Kneading is a very important part of the bread making process. When we make bread at home, we often encounter bad taste and even failure. Most of the problems are on the surface. Today, the main thing to share with you is the “kneading technique”. Open your eyes and watch it well~ The dough is smooth from the initial wet sticky state to slowly smoothing, so that it can pull out the thin, flap-like glove film. a sense of well-being and satisfaction
Raw materials must be accurately weighed, and there is no discussion on this matter. All materials must be accurately weighed with electronic scales. You can't rely on feelings and intuition, and you can't hold the 'almost on the line' mentality, which is often the 'almost' of your time, causing the result to be 'a lot worse.' Weigh the flour well, put it in the pot, put the powdered sugar in the corner, salt, put the yeast in the middle, and beat the eggs.
Do raw materials need to be classified? Well, need, this is easy to operate. The raw materials can be classified into dry powder, liquid, oil, nut dried fruit and dairy products. Materials that need to be warmed, softened, soaked and processed must also be prepared in advance, and then added one by one according to the production process in Fangzi. Dry powder raw materials: liquid materials such as flour, yeast, salt, sugar, etc.: water, milk, coconut milk, eggs, etc. Raw materials: butter, olive oil, salad oil, etc. Dairy products: This refers to cream cheese and cheese for fillings. Wait for the scraper to mix evenly
Pour milk or water
What is 'Basic Dough'? It is the dough that is firstly picked up after mixing the dry powder material and the liquid material without dry powder. Mix until no dry powder, in a block shape. Cover with plastic wrap and stand still for about 20 minutes.
After twenty minutes, (the broken dough is fully moisturized, which saves time for the next kneading surface.) Pour the face on the console.
With the scraper, gather the surface of the floc and smash into a group. (Hand-kneading can not be separated from the scraper, it can easily scrape the dough on the table and hands.
When you finish the noodles, the technique is very special (⊙o⊙), it is best to use the method of smashing clothes. Unlike Chinese pasta, the dough on the bread starts to stick to the hand. With this method, the dough can be formed more quickly and not so sticky. The main action is - oh, like this from the inside out. Knead the dough out, take it back and fold it. (collect with a scraper) and then smash it out. Repeat this squatting and folding action.
During the process of sputum, gluten gradually forms and it is easy to lose water, especially when the air is dry. Feel the dryness of the dough at any time. (If you have just started to add enough liquid, feel the dough is very dry, this time you have to add water in time)
The method of hydrating is to take a bowl of water and wet the handle.
Stick the water and gently pat on the dough. (A small amount of hydrating water, do not pour the water directly on the dough, and feel the dryness and dryness of the dough while filling the edges.)
Then continue to lick, the dough at this time is no longer rough, and has a certain degree of ductility.
When you are rubbing your hands, why are you going to beat them? It can speed up the formation of gluten and make the dough more stable. The method is sauce drip: hold one end of the dough, force it on the chopping board, then fold it, then fall, and so on, as the gluten slowly forms, the dough will become soft and elastic. Hold the dough and poke it out at one end, and the dough can be pulled long.
Look at the dough that has been rubbed for fifteen minutes, and it has been smooth.
Check out the film: Cut a small piece of dough with a spatula.
Slowly pull it around to form a film. To this extent, you can make a general sweet bread. Because I am making toast this time, so it is late to put butter. If you make sweet bread, you can add butter in the few minutes before, and put the butter into the dough to complete the noodles.
When should the fat be added? When the dough is smooth and elastic, and you can pull out a thick film, you can add grease. Add softened butter.
After adding the butter, the dough will start to slip and the dough will become wet again. Look at the picture, just like a pile of broken cotton wool.
After a minute or two, the butter is fully smashed into the dough and it becomes very smooth.
Start the trick again.
Two or three points will be fine. Look, the palms and fingers are very clean. The place where the dough is sticky is the part that needs to be in full contact with the dough when it is rubbed, so it is easier to stick the dough and hang it with a scraper.
