การผสมแป้งวิธีนี้จะช่วยให้ส่วนผสมเข

Batter ingredients this way gives better compatibility and allows the gluten in the flour was mixed until the point. By integration of the dough sticky fingers and mixers are extremely smooth and can pull a thin phon without losing, but if the batter or dough kneading too little will make the dough less flexible. The size of the pastry will be reduced or will have a coarse texture.

This helps to mix the ingredients together well. And allow the gluten in the flour until the mixture is A The notice of the incorporation of the dough is not sticky hands. And the mixture is soft and can be pulled through by some, but not without mixing or kneading too. Make the dough less flexible. The size of the candy is dropped Or a rough texture

Mix flour, this method will help the ingredients together. And help the gluten in flour is mixed to the point where available. The observation of the incorporation of the dough is not tough on hands. The mixer is soft and smooth, and can pull through some other without lacking, but if the batter หรือนวดแป้ง too little. To make flour is inelastic, the size of the candy is reduced or a coarse texture