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揉面技巧，最关键的秘诀就是时间！
软面团，硬面团
光滑面团才能做出劲道又光滑诱人的面食
好的揉面方法既省力又事半功倍！
补充：好多朋友问不同硬度的面团分别用来做什么面食，举例来说，需要手套膜的面包通常来说是软面团，而我们常常吃的手擀面需要揉出硬面团，家常的烙饼是中等硬度面团，饺子的面要比包子所需要的面硬一些，但都可以算是中等硬度面团！以上举例仅供参考！
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The most important secret of kneading skills is time!
soft dough, hard dough
Smooth dough makes for strong, smooth and tempting pasta
A good kneading method saves effort and gets twice the result with half the effort!
Supplement: Many friends ask what pasta doughs of different hardness are used for. For example, bread that requires glove film is usually soft dough, while the hand-rolled dough we often eat requires kneading hard dough. Home-made pancakes are For medium-hard dough, the dough for dumplings is a little harder than what the buns need, but they can be regarded as medium-hard dough! The above examples are for reference only!
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15 окт 2020
