What is under-proof and over-proof? 发酵过度？发酵不足？完美发酵！(CC | 中英字幕)

What is under-proof and over-proof? ｜Steamed Buns Making 101 | 了解什么是发酵不足，发酵过度和发酵完美状态！馒头收缩，塌陷，萎缩的原因 (CC | 中英字幕)
#mantoulicious #xueren_mantou #SteamedBun #包罗馒有 #包羅饅有
_________________________________________
❤️MANTOULICIOUS PRE-RECORDED ONLINE CLASS 线上课程❤️
For further details or registration, please contact us at 👇🏻 below link
1️⃣6+6 Chinese Zodiac Steamed Bun ｜6+6生肖造型馒头线上课程
➡️m.me/ow.xiang
2️⃣ 可爱造型馒头线上课程
➡️craftla.co/zh/...
3️⃣ 立体招财猫贺年造型馒头线上课程
➡️craftla.co/zh/...
Or visit Mantoulicious FB Page
➡️ / xuerenmantou
_________________________________________
做馒头的疑惑和百思不解？什么是发酵不足？什么是发酵过度？馒头为什么会回缩起皱？馒头为什么会硬邦邦？馒头表面为何会有色斑而且凹凸不平？馒头塌陷的原因？让我们在这个视频找答案，让你们可以少走弯路。
我会在我的频道Xue Ren MANTOULICIOUS 分享做馒头要注意的事项给大家，关注我哦！❤️
📍 BASIC DOUGH RECIPE | 基本面团食谱
75-90g Full Cream Milk（全脂鲜奶）
1/4tsp Instant Yeast（即溶酵母）
1TBSP Sugar（细砂糖）
150g Medium Protein Flour（中筋面粉）
1tsp Corn Oil（玉米油）
📍BASIC STEPS:
🔘 Place the cold milk followed by the yeast, sugar, flour and butter in the bowl of a mixer fitted with a dough hook. (将牛奶, 然后将酵母, 糖, 面粉和玉米油放入装有勾搅拌缸中。)
🔘 Continue to mix at medium speed for 10-12 minutes, until the dough is smooth and has a fine texture. （以中速搅拌大概12 -15分钟，直到面团光滑且质地细腻。）
🔘 Weigh and divide the dough into the required portions. Knead each portion
of dough 2-3 times by rolling it on your worktop, then pressing it together. （称重并将面团分成所需的分量。 在工作台上确实的把面团的每一部分揉均匀，同样的手法按压 2-3 次，然后将其收压在一起。）
🔘 Knead the dough further by flattening it on your worktop.
Tuck the edge into the middle, then press with your palm. Continue this tuck and press motion until a ball is formed. （确实的搓揉面团， 直到面团组织细致光滑。 将边缘往中间折，形成球状。）
🔘 Take the portion of dough to be coloured and flatten it slightly.
Add the desired food colouring and knead until the colour is even. （取所需要的面团，加入所需要色粉，搓揉直到颜色均匀。）
🔘 Modelling steps as instructed in the video. （参考视频的整型手法。）
🔘 After completed the modelling steps, set it aside for proofing. （完成整型后，放置一旁发酵）
🔘 When the dough is approaching its optimum proofing time,
prepare the steamer and bring the water to a boil. （当面团接近发酵完全，把蒸锅的水烧开。）
🔘 Steam over medium heat for 9-12 minutes, or until fully cooked. （中火蒸9-12分钟火至熟。）
🔘 Remove the buns and serve immediately or place on a wire rack to cool before storing. （把馒头/包子拿出来放凉架，收藏或趁热食用。）
_________________________________________
❤️My Book~ Mantoulicious: Creative & Yummy Chinese Steamed Buns
This steamed buns cookbook is available in major book store near you~
我的造型馒头食谱书,可以在各大书局购买哦！
🖥Info Link:
g.co/kgs/fCpDBX
📕 Amazon.com
📙 Kinokuniya Bookstore
📒 Popular Bookstore
📗 Book Depository
📘 Books.google.com
📓 MPH Bookstore
📕 BookTopia
📙 eBay
_________________________________________
My other videos ｜ 其他的视频:
❤️ Basic Character Steamed Buns
• Basic Character Steame...
❤️ Steamed Buns Troubleshoot
• Steamed Buns Troubleshoot
❤️ Festival Steamed Buns
• Festival Steamed Buns
❤️ Chinese New Year Series Steamed Buns
• Chinese New Year Serie...
❤️ Sandwich Steamed Buns
• Sandwich Steamed Buns
_________________________________________
Check out my other channels
Facebook: / xuerenmantou
Instagram: @xueren_mantou
_________________________________________
❣️Graphic by mixkit.co
❣️Music by mixkit.co (Michael Ramir C.)
Any person or organization not affiliated with xue ren is prohibited to use, copy, alter or modify xue ren photographs, graphics, videography or other, similar reproductions or recordings.

