1, the flour on the surface of the dough is medium gluten flour, and the flour with low gluten strength is not easy to make the dough have gluten strength, and the baked product has unclear hierarchy and little bulkiness. 2. Use grease with high melting point. In the process of folding, grease with low melting point is easy to soften and ooze from the dough interlayer, which will affect the crisp effect of the finished product. 3, powder and oil should be fully mixed evenly, there can be no butter bumps. 4. The grease of the dough should be consistent with the hardness of the dough. If the grease is too soft and hard, uneven promulgation or oil leakage will occur, which will reduce the quality of finished products. 5. When rolling the dough, don't use too much force. Avoid grease extrusion. 6. When cutting dough, a sharp knife should be used to avoid destroying the level of dough. 7. The dough should be formed quickly and neatly, otherwise the dough will be placed on the workbench for too long, and the oil in the dough will become soft, so that the oil will penetrate into the dough and it is difficult to knead, which will affect the product quality. 8. If you need to brush the egg liquid on the surface of the product, you should avoid the egg liquid dripping on the edge of the product to prevent the product from sticking. 9. When putting the dough into the baking tray, keep a certain distance to avoid the products sticking to each other and affecting the appearance. 10. Don't open the oven at will during the baking process, so as to avoid steam emission and affect the expansion of the product. 1 1. Bake the dough for 20 minutes before baking to avoid shrinkage during baking. 12, flexibly control the furnace temperature and baking time according to the product size and quality requirements.

The practice is as follows

After adding water to flour, countless water molecules are adsorbed around their own monomers by gluten in flour. This water absorption phenomenon develops further, and water molecules diffuse into gluten. Protein particles absorb water and swell, and the swelled protein particles are connected with each other to form gluten, and a gluten network is formed after stirring. At the same time, the starch in flour and other accessories is evenly distributed in the gluten network. This forms the dough.

Second, what should Shui Pi pay attention to when preparing cakes?

Gluten dough for Shui Pi pastry. This kind of dough requires softness, high tension and elasticity. In addition to using high-quality flour, we should also pay attention to the following points:

1.

The amount of oil added to gluten dough depends on the quality of flour. Generally, it accounts for 15 ~ 20% of flour. The amount of oil added is directly proportional to the gluten content. For example, the gluten content is low and the amount of oil added is large, which further prevents the tensile force of gluten, and the color after baking is not novel.

2.

Generally speaking, the water content of gluten dough accounts for 50 ~ 55% of flour, and the temperature is 30 ~ 50℃. The temperature is too high, the starch gelatinizes, the dough becomes sticky, and the operation is difficult. Low temperature compresses the swelling force of gluten, making dough hard, inflexible and inconvenient to operate.

3.

In order to prepare Shui Pi, oil and part of water should be mixed evenly before adding flour. After mixing evenly, dip it in warm water to form a delicate and tense dough.

4.

After modulation, Shui Pi should be divided into equal parts and covered with wet tarpaulin to prevent crust.