart’? Set oven temperature to 175°C/350°F. 4. What is the difference between a.. Apply a honey coating prior to baking. 5. What is the difference between a’smart’ and a’smart’? Bake for thirty-five minutes‚ or until
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the dough with hands in a particular way after the ingredients have been mixed. It helps mix the ingredients to be uniformly distributed in the dough. Further‚ the heat from the baker’s hands‚ along with the warmth of the ingredients‚ the equipment and the room‚ help activate the yeast. Finally‚ it aids in the gluten development in the dough. During the kneading process‚ the gluten elongates to create structure within the dough that causes carbon dioxide gas to become trapped within the dough during
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the dough. The dough consist of two and a half cups of flour‚ one and a half teaspoon of yeast‚ half a teaspoon of salt‚ a small pinch of sugar‚ and a cup of warm water. In order to make the dough you mix yeast‚ warm water‚ and sugar into a mixer. Then you will turn the mixer on to low and let mix for about ten minutes. Then after ten minutes of mixing you will add the flour‚ sugar‚ and salt and let mix for about twenty more minutes. Finally after the dough is finished‚ you will pull the dough out
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