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knead the dough

robyn 👱🏻‍♀️& paddy 🐰

14,617 subscribers

29,332 просмотров • 9 месяцев назад •via X (Twitter)

Еда Животные

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Lets knead the dough for chapati " 🍉🍉🍉🍉

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I am proud of you! We made it this far 😱Now is the fun part, the pizza dough is almost ready 🍕 When you knead the dough, the gluten in the flour will develop, and create a network of small walls. These walls will trap the CO2 created by the fermentation process, where yeast is eating the sugars in the flour. It's therefore important to develop gluten properly, to create strong enough walls to hold the CO2. This is done by kneading the dough. The more you knead the dough, the stronger the gluten walls are going get. And the stronger the walls are, the more the dough will keep is structure and shape. If you don't knead the dough enough, it's not going to be able to hold on to the CO2. The reason is that the walls aren't strong enough, and the CO2 will escape. You'll also not get the light, flutty consistency. Don't do that too much ether. Aggressive, sustained kneading over an extended period of time can weaken and tear the gluten network. #pizza #italianfood #cooking

I am proud of you! We made it this far 😱Now is the fun part, the pizza dough is almost ready 🍕 When you knead the dough, the gluten in the flour will develop, and create a network of small walls. These walls will trap the CO2 created by the fermentation process, where yeast is eating the sugars in the flour. It's therefore important to develop gluten properly, to create strong enough walls to hold the CO2. This is done by kneading the dough. The more you knead the dough, the stronger the gluten walls are going get. And the stronger the walls are, the more the dough will keep is structure and shape. If you don't knead the dough enough, it's not going to be able to hold on to the CO2. The reason is that the walls aren't strong enough, and the CO2 will escape. You'll also not get the light, flutty consistency. Don't do that too much ether. Aggressive, sustained kneading over an extended period of time can weaken and tear the gluten network. #pizza #italianfood #cooking

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When her hands hurt, he stepped in - not with advice, but action. A father-in-law quietly broke stereotypes, knead the dough, and warmed hearts. Turns out, care isn’t loud!

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My desserts always turn out because I knead the dough with passion, mix the berries like I'm in the club, and smash the pumpkin as if I'm dancing for tips. I learned this method from Gordon Ramsey.

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No-Knead Folding Method Bread 🥖 Ingredients: 2.5 cups warm water 1 tablespoon dry yeast 1 teaspoon sugar 4.5 to 5 cups flour (the dough should be very soft and slightly sticky) 1 teaspoon salt Instructions: Mix the dough with a spatula until it comes together. Let it rise in a warm place for 20 minutes. Fold the risen dough with your hands to gather it again. Wet or oil your hands to prevent sticking. Cover and let it rest in a warm place for 15 minutes. Fold the dough again and let it rest. Repeat this folding process 3 times, resting 15 minutes between each fold. After the last fold, let the dough rest for another 15 minutes. Without folding again, place the dough on a floured surface and cut it into 6 or 9 equal pieces. Place the pieces on a baking tray lined with parchment paper. Bake in a preheated oven at 200°C (392°F) for 25–30 minutes until golden.

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