Pizza Dough Hydration Explained – 60% – 65% – 70% | Making Pizza At Home
0:29 / 3:32
1000 gm of flours , 600 cc of water , 60% hydration
【How to Rise Dough】- Dough 101 Ep. 4
面团 (miàntuán) – Dough
冷面团 (lěng miàntuán) – Cold dough
温面团 (wēn miàntuán) – Warm dough
热水面团 (rèshuǐ miàntuán) – Hot water dough
展示 (zhǎnshì) – Show/demonstrate
酵母 (jiàomǔ) – Yeast
发酵 (fājiào) – Ferment
烹饪 (pēngrèn) – Cooking
制作 (zhìzuò) – Make
各种 (gèzhǒng) – Various
面包 (miànbāo) – Bread
种类 (zhǒnglèi) – Types
西方 (xīfāng) – Western
略有不同 (lüè yǒu bùtóng) – Slightly different
传统 (chuántǒng) – Traditional
酸面团 (suān miàntuán) – Sourdough
来源 (láiyuán) – Source
干酵母 (gān jiàomǔ) – Dry yeast
容易 (róngyì) – Easy
处理 (chǔlǐ) – Handle
两种类型 (liǎng zhǒng lèixíng) – Two types
活性 (huóxìng) – Active
即时 (jíshí) – Instant
打样 (dǎ yàng) – Proofing
唤醒 (huànxǐng) – Wake up
立即 (lìjí) – Immediately
真菌 (zhēnjūn) – Fungus
糖 (táng) – Sugar
氧气 (yǎngqì) – Oxygen
食物 (shíwù) – Food
产生 (chǎnshēng) – Produce
二氧化碳 (èryǎnghuàtàn) – Carbon dioxide
膨胀 (péngzhàng) – Expand
明胶 (míngjiāo) – Gelatin
漏出 (lòuchū) – Leak out
去除 (qùchú) – Remove
实验 (shíyàn) – Experiment
变量 (biànliàng) – Variables
温度 (wēndù) – Temperature
覆盖 (fùgài) – Cover
盐 (yán) – Salt
水温 (shuǐwēn) – Water temperature
超过 (chāoguò) – Exceed
最佳 (zuìjiā) – Best
行 (háng) – Row/Line
分钟 (fēnzhōng) – Minutes
均匀 (jūnyún) – Even
气味 (qìwèi) – Smell
底部 (dǐbù) – Bottom
不均匀 (bù jūnyún) – Uneven
水汪汪 (shuǐ wāngwāng) – Watery
原因 (yuányīn) – Reason
评论 (pínglùn) – Comment
上升 (shàngshēng) – Rise
杯子 (bēizi) – Cup
变量 (biànliàng) – Variable
添加 (tiānjiā) – Add
混合物 (hùnhéwù) – Mixture
包裹 (bāoguǒ) – Wrapped
成分 (chéngfèn) – Ingredient
不同 (bùtóng) – Different
唇色 (chún sè) – Color
玻璃 (bōlí) – Glass
硬度 (yìngdù) – Hardness
发泡 (fāpào) – Foam
开始 (kāishǐ) – Start
结晶 (jiéjīng) – Crystallize
缓慢 (huǎnmàn) – Slowly
观察 (guānchá) – Observe
激活 (jīhuó) – Activate
发热 (fārè) – Heat
分解 (fēnjiě) – Decompose
打散 (dǎ sǎn) – Break apart
烧杯 (shāobēi) – Beaker
解冻 (jiědòng) – Thaw
水蒸气 (shuǐ zhēngqì) – Steam
膨胀率 (péngzhàng lǜ) – Expansion rate
含量 (hánliàng) – Content
流动性 (liúdòng xìng) – Fluidity
分钟 (fēnzhōng) – Minute
泄气 (xièqì) – Deflate
氧气 (yǎngqì) – Oxygen
耗尽 (hàojìn) – Exhausted
盖住 (gàizhù) – Cover
呼吸 (hūxī) – Breathe
实验 (shíyàn) – Experiment
数量 (shùliàng) – Quantity
糖 (táng) – Sugar
效果 (xiàoguǒ) – Effect
最佳 (zuìjiā) – Best
比例 (bǐlì) – Ratio
酵母 (jiàomǔ) – Yeast
面粉 (miànfěn) – Flour
搅拌 (jiǎobàn) – Stir
均匀 (jūnyún) – Evenly
加入 (jiārù) – Add
硬 (yìng) – Hard
膨胀 (péngzhàng) – Expand
口袋 (kǒudài) – Pocket
质地 (zhìdì) – Texture
稠度 (chóudù) – Consistency
发酵 (fājiào) – Ferment
延展性 (yánzhǎn xìng) – Elasticity
孔 (kǒng) – Hole
丢失 (diūshī) – Lose
可塑性 (kěsùxìng) – Malleability
组合 (zǔhé) – Combination
形成 (xíngchéng) – Form
明胶 (míngjiāo) – Gelatin
处理 (chǔlǐ) – Handle
揉捏 (róuniē) – Knead
油 (yóu) – Oil
盐 (yán) – Salt
球状 (qiúzhuàng) – Ball-shaped
熟了 (shú le) – Done (cooked)
糊状 (húzhuàng) – Paste-like
发热 (fārè) – Heat
融化 (rónghuà) – Melt
面团 (miàntuán) – Dough
弹性 (tánxìng) – Elasticity
干燥 (gānzào) – Dry
形成 (xíngchéng) – Formation
逸出 (yìchū) – Escape (gas)
流失 (liúshī) – Loss
配方 (pèifāng) – Recipe
温度 (wēndù) – Temperature
保持 (bǎochí) – Maintain
覆盖 (fùgài) – Cover
水分 (shuǐfèn) – Moisture
