First of all, flour should use high-gluten flour or bread flour. Then, there should be enough water as a viscosity-dissolving agent. Proper salt can help gluten to form earlier. Temperature control, the dough temperature should be lower than 20 degrees when kneading, and the temperature after kneading is about 25-26 degrees. Keep the dough from getting too hot. If you grow up first, gluten can't fully expand, so you can't get out of the film.

The process of making noodles:

Take the formula of sweet bread as an example: flour, water, sugar, yeast, salt, eggs, milk powder and butter.

1, flour+milk powder+ice water+sugar+eggs+yeast+water+salt, and mix well. Salt can also be added in hot weather now. Salt can inhibit the growth of yeast and prevent dough from fermenting prematurely in summer. It is advisable to add yeast in late winter, and it should be added after the warm water melts in winter. )

2. If the dough is kneaded by machine, knead it slowly now until the dry powder particles are put away. You can change it to fast, and it looks smoother when you hit the dough surface. Pull the dough by hand, not at once. Add butter.

If you rub it by hand, rub it until there is no dry powder. Then, beat the dough hard with your hands until the surface is smooth and the dough is not easy to break.

3, add butter, also slow down first, let the dough absorb butter, and then quickly beat until the dough is smooth, pat with your hands, don't stick your hands. This makes it easy to pull out a small piece of dough by hand and hold up the film.

Put butter into the dough by hand, pat it open, fold it, pat it open again, fold it again and repeat it five or six times. Pat the dough hard until the dough is smooth and not sticky. You can try to look at it with a film. If it is not in place, continue to beat until the film comes out.