strong flour

How to knead the dough by hand and take out the film quickly?

Raw materials must be accurately weighed,

This matter is not negotiable. All materials should be accurately weighed by electronic scales. You can't rely on feelings and intuition, and you can't hold the psychology of "almost". It is often your momentary "almost" that leads to a "much worse" result. Weigh the flour, put it in a pot, put powdered sugar and salt in one corner, put yeast in the middle and beat eggs.

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Do raw materials need to be classified?

Well, yes, it's easy to operate. Raw materials can be classified into dry powder, liquid, oil, dried nuts and dairy products. Materials that need to be heated, softened, soaked and processed should also be prepared in advance, and then added one by one according to the production process in the recipe.

Raw materials of dry powder: flour, yeast, salt, sugar, etc.

Liquid materials: water, milk, coconut milk, eggs, etc.

Grease raw materials: butter, olive oil, salad oil, etc.

Dairy products: This refers to cream cheese, cheese and so on. Used for stuffing, stir evenly with a scraper.

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Pour in milk or water.

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What is "basic dough"?

It is the dough without dry powder that is kneaded for the first time after mixing dry powder and liquid material. Stir until there is no dry powder, and form a block. Cover with plastic wrap and let stand for about 20 minutes.

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After 20 minutes, the broken dough is fully wet, which can save time for the next kneading. ) Put your face down on the operating table.

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With the help of a scraper, the dough is gathered and kneaded into a ball. Manual kneading is inseparable from the scraper, which can easily scrape the dough stuck to the table and hands.

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When kneading dough by hand, the technique is very special (⊙o⊙), and it is best to rub clothes. Unlike pasta in China, the dough of bread will be sticky at first. With this kneading method, dough can be shaped faster and less sticky.

The main action is-rub, rub from the inside out like this. Take the kneaded dough back and fold it. (with the help of a scraper) and then rub it out. Repeat this rubbing and folding action.

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In the process of rubbing, gluten gradually forms and is easy to lose water, especially when the air is dry. Feel the dryness and wetness of the dough at any time (if you don't add enough liquid at first and feel that the dough is dry, you should replenish water in time)

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The way to replenish water is: take a bowl of water and wet your hands.

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Sticky hands patting the dough. (Drink a small amount of water many times. Don't pour water directly on the dough. Feel the dryness and wetness of the dough while putting on makeup. )

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Then continue to knead, at this time, the dough is no longer rough and has a certain ductility.

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Why do you break the dough when you knead it with your hands?

It can accelerate the formation of gluten and make dough more stable.

The method is to drop the sauce: grab one end of the dough, hit it hard on the chopping board, then fold it up, throw it again, and so on. As the gluten slowly forms, the dough will become soft and elastic. Pick up one end of the dough and throw it out. Dough can be stretched for a long time.

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Look at the dough that has been kneaded for fifteen minutes. The edges are smooth.

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Check the film: cut a small piece of dough with a scraper.

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Pull it slowly to form a film. This level can make ordinary sweet bread. I put the butter late because I made toast this time. If I make sweet bread, I can add butter a few minutes before this, knead the butter into the dough and finish kneading the dough.

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When should I add lubricating oil?

When the dough surface is smooth and elastic, and a thick film can be pulled out, you can add grease. Add softened butter.

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After adding butter, the dough will be slippery at first, and then it will become wet and sticky again. Look at the picture, just like a pile of broken cotton wool.

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After kneading for a minute or two, the butter has been fully kneaded into the dough and will become smooth.

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Start rubbing again.

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Just two or three minutes. Take a look. The palms and fingers are clean. The sticky part of the dough is the part that needs to be in full contact with the dough when kneading, so it is easier to stick the dough and hang it down with a scraper.

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At this point, the dough mixing has been basically completed. It took about 25 minutes.

Let's look at the state of the kneaded dough. It won't stick to your hands or the countertop easily, and you can leave the countertop easily and completely by picking it up from the countertop.

