How to make bread to properly knead the dough to the expansion stage?

Flour, high-gluten is better than medium-gluten and low-gluten, because high-gluten flour has a high protein content, and the same high-gluten flour, the higher the protein content, the better. If you add whole wheat flour or rye flour, it will reduce the gluten. 2.

Moisture, it is easy to get tendoned when there is more moisture. Bread, especially toast dough, is generally heavier than Chinese-style steamed buns, generally between 60-80%. The main mistake that many first-time bread makers make is that they don't have enough water.

Many friends mentioned the measuring tool, my experience, the first time to do it, it is best to use the measuring tool, to establish the feel, when you do it again, even if you don't use the measuring tool, although it is unstable, but it is not wrong, the family is enough. 3.There are two ways to get gluten, one is the soaking + folding method, mainly to make a large amount of water in the European bag, you are not doing the European bag, no, or a kneading method, the key to kneading the dough is to stretch, not to beat, whether it is loud or not has no effect on the formation of gluten, and it is more critical to fall far away.

You can think of gluten as your own tendons and muscles, if it is a press-type dough press, the arms are not thick, and it is more useful to stretch with instruments. If you don't want to knead for so long, you can not add yeast first, mix with flour with water, and let it stand after preliminary kneading, or "soak", the standing time can be long or short, the room temperature can be high or short, and the room temperature can be low or long, it is generally recommended to have 30-60 minutes, if the room temperature is low, when it is more than ten degrees, it can be left to stand overnight to stimulate the flavor of the flour (amylase hydrolysis), which is a bit like the flavor of wine. Then add yeast and knead the dough.

Another way is to add yeast to knead the dough to a smooth dough and put it in the refrigerator overnight, which is also used in the way of "soaking", at such a temperature, the yeast activity is insufficient, which is not conducive to fermentation, but it is conducive to the formation of gluten, and then it is simple to take it out and knead. 4.Additives:

A small amount of salt helps the gluten to converge, and alkali also has the same function, and alkali is used to hydrate noodles in ramen noodles to promote the formation of gluten, but generally no alkali is added to bread. After the dough is kneaded to an extension, the addition of butter can increase the elasticity of the membrane. <>

There must be measuring tools, measuring cups and spoons are necessary for baking, especially for making bread, and it is best to use kitchen scales. Because on bread 75% and 71% bread taste completely different, and 4% water is often just a shake of the hand. Therefore, if you are going to do it often, you must buy a gage.

2. To produce glove film, gluten must be produced. I won't talk about the principle of gluten production, but in the final analysis, there are two things that are necessary, flour and water. In practice, I generally use two methods, the first is to keep kneading and kneading until the gluten is kneaded, and then pass the window pane test.

Another way is to put the flour and water together overnight, leave the other ingredients alone, stir a little to let the flour and water fully contact. There is no need to put it in the refrigerator, and put other ingredients the next day. 3. The surface of some bread should be dry, and some bread should be wet on the surface.

If you're rich bread and you feel that the surface is too dry, it's probably because you don't have the right ratio of flour to water, in other words, you don't put too much water. This is also very consistent with your description that there is no gluten. If you feel like you're not putting less water, then the solution is to put steam before the bread goes into the oven.

Some ovens have a steam function, some don't. My oven (refer to my own: Little Bear, model number is DKX-C32U5) this one does not have a steam function, if your oven does not have either, my method is to put an iron baking tray in the oven when the oven is preheated, use a glass container, fill it with 3 4 cups of water, heat it in the microwave for 1 minute, and immediately after the bread is put in the oven, pour the water from the hot pan on the preheated baking tray to generate steam.

You try to see if it will come out of the membrane. <>

First of all, after adding all the dough except the fat to the three lights, seal it with plastic wrap and refrigerate it for about half an hour (if there is a medium seed here, the effect is actually faster, and you don't need to refrigerate it if you add it directly to the middle seed and knead the dough). Then take out the dough, add grease, knead it, and knead the oil into it, it may be sticky at first, but it will get better slowly. Basically, if the grease is completely in the dough, you will feel that the dough is smooth and non-sticky.

That's where the secret begins. Find a clean place, a little bigger, wipe it clean, and then! Crazy smash your dough!

It's like the dough has a grudge against you, and you keep falling, and then you will find that the dough is getting longer and longer, and it is getting softer and softer, and it is as soft as a marshmallow, and then you can try to pull the membrane, and if you haven't already, you will continue to fall until the membrane comes out. (If you just start beating with sticky hands or sticky boards, you can properly grease the dough) <>

It looks so tempting, and only by practicing it yourself can you have the right to speak!

You have to knead counterclockwise, try to put the center of gravity in the middle of the dough, the key is that there are no wrinkles, so it must be for a long time.

When making bread, it is more important to make noodles, you can choose to use warm boiled water to wash the jujube and noodles, and then knead the dough must be forced, and the rock is not kneading for a longer time, so that the bread can be made delicious.

For many bakers, how to knead delicious dough is always a big problem, this time you can learn how to knead the dough of basic bread from a simple cream bun, and then learn how to check the fermentation process, so you are not afraid of baking bread that fails to form bread, and you can enjoy the fluffy texture of shredded bread. Today I will teach you how to make better bread.

