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The dough then passes one or several gauging rollers (mostly on conveyors) that reduce the dough to the required thickness. After this the dough sheet is shaped into a desired dough product. This technology is mainly used in industrial production machines for (semi) industrial bakeries and the food industry. Most dough sheeters can handle a ...
Freshly mixed dough in the bowl of a stand mixer. 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 flavourings.
Filo (Turkish: yufka) is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines.Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked.
Malsouka (Arabic: ملسوقة, also malsouqa) or warqa (Arabic: ورقة), also known as brik sheets (Arabic: ورق البريك, French: feuilles de brick) or bourek sheets (ورق البوراك) or dioul (Arabic: ديول), is a Maghrebi pastry sheet that resembles filo.
Brik pastry is made by slapping a sticky lump of dough onto a hot non-stick surface in overlapping circles to produce the desired size and cooked for a short amount of time. The brik dough sheets are called malsouka or warka. Typical fillings include tuna, ground meat, raw egg, chicken, or anchovies garnished with harissa, capers, or cheese.
The milk-cream strudel is an oven-baked pastry dough stuffed with a sweet bread, raisin and cream filling and served in the pan with hot vanilla sauce. [66] Mille-feuille: France: The mille-feuille ("thousand sheets"), vanilla slice, cream slice, custard slice, also known as the Napoleon or kremschnitt, is a pastry originating in France.
Puff pastry also differs from Austrian strudel dough, or strudelteig, which more closely resembles phyllo, in that it is stretched (and rolled) into a very thin sheet. Most of the fat is incorporated into strudelteig, rather than applied to sheets. For strudel, pastry layers are achieved by rolling the dough around the filling multiple times ...
Yufka, or Filo, the very thin sheets of dough used in making börek; Yufka, or Saj bread, a kind of large, thin unleavened flatbread This page was last edited on 23 ...