Making Doughs: Crust Treatments - Breadman TR900S Instruction Manual & Recipe Manual

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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