Essential doughs,from the right texture to the oven
A technical notebook for laminated, yeasted, short, liquid, cooked and gluten-free doughs, with visual and tactile cues that work better than the clock alone.
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59 doughs to explore
Filters also update instantly on this page.Baguette dough
A complete guide to Baguette dough with ingredients, method, texture cues and storage.
- baguettes
- filled breads
- crostini
Basic bread dough
A dependable white bread dough with soft crumb and enough elasticity to hold gas.
- loaves
- esfihas
- baked savory snacks
Brazilian doughnut dough
A complete guide to Brazilian doughnut dough with ingredients, method, texture cues and storage.
- fried doughnuts
- baked doughnuts
- filled buns
Brazilian pancake batter
A light batter for thin, flexible pancakes that roll without cracking.
- filled pancakes
- layered bakes
- rolls
Brazilian pastel dough
A sturdy dough rolled very thin around fillings and fried until crisp and blistered.
- fried pastéis
- baked pastéis
- crisp rolls
Brioche dough
A complete guide to Brioche dough with ingredients, method, texture cues and storage.
- sweet breads
- sandwiches
- baked doughnuts
Cassava dough
Cooked cassava dough for fritters and filled snacks, firm enough to shape and creamy inside.
- cassava fritters
- filled snacks
- cassava gnocchi
Cheese bread dough
A complete guide to Cheese bread dough with ingredients, method, texture cues and storage.
- cheese breads
- cheese biscuits
- savory snacks
Chickpea batter
A complete guide to Chickpea batter with ingredients, method, texture cues and storage.
- socca
- pancakes
- gluten-free bases
Choux pastry
A twice-cooked pastry that expands through steam and forms a hollow center.
- cream puffs
- profiteroles
- éclairs
Churro dough
A complete guide to Churro dough with ingredients, method, texture cues and storage.
- churros
- mini churros
- fried desserts
Ciabatta dough
A complete guide to Ciabatta dough with ingredients, method, texture cues and storage.
- loaves
- sandwiches
- bruschetta
Classic cake batter
A butter cake base for layer cakes and cupcakes, aerated by creaming and stabilized with eggs.
- cakes
- cupcakes
- layer cakes
Cornmeal dough
A versatile cornmeal base for corn cakes, pies and rolls that stays moist rather than crumbly.
- corn rolls
- corn pies
- fritters
Coxinha dough
A complete guide to Coxinha dough with ingredients, method, texture cues and storage.
- coxinhas
- filled balls
- fried snacks
Crêpe batter
A French batter thinner than pancake batter for delicate sweet or savory crêpes.
- sweet crêpes
- savory crêpes
- crêpe cake
Croissant dough
A complete guide to Croissant dough with ingredients, method, texture cues and storage.
- croissants
- pain au chocolat
- viennoiserie
Cut-out cookie dough
A firm, lightly aerated dough for cut cookies and tart bases.
- cut-out cookies
- butter cookies
- tart bases
Esfiha dough
A complete guide to Esfiha dough with ingredients, method, texture cues and storage.
- open esfihas
- closed esfihas
- baked snacks
Focaccia dough
A complete guide to Focaccia dough with ingredients, method, texture cues and storage.
- focaccia
- filled breads
- sandwiches
Fresh pasta dough
An egg dough for tagliatelle, lasagna and filled pasta that rolls without tearing.
- tagliatelle
- lasagna
- ravioli
Kibbeh mixture
A complete guide to Kibbeh mixture with ingredients, method, texture cues and storage.
- fried kibbeh
- baked kibbeh
- filled kibbeh
Massa de amêndoas
Base delicada de amêndoas para tortas, biscoitos e preparos de confeitaria.
- tortas
- biscoitos
- recheios frangipane
Massa de aveia
Base de farinha de aveia para panquecas, biscoitos e tortas.
- panquecas
- biscoitos
- tortas
Massa de brownie
Massa rica em chocolate, com centro úmido e estrutura entre bolo e doce.
- brownies
- bases de sobremesa
- barras
Massa de cookie
Massa cremosa para cookies e barras, equilibrada entre espalhamento e espessura.
- cookies
- barras
- bases de torta
Massa de cupcake
Massa de bolo porcionada para cupcakes nivelados e macios.
- cupcakes
- bolinhos
- mini bolos
Massa de donut
Massa enriquecida moldada em anéis para fritar e glacear.
- donuts
- argolas fritas
- donuts glaceados
Massa de empanada
Massa latina com gordura para empanadas assadas ou fritas.
