How to make pie dough soft?

1. How to make pie dough soft?

1. Scoop the flour into a large bowl. Turn on the tap, a small stream of water.

2. Hold the bowl in your left hand and a pair of chopsticks in your right hand, and stir while adding water. The flour will gradually form lumps.

3. Continue. Keep moving the bowl and stirring to allow water to reach any dry flour.

4. Until all the dry flour is moistened, including the bottom of the bowl, and there is no dry flour left. Turn off the tap at this time. At this point the ratio of flour to water is just right. There is absolutely no need to add powder and water.

5. Start stirring the noodles with chopsticks. You can go in one direction. It is also possible to change direction midway. If you are a beginner and feel a little tired, you can stir for a few rounds and then take a break, then stir a few more rounds and then take a break. You can also use 4 chopsticks to stir, which will feel less effort. The dough will not be smooth at first.

6. The more you stir it, the smoother it becomes. The lumps will disappear and the noodles will become more elastic. The flour stuck to the bowl was cleaned away by the dough. The sides of the bowl are clean. When the dough is smooth, elastic and has a gluteny texture, it is ready, as shown in the picture. Note that the entire process does not require the use of hands, only a pair of chopsticks.

7. At this point, the dough can be picked out of the bowl as a whole, with no residual dough in the bowl, as shown in the picture. Please pay attention to the softness of the dough. It is not a hard dough that can be shaped, but a soft dough that can be deformed and seems to flow.

8. Sprinkle some dry flour on the chopping board and use chopsticks to pick up the dough and transfer it to the dry flour. Make sure the entire dough is coated with dry powder. After cutting into pieces, you can make pies according to the general process.

2. Should I use cold or hot water for pie dough?

Generally, warm water is used to knead the dough, about 40 to 50 degrees.

Because when you use warm water to knead the dough, the dough will rise faster and the time needed for rising will be relatively shorter. Secondly, when you use warm water to knead the dough, it is easier to control the softness and hardness of the dough for making pies, so the efficiency of making pies is also very high.

When kneading dough for pancakes, you need to use warm water, which should be slightly hot but not very hot, so that the dough will be very soft. If the dough is good, you can make the pie crust very thin and you can see the filling when you bake the pie. Spring pancakes and fried pancakes are all made in this way. Noodles for cooking dumplings have to be kneaded with cold water, warm water will not work. However, warm water can be used for steaming and frying dumplings.

3. Do you need to add salt to the pie dough?

You can add salt to the pie dough when kneading it.

When kneading dough, you will often encounter the phenomenon of dry dough clumping together and not being able to be kneaded evenly no matter how hard you try. The best solution to the problem of dry noodles clumping is to add an appropriate amount of salt to the noodles when kneading them. The specific method is: when adding water to the dough, add an appropriate amount of salt and stir together. This makes it much easier to knead the dough, and there will be no dry dough clumping. In addition, adding an appropriate amount of salt to the dough will make the steamed buns or steamed buns particularly fragrant, and the boiled dumplings will not easily break.

Theoretically, salt is a nutrient, and yeast needs nutrients during the fermentation process. Therefore, adding salt to the dough can promote the reproduction of yeast, which means promoting fermentation and making the dough rise faster. However, if there is too much salt, it will damage the yeast cells and kill the yeast, thus inhibiting fermentation. Therefore, it is important to add an appropriate amount of salt when kneading dough.