Hello everyone, This is Gao. Today I will talk about three different types of dough: leavened dough, dough made with boiling water and unleavened dough
mainly about their textures, and how to use them
open a new bag of flour
each bowl is 200g
first bowl, we will make leavened dough by add yeast and warm water
knead it together
Second bowl, we will make the dough by adding salt and boiling water
it is hot right now, let it cool down a bit
third bowl, we will make unleavened dough by adding salt and warm water
knead it into a dough
cover it and rest for 2 hours
after two hours
the sizes of the dough remain the same in the second and the third bowl
but in the first bowl, the dough doubles in size
let's take a close look at the leavened dough
it can be stretched, so the dough has elasticity
but can't be stretched too long
let's see the inside
you can see there are lots of bubbles inside
this is carbon-dioxide produced by the yeast
this bubbly sponge texture is very useful
in making Chinese steamed buns, or bread, which are very soft
Let's take a look at the dough made with boiling water. It breaks when I stretch it. There is not much elasticity in the dough
since most of the raw flour has been cooked by the boiling water, and only few gluten left in the dough
Without the elasticity from the gluten
you can easily roll it out and make it very thin
I made Chunbing (spring pancake) by using this dough
But most of the times, this dough is used with other types of dough
Second, to make the dough with same firmness
This dough can absorb more water
more water in the dough means softer texture of the final product
let's look at the unleavened dough
It can be stretched very long, which means the gluten developed very well
so it tastes chewy
This dough is used to make dumplings and noodles
best example is Chemain (stretched noodles)
the left is unleavened dough, the right is the dough made with boiling water
you can see the dough made with boiling water is firmer than the unleavened dough
which means if to make the same firmness
the dough made with boiling water can absorb more water
Each dough can be used on their own
but the most interesting part is how you combine them
you can combine the dough made with boiling water and unleavened dough
to make all kinds of pan cooked flat bread
since you want the softness from the dough made with boiling water, and chewiness from the unleavened dough
Or you can combine the leavened dough, with unleavened dough
If you make from the start, just not to ferment fully
since some recipes do not require too much bubbles in the dough
for example, the bread used in Xian Paomo （Xian beef stew）
In that bread, 10% is leavened dough, while the rest 90% is unleavened dough
You can also combine leavened dough with the dough made with boiling water
of course, you have to pay attention to the proportion
I think the best example for this dough is Japanese soft bread
Can I mix all three？ yes
my previous video Pansibing is made from this type of dough
So many varieties in Chinese dough making
with different combinations, and different proportions
However, if you understand these three basic types of dough
you can use them in your own dough making
to make the textures and tastes which you are looking for
This is Gao, thanks for watching and see you next time.