Relier Pairs bakeryVersion en ligne bakery par marco rabadan 1 Crust 2 Yeast 3 Dough 4 Knead 5 Shortening 6 Proof 7 Glaze 8 Pastry The hard outer surface of bread or pastry. To work dough into a uniform mixture by pressing, folding, and stretching. A thick, malleable mixture of flour and liquid, used for baking into bread or pastry. A type of solid fat used in baking to make pastries and baked goods tender and flaky. A dough of flour, water, and shortening, used as a base and covering in baked dishes such as pies. The process of allowing dough to rise before baking. A coating of a glossy, often sweet, substance applied to food, typically used on pastries and donuts. A microorganism used in baking to help dough rise by fermenting the sugars present.
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