安琪酵母包子馒头烤饼知识问答（Angel yeast, stuffed bun, steamed bun, scones, questions and answers）.doc

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安琪酵母包子馒头烤饼知识问答（Angel yeast, stuffed bun, steamed bun, scones, questions and answers）.doc

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安琪酵母包子馒头烤饼知识问答（Angel yeast, stuffed bun, steamed bun, scones, questions and answers）

安琪酵母包子馒头烤饼知识问答（Angel yeast, stuffed bun, steamed bun, scones, questions and answers） Angel yeast, steamed stuffed bun, steamed bun, scones, 100 questions Questions and answers 1. describe the formula and making process of the northern steamed bread. [Formula] medium gluten flour 100%, angel dry yeast 0.4%, angel steamed improver 0.1-0.3%, water 40-45%,..... [method] (1) the surface will be dried yeast dissolved in water, and flour, water improvement agent, water until the gluten fully formed, after pressing the surface of the dough machine to smooth surface, a little static stand-by. (2) shaping steamed bread machine or manual molding; (3) about 40~50 minutes, temperature is 34~36 DEG C, humidity 75%. (4) mature stir steam for 20-25 minutes. 2. what are the two common methods of yeast fermentation? Please state briefly the process. There are two ways of yeast fermentation: one fermentation and two fermentation. Single fermentation Raw materials and surface pressure, molding, fermentation, steaming Two times fermentation Some of the raw and processed materials are fermented for the first time and face second times for the first time Press surface, molding, second times fermentation, steaming 3. note about sweet wine production method and production process. Production method of sweet fermented glutinous rice 1, soak: wash the glutinous rice, soaked for 12 to 16 hours, until you can grind it with your hands. Its role is to enable the starch granule huge molecular chain unfolded with hydration, for a short time after cooking can paste pressure thoroughly, does not cause the phenomenon of white rice Heart Center 2, steamed rice: glutinous rice steamed, steamed. 3, Lin Fan: steamed rice side away from the steamer, cooled to room temperature. Looking through the use of chopsticks to accelerate cooling at. Spread some foil on top of the table and spread the top layer of rice on a two or three - inch thick layer. Sprinkle a little cold water on the cooled glutinous rice, th