Sentences with phrase «kneading process»
The phrase "kneading process" refers to the action of working and pressing dough with your hands in a repetitive motion in order to make it smoother and more elastic. Full definition
Low temperature ice cream undergoes a cold kneading process, which creates a finely structured ice cream with a soft feel and creamy taste.
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The dough will be sticky to the touch at first; it's okay to add a little extra flour during the kneading process, but don't be tempted to add excessive amounts.
You can use all white flour (bread or all - purpose) and you'll just need to add more of it during the kneading process (white flour doesn't absorb as much water as whole wheat).
(You can brush a little olive oil onto your fingers for the kneading process.)
I ended up using 1 cup of sourdough starter, 1 cup of flour (plus at least another 1/2 cup during the kneading process), a little salt, and a Tablespoon of olive oil.
You can tell when the dough is kneaded enough — a few raisins will start to fall off the dough onto the counter because at the beginning of the kneading process the dough is very sticky and the raisins will be held into the dough but when the dough is done it is tacky which isn't enough to bind the outside raisins onto the dough ball.
I took it out of the bread machine after the kneading process and placed it in a greased and corn meal prepared loaf pan and sprinkled some corn meal on top.
Repeat this kneading process several times until the dough is smooth and pliable, and about the width of the pasta roller, lightly dusting with flour as you work to prevent the dough from sticking.
If your breadmaker doesn't have any function like this, just put in the raisins 5 to 8 minutes before ending the kneading process.)
The kneading process would probably be the same.
Would I need to change the kneading process or anything else to make it work?
As the gluten is manipulated in the kneading process, it becomes elastic and forms the structure of the dough.
(I usually add about 1/2 cup per loaf in the kneading process.)
It's best to refrigerate your dough after the kneading process.
The speed and pressure during the kneading process, the hand tossing, the thickness off the dough etc. are all dependent on the skills of the cook.