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Author Question: To develop the gluten when mixing brioche a) fat is added after the dough is fully kneaded. b) ... (Read 279 times)

lilldybug07

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on: Aug 10, 2018
To develop the gluten when mixing brioche
 
  a) fat is added after the dough is fully kneaded.
   b) eggs and fat are added after the dough is fully kneaded.
   c) all the ingredients are at room temperature and the dough is mixed to a higher dough temperature.
  d) the dough is fermented in the refrigerator.

Question 2

Calculate 3/2 X 4/7 and reduce to lowest terms.
 
  What will be an ideal response?


nathang24

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Reply #1 on: Aug 10, 2018
Answer to Question 1

a

Answer to Question 2

6/7


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