面粉种类

高筋面粉又叫强力粉breadflour蛋白质含量115以上筋度最强用于做面包批萨泡芙油条千层饼等需要依靠很强的弹性和延展性来包裹气泡油层以便形成疏松结构的点心中筋面粉最普通的面粉plainflour蛋白质含量95115用于做馒头包子饺子烙饼面条麻花等大多数中式点心低筋面粉又叫薄力粉cakeflour蛋白质含量6595可以用按照质量比四份中筋面粉加一份玉米淀粉其它淀粉也可以混合配成适合做蛋糕饼干蛋挞等松散酥脆没有韧性的点心自发粉超市里卖的自发粉是面粉中混入一定比例的酵母泡打粉和其它化学添加剂用时只需要加水而且可以节约发酵时间使用自发粉应该按照包装上的说明因为不同的产品配方使用方法可能有不同在西点配方里会特别注明需要哪种面粉一般可以用中筋面粉代替高筋面粉或者低筋面粉而不会有明显差别现在国内超市粮食区卖的面粉主要是适合中式面食的中筋面粉而标注精粉特粉富强粉的是表明面粉的加工精细程度而不是面粉的筋度含量饺子粉是中筋面粉面包粉是高筋面粉在大型超市的进口食品区还能买到完全进口面粉分类详细用途专一还有包含其它粉类原料可以直接使用的各种预拌粉但是价钱也非常贵httpzhidaobaiducomsearchwordE78398E78499ampfrqbsearchexpampieutf8不知道你说的地方以下配方是本人一业余烘焙爱好者百试不败的方子希望可以帮你httpzhidaobaiducomsearchwordE4BD8EE7AD8BE99DA2E7B289ampfrqbsearchexpampieutf8httpzhidaobaiducomsearchwordE7BB86E7A082E7B396ampfrqbsearchexpampieutf8httpzhidaobaiducomsearchwordE7B396E7B289ampfrqbsearchexpampieutf8曲奇低筋面粉200克黄油130克细砂糖35克糖粉65克鸡蛋50克1黄油切小块室温软化httpzhidaobaiducomsearchwordE68993E89B8BE599A8ampfrqbsearchexpampieutf82用打蛋器将黄油搅打至顺滑httpzhidaobaiducomsearchwordE7BB86E7A082E7B396ampfrqbsearchexpampieutf8httpzhidaobaiducomsearchwordE7B396E7B289ampfrqbsearchexpampieutf83加入细砂糖和糖粉继续搅打至黄油顺滑体积稍有膨大httpzhidaobaiducomsearchwordE89B8BE6B6B2ampfrqbsearchexpampieutf84分三次加入打散的鸡蛋液每一次都要搅打到鸡蛋与黄油完全融合再加下一次5搅打完成后黄油呈现体积蓬松颜色发白的奶油霜状httpzhidaobaiducomsearchwordE4BD8EE7AD8BE99DA2E7B289ampfrqbsearchexpampieutf86筛入低筋面粉httpzhidaobaiducomsearchwordE588AEE58880ampfrqbsearchexpampieutf87用橡皮刮刀或者扁平的勺子把面粉和黄油搅拌均匀直到面粉全部湿润即可不httpzhidaobaiducomsearchwordE8A3B1E88AB1ampfrqbsearchexpampieutf8要过度搅拌将面糊装入裱花带用你喜欢的花嘴在烤盘上挤出花纹即可放入预热好的httpzhidaobaiducomsearchwordE783A4E7AEB1ampfrqbsearchexpampieutf8httpzhidaobaiducomsearchwordE783A4E7AEB1ampfrqbsearchexpampieutf8烤箱烤焙烤箱中层190度10分钟左右httpzhidaobaiducomsearchwordE89B8BE68C9Eampfrqbsearchexpampieutf8httpzhidaobaiducomsearchwordE6B7A1