You can use hot or cold water to knead the dough, but in winter or when making dough, it is best to use hot water (note that warm water is fine, not boiling water) because hot water can make the yeast grow faster Good fermentation.
If you are making dumplings, wontons or rolling noodles, you should add cold water when kneading the flour. Cold water can make the dough more flexible after kneading, so that it tastes refreshing and chewy. If you are making scallion pancakes, you should add warm water of about 50 degrees Celsius when kneading the flour. The warm water and the dough will have strong plasticity and be easy to shape. The pasta will not be easily deformed and will taste better.
If you are making dough for steamed dumplings, siomai, pot stickers and other pasta, you need to add hot water when kneading the dough. Hot water can make the dough more plastic, and it will solidify the protein in the flour. The gluten is destroyed, and the starch absorbs water and turns into a paste. The pasta produced in this way has a delicate texture and a sweet taste.
Notes on kneading the dough:
When kneading the dough, you need to pour water while kneading it, so that the dough will be more even and will not be dry and wet. This method can also be used sometimes.
The degree of kneading also has a great impact on the dough. If we knead the dough for a moderate amount of time, the dough will be elastic, stretchable, and chewy. , very delicious.
But if the kneading time is not enough, the dough will not be able to stretch well, so the dough will not have enough ductility and will not taste good.
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