For example, making Si Kang and dough. Dough is usually not stirred for too long to avoid producing too much gluten. So, after the dough is stirred.
Let it stand and relax for half an hour to an hour (or even longer), and the water will automatically distribute evenly in the dough, so that the finished product can get a better texture.
On the other hand, when making crisp snacks (such as Portuguese egg tart and butterfly crisp), it is not only necessary to relax the dough repeatedly in the process of making crisp quilt.
Before baking in the oven, fully relax before baking, in order to adapt the gluten chain to the new length and shape, so as not to shrink too much when baking. There are many pies, towers and other cakes that are often baked after full relaxation. The reason is the same.
Extended data:
The main points of making bread:
1, about bread flour
You need high-gluten flour to make bread. High-gluten flour is one of the keys to the delicate texture of bread, which contains a particularly high protein.
2. About stirring
Almost all of us use bread maker or chef machine to make bread. Constantly stirring the dough, the strength of gluten gradually increases, and it can form a film.
Take a small piece of dough and spread it out by hand. When the dough can be pulled out of the film, but the film can't shine completely, this stage belongs to the expansion stage. Except for making toast, we usually knead it to this extent.
3. About fermentation
For the first time, we mostly rely on the bread machine to ferment regularly, and then we can't just rely on the timing of the bread machine to measure the degree of fermentation with the change of seasons.
If the room temperature exceeds 25 degrees, fermentation can be completed in almost one hour without power and by using the residual temperature when the bread machine is stirring. When opening the dough to check whether it is ready, put your finger into the hole with dry flour so that it won't retract, and then take it out and exhaust it to wake up.
When the room temperature is below 20 degrees, it is the best choice to ferment with a bread machine, but we can't blindly rely on the time set by the bread machine. We found that the dough didn't achieve the desired effect at that time.
For example, this amount of dough usually rises until the bread bucket is full, but this time it only rises to about 80% of the bucket. If this happens, don't touch it, let it continue to ferment to the best state before taking it out.