It’s sometimes difficult to get the perfect dough. With these tips we’ll show you how to up your dough game.
- The colder everything is, the better. Use ice cold butter and ice cold water. Dough also rolls out more easily on a cold working surface like marble. You can even put the rolling pin in the fridge.
- Always work with your fingertips and try to minimize touching the dough as your hands will add heat to the dough.
- Squeeze the dough slightly flat and cover firmly with cling wrap before placing it in the fridge to prevent it from drying out and breaking into pieces when rolling out.
- Leave the dough to rest for at least 30 minutes before rolling out to let the gluten (which makes the dough elastic) relax so that you can roll it out easily.
- When rolling out dough, rotate the dough and do not roll the rolling pin in different directions. Roll the dough out in front of you. Then rotate it 90 degrees to the left or right, and roll out again. Continue until you have a round piece of dough.
- Do not sprinkle too much flour over the working surface.
Equipment you need
- Pallet knife or dough scraper
- Flour sprinkler
- Egg brush
- A good rolling pin
- Cling wrap or plastic bags
