In the case of making cakes, a process that is often needed is kneading dough. For example, to make steamed buns and jiaozi, the first thing to do is to knead the dough. In the case of kneading dough, the batter is often easy to get on your hands. It takes a complete process for the surface to become solid after adding water. Therefore, it can be solved when the batter has been touched. How to save the batter?

How to save flour from sticky fermentation?

Wheat flour is very sticky and needs to be kneaded with wheat flour.

The "three-step drainage method" of kneading skills can make the whole process of kneading clean and neat, and achieve the practical effect of "light batter, light washbasin and light hands"

The specific steps are as follows: In order to prevent the imbalance between water and wheat flour, it is not allowed to fill the water at one time, but to pour the wheat flour into the basin or the control panel, exposing a groove in the middle, and then slowly pour the water into the groove and stir it gradually with chopsticks. When the water and wheat flour are fully and evenly mixed, and the water is absorbed by the wheat flour, it is repeatedly rubbed hard to make the wheat flour become many small pieces, also called "small snowflake noodles". In that case, wheat flour won't absorb water easily because it can't be digested and absorbed, and then the water will sway everywhere, and it won't stick to the hands and the pot to talk about the actual operation.

Then, sprinkle water on the "small snowflake noodles" and stir hard to make it into a round batter, which is called "red noodles". At this time, wheat flour did not absorb enough water, and its strength was very strong. You can knead the batter together into pieces, wipe the batter stuck to the washbasin or control panel hard, then dip some water in your hand to clean the wheat flour and sprinkle it on the "red noodles", so that you can rub the red noodles into smooth batter with your hands.

What is the reason why the batter with good hair touches your hand?

Because starch is hydrolyzed and melted, it is also called batter!

Excessive alcoholization, honeycomb, obviously causes too much steam, too long alcoholization time, or too much yeast powder, followed by wheat flour, because it is not very symmetrical, not alcoholized and fluffy, so hard;

On the other hand, you add too much water, which leads to this problem. I haven't made cakes, and I can't say much. I only let you explain it from the perspective of microbial fermentation.

Melting is caused by tapioca starch and water, from which comes viscosity. Therefore, melting is a proper term for microbial reflex. Just master it, the water is much better, the hydrolysis reaction is more and the viscosity is heavier. This is an objective fact.

How long does it take for the batter to ripen?

25, it takes 1 30 minutes to get up and down. Every rise of 5 degrees will reduce about 30 minutes and exceed 40.

In winter, under the condition of 12 degrees, it takes 4 hours to go up and down, and there is basically no alcohol emission below 0.6 degrees.

In addition, the amount of water added during kneading will also affect the fermentation time. This basis is different in different areas and their water bodies.