Relacionar Columnas bakeryVersión en línea bakery por marco rabadan 1 Dough 2 Shortening 3 Yeast 4 Crust 5 Knead 6 Proof 7 Glaze 8 Pastry To work dough into a uniform mixture by pressing, folding, and stretching. A dough of flour, water, and shortening, used as a base and covering in baked dishes such as pies. The process of allowing dough to rise before baking. A thick, malleable mixture of flour and liquid, used for baking into bread or pastry. A coating of a glossy, often sweet, substance applied to food, typically used on pastries and donuts. The hard outer surface of bread or pastry. A microorganism used in baking to help dough rise by fermenting the sugars present. A type of solid fat used in baking to make pastries and baked goods tender and flaky.
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