4 reasons why the stand up mixer cant make the glove film
Summer and summer pass quietly, leaving little secrets. Today, I will help you to solve the mystery of the stand up mixer. Some people say that they can't make the glove film with the cook machine. Today we will talk to you about the reason why the stand up mixer cannot make the glove film.
1. The amount of water is too low
First of all, we must clarify one thing, what kind of bread needs to be coated with glove film. Glove film is not standard for bread. Let's take the simplest example. Bagel dough always requires smooth dough. Why doesn't Bagel require glove film? The reason is very simple. The water content of bagels is very low. The water content of standard bagel dough is only about 55%. Such a low water content cannot make a glove film. The reason why the toast dough can make the glove film is that its water content is generally above 65%, so if the glove film cannot be made with the chef machine, it may be that the water content of your dough is too low.
2. The amount of water is too high
Since the water volume is too low to make the glove film, I will put more water, but too much water does not work. To be honest, bread dough is really hard to serve, too little water, and too much water. The water absorption capacity of each flour is different, but there is an upper limit of water absorption. The liquid should not exceed this upper limit, otherwise your dough may never be separated from the tank~ The dough with the right amount of water will be firm and firm. Elastic. Dough with too much water is soft and flat. It is not elastic and very difficult to beat. It is difficult to beat directly to 10%. It needs to be folded many times to strengthen gluten.
3. Speed is too low
I think this may be the root reason why the glove film cannot be produced with a chef machine. Most chef machine manuals give no more than 2-3 gears for noodle making. If you make noodles at this speed, you should find that the glove film really cannot be made! Please use high speed to make noodles! Gears 2-3 at low speed and gears 5-6 at high speed are my usual gears. The noodle-making time is controlled within 20 minutes. It is difficult to form a strong film and the time will be extended if the dough is kept at low gears. , The noodle temperature will be difficult to control.
4. Surface temperature is too high
Many novices do not know the importance of noodle temperature to the dough, and do not know how to control the noodle temperature. If the dough temperature exceeds 30 degrees, it is impossible to make a glove film. Once the noodle temperature rises, the dough will start to ferment. When the noodles are fermented, all the gluten will be destroyed. Naturally, the glove film will not be produced.
These are basically the reasons why the glove film cannot be produced with the stand up mixer. You can compare it with your usual way of making noodles to see which part of the problem is wrong.
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