As heat travels through it transforms batters and doughs into baked goods with a firm dry crust and a softer centre". Source: Internet
Chlorination also oxidizes starches in the flour, making it easier for the flour to absorb water and swell, resulting in thicker batters and stiffer doughs. Source: Internet
Also, my food processor is too small (4 c) for doughs, so I mixed this one with a pastry cutter plus fingers, and it worked quite well. Source: Internet
First things first, we got our doughs in shape and managed to make our fillings while the dough was resting. Source: Internet
I love my KitchenAid for taking the elbow grease out of tasks like whipping egg whites and kneading sticky doughs like brioche. Source: Internet
Place doughs oil-side-down on the grill (it will not fall through, promise) and cook for just a minute or two, until lightly browned underneath but still very doughy and soft on top. Source: Internet