Go to the Recipe: Homemade Dumpling Wrappers
Im having some trouble after the mixing step with the wooden spoon. When I try to knead my dough, it's very dry with many cracks. I'm having trouble incorporating all the medium sized pebbles of leftover dough in my bowl and because it's so dry, it can't even form gluten even while covered. Any tips?
For sure! In fact, for large batches (say, 2x or higher), a stand mixer/high capacity mixer would be a great solution. We're also relying more on time to develop gluten here, so I wouldn't worry too much about extensive kneading in a stand mixer.
Hope this helps!
Can you use a stand mixer for this?
We have this hybrid flour-corn tortilla recipe! But we can also add a more traditional flour tortilla to our development docket.
Wizard Status, nothing but bangers! Can you please do flour Tortillas? Or does anyone have a good source for for flour Tortillas recipe?
Since you have done several tests with different flours, could you please tell us the W strength of the final combination you chose?
