In the same way that I fell in love with making homemade bread, fresh jams and hand - made pie - crusts, I grew more and more enchanted with the thought of using nothing but the simplest of ingredients, combining them and kneading the dough until homogeneous, and then pushing it through the pasta - maker, forming shreds of soft, fresh pasta dough, light and cool to the touc
In the same way that I fell
in love with making homemade bread, fresh jams and hand - made pie - crusts, I grew more and more enchanted with the thought of using nothing but the simplest of ingredients, combining them and kneading the dough until homogeneous, and then pushing it through the pasta - maker, forming shreds of soft, fresh pasta dough, light and cool to the touc
in love with making homemade
bread, fresh jams and hand - made pie - crusts, I grew more and more enchanted with the thought of using nothing but the simplest of ingredients, combining them and
kneading the dough until homogeneous, and then pushing it through the pasta -
maker, forming shreds of soft, fresh pasta dough, light and cool to the touch.
I've already added a remark
in my latest recipe of apple custard buns made with tangzhong, it's better to use a
bread maker, as it seems to be too difficult to
knead by hands at all.
In a
bread maker, stand mixer, or other
kneading apparatus (maybe a big ol' bowl if you're going to be
kneading with your hands) add the water, sugar, salt and yeast.