The posture of kneading dough must be correct. The so-called film formation is to change the arrangement structure of protein through constant expansion, pulling and beating. Therefore, when kneading dough, you must constantly pull the dough. If the user's strength is too small, you can break it, that is, pull a piece of dough, lift it, throw it forward and down on the chopping board, fold it, turn it 90 degrees, and repeat this action.

If the technique is correct, 250 grams of dry powder, ordinary bread 15-20 minutes, baking bread for 30-40 minutes, the state is almost the same.

Extended data:

Precautions:

1, the moisture content of dough and the temperature of other liquids are still particular. Generally speaking, ice water close to 0℃ will be used in summer and warm water in winter (but hot water close to 100℃ is not recommended), because the final temperature of dough is suitable for 25~27℃ required by most recipes.

2. Even if the 38℃ formula water with the most active yeast activity is used, if the target temperature cannot be reached or the temperature drops, it is necessary to heat the mixing basin in a waterproof way to adjust the dough temperature.

3, like moist dough with more water, generally suitable for making soft bread, and less water is suitable for making hard bread or crispy bread. No matter how the dough feels, its appearance is smooth and not very sticky.

Baidu Encyclopedia-Famian