Hot water, cold water, characteristics and formation principle of warm water and surface
Text|Du Dechun.
1. The formation of the characteristics of the hydrogenic main billet.
The main body of hydrogenic main body mainly contains starch, protein and water egg components, and the characteristics of starch and egg self-quality change with water temperature and their physical properties change are the basic principle of the formation of hydrogenic main pressure characteristics.
1. Physical properties of starch Starch can be divided into amylose and amylopectin, which are insoluble in cold water, but can be combined with water.
According to the experiment, the starch granules at room temperature basically unchanged, the water absorption rate is low, roughly maintain the state of hard granules: 50 left water temperature, water absorption and expansion rate is still very low, viscosity changes little, 53 above the water temperature, starch appears clear dry water expansion gelatinization, when the water temperature is above 60, starch enters the gelatinization stage, its viscosity is enhanced, the volume increases, and dissolved in water, when the water temperature reaches 675 80 o'clock, a large amount of starch is consumed in water, at this time 130 degrees.
Amylose diffuses into a viscous sol, while amylopectin remains in water as starch residues. When the water temperature is further raised to 100 degrees Celsius and stirred, amylopectin forms a stable viscous colloidal solution. This property of starch that swells at high temperatures to form a sol is called gelatinization of starch.
Different main raw materials contain different types and quantities of starch, and the characteristics of the main billet are also different.
2.Physical properties of proteinsProteins can swell when exposed to water to form gluten, which has the property of being denatured by heat and reducing the ability to bind water.
Experiments show that gluten protein has the characteristics of no thermal denaturation and high water absorption at room temperature. When the water temperature is 30, it is combined with about 150% of the water, and it can form a soft and elastic "gluten" after kneadingWhen the water temperature is 60 70, the gluten protein begins to heat denature, and gradually solidifies, the gluten strength decreases, and the elasticity and elongation decrease. This thermal denaturation accelerates as the water temperature increases.
It can be seen that the properties of starch and protein under the action of water temperature are the theoretical basis for the changes in the properties of various hydrogenic main billets.
3.Characteristics of water-borne main billet and its products.
1) Raw materials (such as flour) containing gluten protein and sugar lake (amylose) on the cold water surface are combined with water, and the gluten formation is better, and the main billet has elasticity, toughness, extensibility, and good gas production performance and gas holding performanceRaw materials (such as rice flour) containing less gluten protein and more glue starch (amylopectin) are combined with water, and the gluten formation is poor, and the main billet has greater dispersion and poor gas production and gas holding capacity, and this main billet generally cannot be used for fermentation. The finished product of the cold-water main billet generally has the characteristics of white color, smoothness and trembling.
2) Due to the expansion and gelatinization of starch and the thermal denaturation of protein, the main blank of hot water surface has the characteristics of high viscosity, poor toughness, soft and waxy taste, and dark color of the finished product.
3) The viscosity, toughness and color of the warm water surface billet are between the cold water surface billet and the hot water surface billet, and it has the characteristics of strong plasticity.
Water mixing main billet process technology.
First, the type of water mixing blank.
According to the different water temperatures in the process, the main billet can be divided into three categories: cold water surface, warm water surface and hot water surface.
1.Cold water surface preparation processCold water surface is a dough blank prepared with cold water (below 30) and flour. The modulation method is:
Pour the flour into the basin, add cold water, mix and knead by hand, so that the water and the surface are combined into a blank, and the surface of the noodles is smooth, strong, and not sticky after repeated kneading, and then cover with a clean wet cloth to make it ready.
Depending on the needs of the dim sum variety, sometimes chefs add a small amount of salt or alkali to the cold water to improve the elasticity and gluten strength of the dough.
2.Warm water surface preparation processWarm water surface is a dough blank prepared with warm water (50 60) and flour. The modulation method is:
Pour the flour into a basin and add warm water to prepare. The technique is basically the same as cold water. However, due to the fact that the main billet prepared in this way is generally sticky and the range of varieties is small, chefs often use the method of adding 50 to 70% boiling water to the noodles first, mixing them with a rolling pin, and then adding the rest of the cold water to mix the noodles. This type of dough is soft to knead, malleable and non-sticky. The industry calls it semi-hot noodles and three-life noodles.
