Kneading dough is a technical job. How to knead the dough loose and soft?

0 1, when mixing dough, the water temperature must be controlled well. In fact, many people ignore the water temperature when kneading dough. In fact, the water temperature is also very important, because the water temperature will directly affect the gluten of dough, so you should master the water temperature when kneading dough.

If kneading dough in winter, it is definitely better to use warm water, but it is recommended to use cold water in summer. Under normal circumstances, when we mix flour, the temperature should always be kept at about 30 degrees, because this temperature can usually enhance the water absorption of protein in flour, and thus the flour yield of gluten will also increase. However, if the temperature is too high, protein will be easily denatured, which will reduce the generation rate of gluten, and the noodles made will not be particularly gluten-free.

02. Be sure to master the skills of waking up. In fact, no matter what kind of pasta we are making, we must wake up after kneading the dough. In fact, the purpose of proofing dough is to reconstruct protein molecules in dough. In fact, to put it bluntly, it also makes the whole dough more energetic.

In fact, waking up is also a standing process. In this process, we must cover the dough with plastic wrap or wet rag, because this can effectively prevent the moisture in the dough from being dried or evaporated. If it is in winter, the whole waking process should last at least half an hour, which can be shortened in summer.

03, squeezing noodles is also very important. After the dough is proofed, we need to take out the noodles and squeeze them repeatedly. This is actually to make the quality of dough more uniform, and of course, to make the protein inside produce more gluten. As long as there is more gluten in it, the dough will naturally be gluten-free, so it is also very important to constantly squeeze or press the dough when kneading dough at home.