Dough types at a glance

In short: There is yeast dough, shortcrust, batter cake mix, sponge, puff pastry, choux and quark-oil dough. They differ in ingredients, leavening and handling.

In more detail: Fat, eggs, liquid and raising agents determine whether a dough becomes crumbly, airy or crisp.

In detail

• Yeast dough: Airy thanks to yeast (hefeteig-grundlagen).
• Shortcrust: Flour, butter, sugar and egg, handled cold. For tarts and biscuits.
• Batter cake mix: Butter, sugar, eggs, flour, baking powder. For pound cake and muffins (backpulver-hefe-und-natron).
• Sponge: Air from whisked eggs, little fat. For gateaux and rolls.
• Puff pastry: Many layers of dough and fat that puff up in the oven.
• Choux: Cooked, then baked; steam inflates it (éclairs, cream puffs).
• Tip: Weigh ingredients beforehand and preheat the oven.