2 Ingredient Dough (3 Ways!) - Recipe Diaries (2024)

FAQs

How do you make 2 ingredient cloud dough? ›

This easy no-cook dough requires just 2 ingredients: cornstarch and hair conditioner. Easy enough! Mix equal parts together in a bowl. There is no cooking required and students can get their hands messy while helping to make it.

Two-ingredient dough is packed with protein thanks to the yogurt, and is free of the preservatives and artificial ingredients found in many prebaked crusts and prepared doughs. Once blended, you can work with it immediately, too.

Or make Two-Ingredient-Dough Bagels topped with cream cheese, Marinated Yogurt Cheese or Easy Scallion-Salmon Dip for breakfast or brunch. Can I make Two-Ingredient Dough ahead? Yes, you can make the dough ahead and refrigerate it in an airtight container for up to 2 days.

In a bowl, add the flour and yoghurt and mix until a dough is formed. Turn the dough out onto a floured surface and knead for 5 minutes. If the dough is too sticky to work with add more flour until it is manageable. Form into a ball and wrap in cling wrap before freezing.

All you need is: - 1 part baby lotion or conditioner (we used 1/3 cup) - 2 parts cornstarch (we used 2/3 cup) - A few drops of food coloring (optional but recommended!) Check out the full recipe and steps for cloud dough from “The Craft Family at Home” website!

All you need is: 1/4 cup instant pudding mix, 1 cup cornstarch (or more as needed), and 1/3 cup warm water. Hours of fun!!

Your dough can become sticky when you add too much water or the flour isn't suitable for the type of dough you are making.

1. Turn out dough onto counter and press gently into rough square of even thickness. 2. Using bench scraper, divide square into thirds with 2 horizontal cuts, stopping few inches from sides.

Tip #1: Don't add too much extra flour. The amount of flour you need to bring the dough together into a smooth, elastic, and cohesive ball will depend on your kitchen environment. If the dough is tacky, or even a little sticky, don't worry. It will absorb moisture as it rests and rises.

Adding milk to bread dough makes it looser and softer while using sour cream, yogurt, or buttermilk makes the dough tighter. The tightening effect is caused by acidity. Fermented dairy products have a lower pH than milk or water.

Is self-rising flour the same as bread flour? ›

Once again, self-rising flour is not the same thing as all-purpose flour nor is it the same thing as cake flour, bread flour, or pastry flour. Self-rising flour is almost exactly like all-purpose flour, but it has added salt and leavening mixed into it.

It's easy to make a self-rising flour substitute at home. Here's our Test Kitchen's simple method to make self-rising flour: For every cup of self-rising flour, substitute one cup of all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, and ¼ teaspoon baking soda.

My 2-ingredient dough recipe is the answer. Not only is this the simplest dough recipe ever, but it also has the perfect texture. It's bouncy and pillowy, and its subtle tangy flavor that suits everything from cast iron pizza to flatbread and garlic knots.

Can I freeze bread dough? Yes, you can - but yeasted bread dough can only be frozen once it is shaped after the first rise.

The basic recipe for cloud dough is 1:8, oil to flour–for every cup of oil, add 8 cups of flour. This can be scaled down or up according to your needs (1/2 cup oil to 4 cups flour, 1/4 cup oil to 2 cups flour, 2 cups oil to 16 cups flour, etc.). The amount of color added depends on how intense the desired color.

The recipe calls for 1 part conditioner and 2 parts corn starch. (So you put 2 times as much corn starch in as you did conditioner.)