# Divide and weigh dough into regular pieces

When you prepare dough for cupcakes in a pastry shop or bakery, at some point you're going to have to divide it, i.e. cut it into small pieces, which should all have the same weight.

Sounds simple enough, but is it really that simple?
5,901 5/5 based on 14 reviews
Grade this page:

Last modified on: May 30th 2023

Keywords for this post:
Divide and weigh dough into regular pieces
The most natural way to do this is to place the pile of dough in front of you.

Then take enough dough from it to obtain the desired weight.

Then set this small dough piece aside, and repeat the operation until you reach the end of the initial pile of dough.
It's simple, and it works, of course, but without realizing it you're wasting a lot of time, because you'll have to make the right weight from scratch for each dough piece.

#### Can you do better?

Yes, and to do that you have to work like bakers do, i.e. cut the dough into squares.
To do this, you first need to roll out the dough roughly on your work surface, pressing it down with your hands, and at the same time giving it a vague square or roughly flat rectangle shape, about 1 to 3 cm thick.

Using a pastry cutter, cut out "columns" from the rectangle...

... which you can then cut into pieces.

Weigh each piece to check its weight, adjust if necessary by removing or adding a small piece of dough, then set it aside before moving on to the next.

You'll find that, at first, the pieces you cut won't be the right weight, but as time goes by, your eye will adjust to the desired weight, and you'll need to adjust the weight less and less.
This way of working (in "columns" and "rows") will enable you to divide the dough more quickly and easily.
It's not essential, but once you've got a piece at the right weight, lay it out in rows and columns too (as in the photo), so you'll know how much you've got at a glance.

To sum up: to divide a dough into several small pieces of the same weight, it's much easier and quicker to form it into a rectangle or square, and cut rows and columns from this rectangle.

Lasts posts
##### The right size of zucchini
When you buy zucchini at the market, you're often offered a wide variety of sizes, from very small to very large. But which ones to choose? Here are a few tips.
September 9th 20241,1085
##### The (small) miracle of béchamel sauce
Making a béchamel sauce is going to confront you with a little miracle that happens every time: You pour milk over a roux, it's very liquid, you stir over a low heat, and then all of a sudden, miracle, the sauce sets, it thickens, you've got your béchamel. Let's see what happened.
August 27th 20241,7405
##### Pastry doughs
To make a classic tart, you'll need a pastry of course, and if you don't use puff pastry (normally reserved for "fine", in french, tarts), you'll have a choice of shortcrust, shortbread, sweetcrust or "à foncer". Let's take a look at the differences between these four.
August 16th 20242,3094.4
##### A few tips on homemade ice cream
If you make ice cream at home, which is a very, very good idea, you'll find a few tips and tricks in this article that should make your life easier. Combined with the site's ice cream recipes, they'll help you improve your production, to the delight of everyone around you, children first.
August 11th 20242,2305
##### The different cooking modes
In cooking, cooking means bringing food into contact with a source of heat, to transform it: improving its taste, and sometimes its texture. This contact with the heat source can be achieved in a number of ways: these are the cooking methods, and let's take a look at the main ones.
July 24th 20242,6614.7
Other pages you may also like
##### The right size of zucchini
When you buy zucchini at the market, you're often offered a wide variety of sizes, from very small to very large. But which ones to choose? Here are a few tips.
September 9th 20241,1085
##### Fruits which can ruin your jelly
There are many ways of making a fruit mousse, but one of the simplest is to prepare a fruit jelly (basically a fresh fruit coulis with gelatine) and then mix this jelly before it sets completely with whipped cream. The result is perfect for filling a charlotte, for example. But do beware;...
March 6th 201369K4.0
##### Small, regular pieces
When we cook, bake or pastry, we often have to cut food into small pieces, often cubes, to incorporate them into a recipe or preparation. How do you get regular pieces fairly quickly?
November 28th 20205,1964.5
##### Choosing a chopping board
It's a no-brainer, surely? If you want a chopping board, just find a piece of wood, and Bob's your uncle! You can happily chop away with a knife and not damage the table or worktop. But in reality, it's a bit more complicated than that. You need to be careful what you are buying, in particular the...
May 8th 201246K4.6
##### Different kinds of pastry and dough
When cooking in general, and particularly in baking, we can make and use many different kinds of pastry and dough. All built on the same "base": flour - a powder to which we add fat, liquid or both to produce the dough which is then cooked. .
November 6th 2012106K 14.0
Post a comment or question
Posted by:
I am not a leaving thing
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.