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PAIN PATE BATTUE [1 record]

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Alphabetical list of terms

Record 1 2007-01-04

English

Subject field(s)
  • Breadmaking
DEF

A yeast bread that is formed without kneading.

OBS

It begins with a very thick batter that often requires extra yeast and, in order to stretch the gluten so the bread will rise effectively, always demands vigorous beating (which can be accomplished with an electric mixer).

OBS

The mixture should be stiff enough for a spoon to stand up in. A batter bread's texture won't be as refind as that of a bread that has been kneaded but the results are equally delicious.

French

Domaine(s)
  • Boulangerie
CONT

Le pain chapelé : petit pain fait avec une pâte battue et fort légère, assaisonnée de beurre ou de lait [...]

Spanish

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