[@Sischenchannel]

Teacher how to make sure it’s not overproof once knead the dough but not ready to steam yet? Should I keep it covered in fridge first before steaming?

[@ahtingoh3083]

感谢你细心制作视屏，能找到华文字词解释。我要多向你学习，买了你推荐 馒头制作书，却没有华文字幕……

[@MeiErGam]

这视频解了我很多疑问。谢谢这么用心去做这么的视频来教导大家。🙏🙏💖💖

[@XueRen-]

不客氣♥️😊

[@ahlamns]

Beautiful and good information

[@XueRen-]

More coming in the future, stay tune ya~ 🥰

[@ginl5319]

what I need about mantou, thank you so much

[@XueRen-]

Glad that u like it ❤️

[@91091622]

Great guide for newbies like us🤩🤩🤩

[@XueRen-]

There will be more in the future, stay tune. ♥️

[@SanJoseMienatHua]

What kind of flour did you use? How long did you mix the flour? Thanks for sharing your video.🥰

[@XueRen-]

Medium protein flour, you can use bao flour too. Mix for 10 - 12 minutes or till the dough becomes fine in texture. You are most welcome 😊❤️

[@jewelpree970]

@@XueRen- what is medium protein flour please

[@shanene3145]

All purpose flour

[@jiahuanchen6214]

How to know if the proofing is achieving optimal stage?

[@XueRen-]

The dough should be airy, bigger in size, soft to touch n when press gentle, it will spring back slowly.

[@mariliaverissimo3468]

Thanks for share!!!❤️❤️❤️

[@XueRen-]

You are most welcome ❤️

[@almasmusic]

I know it depends on room temperature but how much time did you rise de optimal one? Thanks

[@XueRen-]

I normally don’t judge by duration. When the dough become airy, bigger in size, soft to touch n when press gentle, it will spring back slowly means it’s about time to steam them.

[@leomina4969]

老師請問在分割後為什麼麵糰沒有壓長條方式排氣再滾圓？

[@IHPPN]

ThAnk you so much For English sub.

[@XueRen-]

😊♥️

[@nofun1206]

everytime i make mantou or pao it's soft and fluffy when it's hot but after it's getting cold it become a bit hard and chewy, is there a way to prevent that ?

[@XueRen-]

Keep in container right after it’s cool down to prevent its dying out. Keep in freezer to seal the freshness.

[@91091622]

I kuv yr sharing🥰

[@XueRen-]

Glad that u like it 🥰

[@judycheng3986]

😊 thank you

[@XueRen-]

😊❤️

[@yukiliu377]

大贊👍❤️

[@XueRen-]

喜歡這類教材影片嗎？

[@user-uk5fp7iu4h]

@@XueRen- 很感謝妳無私的分享❤

[@dearlove3154]

我來自馬來西亞 請問老師是否有手揉麵團的教學視頻

[@XueRen-]

YT 沒有哦😊

[@hoachau9012]

Xin hỏi tí,màu đen mình lấy từ cái gì phá ra màu đen á Thầy

[@XueRen-]

It is charcoal powder, you can use cocoa powder instead. 😊

[@kerrieliew8506]

Can keep in the fridge for another day after steam ?

