【ベタベタ生地でも余裕】手ごねのコツを解説！「グルテン膜が出来ない…」と悩む必要はもうありません！

When making bread by hand, there is a huge difference in the resulting dough depending on whether or not you know how to knead it. The question is, "Why do we need to knead bread dough? What is its purpose?" If you don't know the answers to these questions, and if you don't knead in a way that ensures you can accomplish your goals, you will not be able to produce good dough. In this video, we will explain the "XX" to be aware of when kneading bread dough and the strongest hand-kneading method that can produce bakery-level dough. ☆The text and images are more detailed and easy to understand! Click here for the explanation article. →https://naokibread.com/hand_kneading/ ☆For a detailed explanation of gluten oxidation, click here. →https://naokibread.com/gluten/ Table of Contents 00:35 To train dough, be aware of "○○"! 02:30 Preparation of important ingredients 03:54 Common mistakes and proper form 04:37 "Slippery" kneading 06:27 If you can do this, you don't need a mixer! 07:51 You can make such amazing dough! 09:35 Review of key points Related Videos    • ふわふわパンを作るコツ「酸化」とは？どうすれば酸化できる？      • 【ドライイースト】溶けない？粒が残る？正しい使い方を解説！      • 【初心者必見】やり方次第でここまで変わる！異なる捏ね方で比較検証してみた