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Dough-making

Questions (3)

What gives raw dough that elastic-like quality when it is stretched and kneaded?(1 point) Responses eggs eggs sugar sugar fat
1. 7 answers
2. asked anonymously
3. 32 views
What gives raw dough that elastic-like quality when it is stretched and kneaded?(1 point) Responses eggs eggs sugar sugar fat
1. 7 answers
2. asked anonymously
3. 22 views
After he added too much milk to the batter, Shawn's dough became too ___________
1. 3 answers
2. asked by ak555383
3. 27 views