instruction:
Given a paragraph about cooking, and a set of conversational question answers about the paragraph, generate a relevant question to the topic of the paragraph. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by the answer prefix 'A:'.
question:
CONTEXT: Yes it should - sort of. Your observation is right on point, a very rich dough will tear more easily. (I did the same experiment once myself.) But it will still show some characteristics of the windowpane test: it will stretch smoothly and the "pane" should be very even, not show streaks of thicker and thinner areas. Note that the temperature of your dough and thus the consistency of your fat may have an influence as well. While warm doughs with soft fat will be very stretchy, cool doughs (made with cold ingredients and little yeast for an overnight cold raise) can be less cooperative.If you are familiar with how a "ready" non-enriched dough looks that passes the windowpane test, you will probably recognise the same smoothness in an enriched dough anyway, without performing the test. For this specific recipe, I guess it's the very low hydration that makes the windowpane test difficult and the dough prone to tearing, not the fat. <sep> Q: Should enriched doughs pass the windowpane test? A: it will still show some characteristics of the windowpane test: it will stretch smoothly and the "pane" should be very even Q: My first attempt didn't, how do I get it to pass this test? A: the temperature of your dough and thus the consistency of your fat may have an influence Q: What temperature should my dough be at? A: warm doughs with soft fat will be very stretchy, cool doughs (made with cold ingredients and little yeast for an overnight cold raise) can be less cooperative Q: What kinds of soft fat works best? A: it's the very low hydration that makes the windowpane test difficult and the dough prone to tearing, not the fat Q: Does the amount of time I knead the dough play a factor? A: not show streaks of thicker and thinner areas
answer:
How long should I knead it for?

question:
CONTEXT: Panko won't stick to chicken (too dry), but will stick to egg. Egg won't stick to chicken (too smooth and non-absorbant), but will stick to flour. Flour will stick to chicken. Dredge first through flour, then through (well beaten) egg, then through panko. It's a tricky combination, but if you do it right the results are excellent. Any dry spices you want to put in can go in the flour. While I don't know for sure, I would certainly wouldn't include any oils in the coating, as none of flour/egg/panko will stick to oils. <sep> Q: How do I make panko stick to chicken for frying? A: Dredge first through flour, then through (well beaten) egg, then through panko Q: why do I use the flour? A: Egg won't stick to chicken (too smooth and non-absorbant), but will stick to flour
answer:
should I fry or bake them?

question:
CONTEXT: There are good quality vegan margarines (Earth balance, Alsan) on the market nowadays, often they are of the interesterified instead of the hydrogenated variety. They are designed to behave and taste similar to butter instead of (as many cheap margarines seem to do) staying spreadable at temperatures where butter would be very firm. Unlike pure coconut or palm oil, they do not act very brittle when cold, and also they soften gradually instead of suddenly melting like eutectic solder. These should be on the top of the list of things to try...Also, some recipes recommend using more than one type of fat in pastry, for more interesting texture (eg such margarine, and smaller flakes of a hardened coconut fat). <sep> Q: Are there any butter alternatives for baking pastry? A: There are good quality vegan margarines (Earth balance, Alsan) on the market nowadays, often they are of the interesterified instead of the hydrogenated variety
answer:
Would that give the dough the same consistency as when I use butter?