A list of the contents of this article:

What's going on with the water coming out of the hair?

The temperature is not suitable, if there are visible water marks on the surface of the dough, often condensed water and so on, it is estimated that the temperature of the dough is low (such as ice water), while the awakening environment has high temperature and humidity, and the moisture will condense on the surface, which has a great impact on fermentation. If the whole dough is soft and out of water, it is that there is too much water and the gluten is not beaten well, resulting in a situation similar to the over-fermentation of the dough, the moisture will precipitate out and the dough will rot into a ball.

When making dough with yeast, the dough propagates under the action of producing a large amount of yeast, releasing water, heat, and a small amount of gas. because the dough is gluten, it produces toughness and wraps the released material in the dough tissue, thus making the dough form a porous hole. But the use of dry yeast alone will have a lot of sour taste, so people summed up and found that add some baking soda to change the taste.

Question 1: how to use edible alkali noodles to steam steamed bread first of all, we should use the dough reserved from the last steamed bread to make noodles. The purpose is to use the yeast in these dough to grow and decompose the organic matter in the dough. Hair noodles are like mixed noodles, but they should be a little thinner. If the noodles are hard, add some water appropriately. If the noodles are sparse, don't add water.

There are two possibilities: salt is put in the egg white, or water is dipped in the egg white. The separation of egg white and egg yolk is not clean and contains egg yolk. The method of egg whites is as follows: prepare: the container of egg whites should be free of water and oil, and the separated egg whites should not have egg yolks. Otherwise, you can't get rid of it. An egg white is usually added with 15 grams of sugar and is added in two stages.

When making dough with yeast, the dough propagates under the action of producing a large amount of yeast, releasing water, heat, and a small amount of oxygen and carbon dioxide gas. Because the dough is gluten, it produces toughness and wraps the released material in the dough tissue, thus making the dough porous. At this point, the dough is called dough. But the use of dry yeast alone will have a lot of sour taste, so people summed up and found that add some baking soda to change the taste.

Why does the surface of the dough come out of water after mixing?

The reasons for the water coming out of the dough after mixing are as follows: the moisture in the flour: the flour contains a certain amount of water, which is unavoidable in the flour production process. In the process of mixing the dough, the moisture in the flour will be squeezed out, causing water droplets to appear on the surface of the dough.

Here are some reasons that may lead to water coming out of the dough surface: excessive stirring: when the dough is stirred, the protein in the flour forms gluten, which is the basis of the elasticity and structure of the dough. If you stir for too long, the gluten will grow too much, causing the dough to become too tight to keep all moisture. In this case, water may ooze from the surface of the dough. Water absorption capacity of flour: different kinds of flour have different water absorption capacity.

Because there is too much water in the formula, the gluten and gelatinized starch formed by flour stirring are not enough to lock in moisture. Gluten is not in place, or overshot, gluten network is not enough to lock all moisture.

Why does the dough that makes bread come out of the water when stirred?

The reasons for the water coming out of the dough after mixing are as follows: the moisture in the flour: the flour contains a certain amount of water, which is unavoidable in the flour production process. In the process of mixing the dough, the moisture in the flour will be squeezed out, causing water droplets to appear on the surface of the dough.

The phenomenon of water coming out from the surface of bread dough after mixing is mainly due to the release of water in the dough during mixing. This phenomenon involves flour, water, the mixing process and the physical and chemical properties of the dough. This phenomenon will be explained in detail from these aspects below.

Because there is too much water in the formula, the gluten and gelatinized starch formed by flour stirring are not enough to lock in moisture. Gluten is not in place, or overshot, gluten network is not enough to lock all moisture.

Here are some reasons that may lead to water coming out of the dough surface: excessive stirring: when the dough is stirred, the protein in the flour forms gluten, which is the basis of the elasticity and structure of the dough. If you stir for too long, the gluten will grow too much, causing the dough to become too tight to keep all moisture. In this case, water may ooze from the surface of the dough. Water absorption capacity of flour: different kinds of flour have different water absorption capacity.

The phenomenon of water coming out from the surface of the bread dough after mixing is mainly due to the fact that the water in the dough is extruded during the mixing process. This is a complex process involving many factors such as flour, water, stirring strength and time. First of all, we need to understand the basic composition of dough. Dough is mainly composed of flour and water, in which flour is made from wheat grains and contains a lot of starch and protein.

Why does the surface of the dough come out of water after stirring?

The reasons for the water coming out of the dough after mixing are as follows: the moisture in the flour: the flour contains a certain amount of water, which is unavoidable in the flour production process. In the process of mixing the dough, the moisture in the flour will be squeezed out, causing water droplets to appear on the surface of the dough.

The phenomenon of water coming out from the surface of bread dough after mixing is mainly due to the release of water in the dough during mixing. This phenomenon involves flour, water, the mixing process and the physical and chemical properties of the dough. This phenomenon will be explained in detail from these aspects below.

The phenomenon of water coming out from the surface of the bread dough after mixing is mainly due to the fact that the water in the dough is extruded during the mixing process. This is a complex process involving many factors such as flour, water, stirring strength and time. First of all, we need to understand the basic composition of dough. Dough is mainly composed of flour and water, in which flour is made from wheat grains and contains a lot of starch and protein.