Sometimes dough cannot be kneaded into a film for several reasons. Take souffle as an example and analyze it from my personal life experience.
1. is related to the type of flour selected. If you want to knead the film as soon as possible, try to choose high-gluten flour. The common flour we usually use has too low protein content, while the high-gluten flour has high protein content and strong toughness, which makes it easier to knead into films and draw wires. Suitable for making bread and noodles.
2. It is related to what is added in flour. Yeast, salt, sugar and moisture butter added in flour are all factors that affect the film. Sugar powder, eggs and milk can be added to the flour to increase the elasticity and toughness of the flour and make it easier to knead into a film.
3. It is related to the posture and time of kneading dough. When kneading dough, always knead it from the inside out, and take the kneaded dough back to continue kneading. It is best to rub it repeatedly for a long time.
4. It is related to dough fermentation time. Let's rub it for a while, then wrap it in plastic wrap to wake up for a while, and then continue to rub it. Knead the dough repeatedly in this way, and it is easier to knead the film. Generally, the dough is fermented for about 20 minutes, and you wake up more than twice.
5. This is related to the softness of dough. Try to be as soft as possible when kneading dough. Soft dough has greater toughness. It is easier to form a film when kneading dough, and the dough is hard and has no toughness.
The above is my hope experience in kneading dough, and sharing my hope with you can help you.
Hello, I'm Lamian Noodles. I have been engaged in Lanzhou beef noodle industry for many years, specializing in pasta production. I can't knead the dough into a film. What is the reason? Let me talk about it from a professional perspective!
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Read a lot of answers, said a lot of reasons for the lack of film on meat noodles. It seems reasonable, but few of them are right.
There are several factors that make dough film-like:
1. The water in the dough is fully mixed with the flour.
2. The dough has undergone a full proofing process.
3. Knead the dough in place during kneading.
When the dough has a film, it shows that the ratio of water to flour in the dough is just right, and the water in the dough is evenly distributed and fully blended with flour. After a series of kneading operations, such dough will have the characteristics of smooth and delicate dough surface. Generally, dough with film can have smooth and delicate appearance, but not all smooth and delicate dough can be covered with film.
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The reason is that on the one hand, the dough film is formed, on the other hand, the dough contains a good gluten network, so there will be a film close to transparent state. If there is no good gluten network in the dough, the dough will tear when it is pulled.
The process of waking up is the process of gluten production.
If the ratio of water to flour in the dough is just right, but there is not enough time to stir the dough, then it is difficult for the dough to have a film, and it will take some time for the gluten net and gouache to merge.
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Kneading is the process of strengthening gluten.
There is a saying called "Down with the daughter-in-law, mix the dough", which means that the dough gets stronger and stronger. The reason why dough can be kneaded is that although a good gluten network is formed after waking up, the arrangement of gluten networks is not tight enough, so we will find that the dough will become bigger after waking up, so even if we compress the dough volume, the smaller the dough volume, the higher the gluten degree.
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1. The ratio of water to flour is incorrect.
The dough made of fermented pasta needs to adjust the water quantity according to the water absorption of flour and the specific pasta making, which is generally 250 -270 grams per catty of flour. Too much or too little water is not conducive to the appearance of thin films.
The water used for non-fermented pasta is between 235 grams and 260 grams.
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2. The dough kneading technique is wrong, which makes the dough harder and harder.
The way most people knead dough is actually wrong. You can knead dough if you have less noodles, but if you have a bag of noodles, most people can't knead it, mainly because of the posture and skills of kneading dough. Professionals use the strength of the body to knead dough, with the arm as the fulcrum, and the inertial force of the body's center of gravity moving forward is transferred to the arm and then to the hand. This is the correct method of kneading dough, and most people use the strength of their arms and hand bowls, so it is normal that the kneaded dough is not smooth or cannot be kneaded thoroughly. Because the intensity of kneading dough is not enough, the number of kneading dough will increase, so the incorrect kneading method will make the dough go bad and it is difficult to film.
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3, kneading skills: the use of accessories
When kneading dough, prepare some vegetable oil and spread it evenly on your hands, so as to prevent the dough from breaking and not sticking, and maximize the efficiency of kneading dough. Vegetable oil can also increase the smoothness and ductility of dough!
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There are many reasons why dough cannot be kneaded into a film. The dough is too hard and soft to knead into a film. You must make the dough into moderate hardness, and then rub it hard on the dough board for about fifteen minutes, and the film will come out.
