Manual kneading diagram
At the beginning of learning to make steamed buns, in addition to kneading wildly, they even threw and fell, making the kitchen ping-pong noisy. Later, with more experience in kneading and learning from others' experience, the current kneading technique was gradually formed: use the wrist force to repeat two actions: pushing forward (Figure 1 below) and folding the dough (Figure 2 below). Generally, you can knead the dough to a smooth state in about 15-20 minutes.Including taking photos, the process took a total of 15 minutes. Except for 5 minutes of waking up, it took about 10 minutes to knead the dough. If the dough is dry or has a large quantity, the number and time of standing can be increased. The dough relaxes during standing and forms gluten. When kneading the dough after standing still, you will feel that it is easier to operate, and it is not so hard to knead.
Step 1 . Use your wrist to push the dough forward.
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 floccule to kneading until smooth-- Use chopsticks to mix all the ingredients into a floc. (Scrape off the powder from the basin).
Step 7 . Use your hands to gather the dough into a ball (if the dough is too dry, there is a lot of dry powder in the basin, you can add water as appropriate at this time).
Step 8 . Fold 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. (Close the cover and let it stand for 5 minutes).
Step 10 . Let the dough stand for 5 minutes and knead it for another minute. Since the dough is a little dry, a little water is added.
Step 11 . Add water to the dough and knead it for 3 minutes. According to the dough, I usually knead it for 5-10 minutes.
Step 12 . Once the dough is kneaded, it is not far from the smooth and full steamed bread.
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