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为什么揉出的面团没韧性拉不长

更新时间: 2020-07-03 00:00:00     

揉面的手法以及力度的掌握不到位。揉面的时间不足。面粉质量,为面粉吸潮导致。不同面粉的吃水性不同,所加水量不合适。发酵过程有问题,在普通的的面粉中放入适量的发酵粉来发面,用水和匀,揉至不沾手为至,将面团放在盆中盖好,使其发酵。气温在10摄氏度以下,要放在火炉旁。缺少技巧,可加入些许鸡蛋。

关键词: 为什么 面团 韧性

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