no, if you're careful if not, it could get very messy
What is the term for making grooves or small folds in dough?
The working capital of any business is called dough. Bakers make dough (money) by making dough (bread).
The dough can be too sticky, making it difficult to work with. The dough can be too tough, making it difficult to roll out. The dough can be too crumbly, making it difficult to work with. The dough can be too oily, making it difficult to work with. The dough can be too dry, making it difficult to work with. The dough can be too floury, making it difficult to work with. The dough can be too sweet, making it difficult to work with. The dough can be too savory, making it difficult to work with. The dough can be too hard to work with.
When making an enriched dough you must make sure you use warm water to dissolve the soluble nutrients first.
Dough improver is actually called bread improver. it is used in bread making and can be bought in supermarkets. You add the bread improver into the dough and it will make a better loaf of bread.
Strong flour has more gluten that can bind to make a strong network and thus a strong dough. When making bread, it is very important to have a strong dough, unlike when making a cake mix for instance.
To make sable dough, you will need butter, sugar, flour, and egg yolks. Combine the ingredients until a dough forms, then chill it before rolling out and baking.
the method to make lean dough is to make sure you roll and pound it non stop for at least 5 min that way your do is is lean and tender
No but if u want to make it more fun you can but most likely it a no
Yes, but I would suggest using within a week of making the dough, otherwise you could freeze already shaped dough.
a bacteria called yeast. the bacteria wont make you sick.
If you mix the dough along with oil then the dough realy becomes soft and smooth.