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面皮筋性是灌汤包不会破的关键

来源:http://www.tianfangbaozi.com/ 日期:2022-05-14
灌汤包做得成功,除了汤汁外,还有一个重要的指标,那就是面皮不能破,透明度好,这就要求面皮不仅要薄而且韧性还要强,如何才能做到这一点呢?那就是增强面皮的筋性。
In addition to the soup juice, there is another important indicator for the success of soup filling, that is, the dough can not be broken and has good transparency, which requires that the dough should not only be thin, but also have strong toughness. How can we do this? That is to enhance the gluten of the dough.
一般来说,面皮的筋性就是面粉的筋度。在食用的面粉中,有低筋面粉,中筋面粉和高筋面粉之分,这个“筋”就是面粉的“筋度”,通俗讲就是韧性。它是以面粉中的蛋白含量来区分的。
Generally speaking, the gluten of the dough is the gluten of the flour. In the edible flour, there are low gluten flour, medium gluten flour and high gluten flour. This "gluten" is the "gluten" of flour, which is generally called toughness. It is distinguished by the protein content in flour.
蛋白含量越高,做出来的面团的筋性就越强,容易拉成细的长条,甚至细丝,不会断掉,擀出来的面皮薄而光滑,韧性也更好。汤包蒸熟后,面皮不容易破,汤汁不容易渗透出面皮,使得汤包看起来更加饱满,透明。
The higher the protein content, the stronger the gluten of the dough. It is easy to pull into thin strips or even filaments, which will not break. The rolled dough is thin and smooth, and has better toughness. After the soup bag is steamed, the dough is not easy to break, and the soup is not easy to penetrate out of the dough, making the soup bag look fuller and more transparent.
汤包做得好不好,面皮也很关键,可以增强面皮的筋度来达到薄而透明、有韧性不破的效果。除了使用高筋面粉外,还可以通过一定的细节来把控。
Whether the soup bag is made well or not, the dough is also very important. It can enhance the gluten of the dough to achieve the effect of thin, transparent and tenacious. In addition to using high gluten flour, it can also be controlled through certain details.
天方包子总部
把控和面的水温。面团的筋度是由蛋白的含量高低来决定的,因此在和面的时候需要要增强蛋白的活性,这个时候可以控制水温来增强蛋白活性。温和的水是增强蛋白活性的一个条件,一般就室温的条件,24度上下。在这种水温下,蛋白的活性比较强,吸水能力也是强的,此时生成面筋的能力也是最高的,即面团的延展性、弹性(韧性)也最强。
Control the surface water temperature. The gluten of dough is determined by the content of protein. Therefore, it is necessary to enhance the activity of protein when mixing. At this time, the water temperature can be controlled to enhance the activity of protein. Mild water is a condition to enhance protein activity, generally at room temperature, around 24 degrees. At this water temperature, the activity of protein is relatively strong and the water absorption capacity is also strong. At this time, the ability to generate gluten is also the highest, that is, the ductility and elasticity (toughness) of dough are also the strongest.
增加和面醒面的次数。一般来说,和面讲究的是“三光”,手光、盆光、面光,也就是要达到面团光滑不粘手不粘盆的效果,这样才能做出有韧性的面团。这就要求我们在和面的时候要多次揉搓面团,不断拉伸,提高面筋的生成率和质量。可以通过多次揉搓醒面的方式不断增强这种效果和能力,使得面团更有筋度。
Increase the number of times you wake up. Generally speaking, the "three lights" are emphasized on the dough, including hand light, basin light and surface light. That is to achieve the effect that the dough is smooth and does not stick to the hand and basin, so as to make the dough with toughness. This requires us to knead the dough for many times and stretch constantly to improve the generation rate and quality of gluten. This effect and ability can be continuously enhanced by rubbing the dough for many times to make the dough more gluten.
和面时加食盐。天方包子总部提醒您在和面的时候加食盐,可以给微生物的发酵营造一个良好的环境,使得面团发酵效果更好。重要的是,食盐中的钠盐和面粉中的蛋白结晶,形成蛋白胶,间接增强了面团的筋度。
Add salt when mixing noodles. Adding salt to the dough can create a better fermentation environment for microorganisms. Importantly, the sodium salt in table salt and the protein crystal in flour form protein glue, which indirectly enhances the gluten of the dough.
做好一道美味的灌汤包还是很简单的,在制作过程中注意面皮的制作,擀的面皮要薄而有韧性,这样蒸出来的灌汤包才能做到透明饱满,口感清甜不腻的效果。更多内容的了解就关注我们网站www.tianfangbaozi.com吧。
Making a delicious soup filling bag is still very simple. Pay attention to the production of dough during the production process. The rolled dough should be thin and tough. In this way, the steamed soup filling bag can achieve the effect of transparency, fullness and sweet taste. For more information, please pay attention to our website www.tianfangbaozi.com Com.

