This is a Chinese steamed dough. I've made it a few times and I'm trying to simplify it a tad.
Recipe is https://soupeduprecipes.com/lazy-dragon-rolls/
A video if you're so inclined,
Being lazy, i wanted to make this dough in the food processor. It's faster, and it's on my counter, and not downstairs in the the "pantry" like my stand mixer. Being a lower hydration dough than is common for the food processor, it mixed up as very coarse sand and could be kneaded by hand from there. This works out but I'm trying to save the manual kneading effort. So the next time I drizzled extra water in until it came together and kneaded in the processor. That worked out too but may have been slightly wetter after steaming I guess I'd have to weigh finished batches to be more sure. I suspect the lower hydration is because this is steamed and not baked.
Anyway, I'm making this again today and i measured the extra water, 25 grams. So now it's a 56.25% hydration instead of the intended 50%. In your more experienced opinion, is this a significant deviation or within the realm of common variation.
I would normally just mix it, give it a knead to bring together and put it back in the food processor for kneading, but my particular model of Cuisinart has a wimpy lightweight motor that lacks the torque for heavier dough. I'm really rather disappointed in it generally. Maybe a better food processor could just get the dough to form in the first place.
Recipe is https://soupeduprecipes.com/lazy-dragon-rolls/
A video if you're so inclined,
Being lazy, i wanted to make this dough in the food processor. It's faster, and it's on my counter, and not downstairs in the the "pantry" like my stand mixer. Being a lower hydration dough than is common for the food processor, it mixed up as very coarse sand and could be kneaded by hand from there. This works out but I'm trying to save the manual kneading effort. So the next time I drizzled extra water in until it came together and kneaded in the processor. That worked out too but may have been slightly wetter after steaming I guess I'd have to weigh finished batches to be more sure. I suspect the lower hydration is because this is steamed and not baked.
Anyway, I'm making this again today and i measured the extra water, 25 grams. So now it's a 56.25% hydration instead of the intended 50%. In your more experienced opinion, is this a significant deviation or within the realm of common variation.
I would normally just mix it, give it a knead to bring together and put it back in the food processor for kneading, but my particular model of Cuisinart has a wimpy lightweight motor that lacks the torque for heavier dough. I'm really rather disappointed in it generally. Maybe a better food processor could just get the dough to form in the first place.