Use a bread maker to make the dough sticky and not formed

I pressed the dough function and waited for an hour and a half" – that is, it took half an hour for the bread machine to stir and an hour for fermentation. Some flours absorb well and some have poor water absorption. In the middle of stirring (about a quarter of an hour, you find that the dough has not been stirred and formed), you need to add the outer flour of the square portion, so that the dough is just non-sticky when the dough is stirred, and it is not in a smooth state.

Also, is it a problem with yeast? Failed yeast means that there is no yeast involved in fermentation, so that the wet dough is still sticky. Yeast activity should be tested prior to fermentation.

The dough after fermentation should be about twice as large as before fermentation, fluffy, and not unformed. After the incision, there are small holes inside. The wetter recipe is good for yeast fermentation, but it's also important to keep the gluten good after the dough is stirred.

If the dough is not stirred, the gluten is not formed or the gluten is excessively stirred, it will cause fermentation failure, so that the dough is still the same as it is--- very sticky, and it is soft and unformed, and it will stick to the panel.

Too much water. Add an extra scoop of cooking oil, even the one that comes with the bread maker.

I tried, not sticky at all, mine is an ACA500

In addition, the ratio of flour and water refers to the recipe that comes with the bread maker.

There are several possibilities, one is that there is too much water, and the other is that the dough has been beaten. ，。The ratio is right, the dough has been beaten, generally 10 catties of noodles, 25 minutes can be.

If it is done according to the recipe, I guess the ingredients are not wrong, I guess the biggest possibility is that the dough is over-fermented, and it will become a soft and mushy lump, because it is summer after all, it is very hot, and the fermentation time is not as long as the recipe, I use an ACA bread machine to do it, and it is enough to ferment for 1 hour

Just send the recipe up. Generally, the proportion of water is 45 to 60% of flour, see if your recipe is too much water.

Get some oil on your hands! Clean the panel with a scraper!! It's not sticky when it's kneaded!!

Probably because you put too much water, you have to put the ingredients according to the proportion!

When mixing noodles, dip your hands in cold water so that they don't get wet.

Ingredients: 250 grams of high-gluten flour, 25 grams of Anjia butter (with salt).

Excipients: 3 grams of salt, 120 grams of water, 40 grams of eggs, 35 grams of caster sugar, 3 grams of yeast.

1. Weigh 3 grams of salt, 35 grams of sugar, 120 grams of water and 40 grams of eggs in the egg bowl.

2. Then add 250 grams of high-gluten flour and 3 grams of yeast, the order of adding ingredients does not have to be this, but you must pay attention to the salt and yeast separately to prevent the salt from killing the yeast and losing its activity.

3. Draw a circle with your hand and mix the flour and liquid evenly.

4. Move the mixed dough to the kneading pad with a scraper and prepare to start kneading.

5. Knead dough with the root of one hand to push forward, and the other hand to gently support.

6. Knead repeatedly for about 5 minutes, at which time gluten is initially formed.

7. At this time, the dough is flattened and 25 grams of softened butter is added.

8. Rub the base of your palm repeatedly as before.

9. When the dough is not particularly sticky, start to beat the dough on the kneading pad, just add the butter dough will be more sticky, please rub patiently, it will become less sticky after about 5 minutes.

10. Beat repeatedly, fold about 150 times, the dough will become smooth, at this time it is almost done, and then use a scraper to roll the dough.

11. After rounding, cut a small piece down to check whether the kneading is completed.

12. Gently pull away with your hands, remember to pull hard, you can see that the film like chewing gum completes the kneading, which is the so-called "glove film".

13. Knead the dough together, round it again and put it in a basin, cover with plastic wrap, and then you can ferment for the first time.

It is normal for hand-kneaded flour to be a little sticky at first. However, if it is very sticky, it may affect the operation, and there are some ways to improve it relatively well.

The water temperature should not be 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.

Pay attention to the flour quality.

Pay attention to the quality of the flour and choose high-quality flour. The dough sticky hand is also related to the water absorption and gluten of the flour, high-gluten flour is generally added with 60% water, and the strong water absorption can be added to 70%, and the poor high-gluten flour is also very sticky.

Combine rubbing and resting.

Combine rubbing and resting. 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.

Get some dry flour on your hands and you'll be fine.