Semi-hot noodles refer to the flour is first blanched with part of boiling water, and then an appropriate amount of cold water is added to mix the noodles into waxy, soft and smooth dough.
Sansheng noodles refer to ten percent flour, scalded with boiling water, and then kneaded with three percent cold water to form a waxy, soft and smooth dough blank.
3.Hot water noodle preparation processHot water noodle generally refers to the dough blank prepared with boiling water, also known as hot noodles. There are two ways to blanch noodles.
1) Put 1000 1100 grams of water into the pot, boil on the heat, twist the low heat, pour 500 grams of flour into the boiling water, stir vigorously with a rolling pin, blanch thoroughly out of the pot, put it on the oiled case to cool, knead the dough and then use.
2) Open the flour, pour boiling water into the dough, stir with a noodle pin while pouring, basically evenly, pour it on the greased case, sprinkle some cold water and knead it into a ball, you can use it.
The above is the general preparation method of water blending. Because the main billet of water dough is the most basic billet in the Chinese pastry process, there are differences in the preparation process, the temperature of water, the proportion of cold and hot water and the process method, which can be treated separately according to the specific situation.
Second, the technical essentials of the modulation of the main billet of water mixing surface.
1.Essentials of cold water surface billet modulationWhen cold water surface billet is modulated, it is necessary to go through the process of powdering, mixing with water, mixing, kneading, and rubbing, so the following points should be noted.
1) According to the climatic conditions, flour quality and the requirements of the finished product, master the proportion of water. Water should be mixed in batches, and should not be added at one time. If you add too much water at one time, you can't eat the flour for a while, which will cause the phenomenon of "nesting water" and make the noodles sticky.
2) The temperature of the water should be appropriate. Since the protein in flour forms a gluten network under cold water conditions, cold water must be used to mix the flour. But in winter, you can use 30 water and noodles.
3) Knead the dough vigorously. The dense gluten mesh in the cold water surface is mainly formed by the force of kneading, and only by rubbing vigorously and repeatedly can the dough be smooth and non-sticky.
4) After mixing the noodles, cover them with a clean damp cloth. The noodles can make the particles that do not absorb enough water in the dough blank further absorb water, better generate gluten net, improve the elasticity and smoothness of the dough blank, make the dough more moisturized, and the finished product more refreshing.
The purpose of covering the dough with a wet cloth is to prevent the dough from drying out and crusting.
2.The essentials of the preparation of the main billet of hot water noodles, whether it is a fully hot surface or a semi-hot surface, the requirements are sticky, soft and glutinous. When preparing the hot water surface blank, the following points should be noted.
1) The draft should be accurate. The amount of water mixed with hot water noodles should be accurate, and the water should be mixed at one time, and it should not be adjusted after the noodles are billowed. Patching or hydration will affect the quality of the main billet and cause the finished product to stick to the teeth.
2) Hot water should be poured evenly. Hot water and flour should be mixed evenly, otherwise there will be inside the blank.
Corn mill granules affect the quality of the finished product.
3) Dissipate the hot air in the main billet in time. After the hot water noodles are scalded, they must be spread out to cool and then kneaded into a ball. Otherwise, the surface of the finished product is rough, easy to crust and crack, which seriously affects the quality.
4) When scalding noodles, stir them with a wooden stick or rolling pin, and do not start directly to prevent burns.
5) After the surface is reconciled, the surface should be brushed with a layer of oil to prevent crusting on the surface.
3.The preparation essentials of warm water surface billet The warm water surface billet should not only have the toughness, elasticity and tendon strength of the cold water surface billet, but also have the viscosity, waxiness and softness of the hot water surface billet, so the following three points should be paid attention to when modulating.
1) The water temperature is accurate. When using warm water and noodles directly, the water temperature should be around 60. The water temperature is too high, and the dough is too sticky and has no gluten strength;The water temperature is too low, the dough is strong but not soft, and there is no glutinousness.
2) Dissipate the hot air in the billet in time. After the warm water surface blank is reconciled, it needs to be spread out and cooled, and then kneaded into a ball.
3) After reconciling the dough, the surface of the main billet also needs to be brushed with a layer of oil or covered with a clean damp cloth.
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