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When making an enriched dough you must make sure you use warm water to dissolve the soluble nutrients first.
To keep the dough from sticking to the surface it is being cooked on.
To make pasta, you firstly make a pile of your flour and form a well in the middle. Then you take your egg and fold in the flour until it forms a dough. Then you can use your hands to knead the dough until the eggs have gone into the dough. To check if your dough is the correct consistency, gently push down on the dough with one finger and the dough should raise back to its original position. Keep kneading the dough, not like bread dough. If some bits of the dough flake away from the dough then don't add them back in, just throw them out as they will break up the dough when you roll it out. Then you can either use a pasta machine or cut it with a knife to form your Pasta.
For rolling dough and pastry
Yes, you must cook it or freeze it when not in use. If it consists of raw eggs (which this does), it must either be used soon, or refrigerated/ frozen.
yes it just not as yummy!! but you shouldn't because of the egg There is no egg; just yeast, flour, warm water and olive oil. Follow the link
To use a dough presser, mix the dough with enough flour so that it will not stick to the rollers. Turn on the dough presser and feed the dough into the top side rear. When the dough comes out the bottom front, turn the dough and put it in again. Repeat until the desired size of dough is reached.
Usually used for kneading pizza dough, tough cookie dough or kneading bread
Yes, it does matter you have to use self rising dough to make salt dough. I think
you must use your foot to even out the dough into the pan, when your done use you tongue to scoop in the filling then put it in the oven with your little brother and bake on high.
Pizza dough...and i am not kidding. Alot of places have their own special recipies for pizza dough. A basic bread dough can be used in its place.
The type of pan is unlikely to effect the nature of the pie crust. For a light delicate crust, one must use the correct proportions of flour, fat and water in the dough, and handle the dough as little as possible when rolling out.