Help, bread kneading is always not good

Bread kneading dough is always not kneaded well, reason analysis:

1: Is your bread making process correct?

Kneading, basic fermentation, exhausting, dividing agents, rounding, relaxation, shaping, final fermentation, baking.

2.What kind of bread are you making, and do you use medium seeds?

Yeast kneading Fermentation Main dough kneading Main dough base fermentation Main dough exhausting, dividing agent, rounding Relaxation Shaping Final fermentation Baking.

3.Did you get the kneading method right?

The dough of the bread must be kneaded until the film is released, how to call the film? That is, the dough is malleable and can be kneaded like a transparent film; How transparent is the specific and how tough the film is, there are different requirements for different types of bread:

For meal packets, it is enough to reach the expansion stage, the film is tough, if there is a break, the tear is a jagged edge;

For toast, it is required to reach the full stage, the film is tough, and if there is a crack, the tear is smooth with rounded edges.

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.

There are many traditional Chinese delicacies in our country, and dumplings and steamed buns are more popular in various places, and everyone will make their own noodles to celebrate during festivals or reunions. But kneading limb fiber dough is actually a science, it is more a test of our technology, not only to make the follow-up kneading good-looking, but also to make the dough smooth is the best, if the dough has been kneaded not smooth, this will also have an impact on the taste.

If the kneading dough has not been smooth, it may be that the strength of the kneading dough is not enough or the water and dough are not completely kneaded.

The correct way to knead the dough:

1. Prepare an appropriate amount of flour and water, pour the flour on the cutting board, and dig a small pit in the middle.

2. Pour an appropriate amount of water into Liwei, don't get too much at a time.

3. Knead the flour into a flocculent shape by hand, then dig a pit in the middle, and pour an appropriate amount of water into it.

4. Then knead the flour into a grape shape by hand, and add an appropriate amount of water for the third time.

5. Knead the dough with the power of the palm of one hand and knead the dough into shape.

6. Knead the dough and continue to knead it with both hands, knowing that it is kneaded into long strips.

7. Fold the long strip of dough and knead it with both hands according to the method just now.

8. Wrap the kneaded dough in plastic wrap and set it aside for 5-10 minutes.

The above is the specific solution of how to knead the dough all the time is not smooth, I believe that everyone can quickly learn how to operate through the introduction and understanding of the above content, and successfully knead the dough smooth.

There are many people who like to make their own bread at home, and they feel that the bread they make is very textured and gives people a very fluffy feeling. But in order to make better bread, it is also necessary for people to set aside a more suitable dough. Some people say that the kneaded dough is not soft enough because of the strength, giving it a very hard feeling.

At this time, it is necessary to continue to add flour or put the soft dough aside to ferment, so that it can slowly become softer. <>

The process of making bread is cumbersomeAlthough people want to make their own bread at home, the process of making bread is also very troublesome. Therefore, people also need to have good craftsmanship, if you don't have special craftsmanship, then there is no way to make good bread. The key is that the process of making bread is also particularly important, if people do not knead a relatively soft dough, then it will also cause their own bread to be very hard, and give people a bad taste.

It's also good to make your own bread, but sometimes people also need to knead a better dough, so it's also a test of people's strength and effort. If people can knead a very good dough, they will also knead a very good dough. Some people say that the dough they kneaded is not soft enough, so they need to put the dough aside to rise, or continue to add water, and then knead with some dough.

This can also ensure the softness of the dough of Bi Ying socks, and it can also have a very good performance. <>

Kneading dough requires a certain amount of skill, and I hope that everyone can knead a better dough, so that it can also facilitate their own better bread making. Therefore, people are looking forward to this phenomenon and practice, and they say that kneading the right dough is a very good sign of remorse. In this way, you can also make more delicious bread, and kneading dough also requires a certain amount of skill.

If you don't have the most basic skills, then there is no way to knead such a suitable dough.

After we knead the dough, we pull a small dough (the size of an egg), press the flat dots with our hands, and slowly pull them to both sides with both hands (there are rock shed dots like ramen,) as we pull longer and longer, the dough is thicker and thinner. If the kneading is not good, it will break as soon as it is pulled, and the kneading will become thinner and thinner, and the last dough can be pulled to a very thin and thin film, which means that the dough has been kneaded.

We can pour water into the dough again, mix the dough again, and let it ferment again, which can improve the dough problem very well.

I think if we don't knead the dough softly enough, we can add a little more water to it, so that it will be softer and taste better. And when we bake the bread, we can also add a little water, so that it will not become hard and hard, and it tastes very tasty, I personally like to do it this way.

When we make pasta at home, we usually need to knead the dough, and the purpose of kneading the dough is for the formation of gluten, which is the so-called more chewy to eat. The process of gluten formation and its role in the bread-making process is that gluten is a dense, elastic structure of the white matter of wheat and eggs.

Different doughs, different raw materials used, different dough uses, and different kneading methodsTake the dough dough of bread as an example to illustrate the role of kneading.

The process of gluten formation and the role it plays in bread making: Gluten 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.

Kneading the dough makes the starch in the dough sticky and firm! It makes it easy for the protein to absorb water and makes the dough more elastic. Knead the dough well, and the pasta is gluten.

Knead the dough thoroughly and firm on the inside and smooth on the outside. The pasta that comes out of this way is refreshing! Hope it helps.

In the process of kneading dough, more air will be kneaded into the dough, which can promote the dough to increase the fermentation speed, make the dough ferment better, and also to increase gluten, so that the finished product has toughness, and it tastes better, and the role of chewy kneading dough is to promote the formation of gluten. Gluten is a dense, reticulated, elastic structure made up of wheat proteins. This will make the dough more fluffy.

The fluffy texture of bread, a carbonated pasta, benefits from a network of gluten that traps the carbon dioxide gas produced by yeast and other substances; Non-carbonated pasta dishes such as noodles (including Yiyou closed noodles), pancakes, dumplings, and wontons rely on gluten to provide a flexible and chewy texture.

The purpose of kneading dough is to make gluten form. The process of gluten formation and the role it plays in bread making: Gluten 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 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.