1. Reasons why the dough is not smooth when kneaded

①: The ratio of water to dough is not well controlled

During the dough rising process, there is too much dough and too little water. If the proportion of water added is not enough, the dough will be very hard. During the fermentation process, the dough will definitely be hard, and it will not be smooth during the kneading process.

②: Dry noodles and wet noodles are uneven

During the fermentation process, the kneaded dough has dry noodles and wet noodles. The kneading is not even enough, this step is not done properly, and the dough will not be smooth even if you have great ability.

③: The dough has not fermented in place

During the fermentation process, the dough is not sealed well, causing air leakage, the dough has not fermented in place, and the dough is not smooth.

2. Methods to solve the problem of uneven dough

①: Put the dough on the chopping board, press the dough flat, pour in a little water, and knead it back and forth with your hands to make the dough evenly absorbed. moisture so that the dough can be kneaded smooth.

②: Place the dough on the chopping board, put your hands in a basin of warm water, dip it in a little water, pat it on the dough and then knead it, so that the dough becomes smooth after repeated kneading.

③: Place the dough on the chopping board, press the dough flat, pour in a little oil, and knead the dough back and forth with your hands so that the dough can be kneaded smooth.

The cold water dough preparation method is:

After adding flour, adding water, mixing, kneading, kneading and other processes, cold water must be used during preparation.

When preparing in winter, use a small amount of warm water (below 30℃) to make the dough easy to use.

For example, when making the dough in summer, not only cold water should be used, but also a small amount of salt should be added appropriately, because salt can enhance the strength and tendon strength of the dough and make the dough tight, and the dough made with salt will be whiter in color.

The density of cold water dough depends on external kneading force. Knead hard to promote the even combination of flour particles, and knead until the dough is very smooth and not sticky. Be sure to add water in batches to prevent overflowing due to lack of food.