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Friday, December 03, 2010

Mixing Dough

Thorough mixing at the start is important so that the yeast will be evenly distributed and the strength of the gluten in the flour developed. Beating in the flour with an electric mixer or a strong rotary egg beater is very successful. Add the flour a little at a time until the dough is too stiff to beat. Then remove the beater and scraped the dough from the blades. If you are making a firm bread dough, add the rest of the flour and turn the dough out onto a pastry cloth and knead it.

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