victorhooi
Assistant Cook
- Joined
- Jun 9, 2006
- Messages
- 5
heya,
I'm sorry if this is the wrong forum, but I couldn't really find a cake/biscuits forum...
Anyway, I've just started cooking recently, primarily for fun and because my mother isn't really into making desserts.
It's probably a silly question, but I was wondering what's the proper way of kneading dough? I've had the same thing fiasco happen both with making an apple galette, and trying to make gingerbread men in that the dough sticks to everything (the board, the rolling pin etc.)
What exactly are you meant to do? Just squeeze it a bit with your fingers, then roll it a bit with the pin? And what exactly is meant by smooth? (I assume it just means the mixture feels smooth to your hands, but I'm just guessing?).
When the dough first started sticking to the board/pin with the galette, I simply tried flouring the surfaces heavily, but somebody mentioned that this would affect the flavour substantially, making the base a lot crisper, and harder.
When I tried to make the gingerbread, I tried to roll it out to about 1/4 inch, and cut out the shape with a knife. However, I then had some trouble removing it from the surface (it basically stuck). So I was forced to make flattened discs, and just bake those.
Another friend recommended that I make sure my hands were warm. (Running them under warm water?). Water also doesn't seem to help.
Also, some books say that I should chill the dough for a few hours prior to kneading it. Is that essential/helpful?
Thanks,
Victor
I'm sorry if this is the wrong forum, but I couldn't really find a cake/biscuits forum...
Anyway, I've just started cooking recently, primarily for fun and because my mother isn't really into making desserts.
It's probably a silly question, but I was wondering what's the proper way of kneading dough? I've had the same thing fiasco happen both with making an apple galette, and trying to make gingerbread men in that the dough sticks to everything (the board, the rolling pin etc.)
What exactly are you meant to do? Just squeeze it a bit with your fingers, then roll it a bit with the pin? And what exactly is meant by smooth? (I assume it just means the mixture feels smooth to your hands, but I'm just guessing?).
When the dough first started sticking to the board/pin with the galette, I simply tried flouring the surfaces heavily, but somebody mentioned that this would affect the flavour substantially, making the base a lot crisper, and harder.
When I tried to make the gingerbread, I tried to roll it out to about 1/4 inch, and cut out the shape with a knife. However, I then had some trouble removing it from the surface (it basically stuck). So I was forced to make flattened discs, and just bake those.
Another friend recommended that I make sure my hands were warm. (Running them under warm water?). Water also doesn't seem to help.
Also, some books say that I should chill the dough for a few hours prior to kneading it. Is that essential/helpful?
Thanks,
Victor
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