What's the difference between dough and doughlike?
Dough
Definition:
(n.) Paste of bread; a soft mass of moistened flour or meal, kneaded or unkneaded, but not yet baked; as, to knead dough.
(n.) Anything of the consistency of such paste.
Example Sentences:
(1) 3 Tip the dough on to a clean work surface and knead well.
(2) 3 For the dough: melt the lard with 100ml water in a small pan and leave to cool slightly.
(3) "), and the Scousers ("Dey do dough, don't dey dough?").
(4) Transfer the dough to a clean work surface, punch out some of the air, then roll into a 30cm-long sausage.
(5) Tip out the risen dough onto a lightly floured worktop and punch down (knock back) to deflate.
(6) Keep kneading until the dough no longer sticks to the board.
(7) For these palmiers, however, – full of chocolate and honey – I've found the rolling method is best for keeping the filling contained in the swirls of dough and stopping it from seeping across the baking tray.
(8) The key difference is in the role of the tourier who rolls the dough out on their chilled marble slabs or tours .
(9) 4 Spread the filling over the dough in a thin layer then roll the dough into a cylinder from the longest side.
(10) When dividing the dough into pieces, you can weigh them to be sure they are all about the same.
(11) Increase the speed to medium-high and work the dough for 10 minutes more, until smooth and elastic.
(12) They don't even get to go home for a sleep because dough requires contant prodding, waiting, more prodding and worrying.
(13) Pull the dough around the filling and pinch it together at the top, then work around the edges.
(14) Singles Day in China was invented by students in the 1990s as Bachelors’ Day – a day to meet prospective partners and hang out with single friends eating deep-fried dough sticks representing the four ones in 11.11 or steamed buns which represent the dot.
(15) Add to the dough and gently incorporate by hand, mixing the cheese and jelly evenly into the dough.
(16) Roll out the dough into a rectangle, says the recipe.
(17) The sedimentation and consistency of the mixtures differed from those of the white corn flour, but without altering the capacity of dough formation to prepare arepas.
(18) The predominance of S. exiguus, its vigor in the particular acidic environment of the sour dough, and the correlation of its numbers with the leavening function constitute strong evidence on the role of this organism in the sour dough system.
(19) The antimicrobial effects of the different processes involved in the preparation of fermented maize dough porridge were assessed.
(20) Traditional fermented foods from most countries of the world may be classified into the following categories: fungal fermentation followed by brining, SSF principally using bacteria, lactic acid fermentation followed by fungal fermentation, production of fermented doughs, alcoholic fermentation, and fermented food ingredients.