(1) Principle of mixing Water and oil are made from powdered water and a small amount of fat. You can also use eggs to replace part of the water, or add a small amount of caramel, so that the dough has a certain gluten quality. , good plasticity and extensibility.

(2) Precautions ① When stirring, stir the water and oil first to emulsify them into an oil-water emulsion, and then add the powder and stir. Water molecules are first adsorbed around the gluten protein and absorbed by the protein to form a gluten network. The oil droplets become the "isolation" medium and are distributed among the gluten fragments, making it a smooth and flexible dough. ② The amount of oil should be determined according to the gluten content in the flour. For flour with high gluten content, more oil should be added, and vice versa, less oil should be added. ③The amount of water added is affected by the water temperature. Generally, the amount of water added accounts for 40 to 50% of the flour quality. If too much water is added, the free water in the dough will increase, and the dough will be too soft and difficult to shape; if too little water is added, the protein will not absorb enough water, resulting in poor muscle swelling and moistening. Generally, water at 18°C ??to 20°C is used for making. If the water temperature is too high, the viscosity of the dough will increase, making it inconvenient to operate; if the water temperature is too low, it will affect the swelling degree of the gluten, increase the gluten and reduce the extensibility of the dough, and affect the molding. Water temperature should be determined based on seasonal and climate changes. ③The relaxation time is 20min and the temperature is 20℃. ⑥When the water-oil dough is left to rest, the surface must be covered with plastic paper or cloth to prevent the surface from forming a skin.

Syrup dough

(1) Stirring principle Syrup dough is made by stirring syrup, oil and other ingredients into a milky white emulsion, then adding flour and continuing to stir. . Due to the high density and viscosity of syrups, their anti-hydration ability is enhanced, allowing the flour proteins to properly absorb water and form part of gluten. This kind of dough has a fine texture, softness, good plasticity, and no oil leakage. Stirring syrup dough requires the dough to be soft, delicate, good in plasticity, and have clear patterns after forming. For this purpose, medium-gluten flour or low-gluten flour should be used.

(2) Notes: ①Cool the syrup before use to prevent the dough from becoming sticky and glutened. ② The syrup and oil must be stirred thoroughly. If the stirring time is too short and the emulsification is incomplete, the elasticity and toughness of the prepared dough will be uneven and the appearance will be rough. The structure is loose. Excessive mixing will cause oil leakage or gluten formation. ③Add flour in batches to adjust the hardness of the dough. ④It is advisable to use medium-gluten flour or low-gluten flour. ⑤Relaxation time is 30min and temperature is 20℃. ⑥After the dough is mixed, it should not be left for too long, preferably no more than 30 minutes

Puff pastry dough

(1) Mixing principle Puff pastry dough is made with free water and fat, so it is suitable for pastry dough Leather mooncakes are filled with crispy dough, which acts as a layer of puff pastry. The amount of oil used in pastry dough is relatively high, generally accounting for about 50% of the flour mass. Grease has high surface tension, strong hydrophobicity, and a certain viscosity. When mixed with flour, the fat adheres to the surface of the flour particles and forms clumps. Since there is still a certain interfacial tension between the two phases of the agglomerates, the grease and powder particles are not tightly bonded. However, after stirring, the surface area of ??the oil gradually increases, the viscosity increases, and the oil and powder particles are combined more closely, thus forming a pastry dough. Since almost no gluten is formed in this kind of dough, the dough is highly malleable, crispy, and gluten-free. Due to stirring, a part of the air is mixed in and sandwiched between the powder particles. After baking and heating, the gas expands when heated, making the product crispy. The starch in the dough does not absorb water and swells, which also makes the product crispy.

(2) Precautions ①First add the oil into the mixer, stir for 30 seconds, then add flour, continue stirring for about 2 minutes, then take out the dough, then press and divide it into pieces by hand. ② Pastry dough is mainly composed of flour and oil and has no toughness and extensibility. The softness and hardness of the dough should be consistent with the leather material to facilitate the puff pastry operation. The ratio of flour to oil in pastry is generally 2:1. If it is animal oil, use more animal oil and use less vegetable oil. But there are exceptions. For example, the Teochew pancake dough is soft and has more oil and less dough. In the pastry, 4 kg of flour and 2.5 kg of oil are added, that is, the ratio of flour to oil is 1.6:1. Takahashi waffles, on the other hand, have a harder dough and relatively less oil and more dough. Add 3kg of flour to 1kg of oil in the pastry, that is, the ratio of flour to oil is 3:1. When making dough with animal oil, the mixing time should be extended to mix the oil evenly and promote the oiliness of the dough.

③When making puff pastry dough, low-gluten flour should be used. ④ It is strictly forbidden to add water to the pastry dough to prevent gluten from forming, resulting in hard skin and unclear layers, which will hinder the evaporation of water in the filling, resulting in the phenomenon of "stuffing". ⑤ Do not use hot oil to adjust the flour to prevent the dough from being too loose due to protein denaturation. ⑥The temperature is 20℃, the relaxation time is 10min, and then the molding stage is entered.

Puffy dough

(1) Mixing principle Puffy dough is made by mixing some chemical leavening agents such as baking soda and baking powder into wheat flour dough. The prepared green embryo is baked in the oven, and the leavening agent is decomposed by heat, making the finished product puffy and crispy. Grease has a certain degree of viscosity and lubricity. When combined with wheat flour, the wheat flour particles are surrounded by grease and form an oil film. The extensive combination of oil and wheat flour increases the cohesiveness of the oil and wheat flour, preventing the gluten protein in the wheat flour from absorbing water and forming a gluten network. Therefore, the loose dough has no gluten and has good plasticity and crispness. Because the wheat flour in the dough is surrounded by fat. The distance between particles increases and they are filled with air. As the dough bakes, the gases expand due to heat, making the product crispy.

(2) Precautions ① Mix wheat flour and baking powder, sift and mix well. Pour the sugar and lard into a mixer and mix until light and white. Add the wheat flour and leavening agent mixture and mix to form a smooth dough. ② After mixing the loose dough evenly, you cannot rub or knead it more. You can only use the overlapping method to combine it into a ball, otherwise it will form gluten, which is not conducive to the looseness of the finished product. ③The prepared dough should not be too hard or too soft, otherwise it will affect the quality of the finished product. If the moisture content of wheat flour is low, you can adjust the hardness of the dough by adding more oil (usually 5) during preparation. ④After the mixed dough is relaxed appropriately, it is immediately divided, weighed and shaped.

Hard puff pastry dough

(1) Mixing principle Hard puff pastry dough is also called hard crust dough, which means using a smaller amount of sugar and caramel, and adding an appropriate amount of fat. Dough prepared with loosening agent and other auxiliary ingredients. The dough is filled with stuffing, and the baked product has the characteristics of hard and crispy skin. Since the dough contains a loosening agent, the gas expands due to heat during baking, making the product hard and crispy.

(2) Precautions ①Put sugar, oil, boiling water, and baking soda into a mixer and stir, stir evenly, then pour in wheat flour, and continue stirring to form a soft and smooth dough of moderate hardness. ② The prepared dough should not be too hard or too soft, otherwise it will affect the quality of the finished product. If the moisture content of wheat flour is low, you can add more water to adjust the hardness of the dough during preparation. ③After the mixed hard puff pastry dough is properly relaxed, it is divided, weighed, and formed immediately