Teigmasse

Teigmasse is a German term that translates to "dough mass" or "batter mass." It refers to the raw, unbaked mixture of ingredients that forms the base for a wide variety of baked goods and other culinary preparations. The specific composition of teigmasse can vary significantly depending on the intended end product.

Common ingredients in teigmasse include flour, which provides structure, liquids such as water, milk, or eggs, which bind the ingredients and contribute to moisture, and leavening agents like yeast or baking powder that cause the dough to rise. Fats like butter or oil are often incorporated for tenderness and flavor, while sugars add sweetness and aid in browning. Salt is typically included to enhance flavor and control yeast activity.

Teigmasse can range in consistency from a stiff, pliable dough used for bread and pastries to a thin, pourable batter for pancakes and cakes. The preparation method also varies, with some teigmassen requiring kneading to develop gluten for elasticity, while others are simply mixed until just combined to avoid developing too much gluten, resulting in a more tender texture. Understanding the properties and variations of teigmasse is fundamental to successful baking and cooking.