Mix thoroughly to develop gluten, keeping the dough temperature below 20℃.
Strictly control the resting time to avoid fermentation and gas production, as the alcohol produced during fermentation inhibits yeast activity.
Reduce the water content by 2%-3% to prevent tearing or damage to the dough, which would affect its appearance.
Adjust the mixing speed according to the needs of different products, aiming for a dough center temperature between -10℃ and -12℃.