改善 (gǎishàn) – Improve
吸收 (xīshōu) – Absorb
塑形 (sùxíng) – Shape
白色 (báisè) – White
光滑 (guānghuá) – Smooth
膨松 (péngsōng) – Fluffy
棉花糖 (miánhuā táng) – Marshmallow
表面 (biǎomiàn) – Surface
孔隙 (kǒngxì) – Pore
弹性结构 (tánxìng jiégòu) – Elastic structure
白色块 (báisè kuài) – White lumps
均匀分布 (jūnyún fēnbù) – Evenly distributed
适量 (shìliàng) – Appropriate amount
糊状物 (húzhuàng wù) – Paste
剔除 (tīchú) – Eliminate
气泡 (qìpào) – Bubbles
发酵过程 (fājiào guòchéng) – Fermentation process
用时 (yòng shí) – Duration
松软 (sōngruǎn) – Soft and loose
形成气体 (xíngchéng qìtǐ) – Form gas
面粉重量 (miànfěn zhòngliàng) – Flour weight
打破 (dǎpò) – Break
尝试 (chángshì) – Try
烘焙 (hōngbèi) – Bake
用料 (yòngliào) – Ingredients
碗 (wǎn) – Bowl
步骤 (bùzhòu) – Steps
糊状物质 (húzhuàng wùzhì) – Paste-like substance
覆盖物 (fùgài wù) – Covering
配比 (pèibǐ) – Ratio
盐 (yán) – Salt
表面 (biǎomiàn) – Surface
光滑 (guānghuá) – Smooth
弹性 (tánxìng) – Elasticity
结果 (jiéguǒ) – Result
形状 (xíngzhuàng) – Shape
明胶 (míngjiāo) – Gelatin
软 (ruǎn) – Soft
保持 (bǎochí) – Maintain
拉动 (lādòng) – Pull
不同 (bùtóng) – Different
容易 (róngyì) – Easy
团结 (tuánjié) – United
成型 (chéngxíng) – Forming
球状 (qiúzhuàng) – Spherical
成功 (chénggōng) – Success
柔软 (róuruǎn) – Soft
油 (yóu) – Oil
揉捏 (róuniē) – Knead
处理 (chǔlǐ) – Handle
洞 (dòng) – Hole
均匀 (jūnyún) – Even
制作 (zhìzuò) – Make
面包 (miànbāo) – Bread
蛋糕 (dàngāo) – Cake
馒头 (mántou) – Steamed bun
总结 (zǒngjié) – Summarize
技术 (jìshù) – Technology
关键 (guānjiàn) – Key
淀粉 (diànfěn) – Starch
转化 (zhuǎnhuà) – Convert
麦芽糖 (màiyátáng) – Maltose
葡萄糖 (pútáotáng) – Glucose
启动 (qǐdòng) – Start
繁殖 (fánzhí) – Reproduce
消耗 (xiāohào) – Consume
氧气 (yǎngqì) – Oxygen
呼吸 (hūxī) – Breathe
二氧化碳 (èryǎnghuàtàn) – Carbon dioxide
热量 (rèliàng) – Heat
粘性 (zhānxìng) – Sticky
膨胀 (péngzhàng) – Expand
捕获 (bǔhuò) – Capture
膨松 (péngsōng) – Fluffy
酒精 (jiǔjīng) – Alcohol
酸味 (suānwèi) – Sour taste
酸面团 (suān miàntuán) – Sourdough
成功发酵 (chénggōng fājiào) – Successful fermentation
氧气不足 (yǎngqì bùzú) – Oxygen deficiency
细菌 (xìjūn) – Bacteria
过程 (guòchéng) – Process
产生 (chǎnshēng) – Produce
乘以 (chéngyǐ) – Multiply
冷水面团 (lěngshuǐ miàntuán) – Cold water dough
小插曲 (xiǎo chāqǔ) – Episode
重要性 (zhòngyàoxìng) – Importance
帮助 (bāngzhù) – Help
气泡 (qìpào) – Bubbles
蓬松 (péngsōng) – Fluffiness
水 (shuǐ) – Water
碗 (wǎn) – Bowl
分布 (fēnbù) – Distribution
增添 (zēngtiān) – Add
细小 (xìxiǎo) – Fine and small
白色 (báisè) – White
光滑度 (guānghuá dù) – Smoothness
黏度 (niándù) – Viscosity
糖分 (tángfèn) – Sugar content
发酵时间 (fājiào shíjiān) – Fermentation time
控制 (kòngzhì) – Control
密封 (mìfēng) – Sealed
反应 (fǎnyìng) – Reaction
延展性 (yánzhǎn xìng) – Extensibility
面团强度 (miàntuán qiángdù) – Dough strength
膨化 (pénghuà) – Puffing
发酵过程 (fājiào guòchéng) – Fermentation process
光滑球 (guānghuá qiú) – Smooth ball
凝胶 (níngjiāo) – Gel
烘焙 (hōngbèi) – Baking
空气 (kōngqì) – Air
la pâte à pizza – Fr
plat (m) – dish
consommé (m) – consumed
France (f) – France
pizza (f) – pizza
pâte (f) – dough
première (f) – first
bonjour – hello
aujourd’hui – today
apprendre – to learn
préparer – to prepare
oui – yes
gros (m), grosse (f) – big
consommateurs (m, pl) – consumers
autant – as much
savoir – to know
utile – useful
recettes (f, pl) – recipes
