See more in Dough Enhancer Recipes
Recipe By :Robert Barnett
Serving Size : 30 Preparation Time : 0:30
|
1 |
Cup |
Vital wheat gluten |
|
1 |
Cup |
Potato flakes |
|
1 |
Package |
Pectin powder |
|
1 |
Cup |
Lecithin Granules |
|
1 |
Teaspoon |
Ginger powder |
|
1 |
Tablespoon |
Ascorbic acid |
|
1 |
Cup |
Powdered milk |
|
½ |
Cup |
Non- Diastatic Malt Powder |
|
1 |
Envelope |
Unflavored gelatin |
|
1 |
Cup |
Acid whey |
|
1 |
Cup |
Tofu powder |
|
¼ |
Cup |
Corn starch |
|
1 |
Cup |
Instant yeast |
Instructions:
Combine all ingredients in a blender container or food processor. Process for 30 seconds. Store the dough enhancer in the freezer in a tight lidded container (glass is best).
Use:
Use 1 tablespoon per cup of flour called for in the recipe. No other adjustments are needed.
Copyright:
"2002, by Robert Barnett. All World Wide Rights Reserved."
Per Serving (excluding unknown items): 57 Calories; 1g Fat (17.1% calories from fat); 4g Protein; 8g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 32mg Sodium. Exchanges: 0 Grain(Starch); 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.