At this point, the basics have been completed. The time took about 25 minutes. Let everyone see what kind of state the dough is. It won't stick easily or stick to the countertop, pick it up from the countertop, and it will easily and completely leave the countertop.
Then, round the dough and you can see that the dough is particularly round and smooth.
Finally, check the film out condition, you can easily pull out the glove film, and it is not easy to break, it is very tough.
What is the 'fully expanded state'? It is the 'glove film' that we often say, thin, the film that can pass through the word. The method of judging the glove film is very simple: the dough is elastic and can easily pull out the film. After the film is broken, the edge of the hole is smooth, and there is no hair or jagged shape, which means that it is good. Note: Don't miss it. Once the dough has passed, it will lose its elasticity, softly collapse, and it will be like a serious illness, and it will be sticky. It can't be used anymore. This kind of dough is best for making toast.
See how smooth the dough is
Put in a pot and cover with plastic wrap
The fermented dough is 2 - 2.5 times larger than the original dough, and it feels light at the end. If you pat it with your hand, you will hear a very full sound of '嘭, 嘭' and feel very elastic. Stick a little flour on the finger, gently press the dough, the fingerprint will not respond immediately, and will not collapse as slowly as the deflated ball, indicating that the fermentation is just right. (The top circle of the dough is white because the plastic wrap inside the cover has water vapor, and the dough is placed on the plastic wrap and wet.)
What does 'quiet' in the hand-made noodle mean? Put the dough in a sealed box or sealed bag for 20 minutes, the flour and water can be fully combined, so that the gluten is formed by itself, and it will be more laborious when it falls. Of course, this process can be done without a breeze. If you don't want to wait for such a long time, you can go directly to the 'fall' section.
When will the accessories be added? For example, dried fruit, nuts and horses? After the glove film is pulled out, these accessories can be added. The standard is - 揉 就 OK. There are accessories that need to be soaked or baked, remember to handle them in advance. The above are the tips for making bread in the bread making process. Have you learned it? There are many such tips in baking.
Novice advice: 1, start from the ordinary bread, do not start toast. 2, the use of recipes for people's recipes, please reserve 20ml of liquid, and then slowly add according to the situation. Mix A material [Summer recommended yeast to use about 2 - 2.5 grams, when the amount of sugar added in the dough is more than 7% (in terms of flour), please use high-sugar and high-activity yeast; use ice milk, ice eggs and noodles To slow down the fermentation speed], the first stage of the glove film is kneaded. The dough is soft and sticky at first, but it becomes smooth and pliable after being rubbed. When kneading the face, be sure to use the power of the wrist, push the dough outwards with the wrist, then pull the pushed face back and put it on top, repeat the above actions like a smashing clothes until the dough feels smooth, soft and elastic. , about 10 minutes or so. Then judge the humidity of the dough.
Dough Humidity Judgment Figure 1: The dough is pressed against the palm of the hand and the inverted buckle does not fall. Please pay attention to the humidity of the dough. If it is dry, please add water or milk to continue to knead until the humidity reaches the standard. The water absorption of each flour is different. You can add the liquid several times and remember the amount of water you need. The speed and success of the glove film are all determined by the humidity! If your humidity does not meet the standard of the recipe picture, even if you work hard for an hour, the glove film will be unwelcome to you. Parents don't want to work with dry dough, do stupid things that are half the effort or even no work!
Dough Humidity Judgment Figure 2: There is a batter residue on the dough, but the dough is turned a few times on the hand and the hand is returned to a clean state. Please be sure to judge the humidity of the dough, the humidity is not enough, add water or milk to continue to smash, and then judge again, only the humidity is up to the standard, in order to continue the following steps.
After the dough moisture is judged to be up to standard, the dough is placed in the plastic wrap and then placed in the refrigerator for 20-30 minutes, and the first stage of the glove film is completed. Many parents don't understand why they should be refrigerated in the refrigerator. The refrigerating is to change and destroy the original structure of the dough tissue, making it easier for us to get the glove film. This step is not for fermentation! After reviewing a lot of information, the salt method is more scientific, so put the salt into the expansion phase (see step 15) before joining. Parents should read the recipe carefully!
