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There are two basic types of dough, one with flour and water only and one that includes yeast, too. Of the doughs that include only flour and water, sometimes hot water is used, sometimes cold water is used and sometimes a mixture of the two is used. The resulting doughs have differences in elasticity. Standard all purpose, wheat flour with a medium gluten is recommended.
In general terms, the doughs that include yeast are typically used in buns and those without yeast are typically used in things like potstickers.
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