Recipe: Toast face tips, face is not complete, and excessive face [theoretical stickers]

Home Cooking Recipe: Toast face tips, face is not complete, and excessive face [theoretical stickers]

Notes:

How is the face full, full expansion, and excessive face. Integrated from: Youtube, Flour and Water's Flour and Water: over-kneaded bread dough and Emma Christensen's Bread Baking Clinic: Under-Kneading & Over-Kneading Over-Kneading is generally less likely to occur in manual kneading. But the bread machine or the chef's machine is not so gentle on the dough, and the soft and lovely dough will be over-twisted and uninspired, turning into a group of depressing mud. Excessive dough is very sticky because it is very sticky. The ductility is also very bad because the gluten becomes very rigid (and the dough with insufficient kneading is not good enough, and the gluten is not fully formed). The hand pulls the dough slightly and breaks, and it is still weak and sticky. If the face is excessive, try to extend the time of its first fermentation, relax the nerves that relax the gluten, but only slightly improve and cannot be saved. The last baked bread will be crispy and hard to dry and cut a lot of bread crumbs. Related bread recipe: 德 揉 稍 的 的 的 http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http http

Ingredients:

Steps:

  1. Home Cooking Recipe: The dough that has just been mixed with water, the gluten has not yet begun to form, and it will break when pulled. The outline is also hairy.

    The dough that has just been mixed with water, the gluten has not yet begun to form, and it will break when pulled. The outline is also hairy.

  2. Home Cooking Recipe: After two minutes of the bread machine or the chef's machine, the gluten began to form and the dough began to soften. Expansion phase.

    After two minutes of the bread machine or the chef's machine, the gluten began to form and the dough began to soften. Expansion phase.

  3. Home Cooking Recipe: Continue to knead the dough and start to the full stage. Use your fingers to open a small dough to form a transparent film called a windowpane. The development of gluten is fully formed. You can stop the face and let it grow taller.

    Continue to knead the dough and start to the full stage. Use your fingers to open a small dough to form a transparent film called a windowpane. The development of gluten is fully formed. You can stop the face and let it grow taller.

  4. Home Cooking Recipe: If you continue to rub for another 2 minutes, the dough becomes soft and sticky, and it sticks to the mixing knife.

    If you continue to rub for another 2 minutes, the dough becomes soft and sticky, and it sticks to the mixing knife.

  5. Home Cooking Recipe: Continue for another 5 minutes, the soft dough fully developed gluten will continue to pull the ductility worse, super sticky insect batter.

    Continue for another 5 minutes, the soft dough fully developed gluten will continue to pull the ductility worse, super sticky insect batter.


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