Recently, I will continue to share the systematic tutorial on kneading gloves for a chef's machine. The article is also interspersed with the recent experience summarized by Xiaofa in learning bread. Collect it quickly

For babies who knead by hand, kneading dough is good. It is relatively laborious, but continuous kneading brings about the gluten formation process, which can be experienced more intuitively. Babies who want a challenge can also try to go through the hand kneading process, so that they can better understand the judgment of gluten status.

But now the kneading operation is generally replaced by machines. Xiaofa is based on the two 7-liter DC silent chef machines we bought in the group: Haishi M6 and Qiaoli 7600.

① Haishi M6 chef machine (how to tell the password, get the ticket, the group is 2580 meters)

② Qiaoli 7600 chef machine (how to tell the password, the mechanical version is 2380 meters) , the electronic version is 2680)

Both of these machines are DC powered and do not need to be shut down. They can be used continuously to knead dough without interruption. The motors are powerful and will not heat up and cause the dough temperature to be too high. The mute effect is also outstanding, and it is easy to knead dough. The maximum amount is 5-6 pieces of 450g standard toast. The stall time is provided as a reference and status display. Babies need to adjust it according to their own chef machine.

1. The theory of gluten in kneading dough

Flour made from hard wheat is classified as high-gluten flour because of its high protein content. High-gluten flour for making bread generally has a crude protein of more than 11.5%. The higher the protein content, the stronger the gluten and the easier it is to produce gluten.

During the process of kneading bread dough, the protein will absorb other water in the formula (egg liquid, water, milk, etc.) and produce something like long strips. And full of elastic gluten, this is the membrane we usually pursue.

Then it is fermented under the action of yeast. The gluten has strong viscosity and elasticity, which can wrap up the carbon dioxide gas produced by fermentation, allowing the bread to expand and rise as a whole.

Finally, it is put into the oven, baked and heated to allow the protein to solidify and become dense and hard, which is what we call the final shape of the bread.

Xiaofa hand-drawn a flow chart of gluten formation

to make it easier for babies to understand

So from the whole theory of bread making It seems that the quality of gluten formation and the degree of film formation directly and deeply affect the fermentation of bread, thus affecting whether the bread is good~

2. How to add materials

01 Add dry ingredients first

Dry ingredients generally refer to the high-gluten flour in the formula. Some also include low-gluten flour, whole wheat flour, and rye flour to adjust the overall consistency of the dough. Gluteny and rich in taste;

Of course, powders such as sugar, milk powder, and seasoning powder that add sweetness, color, and flavor are also included.

First, accurately weigh the powder. Use the bucket of a kitchen machine to weigh it all at once. You can add it all first.

If there are noodles, such as Chinese noodles, soup noodles, liquid noodles, etc. that have been made in advance, you can tear them into small pieces and add them at this time.

02 Leave some liquid

The egg liquid, milk, water, juice, yogurt, etc. in the formula...

Or as Xiaofa posted before All the whipping cream used in Hokkaido Chiffon is considered a liquid wet material.

As mentioned before, protein must be absorbed by wet materials to form gluten. Depending on the brand of high-gluten flour used by babies, the protein content will definitely vary, and the water absorption will be different.

Some babies will directly say that the formula is not good. In fact, you can check whether the condition is wrong due to different water absorption of flour.

Recommend a good habit for making bread:

Add most of the liquid first, but keep a small part (about 10g)

This part of the liquid can be adjusted according to the water absorption of the flour, whether to add less or all, or even add more liquid outside the formula.

Always observe carefully when the dough is half-kneaded.

If the dough forms quickly and well, there is no excess dry flour, and it feels that the dryness and humidity are moderate, you don’t need to add more. If it feels too dry, you can add the reserved liquid little by little, step by step. .

This method can prevent the dough from being too soft and lumpy. Babies must get this tip~

In fact, the higher the protein, the stronger the water absorption of flour. When you have done a lot of cooking, you have enough understanding of the flour you are using, and you have figured out its water absorption, you can adjust it freely!

03 Salt and yeast should be kept separately

The proportion of yeast must be accurate. Newbies remember to use an electronic scale accurate to a few tenths to weigh the yeast, because the yeast itself contains It's better than not much, but it has strong fermentation ability. If you don't use it enough, it won't rise. If you use too much, it will directly affect the flavor and texture of the bread.

The effect of salt is really powerful. It not only provides salty taste, but also enhances gluten and inhibits the reproduction of miscellaneous bacteria. However, salt cannot be placed directly with yeast, as it will kill the yeast control. Fermented, yes, salt is so overbearing haha.

If salt and yeast are to be added together, you can dig a small hole in the flour, bury the yeast in it, put the salt away from it, and mix well to knead the dough and proceed with subsequent fermentation as soon as possible.

You can also use the post-salt method, which is to add salt after mixing the dough and sprinkle it evenly so that the salt and yeast are evenly distributed in the dough, thereby reducing the time for salt and yeast to inhibit each other.

Today’s technology is very mature. Instant dry yeast is much stronger than imagined. It doesn’t matter if you put them together. Just don’t put them next to each other and mix the dough quickly.

04 Add the fats and oils when they are kneaded into a thick film.

Generally, softened unsalted butter will be added to bread. Butter is fragrant and has a good flavor. It can also improve the texture of bread and delay aging.

Whether there is too much butter or it is added too early, it will affect the formation of gluten. If you add all the butter at once, the dough will be very soft and it will take a long time to knead the dough.

Therefore, the butter should be added after the gluten has formed better. Generally, in the expansion stage, the film can be stretched out better. It can be added when the thick film is pulled out and the holes are in a jagged state. .

It must be softened butter. If the butter is frozen too hard, it will easily cut off the gluten that has emerged from the membrane. Knead the softened butter slowly and let the dough completely absorb it to facilitate the membrane.

05 Put hard materials last

In the same way, materials with higher hardness, such as dried fruits (raisins, dried cranberries, candied orange peels), nuts (walnuts) Peanuts and almonds), roasting-resistant chocolate beans, etc., need to be added later, when the film is almost ready, to avoid cutting off the gluten.

Share a failure case of a small method:

Even if dried cranberries softened by red wine are added too early, it is easy to cut the fascia

Toast Bread cannot contain the fermentation gas and will not grow long after baking

Add it at the right time and knead it into a more thorough fascia

Only when it rises after baking can it become a toast< /p>

For dried fruits, you can soak them in rum in advance or chop them before adding them~

Okay, I’ll share them here today,

The following tips also focus on: The dough mixing process and recommended settings of the chef's machine

How to judge the stage of beating the dough

How much dough has been beaten

There are many details to pay attention to!