0
Typically, what is rolled into rolled-in dough is a fat. Butter is commonly used, although somewhat difficult to work with (since it tends to melt easily), for its flavor and consistency (and mouth feel). Hydrogenated vegetable oils and lard can also be used. Puff pastry is an excellent example; it becomes a multilayered substance, with layers of fat in between layers of dough, because of the many times it is folded and rolled. The steam formed during the baking causes a significant rise in the finished product. [Stephen Scheinberg, culinary student]
Wiki User
∙ 15y ago
Wiki User
∙ 13y agoThere are a few different types of rolled in doughs that I know of. First off, there is a Short Pastry dough, which is a quickly prepared version of a puff pastry dough. It's a soft, tender pastry dough that is made from flour, fat, salt, and water by mixing the fat and flour together, then adding in the water and salt to consistency before rolling into a paste. Next to that is the Puff Pastry dough, which is a light, flaky, and tender dough. It's made by mixing flour, salt, a little fat (preferably butter) and water to form the dough, then layering it with fat to farm hundreds of layers of fat and dough by folding and rolling it. Other than these doughs, there are also the yeasted pastry doughs: Croissants and Danish Pastry. Yeasted pastry are light flaky pastries that are crisp on the outside, but soft and tender on the inside. The dough is layered in fat and has yeast added, so it's a cross between bread and pastry. Croissants are made into a horseshoe-like shape, and are traditionally eaten warm filled with butter and jam for breakfast. Danish pastries are found in all sorts of shapes, such as swirls and figures of eight. These are always sweet and can have a filling, such as custard and icing on top, making it very palatable. (Ger Vue, Culinary Arts Student, Institute of Technology)
Wiki User
∙ 13y agowell there is dough "money" and dough "bread"
Add your answer:
Earn +20 pts
When rolled cookies are easier to roll and shape if the dough is?
Rolled cookies are easier to roll and shape when the dough is thoroughly chilled - at least for several hours.
What is rolled-in yeast dough?
Yeast dough is dough (basically a mixture of flour, water, salt) to which yeast (a form of fungi) has been added to cause the dough to 'rise', add in dimension by filling the dough with carbon dioxide given off by the yeast. Dough without yeast does not expand.
What is different between a rolled biscuits and a dropped biscuits?
A rolled biscuit is generally made by rolling the dough out on a surface and then cutting it into shape, a drop biscuit is made by spooning dough into a pan at the desired location.
What are rolled cookies?
rolled cookies are usually a type of cookie that is rolled out with a rolling pin, and then used to cut into different shapes, etc. It is usually a stiffer kind of dough, such as a sugar cookie consistency.
What is the difference between dough that is rolled immediately and dough that has been allowed to rest?
the protein ("gluten") in a rested dough will be more relaxed, and will roll out more easily; the dough will shrink less after rolling; the end product will be more tender.
Compare rolled biscuits and dropped biscuits?
Your question has two different answers. A drop biscuit is fluffier by nature because the dough isn't handled or "worked" as much. The rolled biscuit will tend to be flakier because of the process of rolling and cutting, just makes a biscuit flakier.
What is pastry cloth?
A pastry cloth is a rectangular piece of heavy, finely woven cloth that is used as a surface for rolling out dough, preventing the dough from sticking as it is rolled.
What is soft dough?
A ratio of one part liquid to three parts flour that makes a soft dough that is sticky but moldable and includes yeast breads and rolled biscuits.
Does dough really work on chetching fish?
The short answer is yes. Trout in particular are partial to dough balls. Dough balls can rolled up pieces of bread or actual dough baked into little balls. The ball is then placed on the hook. Trout go crazy for them.
What is Rolled-In Fat Dough?
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.
What is laminated bread dough?
Doughs with fat rolled in. Products were fat is incorporated through a rolling and folding process.
How do you roll and cut dough for rolled biscuits?
Step 1. You get a rolling pin and roll out the dough - flattening it. Step 2. Get some nicely shaped cake cutters e.g. gingerbread men,hearts,circles and squares. Stick the cutters into the dough.
