Should I use cold or hot water for pie dough?

1. What kind of water should be used to make pie dough?

Warm water, about 25-35 degrees.

The dough for making pies must be kept soft and wake up (add water while stirring with chopsticks, stop adding water when there is almost no dry flour, wait for a while and then stir vigorously again, this should be repeated several times), use chopsticks to pick up the dough and place it on the panel with dry flour. Although it is a little sticky when wrapping, add more dry flour. Harddough pies can be baked with a hard crust.

2. Is the pie dough leavened or unleavened?

They are usually made from leavened dough, which tastes better than unleavened dough, especially for children.

3. What are the methods for kneading dough?

Boiled noodles: Boiled noodles are made by kneading noodles with boiling water, stirring while adding water, and then kneading them into a dough after they cool down a little, and then making them into various foods.

Dead noodles: Dead noodles are noodles that are cooked with cold water and used immediately. This type of noodles is more resistant to cooking and has a strong and chewy texture. Both dead noodles and boiled noodles are not easy to digest and have a low glycemic index, so they can be eaten by diabetics and are also an option for obese people.

Leavening dough: Leavening dough means adding yeast into the dough and allowing the yeast to multiply and produce gas under certain temperature and humidity conditions, thereby causing the dough to expand. Yeast dough has the highest nutritional value. The added yeast is called an "inexhaustible source of nutrition." The yeasted pie is soft and fluffy. Therefore, people with poor stomachs, children, the elderly and other people with weak digestive functions are more suitable to eat leavened noodles. I prefer to use half-fermented noodles. You don’t have to wait a long time for the dough to ferment, and you can still enjoy a soft pie.

Half-fermented dough means that the dough has been fermented to only half the normal degree. The famous Tianjin Goubuli steamed buns are made with semi-fermented dough.

When making pies, just mix the yeast and flour into the dough, let it rest for 20 minutes, and then you can make the pies directly. After the dough slowly heats up in the pan, it will rise. The pies made will taste soft, fluffy and delicious.