2. See if the water is not enough, which makes the dough not soft enough. When kneading flour, water should be added to about 65% of flour. Too little, that is, gluten can't be pulled open, too much, it can't be absorbed, and it is very sticky when making.
3. Insufficient kneading time, or excessive kneading, will lead to gluten not being the best fully extended state.
How to make classic buns:
Prepare ingredients: 400g of high-gluten flour. 40g of sugar, 55g of eggs? 30g milk powder, 5g yeast, water 150g, 25g corn oil, 3g salt and butter 15g.
Production steps:
1, except butter, all other materials are put into the bread machine barrel.
2. Kneading program 15 minutes later, add 15 grams of chopped butter. Continue kneading for 25 minutes.
3. Knead the dough for ***40 minutes, and check the film leaving state as shown in the figure.
4. Knead into a smooth dough and ferment it in a warm place for 2 to 2.5 times.
5. This is fermented noodles.
6. Take out the exhaust.
7. Divide into 12 equal parts, each about 60g, knead round, cover with plastic wrap and relax for10min.
8. Take a small portion and roll it into a tongue.
9. Fold both sides in half.
10, roll up from one side.
1 1, finish it in turn, and put the joints down neatly in the baking tray with gaps.
12. Cover with plastic wrap and wait for secondary fermentation.
13, secondary fermentation.
14, put into the middle layer of the oven 180 degrees and bake up and down 18 minutes or so. Can be adjusted according to the observation of your own oven.
15. Brush a layer of corn oil on the surface immediately after taking out of the furnace. It can better lock the water.
16, finished product drawing.
References:
Baidu Encyclopedia-Bread
Baidu Encyclopedia-Hand-kneaded dough for quick film release