First, the dough will be sticky to the solution is also very simple, when the noodles, first put the middle of the noodles to the side, form a pit, add water in, do not add too much warm water at a time, to add side and side, after adding water, pay attention to the noodles, try not to touch the water, sprinkle the noodles on the water, find that the noodles are too dry and then add a small amount of water, so as not to have too much water, the hands are pasted, just like this repeated dough, you will get rid of the situation of and the dough Attention: 1Be sure to warm water and noodles 2

The noodles must not be too soft, knead them for a while Second, how to do the dough without sticking to the hands When mixing the noodles, the basin must be dried naturally, so that the flour will not stick to the edge of the basin, first make the middle noodles to the side, form a pit, add water to it, do not add too much warm water at a time, use chopsticks to stir the flour along the edge of the basin 360 degrees, the water should be added slowly while and the side, after adding water, pay attention to the noodles, try not to touch the water, sprinkle the noodles on the water, find that the noodles are too dry and then add a small amount of water, so as not to have too much water, Stir the flour into a flocculent shape, at this time you can knead it by hand, knead it into a general dough and then knead it after a few minutes of rest, it will not stick to your hands at all, and then take it out and put it on the board to continue kneading, pay attention to pushing it with the palm of your hand.

Note:1Be sure to warm water and noodles.

2.Be sure to dry the basin naturally before mixing the noodles.

3. Do not add a lot of water at one time, and complete it many times.

4. Stir into a flocculent shape with chopsticks, then knead the dough with your hands, and then knead it after standing for a few minutes

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.

The dough is getting sticky, the solution tells you.

In the case of making pastry, one of the processes that is often required is kneading. For example, to make steamed buns, dumplings, etc., the first thing that should be done is to knead the dough. In the case of kneading, the batter is often very easy to get on your hands.

It takes a whole process for the surface to become solid after water is added. Therefore, if the batter has already been stained on the hands, it can be solved, how to save the kneading batter with hands?

How to save flour fermented too sticky

Wheat flour is very sticky to your hands and needs to be kneaded with wheat flour.

The "three-step water discharge method" of dough mixing technique can make the whole process of kneading dough clean and neat, and achieve the actual effect of "batter light, washbasin light, and hand light".

The specific steps are: when kneading the dough, in order to prevent the imbalance between the proportion of water and wheat flour, you can not fill up the water at one time, but pour the wheat flour into the basin or control the dough calendar, expose a concave groove in the middle, slowly pour the water into the concave groove, and gradually stir it with chopsticks. When the water and wheat flour are sufficient, stir and mix evenly, and when the water is sucked away by the wheat flour, rub the fried noodles vigorously and repeatedly, so that the wheat flour becomes many small noodles, also known as "small snowflake noodles".

In that way, it is not easy to absorb water because the wheat flour is not digested and absorbed, and then the water flows everywhere, and it will not stick to the hands and basins full of noodles that are not good for practical operation.

Then, sprinkle water on the "small snowflake noodles" and mix vigorously to make them into a round lump-shaped small batter, which is called "red men". At this time, the wheat flour does not absorb enough water, and the strength is very large, you can knead the batter together into a block, wipe the batter sticky on the washbasin or control panel vigorously, and then dip it in some water to wash the wheat flour in your hand and sprinkle it on the "red raise", you can use both hands to knead the red rape into a smooth batter.

What is the reason why the mellow batter gets on your hands?

It is due to the hydrolysis and melting of starch, so it gets wet, and it is also called batter!

The alcohol is excessive, showing a honeycomb shape, significantly causing too much vapor, the alcohol is too long, or the yeast powder is put too much, and the wheat flour is not mellow and fluffy because it is not very symmetrical, so it is hard;

On the other hand, if you add too much water, this problem will occur, and I can't say too much if I don't make pastries, but I can only explain it from the perspective of microbial fermentation;

Melting is caused by the embodiment of tapioca starch and water, and the viscosity comes from this, so melting is a proper noun reflected by microorganisms, just grasp it, the water is much better, the hydrolysis reaction is more, and the heavier the viscosity, that is an objective fact.

How long does it take for the batter to be alcoholic

At 25°, it takes 1 30 minutes to go up and down, and every 5° ascent, about 30 minutes down, beyond 40

In winter, it takes 4 hours to go up and down at 12°C. Below 6 degrees, there is basically no alcohol, ten.

In addition, the amount of water added when kneading the dough also affects the fermentation time. This basis varies from region to region and from body of water to body.

The dough becomes more and more sticky, you can choose to dip a little dry flour when mixing the dough to prevent sticking, you can also use a brush to brush a thin layer of sand and suffocate oil on your hands and baking utensils that need to be operated, and you can also increase or decrease the amount of water in the dough according to the climate.

I think you can knead the dough with some water so it doesn't sticky, or you can use disposable gloves to reduce the stickiness.

I think it's convenient to add more water or bring a glove at this time, so that your hands won't stick.

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.