@@HungryCook 天啊你回覆的也太快!!我自己是從Bread:A baker's book of techniques and recipes看到的,在網路上我找到 www.bakeinfo.co.nz/Facts/Gluten 裡面也有一樣的說法。另外我覺得這個論文 www.tandfonline.com/doi/full/10.1080/10942912.2012.717154 裡面也很仔細的分析了麵粉添加這兩種蛋白之後麵團的性質變化,簡單而言可能就是麥穀蛋白負責提供韌性而麥膠蛋白提供延展性,兩者結合才可以變成發展良好的麵筋組織,可以包住氣體。論文裡面也有提到其他的特性,例如麥膠蛋白還可以加速麵團的發展,並且讓組織柔軟等等。
呵呵 下次打电话给你就是要考试啊!🤓 Happy Thanksgiving to you and family! 🍾💫
@louisa664 жыл бұрын
Hungry Cook 心怡厨房 OK 👌. Also wish you & your family has a nice thanksgiving! 🍷🎊
@paulhayes98322 жыл бұрын
Excellent videos, I use microwaves at power 3 or less for 120 to 180 seconds for 800gm to 900 gm dough temp rise is less than 115 degree F.autolysis dough quickly, aids yeast , makes rapid development if needed.
@elainekong15134 жыл бұрын
This is a very interesting lesson but I don't understand Mandarin. I wish there is English subtitles .... thx
@HungryCook4 жыл бұрын
Hi Elaine, I am glad you are interested in my finding. And yes, i will add the English Sub once I got some time...it's holiday season now and hope you can be patient with me. I will try to ping you when it's added.
Larry 你好,首先冷冻也是有技术的,专业冷冻柜的制冷速度非常快,这关乎于冷藏效果。家庭冰冻我想你要把温度降低一点,一次加入的汤包不要太多,分批冷冻。包住汤汁,那你的馅料就分成几份,每次少拿一些出来包,这样皮冻在包的时候不会变液体。一旦冰冻,就不会被皮子吸收了。关于水温,我有一个小笼包视频,我用的是冷水面团(筋性好,能擀皮很薄),加上少量发酵面团(能增加一些小气泡,起到松的口感)。热水面团我各人觉得不适合小笼包,你可以试一下,少许厚一点就会黏牙的。热水面团筋性差,一个难擀得像冷水面团那么薄。即使擀了很薄在蒸熟后也容易破皮,汤就漏了。