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面粉和蛋糕粉的差异

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发布时间:2018-09-11
高筋粉:色彩较深,自身较有活性且润滑,手抓不易成团状;比较适合用来做面包,以及部分酥皮类起酥点心,比方丹麦酥。在西饼中多用于在松饼(千层酥)和奶油空心饼(泡芙)中。在蛋糕方面仅限于高成分的生果蛋糕中使用。 中筋粉:色彩乳白,介于高、低粉之间,体质半松懈;一般中式点心都会用到,比方包子、馒头、面条等。
High-gluten flour: Darker color, more active and lubricated, hand grip is not easy to form a ball; more suitable for making bread, as well as some crispy pastries, such as Danish crisp. In Western cakes, it is mostly used in muffins and cream cakes. In cakes, it is limited to the use of high content fruit cake. Medium-gluten flour: milky white color, between high and low flour, physical semi-relaxed; Chinese-style snacks will generally be used, such as steamed buns, steamed bread, noodles and so on.
面包粉:上面不是说到了高筋粉,高筋粉就是用来做面包的啊,其实,面包粉不等于高筋粉,所谓面包专用粉就是为提高面粉的面包制造性能向面粉中增加麦芽、维他命以及谷蛋白等,增加蛋白质的含量,以便能更容易地制造面包。因而就呈现了蛋白质含量高达14-15%的面粉,这样就能做出体积更大的面包来。
Bread flour: It's not about high-gluten flour, high-gluten flour is used to make bread, in fact, bread flour is not equal to high-gluten flour, the so-called bread flour is to improve the bread-making performance of flour to add malt, vitamins and gluten to flour, increase protein content, so that it can be more easily made of flour. Bag. Thus flour with a protein content of up to 14-15% can be made into larger loaves.
别的,有一种称为即成混合粉的,只需将其和水以及两叁种资料混合就能够简略地做成面包胚。我曾在麦德龙看到过“贝蒂妙厨”的面包、曲奇、松糕等系列糕点预拌粉,据用过的人说,还不错,我没试过,价格也确实很不错,吼吼。 关于面包,要害的问题就在于你对面包的口感和安排要求有多高。

Otherwise, there is a kind called instant flour, which can be simply made into bread embryos by mixing it with water and two or three ingredients. I've seen Betty Cook's bread, cookies, muffins and so on in Metro. It's not bad, I haven't tried it, and the price is really good, yell. The key question about bread is how high you feel about the taste and arrangement of bread.

济南面粉批发

分别用中筋面粉(也就是市售的一般面粉,说明是适合做包子饺子馒头的那种)、高筋面粉、面包粉做过面包,结果是都能成功,都是面包,绝不会像有些人说得做出来是烤馒头(除了面粉不同,其他配料都相同,并且绝不增加任何改良剂的情况下)差异就在于这些面包的制品安排和口感略微有差异,面包粉当然是作用最好的,高筋粉.
Bread is made from medium-gluten flour (i.e. common flour sold on the market), high-gluten flour and bread flour. The results are all successful. They are all bread and will never be baked steamed bread as some people say (except flour, other ingredients are the same, and never increase). The difference lies in the slight difference in the arrangement and taste of the bread. Bread flour is of course the best, high-gluten flour.
中筋面粉略微差一些。当然了,这些口感和安排差异的比较也许是会有心思暗示作用的,呵呵,由于我起先就知道面包专用粉是最适合做面包啊。 但有一点能够断定,就是市售的一般包子饺子馒头面粉必定能够做出面包,仅仅制品面包安排不会有面包房吐司那种一丝一丝的拉丝作用及细腻口感,假如你寻求面包制品质量,那么有条件最好选用高筋面粉,最好是面包专用粉,假如没有条件,用中筋面粉也相同,毕竟是家庭制造嘛,一没增加剂,二没专业设备,要求也不用那么高的,何况,中筋粉做的面包吃起来也是蛮不错的那,至少吃着咱定心.
Medium gluten flour is slightly worse. Of course, these comparisons of taste and arrangement may have a hint, hehe, because I knew from the beginning that bread flour is the best for making bread. But one thing can be concluded, is that the general bun dumpling steamed bread flour on the market will certainly be able to make bread, bread products alone will not have the kind of bread room toast filament drawing effect and delicate taste, if you seek the quality of bread products, then the best conditional choice of high-gluten flour, the best bread-specific Flour, if there are no conditions, with the same medium-gluten flour, after all, it is home-made, no additives, no professional equipment, the requirements are not so high, besides, the bread made of medium-gluten flour tastes pretty good that, at least eat our heart.
济南面粉批发朋友可以关注我们,敬请期待更多精彩内容
Looking for wholesale friends of Ji'nan flour can pay attention to our , please look forward to more exciting content.
上一条:怎么看我们平常食用的面粉”筋道“?
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