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Cooking school: How you should work each dough.

Cooking school: How you should work each dough.



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Simple to do and of apparent result, the masses are the perfect ingredient so that you succeed at the table. Choose the most suitable for each dish and learn to cook them.

A paste for each recipe

In the market you can find a great variety of masses. Each of them behaves differently against the heat of the oven and is suitable for specific dishes. We help you choose the best one.

Puff pastry. Crispy-looking, it is made with water, fat (butter, lard or margarine), water and salt and folds several times on itself, to get thin layers of dough in turn separated by thin layers of fat, so that in the oven each layer cooks separately getting that texture. Ideal for cupcakes, croissants or cakes to fill.

Breeze or broken dough. Similar to puff pastry, it differs because once baked it does not take volume. It is a rigid base that is used to make individual tartlets, base of sweet cakes or quiches.

Phyllo dough Exquisite dough of Arab origin that once baked results in a thin, delicate and crunchy dough that breaks very easily. It is used to make delicious packages stuffed with cheese, vegetables, diced chicken or sauteed seafood.

Choux Neutral paste that allows the preparation of both sweet and savory recipes. When it is baked in the oven or fried it is usually domed and allows the filling with creams or creams. Perfect for making lionesses and fritters.

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KITCHEN ALLIES

Surround yourself with kitchen utensils that facilitate the preparation of the masses.

The basics: a roller, a mixer or robot and the most appropriate mold.

THE MASSES IN THE OVEN

If you want the broken dough to be well cooked and not inflated, place it in the mold attached to the bottom and to the edges and prick the whole dough with a fork. Chill in freezer while heating the oven. You can also place dried legumes on the dough.

ENJOY IT ALL!

Do not throw away excess scraps. Put them together and use them to decorate cakes, make minipizzas, salty baskets, cheese sticks or palmeritas.

EASY TO DRIVE MASSES

There are pastes that are moist or greasy and when stretched with the roller they stick. So that this does not happen, sprinkle with flour the work surface and your hands, as much as you need, until you can knead with total normality.

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LIQUID MASSES

Made mainly with flour, eggs, milk and a chemical leavening (baking powder) so that it grows while cooking.

They are cooked on direct fire and divided into liquids (crêpes and pancake masses), semi-liquid (waffles) and for frying (tempura or orly pasta).

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