Illustration of hand kneading(shou gong rou mian tu jie )

Illustration of hand kneading

Introduction:

"At the beginning of learning how to make steamed bread, in addition to kneading, he even threw and fell, making the kitchen ping-pong. Later, with more experience of kneading dough and learning from other people's experience, the current kneading technique was gradually formed: using wrist force to repeat two actions: pushing forward (Figure 1) and folding dough (Figure 2). Generally about 15-20 minutes can knead the dough to a smooth state

Production steps:

Step 1: push the dough forward with your wrist.

Step 2: fold the dough in half.

Step 3: push the dough forward.

Step 4: turn the dough 90 degrees.

Step 5: fold the dough in half and repeat steps 2-3.

Step 6: the next few pictures show the process from mixing flour into flocs to kneading until smooth. --First, use chopsticks to mix all the ingredients into flocs. Scrape the powder off the edge of the basin, too.

Step 7: gather the dough by hand (if the dough is too dry and there is a lot of dry powder in the basin, you can add water at this time).

Step 8: gather all the noodles in the basin into a ball. There is no excess dry powder in the basin.

Step 9: knead the dough for 5 minutes. (cover and let stand for 5 minutes).

Step 10: let the dough stand for 5 minutes and knead for another minute. Because the dough feels a little dry, add a little water.

Step 11: add water to the dough and continue kneading for 3 minutes. According to the condition of the dough, I usually knead it for another 5-10 minutes.

Step 12: knead the dough, it's not far from the smooth and full steamed bread.

Materials required:

Flour: 2 bowls

Shuida: half a bowl

Yeast: 1 teaspoon

Note: even taking photos, this process took 15 minutes. Except the 5 minutes of waking up, it took about 10 minutes to knead the dough. If the dough is dry or has more ingredients, you can increase the number and time of standing. The dough relaxes during standing and forms gluten. After standing and kneading, it will feel easier to operate, and kneading is less laborious.

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: Original

Chinese PinYin : Shou Gong Rou Mian Tu Jie