Recipes tagged with « Dough »
Fresh Handmade Pasta
Fresh pasta made from scratch using a modified flour and egg ratio for better elasticity. Olive oil swapped for truffle oil for depth and a touch of grated parmesan added to the dough for umami. Kneading technique shifted slightly to develop gluten optimally. Resting time reduced to 25 minutes for quicker processing. Pasta cut as pappardelle instead of fettucine. Boiling time adjusted to match thickness. Step order shuffled to emphasize tactile feel. Tips on avoiding sticky or crumbly dough. Sensory cues stressed: dough texture, color shifts during cooking, aroma notes from truffle oil. Suitable vegetarian, nut-free, lactose-free by choice of ingredients.
Rustic Pizza Dough
Basic dough with tweaked hydration for chew and tang. Yeast swapped to active dry for pantry ease. Partial whole wheat adds texture, flavor depth; oil replaced by a bit of apple cider vinegar for subtle lift and a lighter crumb. Hands-on mixing and kneading detailed. Dough rest modified, touches on visual and tactile cues over strict timing. Perfect for home ovens, flexible on flour brands and water temps. Advice on salvaging over- or under-proofed dough, alternate rising spots, and simple fixes for overly sticky dough included.
Translucent Dim Sum Dough
Starch-based dough for dim sum wrappers made from modified wheat starch and tapioca starch. Salt for balance. Hot water hydrates starch, triggers gelatinization for pliability. Vegetable shortening adds elasticity and prevents drying. Dough shaped into logs, sliced, pressed thin. Use warm, immediate filling needed to keep pliant. Versatile wrapper base for steamed dumplings, wontons. Simple, adaptable starch dough; gluten-free option by starch swap. Key sensory cues: dough turns shiny, supple, no cracks when pressed thin. Quick hands avoid cooling and cracking before filling.
Homemade Rustic Pizza Dough
Yeast dough for two 22 cm (9 in) pizzas with a chewy crust. Uses warm water, active dry yeast switched from instant, and whole wheat flour replaces half all-purpose for earthy notes. Sugar swapped for honey to feed yeast naturally. Salt reduced to balance yeast activity. Doubles hydration slightly for softer crumb. Requires a longer proof, but yields better texture and aroma. Refrigerate or freeze dough for convenience. Dough manipulations and final shaping tips included to avoid tough crust. Suitable for vegan, dairy-free diets. Adaptable with all-purpose flour. Ideal timing cues stressed over timers.