Slowly add the water mixed with oil and stir over medium heat until mixture thickens to dough. Let cool a few minutes and then knead until smooth. Kool-Aid Play dough with Alum (Nonedible) Alum is a pickling spice found in the spice section of your grocery store. It makes the play dough last longer. • 2, 1/2 cups flour • ½ cup salt • 1 Tbsp Alum • 1 package unsweetened Kool-Aid (6 g Pkg.)
Water serves as a solvent which means it dissolves other ingredients such as salt, sugar and yeast to produce a solution. Also, the dough can be soften by water. So a flexible texture are provided for the gas expanding. If the dough is too hard, it is difficult for dough to create volume to trap the CO2. Experiment 1B Baking Results and discussion After place the dough in a pre-warmed oven at 200 degree and bake for 30 to 45mintues, the crust will be golden brown.
For example, when baker’s make dough for bread, they use yeast to make the dough rise and become bigger, fluffier and softer. If the baker would have just made the dough without yeast, the bread would be much harder and flat. Next, baking soda and baking powder are similar and can be substituted for each other. These two leavening agents are very important in a lot of baking. Baking soda has an acid content that reacts with any of the acids in the recipe and produces carbon dioxide.
Gluten is responsible for the elasticity of kneeded dough. The gluten proteins cause the dough to expand and rise and most commonly double in size and sometimes more. The main purpose of yeast is to act as a catalyst in fermentation and speed up the process in making bread rise. Yeast is a single-celled microorganism and fungi in soil, on plants and in the air. Over six hundred species of yeast have been discovered; however, cooking yeast is made from the genus and species of yeast called saccharomyces cerevisiae.
Liquid in some form is required in flour mixtures to hydrate the flour and to gelatinize the starch. The water in the liquid also allows gluten to be formed, acts as a solvent for the dry ingredients, provides steam for leavening, and allows baking powder to react and produce carbon dioxide. The correct amount of liquid in relation to other ingredients in the cake is essential for a high quality product. The weight of the liquid should be approximately equal to the weight of the flour. When the fluid is too high in relation to the flour, the resultant batter is very fluid and the finished cake will lack structure (Brown, 2010).
Dirt Pudding he!he! Note: This high-calorie recipe is especially for kids with cystic fibrosis (CF), who need additional calories to help them meet their nutritional needs. Tastier than a mud pie and packed with calcium and calories, this fun snack is an easy-to-make treat. Prep time: 15 minutes Ingredients: •1 c. whole milk •1 c. heavy cream •4.5 oz. package of vanilla instant pudding •¾ c. dry milk powder •8 Oreo cookies, crushed •4 gummy worms Utensils: •mixing bowls •wire whisk •mixing spoon •4 clear 6-oz.
For the crust, you will need about 30 graham crackers, a stick of butter (unsalted), a small pot, a microwave-safe bowl, and a gallon size zip lock bag. The filling will require 16 ounces of cream cheese (room temperature), one half cup of sugar, three eggs (also room temperature) and one tablespoon of vanilla extract. You will start by making the graham cracker crust. To make the graham cracker crust, crush the graham crackers in the zip lock bag until finely crumbled. While you are working on crushing up the graham crackers, melt the stick of butter in the microwave or on the stove.
For my speech, I am going to explain to you, how to make German Chocolate Cake. First, you need all your ingredients. You need a box of German chocolate cake mix, 1 1/4 cups of water and 1/3 cup of oil. It’s a bit fattening, but sometimes fat makes it better and it will hold the mixture together better. You need 3 eggs, a bag of pecans, a bag of coconut, 1/2 stick of butter, a greased 9 by 13 inch pan, a measuring cup, a mixing bowl, and a whisk or an electric mixer.
Eggs will blend much better if allowed to sit at room temperature for 10-15 minutes prior to cracking. You’ll want to add your milk, vanilla extract and cinnamon and beat them with a fork or whisk. An easy estimation for the amount of milk to add is to add about as much milk as there is egg in the bowl before you beat it, then beat and mix the egg and milk at the same time. Turn the heat down to a medium low, once your pan is heated sufficiently. Next, dip the bread into the egg mixture.
Krispy Kreme sells doughnuts that are best known for their glazed flavor. Their doughnuts are sold in supermarkets, grocery stores and gas stations. Most stores are built with short window which enable customers to see fresh hot doughnuts in the making produced by a factory machine. The machine which produces these heavenly treats known as Krispy Kreme doughnuts begin as follows. Rings of dough are raised into yeast balls which are then baked, deep fried, flipped and lastly glazed for perfection.