Label
All
0
Clear all filters

Modified Straight Dough Method

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
For rich sweet doughs, the straight dough method is modified to ensure even distribution of the fat and sugar. In this procedure, the fat, sugar, eggs, and flavorings are first blended until uniform before the dough is developed.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

The licensor does not allow printing of this title