[how is the face of pasty mixed softer? ] _ how knead dough _ how knead dough –
Pasty is in daily life such popularity, basically have a few large dominant positions namely, be the delicate mouthfeel, rich nutrition, method that make respectively is simple etc. Cheat inside especially with northeast area, the sales volume of pasty should exceed a steamed bread even, of course pasty is delicious, have very big concern with the choice of pasty stuffing. So, why the pie that some people make is very soft, the pie that some people make is very good, is this why?
One, cool do not send hard pasty way
Recipe: Flour 1000 grams, white sugar 20 grams (saline taste adds salt 5 grams) , yeasty 10 grams, remove ghee gram of 50 grams, 10-20 of bubble much source, Wen Shui 500 grams.
Craft: bubble much source works equably mix in flour, yeast uses Wen Shuirong solution to join flour, will remove ghee to lukewarm thermosol is changed and enter an areaShanghai Long Feng forum