How to knead dough with a whisk?
Stir the dough with chopsticks until the flour in the bowl is completely formed and no dry flour is visible. Install two dough sticks and insert them firmly into the dough, preferably all the way. One hand held the basin, the other pressed the egg beater, and began to stir the noodles. Use medium to high speed to see how the dough feels. After two or three minutes you can add the butter. Note that the butter must be softened at room temperature in advance.
After adding the butter, you can use the dough stick to rub the dough on the butter. Until the butter is completely absorbed and the dough is smooth and fine. It will not be pulled apart in the direction of the two noodle mixing sticks, and it is basically kneaded. Check it at this time, pull the fascia of the dough, and it should have reached the completion stage. This process takes about 5 minutes.
Pull out the tamper, cover the bowl with plastic wrap, and place in a warm place for the first rise until it doubles in size.
Take out the fermented dough, pat flat to exhaust, and try to expel large air bubbles. Divide them into desired size and weight, roll them into balls, and wrap them with fillings for final fermentation.
In the final fermentation, I use the microwave + boiling water method, put it in the microwave to warm it up, and change the water halfway. After the oven is preheated for about 40 minutes, put the baking pan into the oven, and bake on the penultimate layer for about 20 minutes at 200 degrees. When the time is up, let the surface be colored again and it is ready to be baked.
