Knead dough to master 3 skills teach you a simple small way – Hubei Channel – People’s networ-tsumori chisato

Knead dough to master 3 skills   teach you a simple small way – Hubei Channel – some people will be accustomed to home at home to knead dough, but knead surface water and flour proportion is not easy to grasp. At the same time, different kneading methods will have different results. Today, let’s talk about how to knead dough. Simple dough skills: water temperature and surface temperature of the water is a lot of people will ignore the problem, but the water temperature has a great influence on dough is not good. In general, warm water should be used in winter and noodles, and cold water should be used in other seasons and surfaces. To be more specific, the temperature of the dough should be adjusted by adjusting the temperature of the noodles, and the temperature of the dough should be kept at about 30 degrees throughout the whole dough, including the good dough. Temperature affects the water absorption of proteins in flour. According to the determination, the protein in flour at about 30 degrees, water absorption is strongest, can reach 150%, and at this temperature is more easy to produce high quality gluten, gluten formation rate is also the highest. When the temperature is more than 60 degrees, the protein will change, and no gluten will be produced. Note: the dough and dough mixing must be placed after a longer period of time, this process is called Tang face, it is a necessary step to further promote the formation of gluten. Because in the process and, not all proteins are fully absorb enough water, and yet let Tang face is that part of the moisture absorption of protein absorption time, thereby generating more and better quality of gluten. The Tang time also pay attention to, at least in winter to Xing 30 minutes, summer can be appropriate to shorten the time. The more pliable dough kneading: neutralizing completed, even after kneading, is to use the hands will repeatedly press the dough, this step can not only make the quality of the dough becomes more uniform, but also to promote the formation of more gluten protein. If the dough and kneading, produced in the fermentation process can prevent the loss of carbon dioxide, to make the dough leavening more porous. Practice has proved that the dough kneading is more pliable, so long as you are not too tired, try to knead a few times. Here’s how to knead dough. Methods of kneading dough often use hot water dough to make food. Hot water or boiling water Tangmian dough is also called dough. And the surface temperature is generally 60-99 degrees. Because under the influence of hot water, flour protein coagulation, and decomposition of water, gluten starch was destroyed, absorb a large amount of water into a paste and the expansion and decomposition of a monosaccharide and disaccharide, thus forming the dough hot waxy, small fresh, refined and translucent, color is relatively poor, but rich and delicate taste, sweet taste heating, also easy to mature characteristics. Dough and hot water dough. Hot water dough modulation method is to pour flour into the basin, heating water (60-99 degrees) with noodles stick stirring, pouring water, stirring side, stirring action faster, especially in winter, more agile, in order to make noodles evenly cooked. The amount of water needed to be adjusted in the process of mixing once enough, can not be modulated after the formation of clusters. It is difficult to knead evenly after heating the water. If too soft (watered too much), mix again and again 揉面掌握3个技巧 教你简单小方法–湖北频道–人民网 有些家庭会习惯在家自己来揉面,可是揉面的水和面粉的比例却并不是很容易掌握的。同时,不同的揉面方法就会有不同的成果。今天,为大家介绍一下究竟要如何揉面吧。 简单揉面的技巧 掌握水温:和面用水的温度是很多人都会忽略的问题,但其实水温对面团是不是筋道有很大的影响。一般情况下,冬天和面要用温水,其它季节和面则要用凉水。要说的再具体一些,就是要通过调整和面用水的温度来调节面团的温度,要让和面的整个过程中,面团的温度始终保持在30度左右,包括和好的面团。温度会影响到面粉中蛋白质的吸水性。据测定,面粉中的蛋白质在30度左右时,吸水性最强,可以达到150%,而且在这种温度下更容易生成高质量的面筋,面筋的生成率也是最高的。当温度超过60度时,蛋白质就会变性了,根本不会再生成面筋。 注意饧面:面团和好以后必须要放置一段时间再用,这个过程就叫做饧面,它是进一步促使面筋生成的必备步骤。因为在和面的过程中,并不是所有的蛋白质都充分吸足了水分,而饧面就是让还没有来得及吸收水分的那部分蛋白质有充足的吸水时间,从而生成更多、质量更好的面筋。饧面的时间长短也是有讲究的,冬季至少要饧30分钟左右,夏季则可以适当缩短些时间。 越揉越筋道:面团饧发完成后,还要经过揉制,就是用双手将面团反复地用力按压,这一步骤不仅能让整个面团的质量变得更加均匀,还能促使蛋白质生成更多的面筋。如果和的是发面,揉面还能阻止发酵过程中产生的二氧化碳流失,让做出的发面团更加膨松多孔。实践证明,面团越揉越筋道,所以你只要不嫌累,就尽量多揉几次吧。 下面再来介绍几种揉面的方法。 家常揉面的方法 常用热水面团制作的食品。热水面团也叫沸水面团或烫面。和面水温一般在60-99度。由于在热水的作用下,面粉中的蛋白质凝固,并分解水分,面筋质被破坏,淀粉大量吸收水分而膨胀变成糊状并分解出单糖和双糖,因此就形成了热水面团性糯、劲小,成品呈半透明状,色泽较差,但口感细腻、富有甜味,加热也容易成熟的特点。 和面和热水面团的方法。热水面团的调制方法是将面粉倒入盆内,加热水(60-99度)用面杖搅拌,边倒水,边搅拌,搅拌动作要快,特别是冬季更要敏捷,才能使面均匀烫熟。用水量要在调制过程中一次掺完掺足,不能在成团后调制。因为成团后补加热水再揉,很难揉得均匀。如太软(掺水过多),重新掺粉再和,也不容易和好,还影响面团性质,而且吃时粘牙,最后一次揉面时,必须洒上冷水再揉成面团,其作用是使制品吃起来糯而不粘,面团和好后,需切成小块晾开,使其热气散发,冷却后,盖上湿布条备用。 和面常用温水面团制作的食品。面粉与50度左右的适量温水调制的面团称为温水面团。由于水温高于冷水,水分子扩散加快,从而使面筋质地形成受到一定限制,而淀粉的吸水性却有所增加,这种面团的筋性、韧性、弹性低于冷水面,制成品种色泽次于冷水面团。 温水和面的特点是柔中有劲,富有可塑性,容易成形;熟制后也不易走样,口感适中,色泽较白,这种特点,特别适用于制作各种花色蒸饼,如白菜饼、金鱼饼、四喜饼。 和面和温水面团的方法。温水面的调制是将面粉放入盆中或案板上,加适量的温水,水温要准确,过高会引起淀粉糊化或蛋白质明显变性,过低则淀粉膨胀,蛋白质不变性,过高或过低都达不到温水面的特点,加水量应按品种的不同要求加,使水和面充分结合,初步成团后,要在面板上摊开或切开,让热气散尽,完全冷却再和成团,揉匀揉透,盖上湿布备用。 以上这几种揉面的方法,来试试看吧。 (责编:周恬、张隽)相关的主题文章: