[tomato Recipe] Home-made Bread-manual Kneading Tutorial

Name: [tomato Recipe] Home-made Bread-manual Kneading Tutorial
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g High-gluten flour; 120g water; 40g egg; 35g Caster sugar; 3g salt; 3g yeast; 25g Anjia Butter

by I love tomato food

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

Many friends have questions when making bread, how do you knead the bread dough out of the film? How to knead dough without a bread machine or a chef machine
In making bread at home, it doesn't matter if there is no machine to do it for you. As long as you have mastered certain skills, you can knead the perfect bread dough with your hands. If you feel that kneading by hand is too tiring, then next time we will introduce the kneading points of the bread machine to the eggplant powder.
Today, let’s see how to make a perfect "glove mask" by hand at home

Ingredients

[tomato Recipe] Home-made Bread-manual Kneading Tutorial

1. First weigh out 3g of salt, 35g of sugar, 120g of water and 40g of eggs in an egg-beating bowl. (Remember to reset the electronic scale every time you add a material)

2. Then add 250g of Jinmofang high-gluten flour and 3g 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, the dough is flattened and 25g of softened butter is added

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 adding the butter to the dough will be sticky, please knead it patiently, it will become less sticky after about 5 minutes)

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 and the kneading is completed. This is what we call "glove film"