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Rolled-in-fat dough is generally creamed butter (it can also be shortening), with a small amount of flour added to it. It is used as the fat layer to make puff pastry, danish and croissant doughs.
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∙ 12y ago
Wiki User
∙ 12y agoFondant icing is a sugar dough, that is not like regular icing, you can form it to look like pretty much anything.
Wiki User
∙ 13y agoRolling Fondant is easier than regular fondant to roll out hints the name rolling fondant
Wiki User
∙ 6y agofondant that is rolled
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What is the difference between lean and rich dough?
Lean dough contains small amounts of sugar and fat, if any. Breads made from lean dough tend to have a chewier texture and bigger crumb Rich/Enriched Dough: Enriched dough may have fat, dairy, eggs, or sugar added. Its softer, and the finished product has a softer texture and smaller crumb
How many layer of fat their in folding danish dough?
most commercial bakeries sheet the dough, layer and fold 36 layers of dough, 18 layers of fat.
What does fat do in pizza dough?
It makes you fat even more
Why is there fat in flaky puff pastry?
There is fat in all pastry, it is an essential ingredient. ******************** The fat (butter) is folded into the dough time and time again until there are many, many layers of fat and dough. When baked, the fat melts and produces steam which expands and puffs up the dough which bakes into the flaky shape caused by the steaming butter.
Fat in cookie dough?
Yes its usually butter
What is the role of fat in baking?
The fat lumps separate the layers of dough, producing flaky pastry.
How do you keep pie dough from shrinking?
add more fat
What is the proportion of fat to flour in flaky pastry?
The proportion of fat to flour depends largely on the type of pastry dough you are talking about, and what your fat source is. For pie crust dough, I've seen the ideal ratio described as 1 part fat to 2 parts flour. However, that ratio applies just to the ratio of one ingredient to another, not to the ultimate percentage of fat involved. Butter and shortening, for example, are not equivalent, and don't have the same fat content: shortening is 100% fat, whereas butter is around 80% fat (and the fat content can vary by brand). If you were referring to actual pastry dough, the percentage of fat to flour is going to differ more greatly. A popover dough for example, is going to contain a lot less butter than a pastry based on a puff pastry dough, croissants, for example.
Why is pie dough called 3-2-1 dough?
3-2-1- dough is a type of pie dough, using 3 parts flour, 2 parts fat, and 1 part water.
Why does cold fat create more layers in dough than warm fat?
If you experiment with making pastry, you will find that cold fat makes the flakiest pastry. The reason can be found in the oven.Flaky pastry is made of many fine layers. In the oven, it is fat that separates the layers in the dough. As the water in the dough turns to steam and expands, it pushes these layers of dough apart, forming the characteristic blisters or flakes of good flaky pastry. The greater the number of layers, the flakier the final pastry will be.
What is laminated bread dough?
Doughs with fat rolled in. Products were fat is incorporated through a rolling and folding process.
What is enriched dough?
An enriched dough, as the name indicates, has a higher percentage of fat, eggs, milk and/or sweeteners, than in a lean dough.
