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包子点加盟蒸包子是怎样和面的?

发布时间:2021-07-08 来源:https://www.jnsjtf.com/ 作者:天方包子 浏览量:0

一、加水量和加水温度
1、 Amount and temperature of water added
1、加水量
1. Amount of water added
面粉面筋蛋白质含量不同,和面时的加水量是不一样的。面筋蛋白质含量高要多加水,面筋蛋白质含量低就少加水,原则就是让包子面团尽量软和点。蒸包子加水量为面粉重量的55%~60%左右。
Flour gluten protein content is different, and the amount of water is not the same. High gluten protein content should add more water, low gluten protein content should add less water, the principle is to make the steamed bun dough as soft as possible. The amount of water added to steamed bun is about 55% ~ 60% of the weight of flour.
2、加水温度
2. Water temperature
由于在30℃温度时,面筋蛋白质吸水多,因此,在和面时,要想办法使面团的温度保持在30℃左右。
As the gluten protein absorbs more water at 30 ℃, we should try to keep the dough temperature at about 30 ℃ when mixing.
在天气冷的时候,你应该用温水和面;在天气热的时候,你可以用冷水和面。
When the weather is cold, you should use warm water and noodles; In hot weather, you can mix noodles with cold water.
特别提示:
Special tips:
在天气冷的时候,你可以多加点水;在天气热的时候,你可以少加点水。
When it's cold, you can add more water; When it's hot, you can add less water.
                天方包子加盟
二、使用的膨松剂
2、 Used bulking agent
蒸包子,你可以用化学膨松剂如无铝泡打粉,又可以用生物膨松剂如高活性干酵母或者老面,你还可以两个都用。如果你想快,包子大又白,就用无铝泡打粉蒸包子;如果你想好吃,就用高活性干酵母或者老面蒸包子;如果你想又快又好吃,那就同时使用吧!
For steamed buns, you can use chemical leavening agents such as aluminum free baking powder, or biological leavening agents such as high activity dry yeast or old noodles. You can also use both. If you want to be quick and the steamed buns are big and white, steam them with aluminum free baking powder; If you want to taste good, use high activity dry yeast or steamed bun with old noodles; If you want to be quick and delicious, use it at the same time!
用无铝泡打粉蒸包子,使用量为面粉重量的1%~1.4%左右;用高活性干酵母蒸包子,使用量为面粉重量的0.6%~1.2%左右;如果两个都用,每个的使用量要适量减少。
Steamed buns were steamed with aluminum free baking powder, and the amount of steamed buns was about 1% ~ 1.4% of the weight of flour; Steamed buns were steamed with high active dry yeast, and the amount of steamed buns was about 0.6% ~ 1.2% of the weight of flour; If you use both, use less of each.
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