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A sugar cookie has only five ingredients: butter, sugar, eggs, flour, and either baking soda or baking powder. Some bakers toss in a bit of vanilla extract for extra flavor as well.
The dough is repeatedly rolled and folded, rested, re-rolled and folded, encasing solid butter between each resulting layer. This produces a laminated dough. During baking, gaps form between the layers left by the fat melting; the pastry is leavened by steam from the water content of the fat as it expands, puffing the separate layers. The ...
In the case of butter, most baking recipes call for unsalted and include a separate measurement of added salt—that’s because the amount of salt can vary between butter brands. Using unsalted ...
Laminated dough is a culinary preparation consisting of many thin layers of dough separated by butter or other solid fat, produced by repeated folding and rolling. Such doughs may contain more than eighty layers. [1] During baking, water in the butter vaporizes and expands, causing the dough to puff up and separate, while the lipids in the ...
Pastry refers to a variety of doughs (often enriched with fat or eggs), as well as the sweet and savoury baked goods made from them. [1] [2] [3] The dough may be accordingly called pastry dough for clarity. [4] Sweetened pastries are often described as bakers' confectionery. Common pastry dishes include pies, tarts, quiches, croissants, and ...
Baking professionals explain the best butter for the job, and they don't all agree. Skip to main content. 24/7 Help. For premium support please call: 800-290-4726 more ...
Baking: The proofed dough is loaded into a hot oven for baking. During the first few minutes, the remaining rise will occur in the dough and is known as oven spring . Starch gelatinization begins at 105 °F (41 °C), [ 34 ] the yeast dies at 140 °F (60 °C), [ 35 ] and the baking is finished when the product reaches an internal temperature of ...
A dough with very high hydration. In a recipe, the baker's percentage for water is referred to as the "hydration"; it is indicative of the stickiness of the dough and the "crumb" of the bread. Lower hydration rates (e.g., 50–57%) are typical for bagels and pretzels, and medium hydration levels (58–65%) are typical for breads and rolls. [25]
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