Why is gluten so weak in my dough?


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I would recommend you try a different recipe. i’ve recommended this recipe to bakerd who have had trouble. it’s pretty reliable.

Use a wide shallow pan like a wok if you don't have a fryer.

I would strongly recommend a scale for all baking and cooking.

Volume measurement is unreliable. Volume is the measure of how much space something takes up. It has nothing to do with baking and cooking.


 

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