The three basic shapes of dough are

round, olive, and cylindrical.

The so-called shaping of bread is to organize the dough into the desired shape. By doing this step, you can make a more colorful variety of bread. It is fun to see different shapes of bread in your own hands.

There are 16 techniques that you can use to shape bread. How much do you know? Come to learn together ~

1, roll

The main thing is to make the dough bubbles disappear, the dough is rich in light internal organization uniformity, the formation of complete.

2, package

The dough will be gently flattened, the bottom face up, and then the filling in the center, have the thumb and forefinger pull around the dough to wrap the filling.

3, pressure

Pressing action, is the relaxation (intermediate fermentation) completed the bottom of the dough down, four fingers together to gently flatten the dough (mainly with the filling needs).

4. Knead

The action of grasping the dough with the thumb and forefinger is called kneading. After the dough is wrapped in the filling, the interface must be pinched tightly with the pinching method.

5. Wrestling

With the hand grasping the dough and dropping it onto the table with force, while still holding part of the dough in the hand, this action, known as wrestling, is aimed at forming and strengthening the gluten.

6, pat

Patting refers to the action of four fingers together in the top of the dough and gently patting, so that the air bubbles in the dough disappear.

7. Squeeze

Squeeze the dough by half-rolling and half-squeezing it with the tips of the four fingers together to make a stick or olive shape.

8. Rolling

The method of flattening or thinning the dough with a rolling pin in hand is called rolling.

9, folding

is the rod flat or rod thin dough, in order to fold the operation, so that the baked bread presents a number of layers of a method (mostly used in the production of Danish bread).

10, roll

Rolling is the action of rolling the thin dough from end to end by hand, from small to large, into a cylinder.

11, pull

Dead dough widened and lengthened to match the shaping needs of a small action.