Search results
Results from the WOW.Com Content Network
Dough is compressed between two or more rotating rollers. [1] When done the right way, a smooth and consistent dough sheet is produced. 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.
Choux pastry is a steam-leavened dough used for some types of sweet pastries, notably cream puffs, eclairs, some homemade funnel cakes, [5] tulumba and churros. Unlike most other pastry doughs, the ingredients for the dough are cooked on the stovetop before the dough is baked until achieving the consistency of a thick paste.
Filo 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.
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. [67] 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.
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.
العربية; Azərbaycanca; 閩南語 / Bân-lâm-gú; Башҡортса; Беларуская; Беларуская (тарашкевіца) Čeština
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.
Used for larger volumes, a production cookie cutting sheet is a piece of sturdy plastic the size of a full sheet pan that essentially has dozens of cutout cookie cutters mounted on to it. [1] Rather than rolling out the dough and pressing the cutter into the top of the dough, the cutting sheet is placed on the baking sheet, cutting side up.