What is ' docking '?
Pricking holes in a short dough (one that’s high in fat, and has a flaky or crisp texture after baking, such as shortbread or the crust of some bar cookies), helps to vent the steam created in the oven while baking.
You can use a fork or a dough docker to prick small holes all over the surface of the dough.
Pricking holes in a short dough (one that’s high in fat, and has a flaky or crisp texture after baking, such as shortbread or the crust of some bar cookies), helps to vent the steam created in the oven while baking.
You can use a fork or a dough docker to prick small holes all over the surface of the dough.
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