In fact, according to the explanation of physical chemistry, film forming is to knead the most sticky part of bread, which has strong tensile force and high viscosity. In this way, in the fermentation process, yeast will produce a lot of carbon dioxide, which will be wrapped in the pores of sticky bread and grow up gradually, and its volume will be more than 2 times. If the film does not come out and the viscosity does not reach, it will be difficult to wrap it, and the carbon dioxide that is difficult to expand will become a dead surface.
howdy
Why can't dough sometimes be kneaded into a film?
First of all, I said that it is possible to mix dough with yeast overnight. I used to do this. The temperature in every place is different, and because I am too lazy to work all day, I often make dough the first night and use it the next day.
Talking about yeast
Yeast is a fungal microorganism, which can survive with or without oxygen. Fermentation mainly uses the life activities of yeast to produce some substances such as carbon dioxide, which can make dough undergo a series of complex biochemical changes and become fluffy and soft. During the whole fermentation process, yeast has been active.
Under certain temperature and humidity conditions, the dough is allowed to fully expand and generate gas, thus promoting the process of dough expansion. When yeast converts starch into sugar and consumes it in the aerobic environment inside the dough, it will release carbon dioxide gas. At this time, the volume of dough will expand and rise.
Mix the dough with warm water. The temperature is between 28 and 30 degrees. But many friends have no food at home. What should I do with a thermometer? Feel it with your hands Just don't let your hands get hot. Special note: measure the water temperature with the back of your hand. Even in summer, warm water is recommended. Of course, cold water can also be used. I just hope that the dough making process is as short as possible, which can save time.
The ratio of flour to water is very important to dough. Many friends always say that it can't rise, maybe the dough is too hard. With less water and more noodles, the dough is hard, which is suitable for making handmade noodles. If there is more water and less flour, the dough will be soft when stepped on, and the finished product will taste poor. What proportion is appropriate? I'll give you an approximate ratio: 500g flour, and the amount of water added should not be less than 250ml, which is roughly equal to the ratio of 2: 1. /* A novice personally proved that 2: 1 is a rice cake. Of course, whether making steamed buns or steamed buns, you can adjust the hardness of dough according to your own needs and eating habits. At the same time, we should also pay attention to the different hygroscopicity of different flours and use them flexibly.
The production date of active dry yeast is very important. When expired yeast loses its activity, it loses its fermentation function. Remember.
Secondary fermentation is also very important: it is best to conduct secondary fermentation before steaming and let the blank stand in the steamer for about 20 -30 minutes. It is recommended not to ignore this step. Steamed steamed bread or steamed bread after secondary fermentation will definitely be better than that without this step. The weather is hot, and the steamer is filled with cold water, because high temperature is easy to ferment; When the weather is cold, the steamer is filled with hot water, which is more conducive to secondary fermentation.
Teach you a method of making glove film without kneading dough. After the dough is normal, put it in a pot, cover it with plastic wrap, seal it, put it in the refrigerator and refrigerate it overnight. The next morning, I took it out of the refrigerator and gently squeezed it. As soon as I pulled it, the glove film came into being. Then, the dough is vented and reshaped twice. Toast is enough. It's convenient.
Glove film wants to come out quickly. I'll teach you a method. Put it in the freezer for 20 minutes and it will come out.
The following is the rice cooker bread I made according to this procedure.
I'm glad to answer your question. Bread baking, the experience glove film I made below not only makes the baked bread more delicate in texture and softer in taste, but also tests the baker's mastery of dough. Therefore, when making bread, the baker will emphasize the necessity of rubbing the glove film.
"Glove film" is a state that baking enthusiasts knead high-gluten dough into a film on their hands without breaking when making bread, commonly known as glove film. Kneading dough into glove film has the following advantages in improving bread taste:
1, glove film means that the high gluten dough has been kneaded into the best gluten state.
2. After the high-gluten dough is kneaded into a glove film, the baked bread, especially the hand-torn bread and Hokkaido toast, will have a delicate texture and can reach the state of "drawing".
3. Glove film is also used to test the baker's mastery of the proportion of flour, butter, water, salt and yeast, as well as the kneading strength, fermentation time and flour quality. Too much oil or wrong flour will affect the tendon state of glove film, so bakers who knead dough by hand often try to reach glove film.
This kind of handmade film making is too difficult. I tried, and I sweated. Just can't say it.
I recently made a summary of bread, covered it with plastic wrap and woke it up for half an hour, then put it on the chopping board and rubbed it back and forth like clothes. It will take about 20-30 minutes, and I'm sure I can come out. Honey, what you didn't come out should be that you haven't arrived home yet. Next time you try my method, you will definitely come out.