What is kneading and exhaustion?

The air discharged from kneading dough is only for eating. During the fermentation process, yeast grows and reproduces to produce gas, which makes the dough bigger and forms dense pores, which is what we call honeycomb structure. Before making steamed bread, it is necessary to knead out the gas produced in the fermentation process. This step is called kneading and exhausting.

Benefits of kneading dough and exhausting air.

. Whether steamed bread or steamed buns, it is inevitable to knead the dough and exhaust. If you simply knead dough, steamed buns or steamed buns will definitely have uneven skin. Only when the air is exhausted and the dough is kneaded correctly and repeatedly, the steamed bread or steamed bun skin will be smooth, and the pores in the torn steamed bread will be even and there will be no particularly large bubbles. After exhausting, the yeast distribution in the dough will be more uniform, which will also make the dough elastic and increase its gas retention ability. After exhaustion, the green embryo will be fermented for the second time, and the pasta will be softer and more delicate.

How to knead dough and exhaust air?

First make sure that the dough is fermented in place, and then sprinkle some dry flour evenly on the panel. After taking out the dough, put the palm of your right hand on the dough, and put your left hand next to the dough, and gently fix the dough to prevent the dough from shifting. Push the dough out with your right hand, then roll it up with your fingers and take it back. Repeat this action, the dough, which was originally round, will become a horizontal bar after being pushed out and taken back many times, and then put the horizontal bar vertically to continue the previous action. Repeatedly pushed out and retracted, the volume of dough becomes the size when it is not fermented, indicating that the gas has been exhausted. You can also cut the dough to see if there are many dense holes on the cut surface of the dough. If there is, you should continue to knead the dough. If not, it can be directly molded into a green embryo.

Besides kneading the dough by hand, you can also use a rolling pin to ventilate the dough. Sprinkle dry flour on the fermented dough, flatten the dough in a circle, and then press it down from the middle of the dough with a rolling pin. Note that this is not a rolling pin, but a rolling pin. Press from the middle of the dough to the left and right sides, then press up and down from the middle to make the dough into cakes, then fold the dough, sprinkle some dry flour and continue to press. Pressing until the dough volume becomes the volume when it is unfermented, and the green embryo of steamed bread can be formed. In terms of speed, I don't think the rolling pin exhausts air as quickly as kneading dough.

Tip: When kneading dough, constantly sprinkle some dry flour to expel air, and then sprinkle some dry flour after the flour is absorbed by the dough. The steamed bread made in this way is similar to steamed bread with flour, and the taste will be very chewy.