It is easier to mix flour with cold water. Just put the flour in a small bowl, then turn on the tap and pour the flour while stirring. Be careful to pour water on the dry flour. The disadvantage is that it takes a long time to make flour.
1, the good advantage of warm dough is that it will be faster and shorter, followed by warm dough, and it is easy to master and master the dough hardness for making pies, so the efficiency of making pies is also high.
2. Use warm water for noodles such as cakes, which are slightly hot but not very hot, so that the mixed noodles are very soft. If the noodles are good, you can make the crust of the pie very thin, and the baked pie can see the depression. Spring cakes and oil cakes are mixed in this way, but the cooked jiaozi noodles should be mixed with cold water, and warm water is not enough. You can use steamed dumplings, fried jiaozi and warm water.
Dough mixing skills:
When kneading dough, you often encounter the phenomenon of dry dough caking, and it is uneven. The best solution to the caking of dry dough is to add a proper amount of salt to the dough.
The specific method is: when adding water to flour, add appropriate amount of salt and stir together. In this way, the dough will be well mixed and there will be no caking of dry dough. In addition, adding a proper amount of salt to noodles will make steamed buns or steamed buns particularly fragrant, and the cooked jiaozi is not easy to peel.