Why is the dough for making bread sticky

It is normal for hand-kneaded flour to be a little sticky at first. However, if it is very sticky, it may be caused by the following reasons.

1.The water temperature is too high. When adding water, the water temperature should not be too high, and after the flour is in a ball, you can make it by resting while beating until the surface is smooth.

2.Poor flour quality. Pay attention to the quality of the flour and choose high-quality flour. The stickiness of the dough is also related to the water absorption and gluten of the flour, and the high-gluten flour.

Generally, 60% of water is added, and 70% of water absorption can be added, and poor gluten flour is also very sticky.

3.The river surface method is wrong. A combination of kneading and resting can be used. If the dough sticks too tightly, try letting the dough sit for 5 minutes to allow the flour to absorb enough moisture before kneading. Once the dough is glutened, it doesn't stick to your hands as much.

Extended Information: The Correct Mixing Method:

When mixing dough, do not add enough water at once. Pour the flour into a basin or on a plate, make a hollow in the middle, pour the water into it slowly, and stir slowly with chopsticks. When the water is absorbed by the flour, the noodles are repeatedly kneaded by hand to make the flour into many small sheets, commonly known as "snowflake noodles".

In this way, the flour will not be soaked and will not be dripping everywhere, nor will it stick to the batter all over your hands.

Then sprinkle water on the "snowflake noodles" and stir them with your hands to make them into lumpy lumpy dough, called "grape noodles". At this time, the flour has not absorbed enough water and is hard.

You can stretch the dough into pieces, wipe off the batter sticking to the basin or panel, and then wash off the flour on your hands with some water and sprinkle it on the "grape noodles", and then knead the grape dough into a smooth dough with both hands. This kind of dough mixing method is called "three-step water addition method", which can make the whole dough mixing process clean and neat, and achieve the effect of "dough light, basin light, and hand light".

The dough is getting sticky, the solution tells you.

1. If the water is not enough, the dough is not soft enough, and the water should be added to about 65% of the amount of flour. Too little, that is, the gluten can't be pulled, and if there is too much, it can't be absorbed, and it is very sticky when you make it.

2. If the gluten of the flour is insufficient, special bread flour and mountain macro or high-gluten flour should be used.

to make it. 3. Insufficient kneading time, or overkneading, will lead to gluten not being in the best state of complete expansion.

4. Review the ingredients, if the sugar is not added enough, the gluten expansion will be relatively slow, pay attention to prolong the kneading time.

The use of oil is also related, if the oil is added too early, it will be difficult for the gluten to be extended.

Hello. There are two ways to make bread dough sticky:1With the help of tools, such as kitchen machines; 2.Apply a little cooking oil to your hands.

The flour used to make bread is high-gluten flour, and if it is not kneaded evenly, the bread will not taste good if the glove film is not kneaded.

If you often make bread and need to have a little input, buy a kneading machine, about 300 yuan, to meet your needs for making bread.

1. Adding butter will not be too sticky, and the sticky hand of kneading is less flour. Try to use bread crumbs that absorb as much water as possible. Before kneading the dough, apply a thin layer of salad oil to your hands and on the baking utensils you want to operate, but be careful not to overdo it, just a little.

In addition to salad oil, you can also choose to dip a little dry flour to prevent sticking, but the sticky flour should not be too much, otherwise it will affect the quality of the dough.

2. When kneading the dough, you should first look at the season, because the humidity in summer is higher than in winter, and you can choose to reduce about 10 grams of water when making bread in summer, so that the dough will not be so sticky.

3. In the particularly humid south, when making bread in summer, the amount of water can be appropriately reduced. In winter, add water according to the original recipe. If the recipe calls for adding some dried fruit or other ingredients to the dough, be sure to squeeze out the excess water before adding the ingredients to the dough before mixing with the dough.

The reasons for the sticky texture of bread are as follows:

1.It is related to the protein content of the flour used to make bread, and you can choose to replace it with high-gluten flour with high credibility.

