I always think that all kinds of snacks, Chinese pastry is the most attractive, layered meringue, bite down the crisp slag ~ with this love for pastry, I tried to make On several occasions, the process of the first production was simply unbearable. The second time I summed up the experience and revisited it, it was a success.
In the production process, I think there are some factors that are essential: lard, medium-gluten flour, noodles.
I think that in Chinese pastry, lard is the key to crisping. Nowadays, many people think that lard is high in calories and high in fat. So instead of using butter instead of lard, some friends say that my family has no butter. Don't eat lard, use vegetable oil to open the crisp. Well, I can say very responsibly that lard is the best in the three kinds of fats, the flavor is rich; the effect of butter is slightly worse, and if you want Use vegetable oil, ok, I wish you success~
Because lard is a saturated higher fatty acid glyceride, the molecule does not contain carbon-carbon double bonds, so it can not fade the bromine water, can not make the acid potassium permanganate solution fade. Lard is a "fat" in oils and fats, which are white or light yellow solids at room temperature.
But the butter is processed with milk, and the fresh milk is stirred and the thick substance of the upper layer is filtered to remove the product after partial moisture.
Vegetable oil is a compound obtained by combining unsaturated fatty acids and glycerin, and is widely distributed in nature. It is a fat obtained from the fruits, seeds and germs of plants. Such as peanut oil, soybean oil, linseed oil, castor oil, rapeseed oil and so on. The main components of vegetable oils are esters of linear higher fatty acids and glycerol. In addition to palmitic acid, stearic acid and oleic acid, fatty acids also contain various unsaturated acids such as erucic acid, tung oil, ricinoleic acid and the like.
Because of the different characteristics of these three oils, lard is the best in the production of Chinese pastry, followed by butter, and the least recommended is vegetable oil.
When households make butter, they usually put some salt and anise to extend the storage time of lard, but the lard that makes Chinese dim sum must not be added, because these two additions, especially the octagonal will be lard. There is a "weird" taste that must be avoided in baking.
Second, the flour:
Medium-gluten flour is ordinary flour. Most Chinese dim sum are made with medium-gluten flour. The protein content is about 11% on average. The medium-gluten flour is mostly used in the production of Chinese dim sum, such as buns, steamed buns and dumplings.
High-gluten flour refers to flour with an average protein content of about 13.5%. Usually, the protein content of 11.5% or more can be called high-gluten flour. The high-gluten flour is darker in color, and is more active and smooth. The hand is not easy to form a dough; because of the high protein content, the tendon is strong, and it is commonly used to make bread and noodles with elasticity and chew.
Low-gluten flour is referred to as low-powder, also known as cake flour, which is called thin powder in Japanese. Low-gluten flour refers to flour with 13.8% moisture and 8.5% crude protein, which is usually used for cakes, biscuits, snacks, meringue snacks, etc. The sponge cake is made of low-gluten flour. Because the low-gluten flour has no gluten, the cake made is particularly soft, the volume is enlarged, and the surface is flat.
The reason why flour is divided into high, medium and low ribs is based on its protein content. In the production of Chinese dim sum, the most used flour is medium gluten flour, which is the most used flour in our daily life. Generally, large supermarkets and grain and oil stores can buy them.
Because of the first failure experience, I summed up the experience, referenced a lot of recipes, and found that they have a common place, that is, "to knead the dough of water and oil to pull out a large smooth film." I believe that many people are familiar with the dough, because in the production of bread, especially in the production of toast, the dough needs to be fully expanded, which is what everyone usually calls. Then why do you need to make a simple pastry to pull out a large film? In fact, I have been thinking about this problem before, and I know that when I made the second successful production after learning the lessons, I realized that because After the dough is kneaded to the full expansion stage, the toughness of the dough is very good, and when the filling is wrapped, a dough with good flexibility is not easy to break, and it does not "show up".
The last one：Teach you to make a mini dumpling, the skin is thin and stuffy, delicious and easy to learn!
The last one：Donuts, sweet thoughts, novelty