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... 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, ...
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