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Do scones need refrigerated fermentation?
Cooking scones should be refrigerated and fermented. Cold fermented dough needs to be preheated before it can be formed after being taken out of the refrigerator. Cold fermented dough is slowly fermented in the refrigerator during the day. Generally, after a night of low-temperature fermentation, the temperature of the dough when it is taken out of the refrigerator is very low.

Generally, it is 4: 6, and the dough is very tough when it is shaped, which is not only difficult to shape but also easy to destroy the gluten of the dough. After heating, the dough becomes soft, so you can rest assured that it will be shaped. It is best to heat the dough just taken out of the refrigerator for about half an hour, otherwise the dough is hard and direct operation cannot reflect the good ductility of the dough after refrigeration.

Definition of bread

The so-called bread is a kind of food made of rye, wheat and other grain crops as basic raw materials, which are first ground into powder, then mixed with water, salt and yeast to make dough blank, and then heated by baking, baking, steaming and frying. Usually, when we talk about bread, most of us think of European and American bread or Japanese bread with sweet bread stuffing. In fact, there are many special kinds of bread in the world.

In addition to rye flour and wheat flour, buckwheat flour, brown rice flour and corn flour are widely used to make bread in the world. Some breads are fermented by yeast and become more fluffy and soft during baking, while many breads are just the opposite and do not need fermentation. Although the raw materials and manufacturing techniques are different, they are all called bread.

Bread, also known as artificial fruit, has many varieties and tastes. Bread is a high-calorie carbohydrate food, and it is easy to get fat if you eat too much. Soft and delicious at high temperature, hard at low temperature, the flavor and taste will be much worse.