My dough press is fully automatic Fuxing brand. Generally, 200g of flour can be pressed 25 times to make a smooth and elastic dough.
★ ★ ★ ★ ★ ★ About the flour
High gluten flour, medium gluten flour and low gluten flour can be pressed, depending on what kind of texture you do.
★ ★ ★ ★ ★ ★ About the water volume
I generally control 45% water (50% pure milk) to make buns and steamed buns in the press. Sprinkle the right amount of flour over the press in the middle of the way, not only will not let the dough too soft card machine, but also can help the dough exhaust.
Noodle press makes noodles typically 35% water. Almost no need to flour the noodles.
★ ★ ★ ★ ★ ★ Common liquid water content
You can use a variety of fruit and vegetable puree, eggs, milk and other liquids instead of water. However, you should control the amount of water, if it is easy to form a ball at the beginning, it means that the amount of water is too much and will stick to the machine.
The consistency of fruit and vegetable puree varies depending on the amount of water you add, for example, puree of purple potato will be much thicker than pumpkin puree. This so can not be uniform, depending on the state! Status! Status!
Pure milk 90%, i.e. 100g of water instead of milk needs 110g.
75% whole egg, 90% egg white, 50% egg yolk, negligible fat. For example, 100g of flour + a medium-sized egg to make egg noodles without adding a drop of water is just the right ratio.
Light cream is about 65% water content, 35% fat content, for example, many Hokkaido toast recipes have light cream. Remember to reduce the butter or liquid grease accordingly.
Bananas 75% (Surprise, bananas have such a high water content!!!)
★ ★ ★ ★ ★ About water temperature
Using cold water in the summer to control the rate of fermentation (as the machine friction will also produce heat) and warm water not above body temperature in the winter (36 degrees) will allow the baby yeast to work more actively.
Make sure you don’t use very hot water, it will kill all the yeast’s activity! Freshly made pumpkin puree and mashed potatoes also need to be cooled before adding yeast.
★ ★ ★ ★ ★ About the yeast
I usually use high sugar resistant dry yeast, Angelina can be used to make breads with high or low sugar content.
The most suitable fermentation temperature for yeast is 25℃-35℃, above 45℃ yeast activity will drop sharply, less than 4℃ will be dormant.
In winter, the amount of yeast can be increased to 2% in low temperature. 1% in spring and autumn
★ ★ ★ ★ ★ ★ About sugars and oils and fats
In bread making, the sugar and fat are based on personal preference. For example, lean bread, which is a favorite of fat-loss people, is made with almost no oil and no sugar. Japanese sweet buns are usually high in oil and sugar.
But you can’t just add fat to steamed buns, it will affect the fermentation. In my youth and ignorance, I once made steamed buns with light cream instead of all the liquid in the refrigerator. It’s not up, it’s solid and greasy! It’s because light cream is 35% fat, and high fat cuts through the gluten.
The proportion of granulated sugar 3%-7% (a little sweetness); 8%-10% (slightly sweet); 10%-20% (very sweet), depending on family preferences put.
I don’t care if you want to put 15%, the oil in your stomach won’t become my fat anyway! . (Did the effect of oil content on steamed bun fermentation and the result is that it does not affect fermentation. Good gas oh. (Here is a comparison chart) Do bread 10%-15% can. (Solid butter is generally used after the oil method to prevent hindering the formation of gluten, liquid fat can be put first does not affect the formation of gluten)
|100 g (50%)|
How to make Chinese pastry with a noodle press (with knife to cut steamed buns)
All the ingredients are simply mixed into a crumbly dough, no need to worry about the sugar and yeast not melting, and no need to worry about the dough being too crumbly, because everything is easily solved when the dough is pressed.
You don’t need to leave it to rest, but roll it out with a rolling pin to thin the dough a bit so that it can be eaten in the press.
It doesn’t matter if the dough is loose at the beginning, it will be in flakes by the fifth press.
After 10 pressings, when the dough starts to get soft, we can pour the flour scraps from the bowl into the sheet and flatten both sides so that the scraps don’t Leak out. Then proceeded to go through the press …… (this is a shot of making anhydrous egg noodles, it’s improvised)
From the eighth time onwards, every time you go through the press, you have to puff out the flour once, and when you go through the press, one hand has to immediately pull the sheet of dough that has come out forward, if you are slow, it will stick together like the top.
After 25 times of pressing, the dough is already very smooth and elastic. This means that a certain amount of gluten has formed.
Divide the dough into 2 equal pieces and start rolling. Roll the dough with your index finger on both sides and your thumb retracting the roll as you go.
Once rolled, roll it in one direction to make it a little longer.
Ferment in a steamer basket at 35 degrees for 40 minutes. Steam on high heat for 10 minutes.
Water content of 55% of the dough test, will be stuck in the machine yo. So do not use the press to ferment dough water content must not exceed 50%, or really hard to operate.
Although the press is powerful, but many people can not grasp the exact number of times the pressure dough appropriate, be sure to see the number of times the pressure on the dough test! 104139997/group=share_title_a