It's not a dough. It's a batter.

I believe that they are called Homonyms; words that sound the same, but spelled differently and have different meanings.

yes, and no. Its physical properties do change, but its chemical properties alter as well, due to the fact that the frying alters the yeast molecules in such a way that taste, formation of molecules, and chemical properties as w whole are all changed. So to answer the question, not completely, but yes.

A dough that deals dough

a dough mixer combines the ingredients.

a dough kneader kneads the dough, preparing it for baking

hard dough

A dough sheeter is simply used for dough. More specifically, a dough sheeter is a dough roller that is mechanized and more effective than a manual dough roller.

A dough cutter produces uniform shapes in dough.

bread dough

homemade dough is dough u make by hand

Dough is a combination of water and flour and other additives. Dough can be made into crust and other stuff.

A cheese/meat filled dough. Sometimes the dough is a potato dough.

Short dough is where you roll the dough really thin and short

To use a dough presser, mix the dough with enough flour so that it will not stick to the rollers. Turn on the dough presser and feed the dough into the top side rear. When the dough comes out the bottom front, turn the dough and put it in again. Repeat until the desired size of dough is reached.

The dough will be harden, due of the carbon, which the dough intake. The molecules inside of it, will compress, which made the dough thick.

For rolling dough and pastry

a box with dough in it

If you were a dough boy then you were in the military.

The homonym for "dough" is "do."

dough

Dough is a noun.

Cookie dough

Yeast dough is dough (basically a mixture of flour, water, salt) to which yeast (a form of fungi) has been added to cause the dough to 'rise', add in dimension by filling the dough with carbon dioxide given off by the yeast. Dough without yeast does not expand.

To effectively use the KitchenAid mixer dough hook for kneading dough, first attach the dough hook to the mixer. Then, place the dough in the mixing bowl and turn on the mixer at a low speed. Allow the dough hook to knead the dough for the recommended amount of time, usually around 5-10 minutes, until the dough is smooth and elastic. Avoid over-kneading the dough, as this can make it tough.

Kending makes the dough more airey!!

The working capital of any business is called dough.

Bakers make dough (money) by making dough (bread).

The difference is mainly in the texture. For example, breads made with lean dough tend to be chewier and have more bite than those made from rich dough. Rich dough is also commonly referred to as enriched dough.

old dough has time to ferment a bit, which adds flavor to the bread.

Dough for the Do-Do was created on 1949-09-03.

if each tray of medium dough has 8 dough balls and there are 8 trays left how many total medium dough balls do you have

water + flour = dough

The homophone of dough is doe.

Water is a binder and a lubricant when mixed with dough.

The duration of In the Dough is 1320.0 seconds.

it was made by dough then shaped

no dough

Pizza dough...and i am not kidding. Alot of places have their own special recipies for pizza dough. A basic bread dough can be used in its place.

If you mix the dough along with oil then the dough realy becomes soft and smooth.

Usually used for kneading pizza dough, tough cookie dough or kneading bread

Pot of flour + jug/bucket of water = dough (pick bread dough).

Lean dough contains small amounts of sugar and fat, if any. Breads made

from lean dough tend to have a chewier texture and bigger crumb

Rich/Enriched Dough: Enriched dough may have fat, dairy, eggs, or sugar added. Its softer, and the finished product has a softer texture and smaller crumb

No, puff pastry and phyllo dough are not the same. Puff pastry is made by layering dough with butter to create a flaky texture, while phyllo dough is made by rolling dough into thin sheets.

One method for kneading bread dough (once the ingredients are mixed):

# Work the dough into a ball

# Restrain one end of the dough with one hand and push the other end with the heel of the second hand away from yourself and across the work surface to stretch the dough. Do not push far enough to tear the dough. # Bring back the stretched dough with the second hand onto the area of dough in the first hand and press down firmly.

# Rotate the dough about 90 degrees and repeat until the dough is very stretchy and does not tear readily. (Usually 15 minutes of work.) One test for the readiness of the dough is that if a fingertip pressed about a cm into the dough and released the dough will bounce back most of the way.

Kneading incorporates air pockets into the dough through folding and activates the gluten proteins in the flour to bind the dough giving it strength and resilience.

To make pasta, you firstly make a pile of your flour and

form a well in the middle. Then you take your egg and fold

in the flour until it forms a dough. Then you can use your

hands to knead the dough until the eggs have gone into

the dough. To check if your dough is the correct

consistency, gently push down on the dough with one

finger and the dough should raise back to its original

position. Keep kneading the dough, not like bread dough. If

some bits of the dough flake away from the dough then

don't add them back in, just throw them out as they will

break up the dough when you roll it out. Then you can

either use a pasta machine or cut it with a knife to form

your Pasta.

Dough is a slang word for money.

Jon Dough is 6' 4".

Robert Dough is 5' 9".

D.P. Dough was created in 1987.