Excuse me, how is the dough made by the dough mixer?

The unique skill of kneading dough lies in its good texture and long shelf life. The most important thing in dough mixing is the formula. Only when the formula is good will the dough not fade and rot, otherwise it will not work in less than half a month.

Dough sculptures used for collection are generally made of refined flour, glutinous rice flour, salt, preservatives and sesame oil.

The formula of winter dough mixing is: refined flour 1500g, glutinous rice flour 1000g, refined salt 200g, preservative 100g and sesame oil 250g.

In summer, considering factors such as temperature and humidity, the proportion of flour can generally be appropriately increased? Flour can be increased to about 1700g, and the proportion of preservatives and sesame oil should be appropriately increased.

The preparation method is as follows: put flour, glutinous rice flour, refined salt and preservative into a basin and stir evenly, then slowly pour boiling water, stir with chopsticks, and knead the dough repeatedly until the "three lights" effect is achieved? Face lamp, hand lamp, basin lamp.

Press the dough into thin slices by hand, steam it in a cage for about 45 minutes, take it out, quickly knead the dough with sesame oil, put it in a plastic bag, wrap it with a towel, let it stand for 24 hours until the dough is firm, and then color it with advertising color.