- empanadas assadas
- empanadas fritas
- pastéis latinos
Massa de gyoza e wonton
Discos asiáticos de farinha e água para cozinhar no vapor, na água ou dourar.
- gyoza
- wonton
- dumplings
Massa de marzipã
Pasta de amêndoas e açúcar, flexível para cobrir, rechear e modelar.
- doces
- coberturas
- modelagens
Massa de merengue
Base de claras e açúcar para suspiros, pavlovas e coberturas.
- suspiros
- pavlovas
- coberturas
Massa de mochi
Doce japonês de farinha de arroz glutinoso, sem glúten apesar do nome.
- daifuku
- mochis recheados
- doces japoneses
Massa de muffin
Bateria espessa para muffins doces ou salgados, feita sem desenvolver glúten em excesso.
- muffins doces
- muffins salgados
- bolinhos
Massa de pão de fermentação natural
Massa de pão fermentada por cultura natural, sem fermento comercial.
- pães rústicos
- boules
- batards
Massa de pão de ló
Massa esponjosa cuja estrutura vem principalmente de ovos batidos.
- bolos
- tortas
- rocamboles
Massa de samosa
Massa indiana pouco hidratada para cones recheados e fritos.
- samosas
- triângulos fritos
- petiscos
Massa de strudel
Massa austríaca esticada à mão para envolver frutas e recheios.
- strudel de maçã
- rolos salgados
- sobremesas
Massa de tortilha de milho
Discos mexicanos feitos de masa harina, adequados a tacos e tostadas.
- tacos
- tostadas
- enchiladas
Massa dinamarquesa
Massa de viennoiserie mais doce e macia que croissant, para frutas e cremes.
- danishes
- caracóis
- folhados de fruta
Massa genoise
Bolo aerado de ovos inteiros com pequena adição de manteiga, ideal para sobremesas montadas.
- bolos em camadas
- entremets
- rocamboles
Pâte brisée
A classic unsweetened French pastry for quiches and savory tarts with defined edges.
- quiches
- galettes
- savory tarts
Pâte sablée
A rich sweet pastry with an extremely short, fine cookie-like texture.
- sweet tarts
- cookies
- cheesecake bases
Pâte sucrée
A firm French sweet pastry for precise tartlets and plated desserts.
- tartlets
- fruit tarts
- plated desserts
Phyllo dough
A very thin, fat-free dough layered with butter or oil during assembly.
- baklava
- rolls
- parcels
Pita bread dough
A complete guide to Pita bread dough with ingredients, method, texture cues and storage.
- pita pockets
- sandwiches
- dips
Pizza dough
A moderately hydrated yeasted dough that stretches easily and retains fermentation gases.
- pizzas
- calzones
- rolled breads
Polenta dough
A complete guide to Polenta dough with ingredients, method, texture cues and storage.
- fried polenta
- baked polenta
- filled polenta
Potato dough
A low-flour potato base for gnocchi, croquettes and potato breads.
- gnocchi
- croquettes
- potato bread
Pretzel dough
A complete guide to Pretzel dough with ingredients, method, texture cues and storage.
- salted pretzels
- sweet pretzels
- pretzel rolls
Puff pastry
A neutral laminated dough with a crisp shell and hundreds of delicate layers.
- mille-feuille
- vol-au-vent
- palmiers
Rice flour dough
A cooked rice-flour and starch dough for wrappers, rolls and homemade noodles.
- rolls
- rice noodles
- gluten-free wrappers
Ring dough
A complete guide to Ring dough with ingredients, method, texture cues and storage.
- sweet rings
- savory rings
- baked rings
Rissole dough
A complete guide to Rissole dough with ingredients, method, texture cues and storage.
- rissoles
- filled half-moons
- fried snacks
Shortcrust dough
A buttery dough that crumbles gently yet supports savory fillings without becoming elastic.
- hand pies
- savory pies
- tarts
Tapioca crepe dough
Hydrated cassava starch joins in the pan without egg, milk or fat.
- tapioca crepes
- cups
- gluten-free bases
Tempura batter
A complete guide to Tempura batter with ingredients, method, texture cues and storage.
- fried vegetables
- shrimp tempura
- crisp leaves
Waffle batter
A complete guide to Waffle batter with ingredients, method, texture cues and storage.
- sweet waffles
- savory waffles
- dessert bases
Wheat tortilla dough
A complete guide to Wheat tortilla dough with ingredients, method, texture cues and storage.
- wraps
- tacos
- quesadillas
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