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Then, round the dough, and you can see that the dough is particularly round and smooth.

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Finally, check the film release situation, you can easily pull out the glove film, and it is not easy to break, so it is tough.

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What is a "fully extended state"?

It is what we often call "glove film", a kind of film that can penetrate words.

The method of judging glove film is simple: the dough is elastic and the film is easy to pull out. After tearing the film, the hole edge is smooth, without stubble and sawtooth, which shows that it is well kneaded.

Note: Never wipe it. Once the dough is kneaded, it will lose its elasticity and collapse, just like being too sick to get out of bed, and it is too sticky to use.

This kind of dough is best for baking bread.

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Look how smooth the dough is.

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Put in a pot, cover with plastic wrap and ferment.

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The volume of the fermented dough is 2-2.5 times larger than that of the original dough, and it feels very light when served. When you pat it with your hand, you will hear a bang, and it feels very elastic. Dip a little flour on your fingers and gently press the dough. The fingerprint will not recover immediately, nor will it collapse slowly like a deflated ball, indicating that the fermentation is just right. The top circle of dough is white because there is water vapor in the plastic wrap of the lid, and the dough gets wet when it reaches the plastic wrap. )

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What does "standing" mean in kneading dough by hand?

Put the kneaded dough in a sealed box or bag and let it stand for 20 minutes, so that the flour and water can be fully combined, so that the gluten will form itself and it will be more labor-saving when falling.

Of course, this process is dispensable. If you don't want to wait that long, you can go straight to the "face drop" link.

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When will the auxiliary materials be added? Like dried fruit nuts?

After pinching the glove film, you can add these accessories. The standard is-knead it evenly and it will be OK. There are accessories that need to be soaked or baked. Remember to handle it in advance.

These are the tips for kneading dough in the process of bread making. Have you learned everything? There are many such tricks in baking.

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Novice suggestion: 1, start with ordinary buns, don't bake bread at the beginning. 2. Please reserve 20ml of liquid for other people's recipes, and then add it slowly as appropriate. It is recommended to use about 2-2.5g yeast when mixing material A in summer. When the sugar content of dough exceeds 7% (calculated by flour), please use yeast with high sugar tolerance and high activity. And use ice milk, ice eggs and flour to slow down the fermentation speed, and knead the flour in the first stage of glove film. The dough is soft and sticky at first, and it will become smooth and elastic after kneading. When kneading dough, you must push the dough outward with the strength of your wrist, then pull the pushed dough back and put it on it, and repeat the above actions repeatedly like rubbing clothes until the dough feels smooth, soft and elastic, about 10 minutes. Then judge the humidity of the dough.

Dough moisture judgment chart 1: When the dough is pressed in the palm of your hand, it will not fall off. Please pay attention to the humidity of the dough. If it is dry, please add water or milk to knead the dough until the humidity reaches the standard. Each kind of flour has different water absorption. You can replenish a small amount of liquid many times, and remember the amount of water you need. The speed and success of glove film pasting are determined by humidity! If your humidity is not up to the standard of menu pictures, even if you work hard for an hour, the glove film will be rude to you. Dear friends, don't associate with dry dough and do those stupid things that get twice the result with half the effort or even fail!

Judging the humidity of the dough Figure 2: There is batter residue on the hand when the dough is torn off, but it returns to a clean state after holding the dough for several turns. Please be sure to judge the humidity of the dough. If the humidity is not enough, add water or milk to continue kneading. Knead before you judge. Only when the humidity reaches the standard can the following steps be continued.

After the humidity of the dough reaches the standard, put the dough into the plastic wrap, and then put it in the refrigerator for 20-30 minutes. The first stage of glove wrapping is completed. Many parents don't understand why they should keep it in the refrigerator. Refrigeration is to change and destroy the original structure of dough texture, which makes it easier for us to produce glove films. This step is not for fermentation! After consulting a lot of information, it is said that the post-salt method is more scientific, so salt is added only when it enters the expansion stage (see step 15). Dear friends, please read the menu carefully!

