Gluten is essentially a fibrous protein.
At the same time, "gluten" is also a semi-finished ingredient that bakers aim to obtain through mixing and kneading dough.
Simply put, any dough kneading is to form "gluten" from the flour and reach its most elastic state. Only then can dough made into pastries be evaluated as having an excellent texture.
"Golden Wheat" is a fantasy pastry ingredient, so naturally, it involves kneading and mixing processes.
So, how does one make the powder of "Golden Wheat" absorb water, expand, change the micro-molecular structure of the ingredients, and form perfect gluten...
All of this combined is mastery!
Xia Yu fervently kissed the pastry rod, laughing heartily inside.
The gold-framed "White Luo Snake Refining" and the purple pastry rod with a 50% kneading boost, when combined, smash and beat the dough to shatter the tough shell of the Golden Wheat, exposing its essence, and obediently reacting with the ordinary dough to form a whole new "gluten"!
