Making Bread-kneading Dough
1.
First weigh out 3 grams of salt, 35 grams of sugar, 120 grams of water, and 40 grams of eggs in an egg-beating bowl. Remember to reset the electronic scale to zero for each ingredient added.
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 separate the salt and the yeast to prevent the salt from killing the yeast and losing its activity.
3.
Make a circle with your hands to mix the flour and liquid evenly
4.
Move the mixed dough onto the kneading pad with a scraper, ready to start kneading
5.
When kneading the dough, use the root of one hand to push forward and the other hand to hold it gently
6.
Knead repeatedly for about 5 minutes, at this time gluten is initially formed
7.
At this time, press the dough flat and add 25 grams of softened butter
8.
As before, rub the base of the palm repeatedly
9.
When the dough is not particularly sticky, start to beat the dough on the kneading pad. Just add the butter and the dough will be sticky. Please knead it patiently. After about 5 minutes, it will become less sticky.
10.
Beat repeatedly, fold it about 150 times, the dough will become smooth, this time is almost the same, then use a scraper to round the dough
11.
After rounding, cut a small piece to check whether the kneading is complete
12.
Gently stretch it with your hand, remember to pull it hard, you can see the film like chewing gum to complete the kneading, this is what we call "glove film"
13.
Knead the dough together, round it again and put it in a basin, cover it with plastic wrap, then the first fermentation can take place
