Steamed bread is one of the pasta we often eat, especially in big cities, steamed bread and so on are eaten as breakfast. The steamed bread we usually eat is soft and delicious. To make this kind of successful steamed bread or steamed stuffed bun, there are two very important steps in the production process, which are kneading dough and fermenting. Today we will talk about kneading dough, which is a physical test. Then how can we knead the dough smoothly? Let's get to know each other.

How to Knead the Dough Smooth: Other Precautions

1, be sure to wake up the dough, let the water and flour blend better, and let the gluten tissue in the dough reorder. So that the internal structure will be uniform.

2. All kinds of auxiliary materials in flour must be evenly distributed in dough.

How to smooth the dough: how to judge whether the dough is fermented well?

After normal fermentation, the dough surface is smooth, generally as large as 1.5-2 times. Finger sticky powder rubs a hole in the dough, which will not rebound, the dough will not collapse and the hole will not wrinkle. The interior of the dough is honeycomb.

How to knead dough to make it smooth?

1, baking powder should be melted with warm water.

2. Don't have too much water

3. When mixing the dough, add water bit by bit, not once. Finally, it depends. If there is too much water, it will be sticky.

4. If you find that the dough is particularly sticky and can't get up, add it. There is no way.

5. Noodles must be expanded and fermented, and they must be rubbed hard. It won't collapse slowly like a deflated ball. Think of dessert, 65%-75% soft dough, add baking powder after 8- 15 minutes, wake up for 30-40 minutes after 5 minutes (at this time, you will find that the dough is whiter), take it back and fold it, put powdered sugar in one corner, and when making steamed bread, it will be light.

6. In a minute or two. Cover with plastic wrap. That's too much. It won't stick to hands or tables easily. Don't pour water directly on the dough.

There are three main techniques for kneading dough:

First, copy mixing method. Put the flour into the basin, dig a big hole in the middle, pour a certain amount of water, put your hands into the jar, and copy and stir it repeatedly from outside to inside and from bottom to top to make dough. It is required that the force should be even and appropriate, and the hands should not touch the water. Push the water with flour to promote the combination of flour and flour to form dough. It is the most widely used dough mixing method, mainly suitable for making various doughs with large dosage.

Second, the reconciliation method. Put the flour on the chopping board to form a round (pit-shaped) with a thin middle and thick sides. Pour the water into the middle, open your hands and fingers, from the inside out, or stir the water (or oil) with one hand and the dough with the other, and knead it into a ball. Require flexibility and quickness, and do not let water overflow. Mainly suitable for all kinds of dough with less dosage. Third, the stirring method. Put the powder in a pot and add water to stir, or boil the water in the pot and then pour the powder in and stir quickly, so that the water and noodles can be mixed evenly as soon as possible. Generally suitable for hot water dough with strong warmth, or thin batter, egg batter, etc.

The process from mixing flour into floc to kneading until smooth.

(1) Use chopsticks to mix all the materials into a floccule. (scrape the powder off the edge of the basin, too)

(2) Flocculate the dough into a ball by hand (if the dough is too dry and there is a lot of dry powder in the basin, you can add water as appropriate).

(3)