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Glencoe Visual Showcase Culinary Essentials

Glencoe Visual Showcase Culinary Essentials. Prepare the sheet pan. Grease the sheet pan with a commercial pan grease or line the pan with parchment paper. . Use the Biscuit Method. 1. Glencoe Visual Showcase. Scale the ingredients. Measurements must be exact for quality biscuits.

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Glencoe Visual Showcase Culinary Essentials

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  1. Glencoe Visual ShowcaseCulinary Essentials

  2. Prepare the sheet pan. Grease the sheet pan with a commercial pan grease or line the pan with parchment paper. Use the Biscuit Method 1 Glencoe Visual Showcase

  3. Scale the ingredients. Measurements must be exact for quality biscuits. Use the Biscuit Method 2 3 Sift all the dry ingredients into the mixing bowl. Glencoe Visual Showcase

  4. Cut or rub the shortening into the dry ingredients for a mixture containing small pieces of fat. This step can be performed using the Use the Biscuit Method 4 mixer with either the paddle or pastry knife attachments. Glencoe Visual Showcase

  5. Whisk the eggs and milk together in a separate stainless steel bowl. Use the Biscuit Method 5 Glencoe Visual Showcase

  6. Add the combined liquid ingredients to the flour mixture. Overmixing will make the biscuits tough. Use the Biscuit Method 6 7 Take the mixed dough to a pre-floured bench. Flour the top of the dough by dusting it with bread flour. Glencoe Visual Showcase

  7. Knead the dough lightly using your fingertips only. Then, fold it in half and rotate it 90°. Continue this process 5 to 10 times. Do not over knead. The dough should be soft and elastic, but not sticky. Use the Biscuit Method 8 9 Allow the dough to rest 15 minutes before rolling. Glencoe Visual Showcase

  8. End of Glencoe Visual Showcase

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