2. See if there is not enough water, which makes the dough not soft enough. When mixing flour, water should be added to about 65% of flour. Too little, that is, gluten can't be stretched, too much, it can't be absorbed, and it is sticky when it is made.
3. Insufficient kneading time or excessive kneading will lead to gluten not being the best fully extended state.
How to make classic buns:
Prepare ingredients: 400g of high-gluten flour. 40 grams of sugar, 55 grams of eggs? 30g milk powder, 5g yeast, water 150g, 25g corn oil, 3g salt and butter 15g.
Production steps:
1, except butter, all other materials are put into the bread machine barrel.
2. After the kneading procedure of 15 minutes, add 15 grams of ground butter. Continue kneading for 25 minutes.
3. Knead the dough for ***40 minutes, and check the release state as shown in the figure.
4. Knead into smooth dough and ferment it in a warm place for 2 to 2.5 times.
5. This is fermented noodles.
6. Take out the exhaust pipe.
7. Divide into 12 equal parts, each part is about 60g, cover with plastic wrap and relax for 10 minute.
8. Take a small part and roll it into a tongue.
9. Fold both sides in half.
10, rolled up from one side.
1 1. Complete in turn, and put the joint down on the baking tray neatly, leaving a gap.
12. Cover with plastic wrap and wait for the second fermentation.
13, secondary fermentation is ready.
14, put in the middle layer of the oven, and bake at 180 degrees for about 18 minutes. It can be adjusted according to the observation of your own oven.
15, immediately brush a layer of corn oil on the surface. It can better lock the water.
16, finished product drawing.
References:
Baidu encyclopedia-bread
Baidu encyclopedia-hand-kneaded dough quick release