Chopped dough

What do we know about the types of test? The dough is distinguished by the flour from which it is made (wheat, rye), by the composition (yeast, without yeast, fresh, sweet, salty, acidic, etc. ). The dough is also distinguished by the type of baking that they want to make from it.

For example, biscuit dough is used to make biscuit cakes or rolls, pancakes are made from pancake dough, and custard dough is used to bake custard cakes. Often, layered or shortbread dough is used for home baking by the hostess.

There is another subspecies of sand dough, which is popularly called false or chopped dough. Chopped dough has long been used in cooking, confectionery and bakery products are made from it. There are several variations of chopped dough.

Classic chopped dough is subdivided into pate Sucree and pasta Frolla (sweet). Regular fresh chopped dough pate Brisee, pasta Brisee or Shortcrust pastry. There is a puff chopped dough, in which a large amount of liquid is specially added to get a special kind of dough, from which excellent desserts are made.

And perhaps the last subspecies of chopped Shortcake dough or chopped dough in which oil is added. The main feature of chopped dough can be considered a slightly changed composition of ingredients. In chopped dough, as in many other types, flour and water (dairy products) are present, often it is not necessary to add eggs and baking baking powder to this dough. Sometimes, to achieve the correct chopped dough for a particular dish, you need to add cottage cheese or a large amount of oil.

Pate Brisee is considered the most versatile chopped dough. Based on chopped dough, Paté Brize makes not only sweet pastries, but also meat pies or Kish. Pat Brize chopped dough, which is made only from flour, water and a moderate amount of oil, does not add salt or sugar to it.

This is a wonderful background dough with which you can create a real culinary masterpiece only by adding a competent filling. There are some rules to learn about before you start making Paté Briese chopped dough.

The first and main rule is to always make dough, like other dishes, from fresh and high-quality ingredients. Only the highest quality butter needs to be kneaded in chopped Paté Brize dough, otherwise you will not have a good dough, which will lead to tasteless baking. Second, the ingredients for Pate Briese chopped dough must be carefully measured and cooled before kneading the dough.

Chopped dough should be kneaded quickly, but carefully. If you spend more time kneading the dough, the result is a hard and low-quality dough that will have nothing to do with chopped dough. After you have mixed the chopped dough, it must be cooled. It is better to put the chopped dough in the refrigerator and wait from 30 minutes to several hours. Only then from chopped dough can you safely create your culinary masterpieces.