The most detailed manual kneading method, tips, techniques. Teach you to knead the film easy and not tired!

Knead the dough in the following methods and techniques, up to 10 minutes to reach the butter process, after the butter knead into the dough, after another 18 minutes or so can knead bread film, if you want to knead a perfect glove film, about 20 to 30 minutes.

1, and the surface of the water must be cold water, because the warm water will promote the rapid fermentation of yeast, the more dough fermentation, the more will affect the effect of the membrane.

2. The butter should be put into the freezer in advance and frozen into hard blocks, because the cold butter added to the dough can play a cooling role and prevent the dough from fermenting again in the kneading process.

3. The butter should be kneaded into the dough bit by bit. When the butter is completely integrated into the dough, the film will basically come out.

4, kneading can be transformed into a variety of methods alternately, sometimes hard knead, sometimes hard fall, sometimes hard to roll on the table, sometimes let the dough rest, so alternating kneading membrane effect is good, the speed of gluten generation is much faster, and not tired.

5, the way to fall on the surface is very simple, is to throw the dough on the panel twice, fall long and then fold it up, another direction to fall again.

6. It is not exact enough to say "falling face". More accurately, it should be "throwing face". First pull the dough into a long strip, like throwing a rope with one hand, grasp one end of the dough and stretch it vigorously, so that the dough can swing around in the air, and then swing back to the panel, so that the dough can stretch as long as possible. If you just push the dough down against the panel, no amount of force is going to work.

7, the use of alternating kneading 6 to 7 minutes, basically can be out of the film, but at this time the film is also very easy to break. At this point, add the frozen butter little by little.

8, from the start of adding butter, after about 5 to 6 minutes of alternating kneading, you can pull out the film, at this time even if the film is broken, the section is very smooth, it is enough to make bread.

9. If you are going to make toast, continue to knead the dough alternately. It will take up to half an hour to pull out the perfect glove film.

10. In the process of kneading, if you feel the dough is a little dry and difficult to stretch, add some water to it, about 10ml each time, and add it until you feel better stretched.

11. When throwing dough, it should be thrown in the same direction, so as not to destroy the direction of tendons. If it starts to be thrown horizontally, and then thrown longitudinally, it will affect the effect of tendons.