27:20Yeah that dough's getting sticky
27:23its because the fda doesnt want us to have that good shit
27:26I wish my back was that dough
27:29Maybe you should add bit oil?
27:30sounds like a market oppertunity
他
27:32mean when I try to make protein pizza dough...
27:32we can't fail on the first step:_shiinaTskr:
27:32So what I’m hearing is there’s a market for US manufactured
27:34There's some weird bullshit ones. You can't get proper haggis in the US b/c of certain FDA restrictions on organ meats.
27:36Prob just need for kneading? Idk
27:37need food processor
他
27:37Time to recruit a buff gym bro to knead the dough
27:38is that a vertical mouse?
27:39giving cpr to that dough
27:39can you add a little more flour to balance it?
27:42you got this shiina:_shiinaHeart::_shiinaHeart::_shiinaHeart:
27:44:_shiinaHeadpat::_shiinaHeadpat::_shiinaHeadpat:
27:46I think in Pierogi we add bit of oil
27:46put all your weight onto that dough:_shiinaCheer:
27:46Uuuu grandpa mommy needs help :_shiinaSadbee::_shiinaSadbee:
27:47peepaw amanogawa help!!!
27:53My grandmother brings in the homemade lgm
27:54Does it need to be hand kneaded?
28:02gluten formation timing I guess?
28:06I’ve never seen it made in a bowl always kneaded on the table
28:09do you need to fold more air in?
28:10might need to get one of those Mochi mallets
28:11smash it with a chinese rolling pin?
28:11with decades of practice and ancient Chinese secrets
28:14I may try with my Kitchen Aid
28:16gluten needs to rest