The egg beater can be used not only for beating eggs when making cakes, but also for kneading dough.

take a basin, first pour the flour into it, dig a hole in the middle, then add all the materials except butter, water and milk, and pay attention to separate the yeast from the salt and sugar

slowly add water in the middle, preferably directly pour it on the part with yeast, and then add milk in the middle. After adding, the whole basin is in a state of dry noodles outside and liquid in the middle.

at this time, use a chopstick to stir in circles from the middle, and slowly let the dry powder around dissolve into the water until the thin batter in the middle becomes a ball, and then take out the chopsticks. Then you don't have to worry about this pot of things and leave it aside for about half an hour (this time is not a big problem, and it doesn't matter if it is cold for a few hours). This process is called flour autolysis.

Start preparing to knead the dough, or use this chopstick to stir the dough in the middle with a little force, and the surrounding dry powder will be gradually stained again until it is almost no longer stained up. If there is dry flour in the basin, you need to use milk to adjust the softness of the dough. Pour it on the dry flour little by little, and then stir the dough with chopsticks until the flour in the basin is completely agglomerated and no dry powder can be seen.

At this time, we began to knead the dough with an egg beater. We packed two flour beaters and inserted them into the dough, preferably to the bottom. Hold the basin with one hand, hold down the eggbeater with the other hand, and start to stir the noodles. Let's go from medium speed to high speed to see the feeling of kneading the noodles. You can add butter in two or three minutes. Note that butter must be softened at room temperature in advance. After adding the butter, you can rub the dough with the dough stick until the butter is completely absorbed, and the dough becomes smooth and fine, and it will not tear apart in the direction of the two dough sticks, which is basically kneaded. At this time, check and pull the fascia of the dough. It should have reached the stage of completion. This process takes about 5 minutes.

Pull out the stirring rod, cover the basin with plastic wrap, and put it in a warm place for the first fermentation, which will double its size.

egg-beater, a tool used to break up the egg white and yolk of an egg, fully blend them into egg liquid, and beat the egg white and yolk to foam separately. The egg white and yolk can be easily and quickly broken and fully blended into egg liquid, so that it can be used to make steamed eggs.

1. Please follow the product instructions. No matter how good the product is, don't use it continuously for a long time to prolong the life of the motor. Usually pay attention to use, can extend the life of the product.

2. The butter must be softened and cut into small pieces before beating. Otherwise, hard butter can throw away your machine, especially your eggs!

3. When beating flour, please beat the egg head with a spiral shape, but I don't recommend parents to beat the dough with a praying egg beater. Because the dough is wet and sticky, it is very difficult for the eggbeater to turn, which will lead to friction and heat generation, and the motor will be hot. So, if you don't want to destroy a machine by sending dough, please use this function carefully.