There are 16 basic techniques that can be used to make bread. Therefore, the baker must master it.

1, the main purpose of kneading dough is to make the dough bubble disappear, the dough is shiny, the section inside is uniform and the shape is complete.

A, the small dough is round. B, the big dough is round.

2. Wrap the dough gently with the bottom facing up, then put the stuffing in the middle, pull around the dough with your thumb and forefinger, and hold the stuffing.

3, pressing action, wine is to put the bottom of the dough that has been awakened in the middle down, and gently flatten the dough with four fingers together (mainly to meet the needs of stuffing).

4. 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. I fell heavily on the table with my hand holding the dough, and my hand was still holding the dough.

6. Beating refers to the action of gently patting the dough with four fingers. This action is to make the gas in the dough disappear.

8. Roll the dough flat or thin with a rolling pin, which is called rolling.

9. Folding is a method (mainly used for Danish bread) to fold flat or thin dough to make baked bread appear several layers.

10. Rolling is the action of rolling thin dough into a cylinder from small to large by hand from beginning to end.

1 1, and the dough is widened and stretched to meet the plastic needs.

12, turn is to grasp the two ends of the dough with both hands and twist it in the opposite direction, making the bread shape more changeable.

13, rub the pressure of the palm, rub it back and forth, and knead the dough into a slender shape.

14, cut the dough into various shapes.

15. The method of cutting dough without cutting is called cutting.

16. In the process of molding, 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 molded bread is tight and firm, which increases the fermentation expansion force of the dough and promotes the baking elasticity of the bread.