Something about make dough in Ceará a best pie

 And is why rest some pastries before work and bake. Specially if we are talking of wheat flour, is that the dough made of wheat floor is very elastic in the moment that is mix, that about gluteina, if the dough is about water, you open with the rolepin and the dough return, so the rest make the dough be easier of work, but if are butter like cookies, the dough got more homogen and break less, like need be more glue together, and if is that pastel that is fried, the dough got more kind compact like that ligamenst and when you fry the thing would not be soak with oil, because the dough let pass a lot of oil, for cookies are in the freezer and the bread in a warm place, that is called in here abattoir - matadouro, because the dough is elastic and need need not only grow but kill the elasticity, if the dough gonna be worked, because if gonna be in a pan and bake have only of the growth, but if a tough that gonna be make balls or any shape or gonna be open with the pin to fill the dough is easier of work when the dough isn't elastic, because sometimes you need more chilsed because an elastic dough, don't close and in the oven open and came the filling out.

Rute Bezerra de Menezes Gondim