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.
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
most commercial bakeries sheet the dough, layer and fold 36 layers of dough, 18 layers of fat.
It makes you fat even more
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.
Your cookie dough may be crumbly because it lacks enough moisture or fat to hold it together. Adding a bit more liquid or fat can help bind the ingredients and create a smoother dough.
Yes its usually butter
The fat lumps separate the layers of dough, producing flaky pastry.
add more fat
Your cookie dough may be too crumbly because it lacks enough moisture or fat. Adding a bit more liquid or fat, such as butter or oil, can help bind the ingredients together and create a smoother dough.
3-2-1- dough is a type of pie dough, using 3 parts flour, 2 parts fat, and 1 part water.
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.
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.