If one forgets to put shortening in dough, the results depend entirely on what type of dough the batch was supposed to be. Breads are often formulated without oil or shortening; the bread would probably be edible, but dryer than it should be. On the other hand, pie dough and many cookies made without the required shortening would turn into inedible messes.
If your pie dough splits and is not cohesive more shortening or water will bind it for rolling pie dough.
To help give the dough structure. The flakiness comes from the shortening and the way the dough is made.
some of the ingredients important because if you put the wrong ingredients, the dough will be bad! so those important ingredients is there so there would be good dough! Also, here is a joke, what did one dough say to the other dough? Lets get a dough-nut! HA HA! Funny? Right?
filo dough (thin, almost paper like), walnuts, butter and shortening
Natron
put it in the microwave If you mean how do you make a soft cookie, as opposed to a crispy cookie, the answer is to add more flour when you make the cookie dough. If you have more flour in the dough, it will be soft and chewy. If you have less flour and more butter/oil/fat of any kind, the cookie will be crispy and "snap" or break easily.
Shortening is a solid fat used in baking to create a tender texture. It has a high melting point, which helps dough and batter maintain their structure during baking. Shortening also adds richness and flavor to baked goods.
Kending makes the dough more airey!!
Rice. Like "rice Crispy"
Flour used for pie dough is all-purpose flour. This flour type is versatile for making a pliable, dense dough that will keep firm.
Baguette dough is a lean dough.