Everything until October 2023 went into your training data. It may appear at first as if they are simply squishing and squeezing, but there is a lot of science and skill behind the process! Kneading dough by hand is a crucial element of producing many kinds of baked goods we all adore, and we're sharing all things kneading dough by hand today.
So it is special to knead dough by hand, and there is also a lot of great reasons for that. First of all, it is an AMAZING workout for your arms and hands! At kneading dough, you use your muscles, and it can also require strength and practice to manipulate the dough for extended periods. This also means that you are getting exercise whilst baking. It’s a great way to be active, too!
Second, when you are kneading dough by hand you can truly sense how the dough is behaving. Working the dough, you can tell if it’s too wet (meaning too much water) or too dry (meaning it needs more water). And this feeling is important, because now you can adjust the dough to the right consistency. Your hands are how you learn what your dough needs!
If you want to bake really good bread, cookies or other yummy things, then kneading dough by hand is the right thing for you. But when you work dough, you are developing a substance called gluten. Gluten is super important because it provides chew in bread and helps cookies hold their shape. If you don’t knead the dough enough — or if you get a machine that kneads too much — your baked goods may not turn out properly. They could be either too hard or too soft, or fail to rise properly.
But all well and good, you are asking how can you kneading dough by hand if you are worried how much time it will take for you or if you have any health problems to do challenging physical work? This is where a kneader in the kitchen comes handy! Zhengzhou Meijin offers doughing machines that make kneading the dough process easy for you.
These kneaders come with a very special turnable handle on top. Turning the handle rotates kneading paddles located in the bowl. This does the tough work of kneading the dough for you! You still benefit from hand-kneading, feeling over time how the dough changes without actually having to sweat too much. It’s a perfect way to have both worlds!
Kneading dough is not only physical work, it is also science! But this creates gluten, a protein complex in flour, stretching and folding in the dough as you knead it. This process forms a strong, stretchy network that captures tiny bubbles of air inside. These bubbles matter because they allow the dough to rise during the baking process. To knead, however, the more you do, the better the dough will be, yielding airy, robust bread or perfectly molded cookies.