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Problema resuelto con mi KitchenAid 🥣 Si tienes el mismo problema que yo y tu KitchenAid no desarrolla bien el gluten, prueba cambiar el gancho amasador (el que tiene forma de espiral) por el accesorio de pala. En mi caso, utilicé la pala a velocidad 4 durante 10 minutos. Después, dejé reposar la masa otros 10 minutos y volví a batir durante 10 minutos más. ¡En total, en 20 minutos conseguí desarrollar el gluten y obtener el punto de ventana! 🙌 Este método me funcionó con mi masa. Ten en cuent
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