Cut the butter into thin slices and set aside. After the dough has been refrigerated for 20 minutes, it is ready to enter the second stage of the glove film. The following is a general description of the second stage: fast fall or beat the dough to the formation of the gluten network, the skilled person can usually get the glove film in 10-15 minutes. Parents pay attention to the special soft feeling, when there is such a hand, the dough has entered the expansion stage. Inexperienced people generally have to control the time of 30-40 minutes, and not to overwhelm it is counterproductive.
Remove the dough that has been refrigerated for 20 minutes from the refrigerator, press it into an oblate shape, spread half of the butter on the half of the dough, fold it into a semicircle, and then spread the remaining half of the butter on the semicircle, then fold it into half. Quarter circle. I have a question, why not use the post-oil method? In fact, adding butter at this time is also a category of post-oil law. The addition of grease to the dough should generally be added after the dough has formed, but the gluten has not expanded. This forms a film between the oil and the gluten and the starch, making the gluten softer and retaining the gas in the dough.
Then start kneading the dough and knead the butter into the dough. Please knead the noodles for 5 minutes. Tips: A lot of pro-humidity is enough, but the toughness of the face is not fully ejected, and the dough is easily broken when it is beaten.
Prepare 10 grams of olive oil and a brush. The next ten minutes of the main action is to fall (6 ~ 10 times) → oiling → folding ~ fell (6 ~ 10 times) → oiling → folding ... after the olive oil is painted, it will fall repeatedly (6 ~ 10 times) → The folding step.
Hold one end of the dough in one hand, and the other hand to the other side of the dough and throw it to the table one time. Pick up the dough that fell on the table and fall for the second time. Repeat the dough for 3 times, 4 times, 5 times, 6 times (usually After falling 6 to 10 times in a row, the dough will be beaten longer and longer. If the face is broken, please add water or milk. If the face is more and more dry, add water or milk.
Apply a layer of olive oil to the face that has fallen.
Fold the oiled dough in half.
Continue to repeat the previous step of breaking the dough. Many parents didn't pay attention to the details of the face, and they fell in half! Re-emphasize the skill of falling face: throw the face out once, twice, three times, four times, five times, six times, seven times, eight times, nine times, ten times, and then fold the face again, continue to repeat this fall Steps! Some of the pro-falls 3 to 5 times have already fallen a long time, or you can fall 3 to 5 times.
Oiled, folded in half. It doesn't take long for the olive oil to be finished, and then repeat the drop-to-fold step.
The end of the manual noodles. Summarize the important points ~~~1, do not add all the liquid to the flour, it is best to leave 10-20 grams. In the process of kneading the dough, you can observe the dry and wet conditions of the dough and replenish it at any time. 2. After the flour is stirred into a flocculent shape, cover the plastic wrap for 20 minutes, so that the flour can fully absorb the water and become very moist, which can greatly shorten the time of kneading. In summer, the temperature is high, and it should be placed in the refrigerator freezer to avoid yeast fermentation. 3, the main action of the face is - 搓, 搓 out, take back to fold, then smash out, repeat this action until the film. 4, if the dough is dry in the process of kneading, it is not good, just take it with water on the dough, do not pour water directly, you can use plenty of water to replenish water. If the dough is too dry, it is not easy to pull out the film. 5, when checking the film situation, you should slowly pull it around, that is, pull the circle, do not always pull towards both sides. You don't have to put a glove film on your hand. You feel that the film has toughness and the edge is very smooth. 6. The dough for making ordinary sweet bread only needs to be malleable and can pull out the film. Why do you want to change the 2nd speed to the 4th speed when the chef is in the machine? After the basic dough is formed, the speed can be increased to 4 or medium speed because the higher the speed, the faster the gluten is formed. But be careful to stop the next hook at any time, you can't let go of every piece of the "left behind" face, you have to pick it up, don't forget to judge the state of the dough at any time.