If the amount is not much, it is suggested that it can be used as old flour and added to new dough appropriately, which can have better yeast promoting effect.

Suggestion: Use high-gluten flour.

1, the bread flour gluten flour refers to the flour with an average protein content of about 13.5%, and usually the flour with a protein content of more than 1 1.5% can be called high gluten flour. High-gluten flour is dark in color and has activity and smoothness, which is difficult to grasp by hand.

Easy to form balls; Because of its high content of protein and strong gluten, it is often used to make bread and noodles, which is elastic and chewy.

2. Mostly used in muffins (thousand-layer cakes) and cream hollow cakes (puffs) in western cakes. In terms of cakes, it is only used in high-content fruit cakes.

3. The dough made of bread is definitely much more sticky than that made of steamed bread, because the moisture content of dough is directly related to the softness of bread.

When shaping, you can spread a thin layer of powder on your hands and operating table. This powder is sprinkled to make the dough not stick to your hands, not to make it hard.