[cold papula how long? ] _ how bubble _ how bubble –

Article introduction

Although had arrived now winter, cold face this kind of foodForum of 1000 the Long Feng that spend a net

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Not be very popular any more, but for the friend of cold to liking to eat particularly face, even if outside the day freezes coldly, also like to take cold side very much as before. If outside cannot buy, can choose to be done in the home, already healthy substantial. The making method of cold face is very much the person is more familiar, so the issue came, is cold papula how long the most appropriate?

Cold papula how long?

Cold face needs bubble 3 minutes to arrive 5 minutes, can boil next.

ColdLove Shanghai is opposite with the city touch

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The practice of the face:

Cold face take out is packed, water opens boiler to thoroughly cook (time does not want too long those who preserve cold area chew interest)

Cucumber cuts into shreds, beef section, stripping and slicing of hot Chinese cabbage, ripe egg dissections, pear section, pepper sauce reserves

The condiment of soup juice (glacial water, rice vinegar, soy, salt, candy, gallinaceous juice, end of a few ginger, garlic powder, mix is even quiet place is a short while, filter foreign matter takes boiling water juice)

Water of cold face super-cooling crosses drop a few times to do moisture to put Shang Zhizhong more, join Xue Bi, lemon juice agitate even

Join all feeding material, still can join right amount caraway flavour is much better.

Cold papula how long?

Affect the factor of character

1, gluten

Gluten is the material of biceps of shape sticking cake of a kind of rich viscoelasticity, its element structure is complex, be one kind by 2Forum of 1000 the Long Feng that spend a net

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Condensation of more than 10 kinds of amino acerbity elements and become high polymer compound. The cereal albumen with the mellow dissolve albumen of the bases dispute polarity of gluten and bigger polarity, will tell commonly, the stretch ascribe of gluten cereal albumen, mellow dissolve albumen is had stronger agglutinant and extend a gender. Because the high polymer in albumen of cereal of buckwheat seed bead is measured inferior base amount and the content that high polymer measures cereal albumen are inferior, because this bucket wheat flour cannot form the dough that has gluten and extensibility in knead dough process, so the gluten content of wheat flour is affecting the quality of cold face dough and noodle directly. In1000 beautiful nets of Shanghai make friend

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When cold face is made, flour biceps is too strong, its opaque slants hard, when controlling refrigeration aspect, go out not free, bubble easily, if biceps is too weak,cold surface color sends dark; , its opaque is softer, when controlling refrigeration aspect, go out fast, but do not be able to bear or endure boil, lookForum of baby of new Shanghai noble

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Break easily.

Cold papula how long?

2, Forum of Shanghai noble baby

Shanghai noble baby
Bucket wheat flour

Bucket wheat flour has adverse effect to character of drawing of cold face doughy. Add in cold face dough as bucket wheat flour proportional increase, force of doughy extensibility, tenacity, pink and tension obstruction show downtrend. Because gluten is protein,the molecular amount that the Yajitong of the barley grain albumen in spends the 2 sulfur between the element to bolt cross-linking is formed is as high as millions of polymer of fiber shape macromolecule, provide flexibility for dough. Wheat glue albumen passes the 2 sulfur inside the element with odd peptide catenary key, hydrogen key and form of scanty water action are glomerate, provide extensibility and liquidity for dough. Be opposite through electrophoresis buckwheat albumen inferior base structural analysis thinks, the high polymer in albumen of cereal of buckwheat seed bead is measured inferior base amount and the content that high polymer measures cereal albumen all are less than wheaten breed.

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