Material:475 grams of bread flour, 35 grams of sugar, 6 grams of quick yeast powder, 35 grams of unsalted cream, 275 grams of milk, 1 whole egg

Procedure: <>

1.Remove the cream and let it sit at room temperature to soften. Put the flour, sugar and yeast powder into a container, add the egg wash and milk, and stir well with a spoon.

2.Pour the dough out onto the table, knead it from the outside to the inside, and then rub the dough back and forth by washing clothes until it becomes sticky. Once the dough is sticky, use a spatula to assist in the handling.

3.Add the unsalted cream and knead back and forth, massaging the dough with your fingers until it is soft and elastic.

4.Knead until the dough extends to a slightly translucent shape and round the dough.

5.Place the dough in a clean container, cover with a damp cloth and place in the oven to rise for an hour (unplugged, in the oven with a glass of warm water). Check the degree of fermentation after taking it out, dip your fingers in the flour, and poke the dough under it without retraction to indicate that the fermentation is complete.

6.Beat the dough with your hands to expel the air, then divide it evenly into the right size.

7.Flatten the dough and roll it back and forth on the table with the tiger's mouth.

8.Place the dough in a baking tray and let it rise in the oven for another 40 minutes. It doesn't have to be put in the oven, as long as it is a confined space, you can ferment it, remember to put a glass of warm water.

9.After fermentation, preheat the oven and bake at 180 degrees for 16 minutes, and you can see the dough puff up into one piece, and it is done.

After learning how to make small meal packs, you can also fill in the fillings to make various flavors, or replace the unsalted cream in the ingredients with salted cream to enjoy the salty and fragrant taste, or enjoy the pure flavor and simple with jam.

Step 1: Medium dough (175 grams of flour + 105 grams of milk + 20 grams of water + 2 grams of yeast kneaded into a dough to ferment to 2 3 times the size) cut into small pieces, add the remaining ingredients except oil and salt, and knead into a dough. Step 2: Hold down one end of the dough close to the body with one hand, push forward with the palm of the other hand, and then take the dough back, if the dough is too sticky, shovel it back with a scraper, and continue to push it forward.

It is really simple to knead out the glove film to make softer and more delicious bread.

Cut the dough with a scraper, add the butter softened at room temperature and knead it vigorously like a garment, back and forth.

Hold the dough in both hands, then knead the dough with one hand up and down with the other. Use the kneading table to rub them against each other.

It is possible to check the specific variations of the bread.

First, mix dry and wet materials. It is then placed on the kneading table for the initial blending. Let the dough basically shape, soft and hard, and then move on to the main kneading process below.

Knead the dough alternately. Knead the butter into the dough.

It is necessary to make the dough basically formed, and the soft and hard are uniform.

Practice more, find skills, find methods.

You can look at the shape of the face.

The harmony of the dough is very particular.

Steps to knead dough in a bread machine.

1.Take the bread bucket out of the bread machine, first put flour, milk powder and other powders, then dig a small hole in the middle of the flour, put yeast in the hole, sprinkle sugar and salt on the left and right sides of the flour, and then add wet materials such as water, milk or eggs from the middle.

2.Load the bread bucket into the machine, close the lid, plug it in, and choose a separate kneading function or a dough making function for kneading.

3.The bread maker will stop by itself after stirring for a while, at this time, you should press and hold the "Start Stop button" for three seconds to stop the program, otherwise the machine will start to heat up and enter the fermentation state.

4.Usually the kneading procedure of bread is 15-20 minutes, after the kneading stops, a small piece of dough should be taken out for testing, generally a kneading program of the bread machine can not reach the expansion stage of the dough, so at this time you can add butter, 5Then restart the kneading program and stir for a while, stop the test dough in the middle, and turn off the power when it reaches the desired state.

6.It takes 25-30 minutes for the general bread machine to stir the dough to the expansion stage, and 30-40 minutes to the complete stage, depending on the specific situation of environmental factors such as different bread machine brands, different ratios of dough, portion size and season.

It should be noted that the machine automatically heats up when the bread maker is working, so you can open the lid halfway to dissipate heat.

Bread? Knead? You can still knead bread if it's not baked, but you can't if it's baked.

If the gluten expansion is not in place, the bread will collapse and the taste will not be good.

Manually kneading bread dough usually takes several hours from the beginning to the time it reaches the stage of full expansion. But time is not the key, the key is that the kneaded dough can be stretched out by hand and form a thin sheet of paper.

Kneading dough tips:

1.Use plastic or metal boards, which are not easy to stick when kneaded.

2.The dough will be sticky at first, so prepare a plastic scraper to shovel the dough off the chopping board.

3.The butter will block gluten formation, and when it has been kneaded to a certain extent, the dough will be opened. Roll the dough a little thinner and it will be torn out with a lot of holes, so add butter.

4.Measure the strength of gluten at the right time. The dough is stretched out to reach the full stage.

。。A single item that can be used with a bread machineSum functionMix it once or a half, then stop, and then choose a certain type of bread to start the whole process. Mixing the dough once first, then once and twice can improve the quality of the bread.

The instruction manual of the bread maker is indicated.