Wednesday, May 4, 2011

DOUGH AND HOW THE DOUGH SHOULD BE...

'Dough '  is a paste made out of the flour 
of any cereal (grain) or leguminous food,
moistened and kneaded but not baked. 
This step is a precursor to its use in cooking
in numerous ways such as making bread, 
pasta, noodles, pastry, cookies and muffins
among other uses.
The elasticity of dough depends on its gluten content.
The gluten content of flour varies from 7% 
to 15%  varies because of the variety
and on the weather. Kneading of a dough means  the process of working a dough
to develop the elasticity of the gluten. 
This can be done by hand, the traditional method, or with an electric mixer equipped
to make a dough. The way ingredients are 
mixed affects the final product, the dough.
There are many different types of Indian
breads, like the rotis, chapatis, parathas,
pooris or the naan for which making a 
dough is the most important part.
If one wishes to make  pooris, then 
let the dough be firm or  make the lovely
parathas with a  dough ,which is  neither 
too soft nor too  firm, but is  easy to roll.
Make rotis or chapati,  but let the dough
be soft.
FEW TIPS :  WHILE MAKING THE DOUGH ,
ADD LITTLE CURD, MILK OR ADD BOILED
POTATO TO MAKE THE ROTIS, PARATHAS 
SOFT AND TASTY.. MAKE CRISP POORIS
ROLL THE POORIS AND KEEP IN FRIDGE, 
THEN FRY OR ADD LITTLE RICE FLOUR ,
WHEN MAKING THE DOUGH..

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