What should I do if the bread is kneaded? Is there any way to remedy the fact that bread dough is no

1. After the dough has been beaten, you can add an appropriate amount of flour and redo it. After the noodles are reconciled, you should often look to see if the fermentation is good, and don't let the fermentation be excessive.

2. Add some dry powder to remix the dough, and add a small amount of sodium carbonate to neutralize the sourness.

3. It can also be mixed with points, yeast, butter, and old-fashioned bread.

4. If there is only a little sourness, you can add a little alkali to knead thoroughly to neutralize the sourness of the dough.

5. If the sourness is too great, you can add powder and a small amount of alkali, knead it thoroughly, and make it into steamed bread.

Bread noodles are not kneaded for a long time, and the film can be kneaded.

When kneading the dough, you can add water, and then you can also put it aside to celebrate the fermentation, you can also put it in a hot place to cover it for a while, you can also put it in the white sugar, and then you can also put some butter, which can be refrigerated in the refrigerator for more than an hour, which can make the dough soft.

You can continue to knead the banquet for a period of time, or you can put it in a bubble for fermentation, and then continue to knead it after the fermentation is completed, or you can pour an appropriate amount of water into it again and knead the dough again, so that the dough will become very soft and taste very good.

When kneading is not enough, you can put it in a place with a relatively high temperature such as Hongfang for fermentation, or you can divide the dough into small balls and pull it by hand, or you can use a kneading machine to knead the dough, and add some more baking powder to the dough, which can improve the fluffiness and taste of the bread crumbs.

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250 grams of cake flour.

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105 grams of milk.

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40 grams of water. Please click Enter a description.

Whole egg mixture, 30 grams of excipient salt.

2 g of sugar, 40 g of dry yeast resistant to high sugar.

4 grams of olive oil.

Preparation of 25 grams of bread dough by hand kneading method.

1.Medium dough (175 g flour + 105 g milk + 20 g water + 2 g yeast kneaded into a dough until 2 3 times larger) cut into small pieces, add the remaining ingredients except oil and salt, and knead into a dough.

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2.Hold down one end of the dough with one hand, push forward with the palm of the other hand, and then retract the dough.

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3.There are too many sticky noodles on your hands, and you can use a scraper to shovel them down.

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4.You can also use the method of wrestling dough, grab one end of the dough with both hands or one hand and throw it forward, and then roll the end of the hand to the end of the cover, change the direction and then grab the dough.

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6.Pull the dough into a rectangle and sprinkle with salt.

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8.Continue to knead and beat the dough until the dough is very soft and smooth, and a thin and uniform film can be torn out, and the edge of the hole is smooth and non-jagged.

Once the dough has been kneaded, it can be used as an old noodle and added to the new recipe next time to enhance the flavor.

However, it is generally difficult to knead the dough by hand, and the gluten is not there and the situation is similar to that of the past.

What if you don't have two of your friends coming over? Then he said that if it was eight years old, put it in Li Xing for more than half an hour, and then make it into a pattern and put it on a plate, and then put it in the oven.

If the dough has been kneaded, you can put it there again, let it rise for a while, and then come back to toast the bread.

After the bread dough is kneaded, divide it into equal amounts of the same dough, knead it into a small dough, then smear the mold with oil, put the small dough inside, smear it with oil and sprinkle white sesame seeds, put it in the oven for baking, and it is ready.

After the dough of the bread has been kneaded, you have to put it there for a while, and then let it swell well.

After kneading, it will be fermented for the second time.

It can be put on the pot as a butter steamed bun to steam in a pot

It's okay if the bread dough is kneaded, the more you knead the fascia, the more it will appear, and it will be more delicious and better.

After the oil has passed, add flour. Swim again. Swim again.

The bread dough has been kneaded and can be left there to rest for a while.

The remaining kneaded noodles are suitable for pancakes or steamed buns, which are very good.

You can add a little more noodles. You can wake up a little longer before turning around.

Keep it to make steamed bun rolls and rematch the noodles.

Knead the dough in the bread machine for at least an hour, and the hand kneading time is uncertain, depending on your strength and kneading method, no matter what, you have to knead to the expansion stage or the complete expansion stage.

The purpose of kneading dough is to form gluten, which is a dense, reticulated, elastic structure made up of wheat proteins. After the flour is added with water, the protein in the flour will gradually accumulate through continuous kneading, forming gluten. The longer you knead the dough, the more gluten will form.

Gluten can encapsulate the air produced by yeast fermentation, forming countless tiny pores, and after roasting, the protein coagulates to form a strong tissue that supports the structure of the bread. Therefore, the amount of gluten determines whether the bread is organized delicately enough. If there is less gluten, the tissue is rough and the stomata are large; If there is more gluten, the tissue is delicate and the pores are small.

This is also the reason why high-gluten flour is used to make bread, and only a high content of protein can form enough gluten. It is important to emphasize: only wheat protein can form gluten, which is a property of wheat protein.

No other protein has this property. So, only wheat flour has the potential to make fluffy bread. Other rye flours, oat flours, multigrain flours, etc., do not form gluten, and they must be mixed with wheat flour before bread can be made.

Some bakers use 100% rye flour to make bread, but this bread will have a very dense texture because there is no gluten production and no fine tissue can be formed.

Everyone will develop their own skills in the kneading process. In the past, there were no kneading machines, and bakers at that time put the dough on the stone platform, put their bodies close to the stone platform, and used the strength of their bodies and buttocks to help knead the dough, and the bakers at that time were often very strong. Home production doesn't require such a large amount of dough to be kneaded, and it will be much easier.

The strength and speed of kneading the dough is key. Speeding up the kneading process can often reduce the kneading time considerably. In addition, you can also use methods such as falling, hitting, rolling, etc.

But in short, kneading dough is a hard job. Some recipes have a very high water content in the dough, which is very sticky to the hand, and it is very difficult to knead by hand. At this time, you can knead the dough with the help of a rolling pin, but it will be very strenuous.

Therefore, even if you like and insist on kneading dough by hand, it is necessary to buy a bread maker to help you.

The purpose of kneading dough is not only to produce gluten, but also to distribute yeast, oil, sugar, etc. evenly in the dough. The mixture is also part of kneading. In this regard, many friends are using the after-oil method, that is, the ingredients other than butter are kneaded into a dough first, kneaded until the gluten is raised, and then butter is added.

In fact, adding butter in advance is more conducive to the even distribution of fat in the dough, and there is a way to try: just like the whipping butter method used to make milky shortbread, knead the butter, sugar, eggs and other ingredients first, then add water or other liquid materials, knead the dough slightly, and finally add flour and yeast to knead the dough. This method is well suited for all kinds of sweet breads and can create a more homogeneous emulsification system.

There are many reasons:

1. The amount of water in the formula is wrong, too high.

2. The water is not proportional when batching, and too much is added.

3. The quality of flour is too poor and the water absorption rate is not enough.

4. If the kneading time is too long, the gluten will break.

5. When kneading the dough, the temperature is too high, and the starch is gelatinized.

It is advisable to change the control to create a good dough.

Add powder, add it to make it easy to operate.

The surface of the dough is kneaded very smoothly, with moderate hardness and softness, so that the kneading is quite good, and the kneaded dough can make good bread.

Generally, it is necessary to knead the dough to an extended state, the surface looks smooth, and it can quickly return to its original shape by hand pressing, and there are no air bubbles on the surface.

Knead into a dough, the inside of the dough is particularly firm, the outside is relatively smooth, such a state is fine.