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Why does dough always crack when kneading dough?
There are many reasons why dough cracks when kneading. Generally, it is caused by insufficient kneading. You'd better use a little force when kneading dough. If it is caused by insufficient water or excessive water, control the amount of water when kneading dough.

What causes the dough to crack?

1, insufficient kneading.

When kneading dough, it is always found that there are cracks in the dough, which are mostly caused by insufficient strength. We can turn the dough over 90 degrees every time we knead it, and then knead it hard. After repeating this action several times, the dough will not crack easily.

2. There is not enough water

Adding water when kneading dough is a very important step. If the moisture is not completely uniform, the kneaded dough will not be smooth and cracked. In this case, you can add water while kneading the dough until the dough is smooth and does not crack.

3. Too much water

If too much water is put into the dough before it is fermented, it will cause the dough to crack. It is suggested that more dry flour should be put in the second dough shaping, preferably while kneading, and the cracking of sugar dough can be improved only after adding it evenly.