Lots of reasons, no butter or olive oil between the sheets of dough, not letting the dough thaw in the refrigerator etc.. It sensitive like a good pie crust
If flaky pie dough is mixed too much after adding water, it can result in the development of too much gluten in the dough. This can make the dough tough and chewy rather than flaky and tender. It is important to mix the dough just enough to bring it together and avoid overworking it.
They come from India.
It would be tough and long as librans do not give up in the middle.
compress in airtight container. Eventually juices will come out.
It would be very hard to convince them, unless you have some serious dough.
New Jersey. Everyone's tough in Joisy.
they come in dough
Bread and bread dough are stretchy because they are made with flour containing gluten, a protein molecule that forms networks in bread dough. Gluten is "worked up" in bread dough through the kneading process.
Grass is really hard to digest so they have to chew down the cell wall of the plant to digest it otherwise it'll come out exactly the way it was when it was eaten.
Witchekan Lake First Nation
A dough hook will sometimes come with your mixer or processor.You will know when you see it as the end is hooked. Measure out the flour and other ingredients according to you recipe into the bowl of your mixer. Using the dough hook mix the dough until it pulls away from the sides of the bowl. This take the place of most of the kneading the dough will need.
No, you can get a dough sheeter with metallic rollers. Somerset Industries have some where you can choose between metallic and synthetic.