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Basic Knowledge Of Kitchen Dough Mixer
The dough mixer is the "kneading dough". The degree of dough mixing is very important and directly affects the success or failure of fermentation. The dough is not stirred enough, the gluten strength is low, and it is not easy to wrap the air generated by fermentation, which will cause the bread tissue to be rough; if the dough is stirred too much, the gluten is broken, and the air cannot be wrapped, resulting in a small bread volume, hollow tissue, and poor quality.
Dough mixer expansion stage: At this stage gluten has formed and has a certain strength. Open the dough by hand, the dough can form a light-transmissive film, but the film is generally tough. After breaking it with your fingers, the break is irregular in shape. All kinds of sweet bread need to be stirred to this stage.
Complete stage of dough mixer: After the dough is stirred to the extended stage, continue to stir to reach the complete stage. At this stage, the gluten strength is very high. Opening the dough by hand can form a thin film, and the film is very tough, and it is not easy to break with fingers. Even after rupture, the breach was smooth and round. Toasts generally need to be stirred to this stage.
Two stages of bread stirring:
Dough mixer expansion stage: At this stage gluten has formed and has a certain strength. Open the dough by hand, the dough can form a light-transmissive film, but the film is generally tough. After breaking it with your fingers, the break is irregular in shape. All kinds of sweet bread need to be stirred to this stage.
Complete stage of dough mixer: After the dough is stirred to the extended stage, continue to stir to reach the complete stage. At this stage, the gluten strength is very high. Opening the dough by hand can form a thin film, and the film is very tough, and it is not easy to break with fingers. Even after rupture, the breach was smooth and round. Toasts generally need to be stirred to this stage.
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