Summary: The electric egg beater can not only save time and effort, but also produce the egg liquid effect you want, making it easier and faster for you to make delicious food. The egg beater can not only beat egg liquid, but also can be used for mixing noodles.

The stick can also be used for kneading dough.

Knead the dough with an electric egg beater. Install two mixing pins and insert them into the dough firmly. It is best to insert them all the way. Then use medium or high speed to knead the dough. The most important thing about kneading the dough with an egg beater is to master it well.

The softness of the dough. A dough that is too hard will not only fail to form a film, but may also easily damage the egg beater.

How to knead dough with an egg beater 1. Get a basin for kneading dough. It is best to use ceramic. If ceramic is not available, stainless steel can also be used.

Then pour an appropriate amount of flour into the basin, make a small pit in the middle of the flour, and add water, yeast, or other ingredients into it.

(If you are making cakes or bread, you can add eggs, butter, milk, etc., and add materials according to the purpose of the dough) 2. After adding the materials, try to keep all the materials in the small pits to ensure small pits

It's wet on the inside and dry flour on the outside.

During this period, fully rinse the yeast with water and dissolve it. Then find a chopstick and start stirring from the small pit in the middle of the flour. Let the surrounding flour dissolve in the water little by little until all the flour is dissolved into the water and becomes one.

Dumpy.

3. After mixing the flour, let the flour sit naturally for half an hour. If the weather is cold, you can leave it for a longer period of time, one hour or two hours, depending on the actual situation.

Let the flour rise on its own and set aside.

4. After the dough wakes up, we start to use a whisk to knead the dough. If conditions permit, it is best to use an electric whisk to make the dough faster and better.

Take out the egg beater, insert the mixing pin on the egg beater into the dough, then hold the basin with one hand, hold the egg beater with the other hand, adjust the egg beater to medium speed and start kneading the dough.

5. It usually takes three to five minutes for the dough to be ready. If it is used for making cakes, you can add some butter to it, and use a whisk to knead the dough until all the butter is absorbed, then stop kneading the dough.

6. After the dough is ready, remove the egg beater, cover the basin with plastic wrap, and place the basin in a place with a higher temperature to let the dough ferment on its own.

When the dough has doubled in size, the dough has fermented successfully.

Then take the dough out and remove any air bubbles in the dough.

7. Cut the dough into pieces or other shapes as needed for later use.

Electric egg beater and dough kneading method tips 1. Pour the flour into a basin, add all the ingredients, make a well in the middle, and then add all the ingredients except butter, water, and milk. Pay attention to salt, sugar and yeast.

separate.

2. Slowly add water into the middle, preferably directly on the part with yeast, and then add milk into the middle.

After adding it, the entire basin will be dry on the outside and liquid in the middle.

3. Use chopsticks to stir in circles in the middle of the flour, and slowly let the surrounding dry powder dissolve into the water until the thin batter in the middle becomes a ball. Pull out the chopsticks when no dry powder sticks to the dough.

Set aside to allow the flour to dissolve.

4. Use an electric egg beater to knead the dough, install two mixing pins, and insert them firmly into the dough, preferably to the bottom.

Hold the basin with one hand, press the egg beater with the other hand, and start mixing the dough at medium to high speed to see how the dough feels.

After two or three minutes you can add the butter.

Note that the butter must be softened at room temperature in advance.

After adding the butter, you can use a mixing pin to rub the dough onto the butter until the butter is completely absorbed and the dough becomes smooth and delicate and will not pull apart in the direction of the two mixing pins. It is basically kneaded.

5. Pull out the stirring stick, cover the pot with plastic wrap, and place it in a warm place for the first fermentation until it doubles in size.

Then ferment and bake, and the bread is ready.