Slice the butter and set it aside. After the dough is refrigerated for 20 minutes, it is ready to enter the second stage of glove film. The following is a general description of the second stage: the dough is quickly dropped or beaten until a gluten network is formed, and a skilled operator can generally make a glove film within 10- 15 minutes. Dear friends, pay attention to the particularly soft feel, indicating that the dough has entered the expansion stage. Generally speaking, it is best for inexperienced people to control the flapping time within 30-40 minutes, and don't overdo it.

Take the dough that has been refrigerated for 20 minutes out of the refrigerator, press it into a flat circle, spread half of the butter on one side of the dough and fold it into a semicircle, then spread the remaining half of the butter on the semicircle and fold it into a quarter circle. I have a question. Why not use the post-oiling method? In fact, adding butter at this time also belongs to the category of post-oil method. Generally, the dough should be oiled after the dough is formed, but the gluten has not expanded yet. In this way, a film is formed between the oil and gluten and starch, which makes the gluten softer and can keep the gas in the dough.

Then start kneading the dough, and fully knead the butter into the dough. Please knead the dough vigorously for 5 minutes. Tip: Many people are full of water, but their toughness is not enough, which will also cause the dough to break easily when it is beaten.

Prepare 10g olive oil and brushes. The key action in the next ten minutes is to fall (6 ~ 10 times) → oil painting → folding → falling (6 ~ 10 times) → oil painting → folding ... After the olive oil is coated, the steps of falling (6 ~ 10 times) → folding are repeated.

Hold one end of the dough with one hand, and throw the other end of the dough on the table with the other hand 1 time. Pick up the dough that fell on the table and throw it a second time. Drop the dough repeatedly for 3, 4, 5 and 6 times (usually 6-65 and 438+00 times in a row), and the dough will get longer and longer. If the noodles break when you fall, please add water or milk. If the noodles are getting dry, please add water or milk.

Coat the long surface with olive oil.

Fold the greased dough in half.

Continue to repeat the previous steps of throwing dough. Many parents didn't pay attention to the details of the fall and fell half at a time! Let's emphasize the face-throwing skills again: once, twice, three times, four times, five times, six times, seven times, eight times, nine times, ten times, fold the long face in half and continue to repeat this face-throwing step! Some parents have fallen for a long time after 3 ~ 5 times, and they can also be folded in half after 3 ~ 5 times.

Grease it and fold it in half. It didn't take long for the olive oil to be coated, and then the step of falling in half can be repeated.

skill

The pinching is over. Summarize some key points ~ ~ ~

1, don't add all the liquid to the flour, it's better to leave10-20g. In the process of kneading dough, you can observe the dryness and wetness of dough and replenish it at any time.

2. After the flour is stirred into a flocculent dough, cover it with plastic wrap and let it stand for about 20 minutes, so that the flour can fully absorb water and become very moist, which can greatly shorten the kneading time. When the temperature is high in summer, put it in the refrigerator to avoid yeast fermentation.

3. The main action of kneading dough is-kneading, kneading out, taking it back for folding, kneading out again, and repeating this action until the film is released.

4. If you find that the dough is dry and not easy to knead during kneading, pat it on the dough by hand. Don't pour water directly. You can moisten it by hand several times to replenish water. If the dough is too dry, it is not easy to pull out the film.

5. When checking the film, slowly pull around, that is, pull around, not all the time. You don't have to wear gloves to make gloves. You just think the film is tough and the edge of the broken place is smooth.

6. To make the dough of ordinary sweet bread, it is only necessary that the dough is malleable and can pull out the film.

Why did the chef change the speed from 2 to 4 when kneading dough?

After the basic dough is formed, the rotation speed can be increased to 4 or medium-high speed, because the higher the rotation speed, the faster the gluten is formed. But pay attention to stop at any time to clean the hooks below, don't let go of every "left-over" surface, and don't forget to judge the state of dough at any time.