Temperature is too important. Whether it is hand kneading or machine kneading, the dough will heat up due to friction during the process. If you want to knead a good dough, you must try your best to control the temperature rise, so that the kneaded dough temperature is controlled at 24-26℃, not exceeding 28℃. 28℃ is the dividing point of whether bread is delicious or not.

There are two factors that are easily overlooked in this process: first, the operating environment is too hot, and generally the room temperature exceeds 26℃, which is already hot; Second, the chef's horsepower is not enough, and it takes a long time to knead the dough. As a result, the rubbing time becomes longer, and the temperature of the dough naturally goes up.

Judging the state of dough and adjusting speed

When the measures to control the surface temperature are done, the dough is half the battle. The other half, of course, is the speed regulation technique in the process of dough making.

Speed adjustment is roughly divided into four stages: slow-fast-slow-fast. This method is basically suitable for all chefs. However, we can't answer the specific number of gears for fast and slow speed, because of the power of each chef's machine, but the general stage of this speed regulation is the same as the basic principle.

It should be noted that adjusting the speed is not about time, but about the dough state. When the dough is in the state, don't worry about the time, and adjust the speed quickly; The reference time is up, but the dough state has not yet arrived, so we should continue to maintain the original speed.