面皮筋性是灌汤包不会破的关键

来源:http://www.tianfangbaozi.com/ 日期:2022-05-14
灌汤包做得成功,除了汤汁外,还有一个重要的指标,那就是面皮不能破,透明度好,这就要求面皮不仅要薄而且韧性还要强,如何才能做到这一点呢?那就是增强面皮的筋性。
In addition to the soup juice, there is another important indicator for the success of soup filling, that is, the dough can not be broken and has good transparency, which requires that the dough should not only be thin, but also have strong toughness. How can we do this? That is to enhance the gluten of the dough.
一般来说,面皮的筋性就是面粉的筋度。在食用的面粉中,有低筋面粉,中筋面粉和高筋面粉之分,这个“筋”就是面粉的“筋度”,通俗讲就是韧性。它是以面粉中的蛋白含量来区分的。
Generally speaking, the gluten of the dough is the gluten of the flour. In the edible flour, there are low gluten flour, medium gluten flour and high gluten flour. This "gluten" is the "gluten" of flour, which is generally called toughness. It is distinguished by the protein content in flour.
蛋白含量越高,做出来的面团的筋性就越强,容易拉成细的长条,甚至细丝,不会断掉,擀出来的面皮薄而光滑,韧性也更好。汤包蒸熟后,面皮不容易破,汤汁不容易渗透出面皮,使得汤包看起来更加饱满,透明。
The higher the protein content, the stronger the gluten of the dough. It is easy to pull into thin strips or even filaments, which will not break. The rolled dough is thin and smooth, and has better toughness. After the soup bag is steamed, the dough is not easy to break, and the soup is not easy to penetrate out of the dough, making the soup bag look fuller and more transparent.
汤包做得好不好,面皮也很关键,可以增强面皮的筋度来达到薄而透明、有韧性不破的效果。除了使用高筋面粉外,还可以通过一定的细节来把控。
Whether the soup bag is made well or not, the dough is also very important. It can enhance the gluten of the dough to achieve the effect of thin, transparent and tenacious. In addition to using high gluten flour, it can also be controlled through certain details.
天方包子总部
把控和面的水温。面团的筋度是由蛋白的含量高低来决定的,因此在和面的时候需要要增强蛋白的活性,这个时候可以控制水温来增强蛋白活性。温和的水是增强蛋白活性的一个条件,一般就室温的条件,24度上下。在这种水温下,蛋白的活性比较强,吸水能力也是强的,此时生成面筋的能力也是最高的,即面团的延展性、弹性(韧性)也最强。
Control the surface water temperature. The gluten of dough is determined by the content of protein. Therefore, it is necessary to enhance the activity of protein when mixing. At this time, the water temperature can be controlled to enhance the activity of protein. Mild water is a condition to enhance protein activity, generally at room temperature, around 24 degrees. At this water temperature, the activity of protein is relatively strong and the water absorption capacity is also strong. At this time, the ability to generate gluten is also the highest, that is, the ductility and elasticity (toughness) of dough are also the strongest.
增加和面醒面的次数。一般来说,和面讲究的是“三光”,手光、盆光、面光,也就是要达到面团光滑不粘手不粘盆的效果,这样才能做出有韧性的面团。这就要求我们在和面的时候要多次揉搓面团,不断拉伸,提高面筋的生成率和质量。可以通过多次揉搓醒面的方式不断增强这种效果和能力,使得面团更有筋度。
Increase the number of times you wake up. Generally speaking, the "three lights" are emphasized on the dough, including hand light, basin light and surface light. That is to achieve the effect that the dough is smooth and does not stick to the hand and basin, so as to make the dough with toughness. This requires us to knead the dough for many times and stretch constantly to improve the generation rate and quality of gluten. This effect and ability can be continuously enhanced by rubbing the dough for many times to make the dough more gluten.
和面时加食盐。天方包子总部提醒您在和面的时候加食盐,可以给微生物的发酵营造一个良好的环境,使得面团发酵效果更好。重要的是,食盐中的钠盐和面粉中的蛋白结晶,形成蛋白胶,间接增强了面团的筋度。
Add salt when mixing noodles. Adding salt to the dough can create a better fermentation environment for microorganisms. Importantly, the sodium salt in table salt and the protein crystal in flour form protein glue, which indirectly enhances the gluten of the dough.
做好一道美味的灌汤包还是很简单的,在制作过程中注意面皮的制作,擀的面皮要薄而有韧性,这样蒸出来的灌汤包才能做到透明饱满,口感清甜不腻的效果。更多内容的了解就关注我们网站www.tianfangbaozi.com吧。
Making a delicious soup filling bag is still very simple. Pay attention to the production of dough during the production process. The rolled dough should be thin and tough. In this way, the steamed soup filling bag can achieve the effect of transparency, fullness and sweet taste. For more information, please pay attention to our website www.tianfangbaozi.com Com.