How to knead the dough after it is fermented to release the air? Why do you need to knead the fermented dough to release the air?

We all know that many people will ferment dough when making pasta. Fermenting dough is quite particular and involves many details and precautions. Generally, after fermenting the dough, you need to knead the dough to release the air, so that the dough can become more uniform and the pasta will not have air holes. So how can you quickly knead the dough to release the air? Let's take a closer look!

What is kneading and exhausting?

Kneading and exhausting the dough is only for leavened pasta. The fermentation process is the growth and reproduction of yeast and the production of gas. This gas causes the dough to expand in volume and form dense pores, which is what we call honeycomb structure. Before making steamed buns, the gas produced during fermentation needs to be kneaded out. This step is called kneading and exhausting the dough.

Why do we need to knead the fermented dough to release air?

Whether it is steamed buns or dumplings, kneading the dough to release the air is inevitable. If you just knead the dough, the surface of the steamed buns or dumplings will definitely be bumpy and uneven. Only by repeatedly kneading the dough correctly when releasing the air, the surface of the steamed buns or dumplings will be smooth, and the pores inside the steamed buns will be evenly distributed without particularly large bubbles. After the air is released, the yeast in the dough will be more evenly distributed in the dough, which will also restore the flexibility of the dough and increase its ability to retain air. After the air is released, the raw dough is fermented again, and the pasta will be softer and more delicate.

How to knead dough to release air

Knead with hands

First make sure the dough is fermented, then sprinkle some dry flour on the panel and spread it evenly. After taking out the dough, place the back of your right palm on the dough, and place your left hand next to the dough to gently fix the dough to prevent it from shifting. Push the dough out with your right hand, and then use your fingers to roll up the dough and take it back. Repeat this action. The originally round dough will become a horizontal strip after being pushed out and taken back many times. Then put the strip vertically and continue the previous action. After repeatedly pushing out and taking it back, the volume of the dough becomes the same as before fermentation, which means that the gas has been discharged. You can also cut the dough and see if there are still many dense pores on the cross section of the dough. If there are, continue to knead the dough. If not, you can directly shape it into a raw embryo.

Knead with a rolling pin

In addition to kneading the dough by hand to release the air, you can also use a rolling pin to release the air. Sprinkle dry flour on the fermented dough on the top and bottom, shape the dough into a round shape, flatten it, and use a rolling pin to press from the center of the dough. Note that this is not rolling, but pressing with a rolling pin. Press from the center of the dough to the left and right sides, and then press from the center up and down. After pressing the dough into a pancake, fold the dough, sprinkle some dry flour, and continue pressing. When the volume of the dough becomes the same as when it was not fermented, it can be shaped into a raw dough for steamed buns. In terms of speed, I think the speed of exhausting air with a rolling pin is not as fast as that of kneading the dough by hand.

Tips: Sprinkle some dry flour continuously while kneading the dough to release air. After the flour is absorbed by the dough, sprinkle some more dry flour. In this way, the steamed buns will be similar to the steamed buns made with kneaded flour and will have a chewy texture.