When you release the mouse button, the video clip position will be changed. To do it, just select the target video and then move the clip left or right to the desired position without releasing the mouse button. Then you can set the video file sequence. Set the sequence and mix videos togetherĪfter importing the video files to program, drag them directly to the video track in the timeline. Regular video formats, such as MP4, FLV, AVI, VOB, 3GP, 3G2, MOV, F4V, M4V, MPG, MPEG, TS, TRP, M2TS, MTS, TP, DAT, WMV, MKV, ASF, DV, MOD, NSV, TOD, EVO, etc. Take the dough and repeat process as described in step 6.To mix videos, you should first click "Import" to select files from your computer or directly drag and drop files to the User's Album.Repeat the process and place back the dough into the bowl then leave it to rest for half an hour. Turn the dough out onto a work surface and fold it 2/3 of the way over the rest of the dough then pick up the opposite side and stretch it over the first fold.Cover the bowl with the lid and let the dough rest for half an hour.Add the olive oil and continue mixing with the fork.In a plastic bowl preferably with lid, dissolve yeast in water.If you knead on a pastry board, push the dough from top to bottom away from you.When hand kneading in the bowl, push the dough from the bottom upwards alternating between hands, then roll it back and repeat.Leave it rise for 12 to 16 hours then divide it into 250 g balls and let them rest for 4 hours.Turn the dough out onto a pastry board.Add the olive oil and continue kneading until the dough feels smooth.
Add the water with the salt and keep kneading.Gradually add the water with the yeast and knead with your hands until combined.Dissolve the yeast in 550 ml of water, stir salt in the remaining water.Put the flour into a large bowl where you will knead dough (it will be less messy than on a pastry board).INGREDIENTS FOR 7/8 PIZZAS of 250 g each. Hand-made dough is far simpler for the amateur pizza maker.Hand-made dough needs fewer steps than no-knead dough.The difference between hand-made and no-knead dough. In the no-knead mixture, dough is folded at intervals during long resting periods allowing the time to develop the gluten. Gluten chains start forming as the flour gets wet and proteins combine helped by mechanical energy supplied by hand or machine kneading. No-knead dough is, unsurprisingly, a method that doesn’t involve handling dough. You can do it with your hands and arms or, if you are feeling lazy, with a no-knead technique. Now, let’s look at a couple of simple methods to knead bread and pizza dough at home. In this article we will explain to you how to get a perfect hand-made pizza dough.įor centuries, man have kneaded bread dough without tools other than his own hands and the strength of his arms. You don’t have a stand mixer? Never mind.
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