This is because waking the dough makes it more al dente, more delicate, more textured, and more chewy.
Many people see that when making pastry, the master who makes flour products will wake the kneaded dough for a period of time. Why wake up after all? Let’s find out together.
Because the dough is kneaded well, the water and flour are not mixed enough. Must be placed for a period of time, can let the water molecules thoroughly into the starch, which can increase the adhesion of flour.
In the low temperature season or environment, be sure to keep the dough warm, otherwise the dough will collapse.
In fact, waking up is just a simple placement of the dough, and no additional tools are required. Of course, the ambient temperature for placing the dough should not be too low.
The method to detect whether the dough is fermented is: beat the surface of the dough with your hands, judging from the sound, if the beat sound shows that the dough is empty, it means that the dough has a good fermentation effect.
If the sound is firm when beating the dough, it means that the dough has not risen, so the sound is very dull.