[@XueRen-]

Yes, best to keep in freezer and it can last for few weeks.

[@Jaclynn90]

想请问油在和面之前一起加入或者面团成型后才加入继续去搓揉，会影响面团吗？ 糖的用量增加的话，面团是不是会太湿粘?

[@XueRen-]

兩者都行哦！糖太多會影響發酵

[@Jaclynn90]

@@XueRen- 难怪我之前自行增加糖的份量，越后面搓的面团越湿粘，原来是因为已经发酵了😅

[@user-uk5fp7iu4h]

老師想請問您~麵團多搓揉幾次是為了要排氣嗎？ 我可以用桿麵棍多桿幾次麵團來排氣嗎？

[@XueRen-]

是的，也可以用桿麵棍😊

[@user-uk5fp7iu4h]

@@XueRen- 非常感謝老師的回覆❤

[@ysiewping]

谢谢你的分享！请问你是用热水起蒸吗？

[@XueRen-]

是的，中火蒸10-12分鐘😊

[@theapplemom]

假如我晚上做，是明早要吃的，也是需要发酵好以后，蒸熟放入冰箱冷藏吗？

[@XueRen-]

通常我都會放密封冰箱冷藏，不讓饅頭因為冷藏而流失水分。放幾天建議冷凍哦！

[@nini-su9wz]

老師 請問 我用食用色粉調成顏色饅頭 但都有色塊不均情形，這是什麼問題😢

[@XueRen-]

那下次可以用少許清水先把色粉化開來再加入麵團中

[@yantysajuti7096]

Why your bun is so white? Mine is always yellowish and dull? Any tips please?

[@XueRen-]

Could possibly due to lack of kneading, flour is also one of the cause.

[@yantysajuti7096]

@@XueRen- thank you. One last question.. what sort of flour you’re using? Is it possible to share?

[@XueRen-]

Bao flour for this video 😊

[@yantysajuti7096]

@@XueRen- thank you 😊

[@陳婉茹-w2v]

老師，請問有中文字幕嗎😍

[@XueRen-]

你等等我哦！盡快上

[@user-nf6vc1xt2p]

老師 請問要發酵多久呢

[@XueRen-]

發酵不可以用時間來判斷哦！發酵會因為氣溫，濕度等原因而有所改變😊❤️

[@wonghuichuing]

请问你是用什么牌子的面粉，我的打出来的面团比较黄

[@XueRen-]

包粉是不錯的選擇😊可以試試看

[@bettychin6556]

你好 想问问我跟着你食谱水量最多的做出来的面团偏硬 不好塑造型 搓起来不像你那么顺手 面团下面都有个封不起来的坑 请问是什么原因呢？

[@XueRen-]

这是中筋面粉大概的水量，假如太干下次可以酌量加一点。搅拌不足，面粉还没和水分溶合也有可能哦

[@bettychin6556]

@@XueRen- 我用面包机搓 请问时间要多久呢？我放的时间是30分钟

[@XueRen-]

每一台機都會有所不同，最重要是面團不要讓它升溫，短時間內完成攪拌。面團必須光滑細緻哦！😊

[@sylviahung3660]

老師，如果我手速慢的話，要怎麼斷定做完造型可能已經發酵好了呢？

[@XueRen-]

麵團明顯變大，變輕，按下去會慢速回彈。假如輕按不會回彈，那肯定過發。手感很重要，多做會掌握😊

[@lindalee5634]

有中文字幕嗎

[@XueRen-]

目前沒有，遲些有時間我會上中文字幕😊

[@lindalee5634]

@@XueRen- 期待謝謝

[@tammytan2333]

请问老师 蒸好的皮肉分离是什么问题

[@XueRen-]

原因很多，麵團壓太緊，使用劣質酵母，麵粉問題也有可能哦

[@tammytan2333]

非常感谢您的回复♥