How are the bread dough stirred?

Suitable for making pasta is basically okay, in the individual how to adjust their own recipe.

It is baked in the oven, not stirred.

That's specialized bread flour.

Ingredients: 340 grams of bread flour, 140 grams of cake flour, 20 grams of milk powder, 94 grams of caster sugar, 5 grams of high-sugar resistant yeast, 6 grams of salt, 55 grams of butter.

Excipients: 192 grams of warm water, 72 grams of egg liquid, 30 grams of water.

1. Make yeast first, dissolve the yeast with warm water.

2. Pour in the flour and mix evenly, no dry powder is seen.

3. Cover with plastic wrap and put it in a warm place to ferment until it is 4 times larger, and the inside is honeycomb-shaped.

4. Pour the fermented yeast and the egg mixture, water, sugar and salt from the main dough into the bread bucket.

5. Pour in the milk powder and flour.

6. Put the bread bucket into the bread machine and cover the bread bucket with a splash-proof lid to prevent the flour from splashing out and staining the bread maker when mixing the dough. Select the bread maker for the dough mixing program for 10 minutes.

7. After the first dough mixing, add the butter cut into small pieces and continue to select the dough mixing program for 18 minutes.

8. The dough can be pulled out of the film, and the dough is left in the bread bucket and fermented twice as large. Do not ferment at more than 30 degrees.

9. Divide the fermented dough into 6 parts, press lightly to exhaust, roll round, and cover with plastic wrap.

10. Roll out each piece into a rectangle.

11. Roll up from top to bottom, pinch and tighten the mouth.

12. Roll into a 60 cm strip and connect the two ends.

13. Fix the folded place with your right hand, and roll the dough into a twist with your left hand.

14. Tuck the tail into the circle at the fold and press it underneath.

15. Place the finished bread crust in a square nonstick baking dish.

16. Put it in the oven, ferment it in the fermentation gear of the oven for about 40 minutes, and brush a layer of egg liquid on the surface of the fermented bread crust (you can also brush the butter liquid at the end of baking).

17. Put it in an oven that has been preheated to 170 degrees and bake for about 30 minutes.

18. At the end of baking, take out the bread and let it cool.

When the bread maker makes bread, the stirring rod generally does not need to be removed. The bread machine is a common electrical appliance for making bread automatically, which can automatically complete the bread making procedures such as dough mixing, fermentation, baking and so on according to the set program.

The stirring rod of the bread machine on the market at present, its connection is generally through the pin shaft and the rotating seat rotary connection, however, this can easily cause the metal scraps such as aluminum chips that the stirring rod and the rotating seat and the pin shaft wear produce to fall into the bread, cause the pollution of food, therefore, it is necessary to improve and optimize the installation structure of the existing stirring rod.

The blender knife can be removed when the bread maker begins to ferment after stirring. You can also leave it out until the bread is ready. Serve with bread.

Does the bread maker need to remove the stirring stick to make jam?

Summary. Stirring method: 1While dispersing the raw materials, water is added later to ensure that they are evenly mixed. 2.During the mixing process, air is incorporated into the dough. 3.Increase the strength, elasticity and extensibility of the dough.

Stirring method: 1At the same time as the raw materials are dispersed, the water is added in the later stage to ensure that they are evenly mixed. Bucket in line 2During the mixing process, air is incorporated into the dough. 3.Increase the strength, elasticity and extensibility of the dough.

It should be noted that the dough needs to be mixed with wet ingredients, and the state of mixing is adjusted according to the different types of bread.

Extended information: Stirring of the sub-detection of dry class 1The purpose of low-speed stirring is mainly to disperse the raw materials to make the mixing round mix more uniform, especially the trace additives such as yeast or yeast food additives, so that they are completely evenly dispersed, which is an indispensable condition for achieving uniform dough fermentation in the later stage.

2.Medium-high speed stirring methodThe medium-high speed staring bird mixing method uses a part of the slow speed with a little fast speed to let the dough be stirred in the medium and high speed. Mix the flour and water at a slow speed to form the basic gluten, and then beat it quickly until the gluten is in the desired state.

This method is a great test of the mastery of the gluten of the dough and the control of the temperature of the material return. However, this method of covering hunger is currently the most mainstream method, because it can effectively save time, so it is also the most used mixing method in stores now.

3.High-speed stirring method: The fast stirring method is mostly used on sweet dough; By mixing with very little low-speed and more high-speed mixing, the ideal gluten strength can be blended in the shortest time. The advantage is that the large trapped bush shortens the mixing time; The disadvantage is that the ruler will destroy a certain amount of gluten, and the dough temperature is easy to be too high.

The key below, pro should take a closer look at <>

Judgment of the stage of dough stirring 1, pick up the draft section (grabbing stage) and add raw materials such as flour, sugar, skim milk and other raw materials to the water and mix; At this time, the dough cannot be formed, the sticky state, the material is unevenly distributed, and the parts are easy to be grabbed no matter which morning.

