According to the following methods and techniques, the procedure of adding butter can be reached in up to 10 minutes. After the butter is put into the dough, the film of the bread can be pulled out in about 18 minutes, if it is to be perfected. The film takes about 20 to 30 minutes.
1. The water in the noodles must be treated with cold water, because the warm water will promote the rapid fermentation of the yeast. The more the dough is fermented, the more it will affect the film.
2, butter should be placed in the freezer in advance to freeze into a hard block, because the cold butter added to the dough can play a cooling effect, preventing the dough from fermenting again in the process of kneading.
3, the butter should be poured into the dough little by little, when the butter is completely integrated into the dough, the film is basically out, save trouble!
4, kneading can be changed by a variety of methods, sometimes sturdy, sometimes smashing, sometimes grind on the table, and sometimes let the dough stand, so that the alternate filming effect is best, the gluten is generated faster More, and not tired.
5, the method of falling face is actually very simple, that is, the dough is dropped twice on the panel, after falling, stack up again, and then fall in another direction.
6, said that the face is not accurate enough, more accurately it should be kneading, first pull the dough into a strip, like a one-handed reel, grasp the end of the dough to force the length, let the dough squat in the air, Return to the panel and let the dough stretch as much as possible. If you just push the dough down on the panel, it will be useless to force it.
7, using the alternating method for 6 to 7 minutes, basically can be out of the film, but the film is still very easy to break. Then you can add frozen butter a little bit.
8. Starting from the addition of butter, after 5 to 6 minutes of alternating kneading, the film can be pulled out. At this time, the film is broken, and the section is very smooth. It is enough to make bread.
9. If you are going to make a toast, then continue to alternate the noodles, and at most you can pull out the perfect glove film in half an hour.
10, in the process of kneading, if you feel that the dough is a little dry, not easy to stretch, add some water into it, add about 10ml each time, add to feel better stretched.
11. When kneading the dough, it is best to squat in the same direction. This will not destroy the direction of the ribs. If it starts to be laterally squatted, then it will be longitudinally smashed, which will affect the effect of gluten.
The last one：Period
The last one：Teach you to make a mini dumpling, the skin is thin and stuffy, delicious and easy to learn!