Why can't flour be stirred? Put the granular flour into a basin and stir while adding water. Adjust to the concentration you need. After that, cover or seal the basin mouth with plastic wrap. It will naturally be even in about half an hour.
Causes and solutions of caking of mixed flour 1. The speed of the mixer has a great influence on the time of mixing and gluten diffusion. The dough rolls up quickly and is completed in a short time, and the dough has better properties after mixing. For example, slow mixing takes a long time to roll up, and it takes a long time for dough to reach the completion stage. If the strong gluten flour is mixed at low speed, the gluten cannot reach the completion stage, and the weak gluten flour should be mixed at high speed to avoid gluten interruption.
2. The amount of moisture will affect the hardness of dough. For example, less water will shorten the kneading time of dough, and flour particles will not be fully hydrated, which will make gluten brittle. Soon after the expansion begins, it is easy to break the gluten, and it is no longer possible to fully expand the gluten, so the quality of the bread made is poor. On the contrary, if there is too much water, it will prolong the kneading time, and once it reaches the kneading stage, it will easily cause gluten interruption, so be especially careful at this time. In addition, the water absorption of flour also directly affects the addition of water, so we must master the water absorption of flour.
3. Low-temperature dough requires shorter rolling time and longer spreading time; If the temperature is high, it will take a long time to roll up. If the temperature exceeds the standard too much, the dough will lose its good ductility and elasticity, and it will not reach the expansion stage after being rolled up, making the dough brittle and wet, which will also have a great impact on the quality of bread.
4. The amount of dough mixing When mixing the dough, the energy of the mixer also has a certain load. Too little or too much will affect the mixing time. In principle, the amount of dough to be stirred each time should not be less than one-third of the specified amount and not exceed the specified amount.
5, the influence of the formula If there are too many flexible raw materials in the formula, the rolling time will be longer and the stirring time will be extended accordingly; If there are too many tough raw materials, the kneading time is shorter and the reinforcement laying time is shorter.
Matters needing attention in flour storage: keep the flour dry, put it in a sealed jar and store it in a dry and cool place; If you use less each time, you can seal it in a fresh-keeping bag and put it in the refrigerator for refrigeration.
Usage: It is best to use a sieve before use to avoid caking, which makes it easier to mix the flour evenly and the finished product will be softer.