Breadman TR900S_OM instruction manual Making Doughs Crust Treatments

Models: TR900S_OM

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MAKING DOUGHS: CRUST TREATMENTS

(For use only with the Dough Courses)

Always allow optimum rising of shaped dough.

Use a pastry brush to apply glaze.

Bake as directed.

Egg Yolk Glaze

For a shiny golden crust, mix 1 slightly beaten egg or egg yolk with 1 TBL water or milk.

Egg White Glaze

For a shiny, chewy crust, mix 1 slightly beaten egg white with 1 TBL water.

Lightly Floured

Sprinkle enough flour onto work area so that the dough can be handled without sticking.

Shaped Rolls:

Cloverleaf Rolls

Shape into 1/2-inch balls. Place 3 balls in each muffin tin and let rise until doubled in size.

Crisscross Rolls

Shape into balls setting 2 aside. Combine the balls and roll into a 1/8-inch thick square. Cut strips 1/8-inch wide and 2-inches long. Place 1 strip across the top of each ball. Repeat this process placing the second strip in the opposite direction across the top of each ball.

Traditional Rolls

Shape into balls. For “pull apart” rolls, place dough balls with sides touching. For “individual” rolls place dough balls 2-inches apart.

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Page 63
Image 63
Breadman TR900S_OM instruction manual Making Doughs Crust Treatments