Proofing enriched dough above can melt the butter and damage the dough.
Correct Answer:
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Q1: Which of the following statements correctly describes
Q2: Enriched yeast dough
A) requires longer kneading than
Q5: Enriched yeast dough is often_ to maintain
Q7: Brioche dough is mixed using a(n)_ mixing
Q10: A long fermentation at room temperature helps
Q11: Which of the following is NOT true?
A)
Q12: Barley malt and honey contain beneficial ,
Q12: It is not necessary to use the
Q16: To ensure that it rises to its
Q18: To develop the gluten when mixing brioche
A)
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