1, dissolve the yeast with half the warm water in the formula (if the formula uses120g of water, dissolve the yeast with 60g of water).
2. Weigh the dry materials such as flour, sugar, salt and milk powder and mix well. Then add ingredients other than butter, such as water for dissolving yeast, the other half of water, and broken eggs.
3. Knead the dough hard and put the dough on the chopping board. At this time, the dough will be sticky and the surface will be very uneven. But keep kneading and don't add flour easily.
4. If the dough sticks to the chopping board, you can shovel up the pieces of dough stuck to the chopping board with a plastic scraper and knead them into the big dough again.
TIPS 1: If fresh yeast is used to make bread, the yeast must be dissolved in warm water before it can be activated. If quick-drying yeast is used, in principle, this step can be omitted and the quick-drying yeast can be directly added to the flour, because the quick-drying yeast can be used directly without activation. However, in order to be safe and give full play to the activity of yeast, it is suggested that the fast-drying yeast should be dissolved in warm water before use.
TIPS 2: Different flours have different water absorption, so it is not recommended to add the water in the formula at one time, but increase or decrease it according to the actual situation of the dough. That's why all the water is not used to dissolve yeast.
TIPS 3: The dough will be sticky at first. The plastic scraper is a very useful tool to help us shovel the dough stuck on the chopping board.
TIPS 4: It is recommended to use plastic or metal chopping boards. First, they are less sticky than wooden chopping boards. Second, the material of wooden chopping boards is easy to breed bacteria, and repeated kneading on them is relatively unsanitary.
5. Kneading, the dough will gradually become elastic, and the surface will become smooth. Moreover, with the formation of gluten, the dough will begin to become less sticky.
TIPS: There are various methods of kneading dough by hand at home. You can knead it, drop it or pull it, but the purpose is the same, that is, stir the dough quickly and continuously, so that gluten can be continuously generated.
The methods you can choose are as follows: 1. Choose a table about waist height, put the chopping board on the table, press and knead the dough quickly with your hands sideways, and press the strength of your body on your hands, using the strength of your waist and body to knead the dough.
Second, drop the dough. It doesn't work for all doughs. Some doughs that are hard or extremely thin are not suitable for this method.
6. After kneading to a certain extent, try to open the dough. At this time, the dough is not easy to be stretched very thin. If it is stretched a little thinner, many cracks will be pulled out. You can add butter at this time.
TIPS: Butter will block the formation of gluten. Therefore, we will knead the dough until the gluten is formed to a certain extent, and then add butter, which will make it easier for us to knead the dough. This method is commonly called "post-oil method". Since there is a "post-oiling method", there is also a "pre-oiling method". Some bakers think that if butter is added at the beginning, the butter can be dispersed more evenly in the dough. Therefore, both methods have their own advantages and disadvantages. However, it takes a lot of effort to knead dough by hand at home, and it is recommended to adopt the "post-oil method".
7. Add the softened butter to the dough and rub the butter into the dough.
8. At first, the dough will look a bit "terrible". But with the kneading, the butter will gradually be absorbed by the dough.
9. Stick to it and the dough will become smooth and elastic again.
10, timely detection of gluten strength. Carefully stretch out the dough to see if it can form a thin film.
1 1, look at the picture. At this time, the dough can already form a thin film. However, the film is not particularly tough, and it is still relatively easy to break. The broken hole is irregular, not smooth and round. At this time, the dough has reached the expansion stage. If you make most of the sweet bread and prepared bread, you can stop kneading at this stage. For example, honey bean Mexico, cheese floss bread, hot dog bread and so on.
12, after kneading to the expansion stage, if you continue kneading, the dough will reach the complete stage. At this time, the dough can be pulled out of a very tough film, even if it is poked with your fingers, it is not easy to pierce, as shown in the figure.
13. Even if the film is punctured, the broken hole will show a very smooth round hole. Full-stage dough can be used to make most toast. Such as high-grade creamy toast, creamy white toast and so on. Don't continue to knead the dough after it is completely kneaded, otherwise, if you knead it too much, the gluten will break, the dough will lose its elasticity, become sticky and soft, and it will break when you pull it. Bread made from dough that has been kneaded too much is small in size, rough in holes and poor in taste.
14, put the kneaded dough into a big basin, cover the surface with plastic wrap or wet cloth, and put it at room temperature for the first fermentation.
15, the fermentation time depends on the temperature, the higher the temperature, the shorter the fermentation time, and the lower the temperature, the longer the fermentation time. The dough can be fermented at about 28 degrees, about 1 hour.
16. Criteria for judging whether the fermentation is completed: the dough is fermented to 2-2.5 times its original size, dip your fingers in flour, and poke a hole in the top of the dough. After pulling out the finger, the inserted hole will neither collapse nor retract, but if it remains the same, the fermentation will be completed.
17. Squeeze the fermented dough out of the air, divide it into required portions according to the requirements of the formula, and put it at room temperature for about 15 minutes. Then, according to the specific conditions of each formula, it can be shaped, fermented for the second time and baked.
TIPS 1 I didn't list the time needed to knead the dough to each stage. Because the kneading time is different according to the actual situation, the type of dough formula, water content and the speed of kneading. As we often communicate, some people knead it for 1 hour, while others only need ten or twenty minutes.
TIPS 2 This article is a step diagram of kneading dough by hand. In order to save labor, many students bought a bread machine or a chef's machine to help knead dough. The process of kneading dough by machinery is basically the same, and the film of dough can be detected by the same method.
After kneading the noodles, start making your ideal bread!
Kneading dough is a hard work, but it can not only make delicious bread, but also make your body fully exercise and consume some calories by the way. Kill two birds with one stone. If someone asks you: why aren't you fat after cooking so many snacks?
You can answer: knead the dough!
The dough is kneaded, and the raw materials are:
260g of high flour, 5g of low flour115g, 4g of yeast, 35g of sugar, 4g of salt, 50g of milk150g, 65g of egg liquid, 55g of honey and 25g of butter.
Accessories:
Honey 1 teaspoon, olive oil 1 teaspoon, water 1 teaspoon.
Practice:
1. Mix yeast, milk, egg liquid, sugar, salt and honey evenly, pour in high flour and low flour, knead into smooth dough, add softened butter, and continue to knead until gluten expands.
2. Round into the pot for basic fermentation until it is twice as big, and stick it with your fingers, which will not rebound quickly or sag.
3. Take out the dough, exhaust, divide into 10 pieces, round, and ferment in the middle for 15 minutes.
4. Take a dough, knead it into long strips, press it flat, roll it out from the middle to both ends, and press the bottom edge thin.
5. Roll it up from top to bottom, pinch it tightly, cut it in half from the middle, and discharge it into the oiled baking tray at intervals.
6. Carry out the last fermentation to double the size.
7. Mix honey, olive oil and water into honey water.
8. 170 degrees, after baking, take it out and brush it with honey water, and then bake it until the color is even, about 15 minutes.