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09:17 Oct 12, 2011
French to English translations [PRO] Food & Dairy / baking
UTILISATION - PROPRIETES
Adaptée à la réalisation de **pâtes jaunes**, quatre quarts, pâtisseries - brioches, etc
Ce produit colore les pâtes
Ne graine pas
Explanation: It means dough used for making various bakery products that is yellow because of the butter in it (it might or might not also contain eggs) — it could be a sponge batter, but it might equally well be pastry for a pie!
The term 'yellow dough' does appear quite a lot, but in most (relevant!) instances I found, it was about deliberately colouring the dough (with saffron, colouring, etc.) or its being coloured because of some other ingredient, like the use of maize flour.
AFAIK, we don't have the same sort of generic term for this in EN, though I stand to be corrected!
You might just go for 'buttery doughs and batters', sidestepping the issue of the colour, which of course would be the fairly obvious implication...
'Quatre-quarts' is of course the traditional 4-4-4-4 sponge, using equal quantities (in oz.) of sugar, butter, flour, and eggs (wt) Always comes out nice and yellow!
I have to say I also rather like Rachel's idea of 'enriched', maybe one could say 'butter-enriched...' or 'rich butter...'?
This concentrated butter is used a lot in professional catering, to make sure the taste is really buttery, and that the colour is really yellow (even when no eggs are involved).
Can't find any confirmation that this is the trade term used, but it's self-explanatory, I suppose. Butter-enriched dough may be another option, as enriched doughs are apparently defined as containing fat, whether in the form of butter, milk, oil or eggs. Thanks, everyone. 2 KudoZ points were awarded for this answer
It means dough used for making various bakery products that is yellow because of the butter in it (it might or might not contain eggs) — it could be a sponge batter, but it might equally well be pastry for a pie!
The term 'yellow dough' does appear quite a lot, but in most (relevant!) instances I found, it was about deliberately colouring the dough (with saffron, colouring, etc.) or its being coloured because of some other ingredient, like the use of maize flour.
AFAIK, we don't have the same sort of generic term for this in EN, though I stand to be corrected!
You might just go for 'buttery doughs and batters', sidestepping the issue of the colour, which of course would be the fairly obvious implication...
'Quatre-quarts' is of course the traditional 4-4-4-4 sponge, using equal quantities (in oz.) of sugar, butter, flour, and eggs (wt.) Always comes out nice and yellow!
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Answers
11 mins confidence: peer agreement (net): +1
sponge cakes
Explanation: This would do as a catch-all term for light, pale yellow cakes in different forms – many recipes use a basic recipe for what Americans call 'yellow cake', which is just a yolk-heavy sponge recipe. (I don't think it's unrelated to the existing entry for dough, but you need a name for the finished products that use that dough.)
The translation workplace 
peer agreement (net): +1
