[How to knead the film out of dough]_How to knead out the film_Kneading method

[How to knead the film out of dough]_How to knead out the film_Kneading method

Dough is the main ingredient that people use to make bread, buns and other foods.

When people make pasta in life, we all have to make dough first.

To make the dough, we must first knead the dough.

If we want to knead the dough well, we can’t do it without our own good skills.

But how can you knead the dough out of the film?

Today I will tell you the specific operation method, and take a look at the following.

How to knead bread dough out of the film?

Dough liquid is easy to produce large amounts of film. I usually make meals with high and low powder mixes. It is easy to produce fingerprint films, but the toughness is not as good as full-height powder.

After mixing the materials, first refrigerate for about 15 minutes to allow the flour to absorb water. After removal, it is rubbed in the early stage, just like rubbing clothes.

For inexperienced kneader, it is better to mix the yeast with a little warm water and wait for you to knead the dough out of the thick film and then add a little bit of yeast water, so that it will not ferment before the film has been released.

After adding the yeast, you can basically produce a thin film. At this time, continue to knead the paste. After kneading, change to a beat.

After getting used to it, the ultra-thin fingerprint film will definitely be produced within half an hour. First, the fermentation is no longer the kind of fermentation that is there or heated, but only by cold fermentation. The weighed flour, water, yeast andTogether, knead the dough without reaching a certain level immediately. Cover it with plastic wrap or a damp cloth and put it in the refrigerator. Refrigerate for 17 hours.

Then, take it out for ten minutes, tear it into small pieces, add sugar, salt, eggs and other ingredients (other than paste) to make bread.

Here comes the key!

Keep kneading!

Knead with clothes!

The longer the rub, the better, the kind of tearing rub!

Rub it a bit further and stretch it a bit!

Just rubbing!

Like rubbing clothes on a kneading board!

It will be out soon!

method 1.

Weigh the material strictly according to the recipe2.

Yeast, oil and other materials will affect the gluten, so the post-oil method is basically used (that is, knead the dough to a certain degree before adding oil before continuing to knead).


You can also try the method of refrigerating and letting the flour fully absorb moisture and let the dough come out of the film.

For example, the good dough (except grease) is refrigerated for 20 minutes in the refrigerator, then kneaded out for 5 minutes, then refrigerated for 20 minutes, and then kneaded out . Knead until the film comes out, then add the paste and continue to knead.


Put the flour and water together the night before, stir it a little, don’t put other ingredients.

Allow the flour and water to come into contact, and then put in other ingredients the next day.

This is actually the process of self-fermenting the flour, and it is also the process of filling and absorbing water to produce gluten.


Note that the method of kneading the dough simply means that the speed must be fast and the intensity must be in place.

Combine kneading, kneading, and falling.

You can refer to this kneading video I recorded.

Here I explain that I am not a baking professional, the method has some reference.

Bread machine kneading film method: 1. Weigh the dry materials of the dough into the barrel of the bread machine (note that the yeast and salt and sugar should be opened) 2. Add the wet materials and stir the chopsticks into a flocculent 3, press the start buttonStart to stir 4 and continue the work of the machine. The dough will slowly clump and no longer stick to the bread bucket 5. Wait for the bread machine to stir for about 10 minutes, add the softened paste, continue to start the bread machine 6, and pass through the dough.The smoother it is, take out a small piece of face and slowly pull it apart to check the gluten, slowly pull it into the fascia, and check the contour of the fascial section. If it is tooth-shaped, continue to stir until the contour of the fascial section is curved.