What is the reason why the surface of the dough is broken and pit is not smooth when kneading the do

What is the reason why the surface of the dough is broken and pit is not smooth when kneading? Mine is: the surface is not smooth when kneading the dough mainly due to the following aspects, first: the dough is too short time, and the dough cannot be kneaded all the time by hand, so it must be dough.

Then knead so that there is no surface breakage. Second: adding too little water in the dough causes the dough to be too dry and hard, so that there will be breaks and pits when kneading.

Chocolate bread ===

Recipe]: high-gluten flour.

285 grams, cocoa powder.

15 grams, yeast grams, salt 2 grams, sugar.

40 grams, 20 grams of butter, 10 grams of milk powder, 150 grams of water, 20 grams of eggs.

How to make it]:

1.Gluten flour with sugar, salt, cocoa powder, and milk powder and mix well. Stir the yeast and 50 grams of water together until the yeast is completely melted, stir into yeast water.

Then dig a small pit in the mixed flour. Pour in the egg mixture, then pour in the remaining 100g of water, and finally pour in the yeast water and form a dough. Add the butter to the dough at room temperature and knead until the butter and dough are completely combined.

2.Pat the kneaded dough flat into a plastic bag and put it in the refrigerator for 20-30 minutes. Take out the refrigerated dough, fold it into a small dough and knead it for 2 minutes, kneading the dough until the surface is very smooth.

Cover with a damp towel and relax for 10 minutes. The loose dough can be pulled out into a uniform film. Then knead the dough until the surface is smooth.

Divide into three equal portions of small dough. Cover with a damp towel and let rise for 20 minutes.

3.After proofing, the dough is first flattened by hand, then rolled into long strips, rolled up from one end, and rolled into a cylindrical shape. Cover again with a damp towel and relax for 20 minutes.

Then roll out the dough into long strips, roll it up and put it on a baking sheet, adjust the oven to the proofing function, add a small cup of boiling water to the oven and add the humidity of the proofing environment, and put in the prepared bread. Leave the bread out for about 30 minutes, make a small cut on the surface of the bread, put it back in the oven and continue to rise for about 30 minutes, until it is twice the size.

4.Take out the proofed bread and squeeze the appropriate amount of butter on the knife edge. Brush the egg mixture evenly, preheat the oven to 190 degrees Celsius, lower the heat to 180 degrees, put in the bread and bake for about 20 minutes.

Tip: This bread can also be made into toast bread in a toast box, and the preparation method is the same as above. Just roll it into a cylindrical shape and let it rise in a toast mold for 60-90 minutes.

When baking, the temperature is lowered to 180 degrees on the bottom fire, 170 degrees on the heat, and it can be baked for about 30 minutes, and if the surface temperature is high, it can be covered with a layer of tin foil.

Avoid baking paste.

There are three reasons why the surface of the dough is broken and pit when kneading the dough is not smooth: the kneading force is not enough, the oil is added too little, and the dough enters too much air during the kneading process and is not discharged.

When kneading the dough, the surface of the dough is broken and pitted, and it is not smooth, which may be because the force of kneading the dough is not enough, and the bubbles inside are not squeezed out, which causes the phenomenon that the surface is not smooth.

It may be because the fermentation time is not enough, this is due to the alkali is not enough, you can ferment for a while

Summary. Hello kiss, there are many reasons why the kneading dough is not smooth, among which the more common ones are adding too much water, the water temperature used in baking powder is too high, the dough is hard, and the kneading strength is not enough. And it should be noted that if you find that it is particularly sticky when kneading the dough, you can not knead it, so you can increase the flour appropriately.

Here is a list of reasons why kneading dough is not smooth:

1. Put too much water. The ratio of water to flour is not right, there is too much water, and some flour is added, which is generally about 10:3.

2. When stirring, the temperature of the water is high, and the water should be added little by little, not at one time.

3. Pull a little out often to see how elastic it is. Tear it open, let it be thin, it can be pulled about the same as **, the thickness is uniform, and the edge of the hole is also very smooth.

4. You can't use force on the dough, and your fingers should be relaxed when you turn, mainly rubbing the flesh on the palms of the little finger and the thumb. Hope it helps you <>

Kneaded dough is not smooth for any reason.

Hello kiss, there are many reasons why the kneading dough is not smooth, among which the more common ones are adding too much water, the water temperature used in baking powder is too high, the dough is hard, and the kneading strength is not enough. And it should be noted that if you find that it is particularly sticky when kneading the dough, you can not knead it, so you can increase the flour appropriately. Here is a list of reasons why kneading dough is not smooth:

1. Put too much water. The ratio of water to flour is not right, there is too much water, and some flour is added, which is generally about 10:3.

2. When stirring, the temperature of the water is high, and the water should be added little by little, not at one time. 3. Pull a little out often to see how elastic it is. Tear it open, let it be thin, it can be pulled about the same as **, the thickness is uniform, and the edge of the hole is also very smooth.

4. You can't use force on the dough, and your fingers should be relaxed when you turn, mainly rubbing the flesh on the palms of the little finger and the thumb. Hope it helps you <>

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It shows that the dough is relatively dry, in fact, the dough is soft and will not appear in such a situation, you must choose high quality when adding flour, and you can generally add some water when kneading the dough, so as to ensure that it is moist, and it is also very convenient to use.

If the kneading dough has been cracked, you can turn the dough to 90 degrees and knead it again for a while, and add water while mixing the dough until the dough is smooth and not cracked, or put more dry flour, and after continuing to knead for a period of time, wrap it in plastic wrap, or buckle it up with a basin for a while.

After the dough is kneaded, it must be left to stand for ten minutes, so that if you knead it again, there will be no cracks, and it will feel very soft, whether you are making steamed buns or dumplings, you have to do this.

This is because the dough is not sufficiently reconciled and caused by lack of water, which is also very important.

No matter how you knead the dough, your dough is not good, and the dough should be mixed with warm water, and the soft and hard should be moderate.

No matter how you knead the dough, there are cracks, it should be that there is less water, and the flour inside can't stick together, so no matter how you knead it, it will be scattered.