Does soft dough affect elongation? What are the reasons for the difference in the degree of softness

Hello. The softness of the dough affects the extensibility of the dough.

If the moisture of the dough is too heavy, the drawing effect of the dough is relatively poor.

It won't affect his extensibility, although the dough is a little soft, but if you beat him more often, there should be no problem.

Its hardness and softness will definitely affect its malleability.

If the dough is too hard, it will crack easily, so it will affect its ductility and deteriorate. On the contrary, it will make him better. You can try it out for yourself.

Soft dough does not affect malleability because the softer the noodle, the better it will spread.

The dough is softer, which affects the extensibility, and the more the noodles are firmer, the longer the extensibility can be.

The softness of the dough affects the extensibility. If the dough is hard, we will be better.

Hello, the softer the dough, the better it stretches, and if you add more water, it will form a ball, so it is best to be moderately soft and hard.

It will affect the extensibility, and if the dough is soft, its extensibility will be better.

Whether the dough is soft or not depends on how much water he puts when you are on the river.

It's true that if the dough is too soft, it will affect the elongation.

Yes, because too soft means too much water, and it is not easy to pinch out the shape. and affect his extensibility.

No, the softness and flexibility of the dough are different, the flexibility is the strength, and the softness is the heat of the dough.

The dough is soft and generally stretches more and is easy to elongate, while the dough is hard and not easy to elongate.

Does the dough be soft or not, but if your dough is soft, she will not have energy, so it will affect his length. You see, that ramen is just getting longer and longer.

There is no necessary connection between the malleability of the dough and the softness of the dough, depending on whether the gluten of the dough is large.

This has nothing to do with softness and hardness, it is mainly related to your skills and toughness. You can use dough.

It shouldn't affect you. The key is the flexibility of the flour.

The dough will be softer and more extensible, and you can make a more satisfactory pastry.

Through the difference in the temperature of the water when mixing the dough, the temperature of the dough is always kept at 30, because the protein in the flour has the highest water absorption, which can reach 150%, and the gluten generation rate is also the highest, the quality is the best, that is, the extensibility and elasticity are the best, and the most suitable for stretching.

The soft noodles do not affect the male body, as long as you put the noodles in oil and soak them for a while.

The dough is soft, this should affect Yan Zhenqing, so you should pay attention to this, otherwise it will definitely not be easy to use.

The softness of the dough does not affect the extensibility, and the extensibility is very good.

1. Protein content:The protein in high-gluten flour has super hydration, which can absorb twice its own weight of water, and the higher the protein content, the stronger the water absorption of flour.

2. Protein quality:Due to the different origins of wheat and the difference in processing methods, the quality of protein in flour is different, and high-quality protein is more absorbent.

3. Storage conditions:Flour stored in a dark and damp place naturally becomes less absorbent due to the absorption of moisture from the air. Flour needs to be kept in a dry environment.

4. Processing method:The finer the grains, the greater the ability of flour to absorb moisture.

Correct blending

When mixing dough, do not add enough water at once. Pour the flour into a basin or on a plate, make a hollow in the middle, pour the water into it slowly, and stir slowly with chopsticks. When the water is absorbed by the flour, the noodles are repeatedly kneaded by hand to make the flour into many small sheets, commonly known as "snowflake noodles".

In this way, the flour will not be soaked and will not be dripping everywhere, nor will it stick to the batter all over your hands.

Then sprinkle water on the "snowflake noodles" and stir them by hand to make them into lumpy lumpy dough, called "grape noodles". At this time, the flour has not absorbed enough water, and the hardness is large, you can stretch the dough into pieces, wipe off the batter sticky on the basin or panel, and then dip your hands in some water to wash off the flour on your hands and sprinkle it on the "grape noodles", you can knead the grape noodles into smooth noodles with both hands.

This kind of dough mixing method is called "three-step water addition method", which can make the whole dough mixing process clean and neat, and achieve the effect of "dough light, basin light, and hand light".

There are three types of different water temperatures and surfaces, hard surfaces, soft surfaces, and thin soft surfaces.

Cold water and noodles are hard noodles, mainly used to make noodles, knife noodles and other types of noodles, such noodles are tough, the taste is smooth, when kneading the noodles to add water little by little, water should be less. Because hot water destroys the protein in the flour, causing it to break down into sugar, it becomes soft noodles. Warm water and come out is soft and has a certain toughness and stickiness.

Since the dough becomes harder the more you knead it, you should knead it less when mixing the dough with warm water.

Boiling water and what comes out is thin and soft noodles, boiling water makes the starch swell and gelatinize, such noodles have poor toughness, high viscosity, and soft and glutinous taste. It is often used to make fried products.