incontournables (m/f, pl) – essential
important – important
chez vous – at home
quotidien (m), quotidienne (f) – daily
livre (m) – book
pas cher – inexpensive
préparer – to prepare
vite – quickly
minutes (f, pl) – minutes
préparation (f) – preparation
effective – effective
pousse (f) – rise (for dough)
à peu près – about
heure (f) – hour
ingrédients (m, pl) – ingredients
facilement – easily
commencer – to start
lavez-vous les mains – wash your hands
surtout – especially
n’oubliez pas – don’t forget
abonner – to subscribe
louper – to miss
prochaines (f, pl) – next
vidéos (f, pl) – videos
prêtes (f, pl) – ready
allez – go
parti – started
description (f) – description
farine (f) – flour
batteur (m) – mixer
cul de poule (m) – mixing bowl
main (f) – hand
T45 – type 45 (flour)
force (f) – strength
maintiennent – hold
sel (m) – salt
eau (f) – water
tourner – to turn
vitesse (f) – speed
moyenne (f) – medium
chauffer – to heat
lait (m) – milk
levure (f) – yeast
boulanger (m) – baker
tiède – lukewarm
bouillir – to boil
fondre – to melt
à peine – barely
huile d’olive (f) – olive oil
homogène – homogeneous
masse (f) – mass
colle – sticks
tourniquet (m) – turning (of the mixer)
s’accroche – sticks
trop – too much
humide – moist
souple – soft
doigté (m) – touch
compacte – compact
pas assez – not enough
farine – flour
recette – recipe
mélanger – to mix
assez – enough
eau (f) – water
trop – too much
sèche – dry
souple – soft
toucher (m) – touch
souplesse (f) – suppleness
pâte (f) – dough
colle – sticks
doigts (m, pl) – fingers
farine (f) – flour
cul de poule (m) – mixing bowl
accrocher – to stick
bien sûr – of course
main (f) – hand
lancer – to throw
mettre – to put
éviter – to avoid
torchon (m) – dishcloth
humide – damp
protéger – to protect
prêt – ready
long – long
difficile – difficult
reposer – to rest
doubler – to double
volume (m) – volume
source chaude (f) – heat source
radiateur (m) – radiator
marche – works
pousser – to rise
température ambiante (f) – room temperature
frigo (m) – fridge
veille (f) – the day before
légère – light
rapide – fast
à la fin – at the end
environ – about
partager – to divide
étaler – to roll out
rond (m) – circle
rouleau (m) – rolling pin
fromage (m) – cheese
ustensiles (m, pl) – utensils
investir – to invest
matériel (m) – equipment
qualité (f) – quality
retrouver – to find
cuisiner – to cook
boutique en ligne (f) – online store
méthode (f) – method
optimiser – to optimize
fonctionnelle – functional
questions (f, pl) – questions
rencontrer – to encounter
difficultés (f, pl) – difficulties
commentaires (m, pl) – comments
façonner – to shape
tomates (f, pl) – tomatoes
champignons (m, pl) – mushrooms
casser – to break
œuf (m) – egg
dessus – on top
ciao – bye
à bientôt – see you soon
équiper – to equip
devenir – to become
chef (m) – chef
abonner – to subscribe
cliquer – to click
tête (f) – head
dernière – last
vidéo (f) – video
là – there
plat (m) – dish
recette (f) – recipe
four (m) – oven
chaud (m) – hot
surface (f) – surface
cuisiner – to cook
20 Wheat Atta in India Ranked from Worst to Best – english
आटे में मिला दीजिये ये चीज़ें, बुढ़ापे तक कभी बीमार नहीं पड़ेंगे। दुनिया का सबसे बेहतरीन आटा