Detailed Tutorial for Pressure Reducing Hand Rubbing Membrane (for beginners)

Published Nov 24, 2022 at 05:42am ET


Detailed Tutorial for Pressure Reducing Hand Rubbing Membrane (for beginners)

This is my most serious recipe! This is suitable for toast and fancy bread! Bread tastes good and involves many links, such as kneading, fermentation, shaping and final baking. These factors often deter novices (especially children like me who dont have a bread machine). [Refrigeration method] is a good way to improve the delicacy of bread without too much skill, so the bread is softer and more delicate. The so-called refrigerated medium-seed method is to put the medium-seed dough into the refrigerator refrigeration room after low temperature and long-term fermentation, and then add the remaining materials together into the main dough, the next step remains unchanged, and continue to finish the bread. On the surface, the bread making time is prolonged, in fact, a set of bread making process is split to complete in stages. For children who havent had enough time to make bread, refrigeration is really a lifesaving recipe. I usually throw the dough into the refrigerator after lunch the day before, and the next morning at 6 oclock, I can eat the delicious bread to go to work at 8 oclock. Anyway, making bread is a matter of great urgency. In refrigeration, the proportion of flour in medium-sized dough is generally "73" method, that is, 70% of the total flour and water in medium-sized dough, 30% of the total flour and water in main dough, and 0.2% of the dry yeast and 1% of the main dough. The dough used in my recipe is 0.7% for planting dough and 0.5% for main dough. The effect is also very good. When making medium-sized dough, we should pay attention to: 1. Dont over-mix the medium-sized dough, it can be roughly doubled; 2. When the medium-sized dough is put into the fresh-keeping bag, it should be flattened, tightened, and then thrown into the refrigerator. If it is a whole dough, the temperature will be higher and the hair will be uneven because of the lack of ice in the middle. This prescription is made by myself. It has been tested many times and is very successful. At first, the dough will stick to your hands. Dont think its your wrong reading or my wrong writing. Dont add any flour to destroy the structure of the dough. HOLD! With a scraper and a scraper, follow me and you will find that the dough is softer, stronger and more resilient! Glove membranes dont talk about anything! When you taste its soft and delicate texture like a cloud, the energy you spent before is worth it!

Food Material List

  • 1 High gluten flour (medium dough) 210g
  • 2 Dry yeast (medium dough) 2G
  • 3 Milk powder (medium dough) 5g
  • 4 Salt (medium dough) 2G
  • 5 Water (medium dough) 120g
  • 6 High gluten flour (main dough) 90g
  • 7 Dry yeast (main dough) 1.5g
  • 8 Milk powder (main dough) 5g
  • 9 Salt (main dough) 1g
  • 10 Egg juice (main dough) 30g (Leave a little brush on the surface)
  • 11 Water (main dough) 25-30g
  • 12 Butter (main dough) 25g
  • 13 Sugar (main dough) 30g

Operational steps

  • 1 Firstly, the medium-sized dough is made, the yeast is boiled in water, then the remaining materials are added, and the dough is stirred evenly and roughly kneaded into a ball.
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  • 2 Put the dough into the fresh-keeping bag, press it flat, exhaust air, tie the bag tightly, and put it in the refrigerator for at least 12 hours. I usually refrigerate it for 17-18 hours.
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  • 3 Take out the medium-sized dough, tear it into small pieces by hand, and add all the ingredients except butter to the main dough. It is suggested that water should not be added all at once. You can adjust it slightly according to the water absorption of flour. The dough is stirred evenly with a scraper and then moved to a smooth table, where the dough is very sticky.
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  • 4 The left hand shovels the dough on the table with a scraper, folds it in half, and rubs the dough with the palm of the right hand, so repeatedly.
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  • 5 The dough will absorb moisture and become smoother and smoother during the continuous kneading process. This is what the regiment looks like in six minutes.
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  • 6 Add softened butter and knead into dough. I knead the dough with one hand, like washing with a washboard, kneading for about 3 or 5 minutes to make the butter fully blend into the dough.
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  • 7 Now Im going to do some hand exercises for psychological decompression after me! ___________ The first episode: Press the right palm on the dough, knead three times clockwise and shout: I dont want to go to work! I dont want to work! I dont want to work!
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  • 8 Episode 2: Roll the dough forward with the palm of your hand. Roll it three times to make the dough thick and long. As he rubbed, he shouted, "Get the fat off your body!" Get the fat off your body! Get the fat off your body!
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  • 9 Pick up the end of the dough, throw it hard on the table and shout, "I want to double my salary!"
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  • 10 Dont let go. Take it up and throw it hard for the second time. shout: I want to double my salary!
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  • 11 Dont stop, slam down the third time: I want to triple my salary!
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  • 12 At this time, the dough has become long noodles, dough folded, round, continue to knead three times, rub three times, fall three times. If you are not satisfied with anyone, just treat him as dough and rub it hard! NND! Let you not pay bonuses!
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  • 13 Fifteen minutes later, the dough can pull up the thick film, also rubbed tired, tired, the heart of the resentment also scolded, feel the world suddenly better! Want glove membranes? If you want, rest now!
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  • 14 Cover the dough with a fresh-keeping film and let it stand for 10 minutes. Hands are clean, not washed!
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  • 15 Ten minutes later, continue rubbing three times, rubbing three times, falling three times, you will find that the dough in your hands becomes more and more soft, 15 minutes later, glove film appears. Lets calculate the time. The dough was kneaded for 6 minutes, butter was added for 3 or 5 minutes, and the decompression exercises lasted for 2 times, 15 minutes each time, and 10 minutes at halftime. Its not difficult to get a glove mask out, is it?
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  • 16 Divide the dough into 5 large and 1 small pieces. Cover the dough with a fresh-keeping film and let it stand for 10 minutes.
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  • 17 I am weak in shape, so I created this kind of marching backpack meal bag, which is very simple and rich in taste. Novice can see it, master please ignore it! Take a piece of dough, roll it into a piece of dough, and coat it with raspberry jam (chocolate jam, bean paste, sesame, as long as its not water)
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  • 18 Like folding a quilt, turn one third to the right on the left and one third to the left on the right.
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  • 19 The same goes for the top and bottom. Finally, they are folded into squares and placed in a buttered mould.
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  • 20 It can also be rolled into a cow tongue and sprinkled with cranberries or raisins.
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  • 21 Fold the other side and pinch the side.
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  • 22 Roll it up from top to bottom like a flower.
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  • 23 I made 2 bean paste, 2 raspberry, 1 orange pizza with an 8 inch pizza model, and thats Cranberry in the middle.
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  • 24 Fermentation in warm and humid places is twice as large, brush with egg juice.
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  • 25 The oven is well preheated. The middle floor is 170 degrees for about 15 minutes. You can adjust the time according to your own oven temper. Tear apart and look at the organization! Soft as clouds!
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  • 26 This is the jam sandwich bag made the day before yesterday.
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