2.When making noodles, you can't put all the ice water into the noodle tank at one time, because the protein content of each batch of flour is different, and the fermentation time is different. You can start with two-thirds of the ice water and wait until the gluten expands to observe the firmness of the dough before deciding how much ice to add.

3.When the bread is baked, take out the baking tray and place it on the drying net, because if the bottom of the baking tray is not perforated, the heat of the bread will not evaporate, and the moisture will enter the bread, and the bread will become sticky.

4.Temperature problem, the dough volume is large, the temperature should be slightly lower, the dough volume is small, the temperature should be slightly higher, otherwise the bread is cooked outside and uncooked, and the taste will be sticky when eaten.

In the process of making noodles, it is a little sticky, the main reason is that the water is too much and too little, so the proportion is not right, which will cause stickiness.

In view of this situation, sprinkle more dry flour on the dough can be basically solved, after sprinkling dry flour, it is best to use chopsticks or a small shovel to stir and fuse dry flour and dough, when the sticky dough sticks to dry flour, it will become no longer sticky, and then you can use a shovel to shovel down the dough along the edge of the pot, shovel clean, stick to the dry flour, you can also grab a handful of dry flour with your hands, and slide around along the edge of the pot, it is very easy to solve this problem, and you can knead the dough normally.

Knead the dough carefully. Mixing and kneading dough must be strong enough and sufficient, and when making force, you must use skillful force, and if you can't knead it, you will have no strength.

Kneading dough with hand is more delicious than kneading with a machine, and kneading with a machine is easier and faster.

You can use the principle of lever to press the dough with a bamboo pole and use the strength of the body to press down the bamboo pole, which is used by many noodle makers in Chongqing.

The dough is getting sticky, the solution tells you.

When making bread, the dough is too sticky, indicating that the ratio of flour and milk in the dough is not right, you can use more flour to solve the sticky problem, and the correct way to do bread is as follows:

Ingredients: 290 grams of old noodles, 250 grams of bread flour, 4 grams of yeast, 40 grams of sugar, 2 grams of salt, 40 grams of butter, 85 grams of milk, 1 tablespoon of egg mixture, 10 grams of liquid butter.

1. First of all, prepare the required materials;

2. Tear the old noodles into pieces and put them in a container;

3. Add breadcrumbs, sugar and salt, and salt and sugar should be separated;

4. Dig a hole in the middle and put yeast powder;

5. Stir the milk and egg mixture;

6. Add butter after mixing into dough;

7. Knead out the glove film, the old bread is especially easy to get out of the film;

8. Put it in a warm place to ferment until it is twice the size;

9. Divide into small portions;

10. Rub a piece of dough with both hands in opposite directions;

11. After letting go, you will twist into twist;

12. After shaping, put it on a baking tray and wait for fermentation again;

13. Ferment until twice as large as the egg wash, brush with egg liquid, and preheat the oven at the same time;

14. Then bake in the oven at 170 degrees for 20 minutes;

15. After baking, brush with a layer of butter while hot and serve.

The dough is getting sticky, the solution tells you.

You can get a little water on your hands, and sticky hands are inevitable, but you slowly knead the dough out of the film while pulling and folding, and finally the one on your hands and the basin will be very clean.

The dough is getting sticky, the solution tells you.

The dough sticky to your hands may be caused by putting too much water and the dough is too thin, you can put some dry flour to neutralize it, so that it will not stick to your hands.

Spread a little flour on your hands! Put less water in the dough.

It's normal for the dough to stick to your hands, but if you don't want to stick to your hands, you can apply cooking oil to your hands and in the container!

There are many reasons for bad noodles, such as too much water, too little yeast, and so on.

This kind of thing can only be said that practice makes perfect! The same approach may be different for two people.

It means that there is too much water, and you can add some flour to it.

You can dip it in a little water, or put a little dry noodles.