When making dough, water and flour are usually mixed in a certain proportion. If you add too much water, the dough will become sticky, the surface will be uneven, and the dough will not be smooth.
But if you add less water, the flour in the dough will not knead. So generally speaking, the dough should be made according to the ratio of 10:3 of water and flour, so that the dough will be smooth and elastic.
If the dough surface is rough, you can add some flour to continue kneading until the dough surface becomes smooth and non-sticky. And add cold water when kneading the dough, otherwise the dough fermentation time will be accelerated. If the novice can't grasp the moisture, you can add a little more cups at a time, so you won't put too much.
Skills to be paid attention to when kneading dough
First, master the water temperature.
In general, warm water is used in winter and cold water is used in other seasons. More specifically, it is necessary to adjust the temperature of the dough by adjusting the temperature of the mixing water. During the whole mixing process, including the stirred dough, the temperature of the dough should be kept at about 30 degrees.
Temperature will affect the water absorption of protein in flour. According to the determination, when the protein in flour is about 30 degrees, the water absorption is the strongest, which can reach 150%. At this temperature, it is easier to produce high-quality gluten, and the gluten production rate is also the highest. When the temperature exceeds 60 degrees, protein will denature and gluten will not be produced at all.
Second, pay attention to noodles.
After the dough is mixed, it must be left for some time before it can be used. This process, called noodles, is a necessary step to further promote gluten formation. Because not all protein fully absorbed enough water in the process of dough mixing, the purpose of dough is to make the part of protein that hasn't had time to absorb water have enough water absorption time, so as to produce more gluten with better quality. The time for baking noodles is also very particular. It takes at least 30 minutes in winter and can be shortened in summer.
Third, the more you rub, the stronger you get.
After the dough is baked, it needs to be kneaded, that is, the dough is repeatedly pressed with both hands, which can not only make the quality of the whole dough more uniform, but also promote protein to produce more gluten.
If the dough is mixed, kneading the dough can also prevent the loss of carbon dioxide produced in the fermentation process and make the dough more bulky and porous. Practice has proved that the more dough is kneaded, the stronger it is, so you can knead it as many times as possible.