Manually Kneading Bread Dough

Name: Manually Kneading Bread Dough
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g High-gluten flour; 105g milk; 40g water; 30g Whole egg liquid; 4g High sugar tolerant dry yeast; 2g salt; 40g Sugar; 25g olive oil

by Eyebrow:

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Whether the bread is well done or not, whether it is soft or not, the biggest factor is whether the gluten can form a gluten network well, thereby enveloping the gas. The purpose of kneading is to make the dough produce enough gluten.

Nowadays, there are bread machines and chef machines instead of manual kneading, but the bread machines take a long time to knead and don’t knead properly, and the chef machines are too expensive, which is not cost-effective for the occasional bread maker.

How to knead the noodles by hand? I made a video for a little friend who is learning to make bread. Because it is self-taught, it may not be completely correct, but as long as you can make delicious bread, right? "

Ingredients

Manually Kneading Bread Dough

1. Medium-type dough (175 grams of powder + 105 grams of milk + 20 grams of water + 2 grams of yeast, kneaded into a dough and fermented to 2 to 3 times the size), cut into small pieces, add the remaining ingredients except oil and salt, and knead into a dough.

2. Press one end of the dough near your body with one hand, and push forward with the palm of the other hand, and then retract the dough. If the dough is too sticky, use a spatula to shovel it back and continue to push it forward.

3. There is too much sticky surface on your hands, you can use a spatula to remove it.

4. You can also use the method of throwing the dough. Grab one end of the dough with both hands or one hand and throw it forward, and then roll the cover with one end of the hand to the end, change the direction and grab the dough again.

5. Push or beat the dough until it is smooth, cut a small piece of dough and take a look. The thick film can be pulled out, and the holes are in a jagged state. You can add oil and salt.

6. Pull the dough into rectangles and sprinkle with salt.

7. Add oil in 2~3 times, knead each time until the dough absorbs the oil, then add the next time.

8. Continue to knead and beat the dough until the dough is very soft and smooth, a thin and even film can be pulled out, and the edges of the holes are smooth and jagged.

Tips:
1 Only the kneading method is introduced here, the recipe is not limited, all kinds of bread recipes on the Internet are available.
2 If you have a small partner with a bread machine, you can use the bread machine to go through a kneading program, and then beat it.
3 If you don't use the middle seeding method, you can use the static hydration method, that is, do not put the yeast, oil and salt, mix the flour and liquid materials to form a dough, cover with plastic wrap and refrigerate for 30 minutes, and then add the yeast to knead the dough.
4 Be careful not to knead too much. The dough that is kneaded is soft and collapsed, and the surface becomes wet with water. The more you knead, the more sticky your hands are. This kind of dough will break because of the gluten, and will not contain gas, and the bread will be very hard.