How can you knead the dough after a long time?

When the dough is kneaded relatively smooth, not sticky to the hands, and there is no excess water, it means that it is almost the same.

Ingredients: 200 grams of gluten flour, 20 grams of milk powder, 6ml of dry yeast, 40 grams of sugar, appropriate amount of salt, 20ml of salad oil, 1 egg, 90 grams of water.

High-gluten flour is generally used to make bread, noodles, pizza, puffs, mille-feuille, etc., and the water is decided according to the size of your dough, not too thin).

1) Prepare warm water and yeast, measure well with a measuring spoon, and add warm water. Let stand for about 10 minutes;

2) Then take a large basin. Mix the high flour and milk powder, and pour the yeast water in the small bowl just now to mix! Stir with chopsticks first Don't be afraid of too little water here, because eggs should be added later to avoid the dough being too thin and not formed.

Then add eggs (just beat them in), sugar and salt, and salad oil, and remember not to touch the yeast with salt. will affect fermentation. Then stir well with chopsticks and add water as appropriate to your dough.

3) When the flour reaches the state shown below, you can start kneading the dough, the bread is very wet, you can touch some oil on your hands, which will be better, first fix these snowflake flour into a ball. Knead the material slightly to shape it. Take out the formed dough, sprinkle a little thin dough on the cutting board, grab one end of the dough and raise it and smash it on the table, grab the other end, pick it up and fall it down again (repeatedly drop the dough).

If the dough is too thin, it will have to be broken several times, and if it is too dry, it will have to be kneaded (kneading is laborious). If there are a lot of small bubbles on the dough, it means that the film has been successfully released. The following is covered with gauze and waiting for fermentation.

Once the basic dough is successful, it's much easier to move on to cakes or other pasta.

Knead it again, no need to add water or noodles.

Mix the dough with a pinch of salt.

Resting is inevitable, and it will be better to add duck eggs.

Wake up for at least half an hour.

How to make the dough by hand.

1. Noodles. 1. First of all, the choice of flour is very important, generally choose high-gluten flour or dumpling wheat core flour, this kind of flour has toughness, and it is not easy to break it when it is hand-rolled. If you really don't have these two types of flour, then you can barely use all-purpose noodles, and low-gluten noodles are unnecessary and inappropriate.

Prepare the flour and sprinkle with a pinch of salt, which will increase the toughness of the flour and make the hand-rolled dough more chewy. You can also crack an egg like I did, and the egg is also for toughness.

2. Then stir the eggs and flour well, and then add cold water in stages, how much cold water is appropriate? Depending on the brand and the type of flour, the water absorption is also different.

As the saying goes, soft dumplings and hard noodles, when making hand-rolled noodles, they should be harder than dumpling skins, and the noodles made are glutenous, so adding cold water depends on the water absorption of flour.

3. Then knead the dough, the dough is relatively hard, it is very difficult to knead at the beginning, there is no need to knead desperately with brute force, knead into a ball, cover with a wet cloth, and let it go for 10 minutes.

4. Let the flour fully absorb the water, knead it again after 10 minutes, at this time it will be very easy to knead into a ball, cover it with a damp cloth again, let it rise for 10 minutes, continue to knead it, and wake up again. The noodles should be delicious, you can knead more, knead well and then wake up, repeat 3 or 4 times, this process is about 1 hour, and the dough is completed.

2. Rolling dough. 1. The second is to roll the dough, prepare a slightly longer rolling pin, if the dough is relatively large, it can be divided into two or three. Once the dough has risen, flatten it with a rolling pin, and then roll out the dough along the sides.

2. Wait until the dough is getting bigger and bigger, sprinkle some dry flour on the dough to prevent sticking, and roll it up with a rolling pin.

3. Push and roll from the middle to both sides, then spread out, sprinkle flour, roll up from different directions, roll again, and repeat this action constantly.

4. According to your own preference, you can roll it to the thinness you think, this is used to make fried noodles, so the rolling is relatively thin.

5. Sprinkle the rolled dough with dry flour, fold it like a folding fan, cut it into a suitable width, and then continue to sprinkle some dry flour, shake it off, and the hand-rolled dough is completed.

3. Cook noodles. 1. Finally, it is time to boil the noodles, put more water to boil, sprinkle a little salt, roll out the dough by hand and shake it apart, put it evenly into the boiling water, and stir it with chopsticks.

2. Don't boil the noodles by hand for too long, it is not enough to cook for a long time, it is best to cook just now, about 2 minutes to cook it, if you are not at ease, you can pick up a noodle clip and cut it, see that there is no white heart, no white heart is cooked.

Blanch some green vegetables and bean sprouts, put a little lard, scoop up the original soup, drop a few drops of light soy sauce, put oil and spicy seeds, and eat. The noodles are smooth and smooth, and after eating the noodles and drinking the soup, they are all warm.

How to mix the dough to make the dough stronger.

Pour the water on the surface little by little, remember to sprinkle it little by little, not pour it in according to your own subjective judgment, in that case you will often pour too much, and there will be the sticky phenomenon you said.

While sprinkling a little water on the dough, keep turning your hands to spread the water evenly, stop sprinkling until you feel that the water is almost ready, and continue kneading until you have kneaded all the remaining dry flour (there should not be much left), and continue kneading until you feel that the dough is evenly kneaded.

Wash the basin first, then bake it over low heat to evaporate the water in the basin, and then start mixing the noodles when the basin is slightly hot so that it doesn't stick. Noodles are the basis of ramen making and are the key. The first thing to pay attention to is the temperature of the water, which generally requires warm water in winter and cool water in other seasons.

Because the temperature of the dough is easily affected by the natural air temperature, through the difference in the temperature of the water used when making the dough, the temperature of the mixed dough is always kept at 30, because the protein water absorption in the flour is the highest at this time, which can reach 150%, and the gluten generation rate is also the highest at this time, and the quality is the best, that is, the extensibility and elasticity are the best, and the most suitable for stretching. If the temperature is below 30, the water absorption and quality of the protein will decrease as the temperature decreases. Exceeding 30 will also reduce gluten production, and when the temperature reaches 60, it will cause the denaturation of the protein and lose its properties.

It is to keep the dough in the most suitable stretching range Answer supplement Wrapping dumpling noodles 500 grams of flour plus 50 60 warm water, put 2 of refined salt, knead thoroughly, and let the dough rise for 30 minutes to start the operation. Putting salt in the noodles will not only increase gluten, but the dumplings out of the pot will not stick to the skin.

Roll out 500 grams of flour and 35 40 warm water, put 2 refined salt and a small amount of edible alkali, and let the noodles rise for 30 minutes. This will not only increase the strength of the gluten, but also have a smooth taste and is not easy to break.

Steamed steamed bread noodles 500 grams of flour plus about 50 warm water, put yeast 1, add a small amount of sugar, fully knead and put in a warm place to fully rise, so that the steamed steamed bread is soft and fragrant.

500 grams of flour and 50 60 warm water, let the dough rest for 20 minutes and then knead it, the effect is excellent.