[Can low-gluten flour be used for making buns]_Types_Methods
Low-gluten flour can also be used to make buns, but in general, it is best to use medium-gluten flour to make buns, because medium-gluten flour is more adequate in the fermentation process, so the taste of the bun will be better if it is made.Medium gluten flour, temporary low gluten flour is also possible.
During the fermentation process, yeast powder can be added or old noodles can be used for fermentation.
High-gluten flour or low-gluten flour is better for making buns. 1. High-gluten flour has a higher protein content inside, which will result in more gluten. Generally, high-gluten flour is used for making bread.
So the promised bread will be capable and chewy.
2. Medium-gluten flour Medium-gluten flour is semi-loose, and its gluten and viscosity are relatively balanced. It is generally used in Chinese dim sum. It is suitable for making steamed buns, buns, sesame cakes, sesame balls, and other soft-boiled pasta snacks.
3. Low-gluten flour has a low protein content, so there is less gluten. It is often used to make cakes and biscuits, which will be very soft and crispy.
Add two pieces of knowledge. The first is gluten-free powder. The flour has gluten. After extracting the gluten from the flour, the white noodle soup is left. After drying, the material is gluten-free.Call it Cheng Noodle.
Extra high gluten flour-14% water, 13 crude protein.
Above 5%, it is usually used as a powder for gluten and fritters.
Do you need baking powder to make buns? You do n’t have to use baking powder. You can use fresh eggs instead.
Bun buns will look fluffy, which is the effect of baking powder; as long as the amount is small, not only can it make the dough soft, but the color will be whiter.
Methods and steps: 1. Mix baking powder and dry flour in proportion and set aside.
(The ratio is one pound of flour, five grams of yeast, five to eight grams of baking powder, and ten grams of white sugar mixed with baking powder.) 2. Put the dry yeast and a small amount of sugar into the water, and mix with the flour from step 1.
Note: The water temperature should not exceed 35 ℃, and it is best to use warm water and noodles at 35 ℃ -40 ℃ in winter.
3. After the dough is cut into steamed bun embryos, let it stand for 15 hours.
(The proof temperature is 32?
35 ℃, with a certain humidity; can also be proofed in the cage drawer, the water in the pot under the cage drawer to 35?
Around 40 ° C.
) 4. Put the steamed steamed bun embryo into the cage drawer and steam it.
(The steaming time is usually about 20 minutes.) The raw material ratio is 1 kg of flour or 500g baking powder, 2 dollars, 5 or 12g dry yeast 3?
5g, water 250?
285g How to make buns at home with flour 400g, dried yeast 5g, baking powder 5g (optional), 5g sugar, 250cc warm water Important points: Chinese style pasta, steamed bun, bean bag, etc., cannot be usedThe gluten flour is too high, and the flour you use for making bread cannot be replaced instead of making buns.
In addition, the baking powder and sugar in the material can also be added. The baking powder mainly plays the role of foaming, that is, more bubbles appear in the pasta.
(There are two types of baking powder, one of which is double-effect baking powder. The double-effect baking powder does not contain employees, so you do not need to worry about aluminum exceeding the standard.
If you are worried, you don’t need to add it, and you can make a good dough.
) Baking flour with baking powder on cold days, adding some sugar can shorten the fermentation time, and its effect is also good.
Method 1 for yeast dough. First, make the most important yeast dough. Put the dry yeast powder in a small bowl, turn it into warm water at 30 degrees, and set it aside for 5 minutes to let them activate.
Important point: The most favorable breeding temperature for yeast is 30?
Below zero degrees Celsius, the yeast loses its activity; when the temperature exceeds 50 degrees Celsius, the replicating yeast burns to death.
So the best temperature for baking is about 30 degrees Celsius.
2. Add flour, baking powder, and white sugar to the basin and mix well with chopsticks.
Then pour in yeast water, stir into pieces with chopsticks, knead repeatedly and repeatedly, and finally cover the basin tightly with a damp cloth. To prevent the surface from drying out, leave it in a warm place and let it stand.This is fine when there are a lot of small bubbles.
This process takes about an hour.
Important point: It is very important to repeatedly knead the dough in this step. Instead of simply mixing all the ingredients and mixing them evenly, you must try to knead the dough more. The purpose is to make the protein in the flour absorb the moisture and form gluten.It can prevent the loss of carbon dioxide generated during the fermentation process, making the dough dough bulky and porous, so this step is very important and should not be careless.
Also don’t make the dough too hard.
3, look at the time, whether the dough has been prepared, the volume has expanded to the original double size, and a honeycomb structure appears. At this time, do not rush to use, continue to knead the dough by hand, expand the air inside, and thenCover with a damp cloth again to allow the dough to swell again.