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Jun 18, 2022 · The dough is a mixture of flour and liquid-containing ingredients (eggs, milk, yogurt, water), occasionally fat (butter, oil), and optionally a leavening agent. The batter consists of water, milk, sometimes sparkly water, or cream cheese. However, the batter is always thin and runny.
Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening agents, as well as ingredients such as fats or flavorings.
Aug 8, 2019 · There is a distinct difference between batter and dough and every baker should be able to correctly define each term. Each will determine how much liquid is in your baking mix as well as the method for mixing and shaping your baked goods.
- Elizabeth Yetter
- Puff pastry dough. Puff pastry is the king of pastry dough — and as with many monarchs, it too requires some pampering and time. Puff pastry is made with a few core ingredients like all-purpose flour, salt, unsalted butter, and water.
- Rough puff dough. A cousin to puff pastry, one that requires slightly less dedication, is the rough puff pastry. Rough puff pastry can also be called blitz puff.
- Flaky dough. The flaky crust is somewhere in between rough puff and shortcrust. It may even, at times, be considered one or the other. However, a flaky crust does not require the time-consuming folds of a rough puff pastry and does include liquid, such as water — which a shortcrust does not typically have.
- Shortcrust dough. Shortcrust is a name that describes a selection of pastry dough made of flour, water, and fat blended together, typically with some sugar mixed in.
Mar 3, 2023 · The most commonly used fat component is butter. But some pastry recipes require shortening, lard, or oil. There are many types of pastry dough. The main difference lies in the type of fat, how much they are added, and how it was added to the flour mixture.
dough, mixture of flour and liquid with other ingredients, such as leavening agents, shortening, sugar, salt, eggs, and various flavourings, used to make baked products. A similar mixture, in more liquefied form, is known as batter.
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Mar 9, 2020 · Dough is thicker and can be kneaded with your hands (for example, bread dough, pizza dough, etc). Also, the main ingredient of dough is flour so there is a greater amount of it in a dough than in a batter. Batter is much thinner and can’t be kneaded with your hands. They typically contain more liquid ingredients and we usually use an ...