It may also be determined by the quality of the flour, such as the amount of gluten content, the more content, the harder the dough. The proportion and softness of the water added when mixing the dough. The gluten content is high, add an appropriate amount of water, knead in place, and the steamed steamed buns are delicious.

The reason for the difference in the softness and firmness of the dough is mainly due to the difference in the amount of water added to the dough.

Dough refers to the general term of uniform dough and slurry blank used to make semi-finished pastry or finished products by mixing grain flour mixed with water, oil, eggs, sugar and other auxiliary materials, and forming by modulating the powder particles to bond with each other.

The puff pastry dough is made of free and fat, and is suitable for puff pastry moon cakes to play a layer of crisp. The amount of oil used in the puff pastry is relatively high, generally accounting for about 50% of the flour mass. The surface tension of grease is high, hydrophobic, and it also has a certain viscosity.

When mixed with flour, the oil adheres to the surface of the flour particles and forms a clump.

However, after stirring, the surface area of the oil gradually increases, the viscosity is enhanced, and the oil and powder particles are combined more tightly, thus forming a puff pastry dough.

There are three reasons why bread is fluffy:

First, the dry yeast for bread is more than twice as powerful as the ordinary (steamed bread yeast); I once tried it with ordinary yeast, and the result was still steamed bread (because the reason for roasting is not as good as steamed bread).

Second, the raw material of bread is special high-gluten flour, which has a higher power than medium-gluten flour (steamed bread flour); Do an experiment: after breaking the bread with your hand, the inside is silky; Break it horizontally, and the inside is evenly pitted (bubbles).

The third is the addition of eggs, fresh milk, white sugar, and bread improvers and other hair-boosting substances.

If you use the raw materials of bread, not baked, but steamed, it will be so fluffy; It's just that it can't be solidified, and it will be flattened when pinched. When it's cold, it shrinks and becomes smaller. Because with the heating form of steaming, the bread improver has no effect.

Tang Liu Yuxi's "On the Abolition of Chuzhou Yingtian Table": "The emperor is a micro-appreciative of the micro, and the disadvantages of Teges are ......."However, although the number of fields is wide, the soil strength is different, and it is necessary to measure the fertility and use the degree. ”

Song Yeshi's "Jing Zongqian II": "The talents of this dynasty are so weak, and those who do not catch the ancients will be directly based on the dense grammar, and everything must be adhered to to the degree. ”

Song Chenliang "Xie Yang Xie Yuanqi": "The more cautious and heroic the spirit gradually becomes detained, and the people who are secret and open are humiliated. ”

We all know that when we mix noodles, we must have a moderate combination of water and noodles to be able to make delicious pasta, just like when we usually eat dumplings, we generally use cold water and noodles, and we generally use hot water and noodles when we pancakes, these are very particular, so the noodles are more attractive, so how to remedy the round yard when the dough is too dry?

Can the dough be too wet to leave.

Fermentation depends on whether the amount of yeast is sufficient, the humidity and temperature during fermentation will affect the growth of the dough, to judge whether the dough is finished fermentation, you can press it with your fingers, if you leave a finger print on behalf of OK, you can use this to judge whether the fermentation is completed.

Besides, the room temperature of 20 is a bit low, and the general fermentation is carried out at 36, 80% humidity, and the time needs 80 to 90 minutes, if the above conditions are not met, the time required will be relatively prolonged...

How to remedy if the dough is too soft.

1. If you want to increase the temperature of the dough a little bit, it is best to add some hot water.

2. Add baking powder.

According to the ratio of 35 grams of baking powder per 1500 grams of flour), the method is to add a little hot water to the baking powder to dissolve, and then close into the dough, and make a fist with your hands, so that the added water and baking powder are fully and evenly, and the dough begins to swell, and it can be done a little.

3. Don't eat it after you finish it, just steam it directly in the steamer over high heat.

What to do when the dough is dry.

Place the dough in a container, cover with a damp cloth, and leave for a quarter of an hour. The dough will become soft.

Dried flour, in which the proteins are shrunk, these tiny protein particles, only absorb water, and water molecules.

It can only be stretched out after the combination. The stretched protein macromolecules are intertwined to form a network structure formed by the combination of proteins, that is, dough. After the dough is just reconciled, many protein molecules have not had time to combine with the water molecules, so the network structure of the tissue is not complete, and it feels harder.

The principle of dough is to give it time, so that the protein molecules can fully absorb the water and expand and stretch, so as to achieve a more elastic effect, so that the dough will become soft and soft.

Dough making techniques.

