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If dough needs more moisture to hold it together, add a few tablespoons of milk.
I start with a couple of tablespoons of water, adding more if the dough needs it.
One rule states that the matzo dough needs to be in an oven within 18 minutes of mixing.
This dough needs to be vigorously beaten in the bowl in order to increase its elasticity, which will help strengthen the dough's structure and give a lighter texture.
A note first: you need to start the recipe the day before you want to cook the fauxnuts, as the dough needs resting time.
The dough needs more water than a normal loaf, and as it has a lower, gluten content than wheat, it also needs acidity (either a sour dough starter or yoghurt) to help the bread rise.
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Once I ended up with a sugary pile of crumbs; another time, with immobile sheets of cardboard instead of the gossamer pastry dough needed to hold the almond filling.
It's not a food safety issue, but the dough need to be chilled so the fat is firm, not liquid, when it goes into the hot oven; it's the quick melting of the fat that creates the flaky crust.
"I need dough and I need dough every month.
(Or refrigerate loaves overnight. Chilled dough will need another hour to triple in size).
3. Roll out the dough as needed for savory tarts, dusting your work surface and the top of the dough with flour to prevent it from sticking.
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