And after the face, the oil will be full of bread cover, what should I do?
Tips: butter will block the formation of gluten, so we'll face and knead until gluten formation to a certain extent, then add butter, can make our dough easier, this approach very popular called "after the oil". Since there is "oil method", there is "oil first", and some bakers think that if you add butter at the beginning, you can make butter more evenly dispersed in the dough. Therefore, the two methods have advantages and disadvantages. But it is very difficult for the family to knead dough by hand, and it is better to adopt the "after oil" method".Fourth, the proposed bread machine due to the four machine natural mixing, can not be manual intervention, it is recommended to use the oil method.
First, butter should be used in making bread,Second, the oil can be added at the beginningThird, the difference between the first oil method and the latter oil method
After up to a certain extent, try to open the dough. It is not easy to be very thin dough stretch, stretch a little thin point will be out of hole. You can add butter at this time.
