【Summary of Different Doughs Uses】- Dough 101 Ep. 17 (Eng. Sub)
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- Опубликовано: 21 май 2020
- Water, Yeast and Dough mixed together forms many different kinds of dough (hot, warm, cold, yeast). Each with it's own texture, characteristics and best way to cook. In this video, I'll explain the principles of each and how to combine them in different ways to cook the type of food you want.
【Non-Yeast Doughs】
* Cold Water Dough - When water is less than 30C , gluten network forms the best. Characteristics: Chewy, Stretchy, White color
* Hot Water Dough - When water is greater than 70C, gluten is killed. Characteristics: Soft, Fine, Easier to Digest, Slightly Sweet, Darker color, Easier to mold, Holds liquids well.
* Warm Water Dough - When water is between 30 and 70. Characteristics: Between cold and hot water dough .
【Yeast Doughs】
When yeast is added to Cold Water dough. Yeast will produce CO2 when water temperature is approximately room temperature. The CO2 will inflate small pores in the dough balooning up to.
* Well leavened dough - The dough balloons to about 2x the size. What most bread are made of. It will be soft and fluffy.
* Short leavened dough - The dough baloons to about 1.5x the size. It retains some of the soft flufiness while adding more characterstics of the cold water dough
* Half leavened dough - A mix of Yeast dough and non-yeast dough. It combines the characters of soft/fluffiness of yeast and characteristics of non-yeast dough. The porportion of the mixture depends on your preference for texture. 
Хобби
太好了，每集都看，受益非浅。谢谢🙏……
講述詳細，太讚了
👍👍非常專業，講解清楚
Best teacher ever 👏
您真的非常用心做视频，学到了很多，感谢🙏
我感觉心怡这个面食解说是博士后级别的。
太喜欢小姐姐慢条斯理的讲解， 受益匪浅😘😘
如果每看一次都可以点赞，我一定会这么做的！😄 👍👍👍
Ps: 我蒸包子花卷从来不焖的，没塌过。一到时间就开锅。
Peggy，谢谢，就是你去年提醒我的啊！🙏🌸💃
非常感谢🙏辛苦啦
I love this channel, she explains things so well.
很棒的科普分享，感谢🙏
好棒的分析👏👏👏
涨知识了👍👍感谢🙏分享😻🌹
用心
我忙完了，來補課～
受益匪浅！
非常感谢🙏辛苦了
赞👍
终于看懂了
Excellent. Great infographics, from simple to complex. Well explained. Good job Hungry Cook!
Thank you kindly!
Thank you for sharing. Much appreciated
Glad you enjoyed it
Thanks, dough master, so interesting. You should write a book or make video training, I would buy it with pleasure.
Thank you Chhe Kuoch! How nice you are .... there are still lots to learn and this is just the beginning. But I will keep your words in mind...thanks again! 😊
水煎包不用点些油？
我好喜歡老師的教學
喜歡動手做
有遇到不了解
再請教老師
謝謝您
当然！👍🌞😍
Your videos are great thank you! I had a quick question . In your xiao long bao video, you suggested making a cold water dough and leaving it overnight. But in this video for the xiao long bao, you also suggest making it with warm waterm (70c). Do you have a best recommendation on the water temperature for xlb? Thanks and keep up the great work!
Hi Dan, Yes, for XLB I found it's best to use a combo of cold water dough (so it can be rolled really thin) and some yeast dough (give some air pockets in it for easier bite). So, the wrap is flexible and strong...at the same time it's not chewy. I must made a mistake when adding the English sub...the warm water dough is used for Pan fried dumplings. Warm water dough has more of a pasty texture which fits well for pan fry. I heard a lot of positive feedback for XLB ... I hope you will be make it great too!
30度水温发面会不会太低了？37,38度感觉应该适合。
心怡姐，做一集上海松糕，赤豆糕吧🙏。我试了各种松糕的配方，粉掉的一地但就是不松：-（
会的，面粉点心还有最后一部分油酥点心，之后我们就来做糕点。 我是一边学习一边和大家分享，速度比较慢，还要麻烦你耐心哦~
集大成也。
能否教一下如何做包脚布？
呵呵好找时间做
燙麵有直接用熱水和麵，有的是一部份用滾水和再加冷水和，請問差別何在？
我把你的问题放入新视频~ ruclips.net/video/TiNc8hhQYWY/видео.html
在您的視頻裡受惠良多，請問您死面和發面的柔和比例是多少呢？謝謝
不同面团不同口感，合并比例其实就是照着你想象中的口感去发挥的，面团的选择和制熟方式也有关系，你可以参考我的小笼包，生煎包的视频，加上自己的实验和比较。我想最好的比例可能是你自己最能找到呢！
灵戈！
為什麼我的包子蒸好後都是灰灰暗暗的，請教，謝謝
一般水份大的包子颜色都暗，和面粉也有关系。关键口感如何？ 颜色白，可以用精粉（意大利00粉）它的外皮去的多又细腻洁白；揉面加点绵白糖也会白；面粉比例大一点也可以，但要注意口感。
Please in english.. 😁😁😁 thank youuuuuu
Just added the English Subs :) I usually add them about 1-2 days after I post the video
很清楚的归纳总结！请教心怡，为什么煎锅贴和生煎的时候是冷锅冷油呢？我通常为了确保不粘锅底，总是热锅热油才下锅的，不知道对不对。
谢谢! 锅贴和生煎拍的都比较紧，为了安全和均匀，我喜欢冷锅冷油。总的来说，带油煎，冷锅冷油都不粘的，如果粘，那就是面团没有揉好，铁锅没有养好，或者不粘锅折损了，那最好换个新的。如果是烙，不带油，那要热锅的。
以前从来不看这种知识贴或者视频，都是找个方子跟着做。但是自从慢慢开始接触面食自己多次动手做之后，发现这种知识贴才是精华。谢谢心怡阿姨的定期总结，请问阿姨做包子一发之后是否需要把面团揉到无气孔状态才开始分面团？还有蒸的时候是冷水上锅蒸还是等水开了再上放馒头开始蒸？谢谢你,祝你周末愉快！
Feng，呵呵很高兴你喜欢，那你一定能越做越好，在过程中找到快乐！你的问题很好的，我收集一下大家的问题，做个视频，仔细说一下哦~
@@HungryCook谢谢心怡阿姨了，现在面食越做越多，问题也会一点点跑出来了。
面食博士。
过誉啦，老网友，谢谢！🙏😊
@@HungryCook 真格，看侬格视频，长进交关了，要谢谢侬！
离开上海三十多年了，上海咪道总关忘勿特，有辰光回上海，现在上海咪道也变特勒。真格侬帮了杜忙了！谢谢美食导师！
@@mingwang4596 嗯，是额，老理解侬额，阿拉互相学习！
@@HungryCook 唔，谢谢侬，跟侬讲闲话也是一种享受，有品味。
今朝学侬额韭菜盒子，用一半烫面。过两天再学做上海生煎，天风凉了，嘴巴也馋了。照侬迭额方法没失败过，几个小姬妹也迭能讲额。
@@mingwang4596 谢谢侬，听到老开心额！生煎馒头稍微难一点，锅贴成功率更高，希望你们也能一次成功！另外，芯子要汤足，至少与肉等量，肉打水少一点，我自己也是越来越进步的。
表示沒明白
嗯，这个需要一些基础，如果有兴趣可以看看我的【面食101】系列~
@@HungryCook 好的謝謝你的回復
知识视频，就是有点难度，能去你家看你做面点吗？
😝😝😝