Now use your hands to work it, binding it together into a smooth elastic dough.

It cannot be kneaded like wheat to make an elastic yeast-risen dough.

Work in the yeast mixture and knead about 10 minutes to make a soft, elastic dough.

Add to egg mixture to make a stiff and elastic dough.

Gradually add the cold water in a thin stream, mixing continuously, until the mixture comes together as a smooth, elastic dough.

These ingredients yield a stringy, elastic dough that is allowed to rise for 30 minutes, before it is mechanically divided into small pieces.

Beat in the flour half a cup at a time to form a soft, elastic dough.

Undercooked apples and much too elastic dough marked apple strudel.

Apple strudel dough is a thin, elastic dough, the traditional preparation of which is a difficult process.

Mix in the flour till you have a smooth and elastic dough.