2. Wrap: Gently squeeze the bottom of the dough upward, then put the stuffing in the middle, pull the dough around with your thumb and forefinger, and wrap the stuffing.
3. Pressing the dough: The action of pressing the dough is to put the bottom of the dough that has been relaxed (fermented in the middle) down, and gently flatten the dough with four fingers together (mainly to meet the needs of stuffing).
4. Pinch: Pinch the dough with your thumb and forefinger. After the dough is wrapped with stuffing, the joints must be pinched tightly by kneading the dough.
5, fall: the hand grabbed the dough and fell heavily on the table, and the hand still pulled some dough. This action is falling, the purpose is to form and strengthen gluten.
6. Beating: Beating refers to the action of patting the dough with four fingers together to make the bubbles in the dough disappear.
7. Extrusion: Divide the dough into sticks or olives, and squeeze the four fingertips together. This method is extrusion.
8. Rolling: The method of rolling the dough flat or thin with a rolling pin is called rolling.
9. Folding: It is a method of folding flat or thin dough to make baked bread present several layers (mostly used to make Danish bread).
10. Rolling: it is the action of rolling thin dough into a cylinder by hand from small to large from beginning to end.
1 1. Pull: widen and lengthen the dead dough to meet the needs of plastic surgery.
12, turn: grasp both ends of the dough with both hands and twist in the opposite direction to make the bread shape more changeable.
13, rubbing: Roll the dough into a slender and firm shape with the pressure of the palm.
14, cutting: cut the dough and make it into various shapes.
15, cutting: slip a crack on the surface of the dough, and there is no way to cut the dough. This is called cutting.
16. "Beating": In the process of dough forming, beat the dough with the thumb racket of the palm of your hand to exhaust the gas in the dough, so that the seam of the formed bread is tight and firm, which increases the fermentation expansion force of the dough and promotes the baking elasticity of the bread.