HELP ar Yvonne!
I am making 造型包 with apple bb again, the second time.
Last time (Sat) i did not reduce enough water and therefore the dough was super wet and very very hard to style. So this time I reduce largely the weight of water (actually it's milk) in the first place, then i saw the dough too dry, i poured more milk, bit by bit. The dough was not sticky, and it looked smooth on the surface, that's why i stopped adding liquid.
Now it's been 1st rising for 1 hour, the dough did not rise/enlarge much. when i touched it, the surface was very try, even a bit cracked!! i immediately sprayed some water and use a plastic wrap to cover it (cos i usually just put the dough inside the oven). Now i put it back for another hour of rising, i did put a cup of hot water in the oven......hope it will rise properly la.
Do you think i should lengthen the time for 1st rising?
Is it the apple bb dough won't rise as much as those using instant yeast?
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