The optimal temperature for dough: The optimal temperature for dough is 27 to 30 degrees. At this temperature, the dough can be successfully fermented in 2-3 hours. In order to reach this temperature, depending on the climate changes.

The temperature of the dough water can be adjusted appropriately: cold water in summer; In spring and autumn, use about 40 degrees Celsius before the mold water; In winter, you can use 60-70 degrees hot water and noodles, cover with a damp cloth and place in a warmer place. What should I do if I put too much flour alkali:

If the fermented dough is too alkaline, white vinegar can be added to neutralize the alkali. If the upper drawer is steamed to seven or eight medium cooked, it is found that there is too much alkali, and some alum can be sprinkled on the finished product.

water, or apply some light vinegar water after the drawer.

There is a high temperature of the doughDuctilityThe control of dough temperature is a scientific method to achieve the ideal effect of fermentation quality and dough properties. If the dough temperature is too high or too low after mixing, it will directly affect the fermentation quality and the properties of the dough. In principle, a dough that is too hot accelerates fermentation and increases its ductility.

Dough temperature influencing factors

Factors that affect the temperature of the dough The factors that affect the temperature of the dough are, the temperature of the flour and the main accessories, room temperature, water temperature, and the temperature that increases when stirring. In the case of secondary fermentation, there is also the temperature at which the seed dough has fermented.

According to experience, the temperature of the dough increases due to friction during stirring, and the temperature increases by 2 degrees for the first time and 4 degrees for the second time. In the production practice of food factories, it is not easy to adjust the temperature of room temperature and flour, and the temperature of the dough is generally adjusted with water temperature.

Ice water is used to control the temperature of the dough in the summer, especially in the southern part of our country.

The room temperature is over 35 degrees Celsius, and the temperature of the tap water is much higher than the ideal temperature for dough mixing. Therefore, water can no longer control the dough temperature, and ice and ice water are needed to control the ideal temperature of the dough.

You can mix some ice or ice water with tap water to adjust the water temperature to the ideal temperature, and adjust the dough temperature according to the water temperature adjustment method.

The malleability of the dough determines how much the biscuit stretches during the baking process. The more malleable the biscuit dough is, the easier it is to stretch and expand when baking, and the less malleable the biscuit dough is, the easier it is to retain its original shape when baking.

Knowing this, what we need to do is very simple: reduce the ductility of the cookie dough to ensure that the pattern of the cookie does not disappear when baking.

First, the whipping of butter. The more the butter is whipped, the better the dough will be malleable (you read that right). Therefore, thoroughly beating the butter can only make the cookie dough develop in the direction of the pattern disappearing faster - some students asked, the pattern really didn't disappear so easily after I desperately whipped the butter?

I'll explain this later).

Second, the gluten of the flour. The higher the gluten of the flour, the less malleable the dough is. Therefore, cookies made from high-gluten flour are easier to keep the pattern clear.

But using high powder is not the goal we are after. My cookies are made with low powder, are they as clear as the patterns? Want to know the answer?

Read on :))).

Third, the moisture content of the dough. The higher the water content, the better the ductility. So, look at your cookie dough, is it dry or wet? Dough patterns that are too wet will disappear, and dough that is too dry will have a hard time squeezing out the patterns, both of which are undesirable.

Fourth, the temperature of baking. The higher the temperature, the worse the ductility. Therefore, cookies are generally baked at 190-200 degrees Celsius, and the temperature should not be too low.

You must have been confused when you saw this - except for the butter beating, the other points were actually determined by the time I got a recipe. The same recipe, flour type, water content, baking temperature are the same, but why can some people bake beautiful cookies with the same recipe, but my cookies and patterns are never clear?!

So, the next question is the most critical and easy to ignore - is your powdered sugar qualified???

Never ignore the role of sugar in cookies!

Sugar plays an important role in cookies: the coarser the sugar, the more malleability of the dough, but conversely, the finer the sugar, the less malleability of the dough. When all other conditions have been determined, the use of sugar directly determines whether the malleability of the dough is good or bad.

You must have noticed. In the recipe of cookies, caster sugar and powdered sugar are present at the same time, which is to balance the malleability of cookies. Cookies with only powdered sugar will not be fluffy if the ductility is too low; However, cookies without powdered sugar are too malleable, and the pattern is not easy to shape.

At this time, if you don't pay attention to this little powdered sugar, and use caster sugar instead, or use powdered sugar that is not of good quality and not fine enough (I know that many students use the home grinder to beat the granulated sugar into powdered sugar themselves), then there is no need to doubt that your cookie pattern disappears because of your carelessness.

This also explains why butter is whipped for a long time.