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Baking Handbook // How to make glove film dough
The detailed steps and techniques for using a dough maker to make glove film dough are as follows
Steps for making glove film dough
A high gluten flour * *: 250g (protein content ≥ 12%)
Liquid B (water/milk): 150-160g (adjusted according to the water absorption of flour, used after refrigeration)
C granulated sugar * *: 25-30g
D salt * *: 3g
E high sugar tolerant yeast * *: 3g
F unsalted butter * *: 25g (softened to room temperature, cut into small pieces)
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1. Mixed dry materials
-Pour flour, sugar, and salt into the dough bucket, and separate the salt and sugar. Place yeast separately in a corner to avoid direct contact with salt.
2. Add liquid
-Pour in ice water or cold milk (it is recommended to use liquid below 5 ℃ in summer), reduce stirring and heat up.
3. Preliminary kneading (expansion stage)
Using HAUTUBER dough mixer machine
-* * Low speed (1-2 gears) * *: Mix into a ball for 2 minutes, observe the dry and wet state, and add a small amount of water as appropriate.
-* * Medium to high speed (3-4 gears) * *: 8-10 minutes until the dough is smooth and thick film can be pulled out (serrated edges of holes).
4. * * Add butter**
-Pause the machine and add softened butter chunks.
-* * Low speed (1-2 gears) * *: 3-5 minutes, the butter is completely absorbed and the dough becomes smooth.
5. * * Rub to the complete stage (glove film)**
-High speed (3-4 gears): 5-8 minutes until the dough is smooth and shiny.
-Check the status: Take a small piece of dough and gently pull it to form a transparent film, with smooth edges and no jagged edges.
6. Temperature control and hair awakening**
-The dough temperature should be controlled at 24-26 ℃ (if it is too high, it can be refrigerated for 10 minutes to cool down).
-Organize into clusters, cover with plastic wrap, and ferment at 28 ℃ to double the size (about 1 hour).
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1. * * Material sequence**
-Yeast should avoid direct contact with salt and sugar, and can be mixed with flour before adding liquid.
2. * * Timing of butter addition**
-It is necessary to add it after the dough has initially formed gluten (thick film stage), as it will hinder the formation of gluten too early.
3. * * Temperature control**
-In summer, use ice liquid and pause stirring if necessary to cool the dough.
-The ideal outlet temperature should be ≤ 26 ℃ to avoid premature fermentation.
4. * * Water volume adjustment**
-The water absorption of different brands of flour varies greatly. First, add 80% of the liquid and gradually add it to the dough in a soft and non stick bucket.
5. * * Mixing time reference**
-The total duration is about 20-25 minutes (depending on the machine power), and it is necessary to observe the status flexibly rather than sticking to it for a long time.
6. * * Common problem solving**
-Easy to break film: Continue kneading for 1-2 minutes or check if the dough is too dry.
-* * Dough overheating * *: Refrigerate and cool for 10 minutes before continuing to knead.
-Stick the bottom of the bucket: Use a scraper to assist in folding and avoid excessive powder addition.
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-The glove film is as thin as a cicada's wing, providing clear and transparent light. It has toughness when stretched, and the edges of the holes are smooth.
-The dough has a soft and elastic texture, and the surface is delicate without any graininess.
Through the above steps and techniques, you can efficiently utilize the dough mixer to achieve professional grade glove film dough, laying a perfect foundation for soft and brushed bread! 🍞✨
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