dough's core temperature is the dominated factor for the dough to develop great flavors.
however,... forgotten to prepare ice cubes ... Key to cool down the blender ... anyway!
put into the blender, after 5 mins, the dough's temperature started to surge to almost 28 degrees...
cut the blender ... immediately
the gluten was yet to develop thoroughly
rolled it into the bowel
used timing to form hydrolyzation instead
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