2. The clumping surplus stage (water absorption stage) enters this stage, the mixer changes from low speed to medium speed, and flour and other materials wrap the water and stick into a clump. After the dough is integrated, the basin is also clean, but the gluten formation is less, even if the dough is pushed, the gluten film is thicker and the film incision is cleverly punched and uneven.

3. In the completion stage (binding stage), with the extension of gluten binding and hydration, the appearance begins to become shiny and smooth. When the dough is pushed, the dough is malleable and well connected, and the elasticity of the dough is also very strong. The second half of the expansion stage (final sketch round stage) is the expansion stage, where the dough sticks to the mixer, but when it is knocked on the bowl, it sticks to the bowl and feels its ductility.

When the dough is knocked on the bowl, the sound becomes sharp, and there is a snapping sound.

1. The ratio of noodles and water: If you use a bowl to bear, it is about two bowls of noodles to a bowl of water, in fact, there is a little more water, but don't put more at the beginning, and add it slowly later.

2. Prepare a stainless steel basin and a sturdy stainless steel spoon. Add the dough and water, slowly stir it with a stainless steel spoon, and scrape it a little harder, as the batter will stick to the walls of the basin. If you use your hands, it is easy to get your hands full of batter, and in the end you can only rub it off like mud.

I'm sure you must have washed your hands before you made the dough, but it still looks weird when you rub it.

3. In the process of mixing, don't be in a hurry to add water. After about 10 or 20 minutes of mixing, the water is no longer visible, and it is time to use your hands. Because you can't feel the dryness and wetness of the dough with a spoon, it feels very dry when you stir it with a spoon, and it may get wet when you pinch it with your hands.

Moreover, it is not possible to knead the dough with a spoon, only knead it by hand. When kneading the dough, you can feel whether you need to add water. Don't be in a hurry when adding water, you can dip your hands in some water and sprinkle it in the basin, rub it a few times and dip it a little.

Especially beginners, be patient.

4. If the dough and water are suitable, it will soon be kneaded into a dough, and the rest is to knead more; The more you knead it, the more gluten the dough becomes, which requires a bit of effort.

A: 200 grams of high-gluten flour, 20 grams of low-gluten flour, 30 grams of caster sugar, one-quarter teaspoon of salt, 3 grams of yeast, 15 grams of whole eggs, 120 grams of water.

b: 20 grams of butter.

Dissolve the yeast in water. Knead the ingredient into a dough. Fold the dough endlessly, press it down, and fold it again. Knead until gluten and add the butter cut into small pieces. Knead until the butter is all fused with the dough, so that the "three lights" are hand light, basin light, and face light.

Continue to fold and beat the dough. Until a small piece of dough is torn off, a transparent film can be pulled apart with your fingers and the hole is zigzag, the "expansion stage". If you want to make toast, you need to knead it to the "full stage", i.e. the film is more transparent and the holes are rounded.

If you are using a bread maker, first add the liquid to the gallbladder, then the flour, and finally poke a hole in the flour tip with your finger and pour in the yeast. Just start the program. Halfway through the program, add the butter cut into small pieces.

Tips for making bread and noodles.

First of all, prepare the raw materials: high-gluten flour Anchor butter salt water eggs caster sugar yeast Production process: first sugar water eggs in the egg bowl Then add high-gluten flour yeast Then make circles with your hands Mix the flour and liquid evenly Move the mixed dough to the kneading pad with a scraper and prepare to start kneading the dough Kneading attention to pushing forward with the root of one hand and gently holding the other hand Knead repeatedly for about 5 minutes At this time, press the dough flat, add the softened butter and knead it repeatedly with the root of the palm After about 5 minutes, it will become less sticky, and after repeated beating, gently pull it away with your hands, and remember to pull it hard, and you can see a film like chewing gum to complete the kneading, knead the dough together, cover it with plastic wrap, and you can make the first fermentation.

Ingredients: Flour to taste, water to taste.

1. Pour the flour into a basin or on a panel, dig out a hollow pond in the middle, pour the water into it slowly, and stir slowly with chopsticks. When the water is dried by the flour, rub the noodles repeatedly with your hands.

2. Sprinkle water on the surface and stir with your hands to make it a lumpy lump-shaped dough. Twist the dough into pieces, wipe off the batter sticking to the basin or panel, and then dip your hands in some water to wash off the flour on your hands, and knead the dough into a smooth dough with both hands.

3. Take out the smooth dough from the basin, knead it for a while, until the dough is smooth, then take a knife and cut the dough into long pieces according to personal preference.

4. Place the dry noodles evenly on the case, take out the freshly cut dough pieces, put them on the dry flour, and press the dough pieces into a flat shape with the palm of your hand.

5. Roll out the dough blocks with a small rolling pin until the dough is rolled into an ultra-thin dough sheet.

6. Kitchen knife drawing. It can be slid vertically from top to bottom; You can also choose to lay the knife horizontally and draw the surface. The dough sheet is made.

Need to use a kitchen machine and noodles.