Many friends often ask, what happens when dairy products are put into dough? What effect will dairy products such as milk or milk powder have? If some dairy products are put in at the cost, can the taste be improved and the competitiveness of the products be increased?

Today, this article summarizes the knowledge about making dough with dairy products.

Two functions of milk

First of all, the ingredients in milk are different, but the main ingredients are: water, protein, fat and sugar. The proportion of these ingredients in different milk is different. Please refer to the ingredient list on the corresponding package for details.

1. Increase the gluten of noodles, improve the endurance of fermentation, and have a soft taste.

These three points can be said to be a causal progressive relationship, that is, because of the increase of gluten, the endurance of dough fermentation is improved; Because the endurance of dough fermentation is improved, the air holding capacity of dough is enhanced; Because the air holding capacity of the dough is enhanced, the dough can become softer. Essentially, the reason is that the increase of protein content leads to the increase of dough gluten, which is equivalent to adding high-gluten flour and improving the performance of flour. Of course, you can't say that completely, but you can understand it this way.

Protein is very interesting, and Li Ji also made a brief introduction in his previous articles. Interested friends can look through Li Ji's previous articles.

Whitening and enhancing fragrance

Whitening is the function of fat. Why milk is white is the result of irregular reflection of light by fat globules and protein particles contained in milk. I won't say much about this, just understand.

Needless to say, it must be milky white. Nowadays, all the milk-flavored steamed buns on the market are added with milk. (Of course, some people are concerned about the cost and put additives, so I won't say much here. )

Formula of milk steamed bread

Finally, Li Ji gave a formula of milky steamed bread, which interested friends can try. You can leave a message at the back of the article if you have any questions.

Formula:

Flour: 300 grams

Milk:100g

Water: 55g

Sugar: 30 grams

Yeast: 3g

Remarks:

1. Flour Li Ji generally uses Wudeli five-star flour.

2. Milk can be ordinary milk. Do not use whole milk or skim milk.

The ratio of milk to water can be adjusted mutually, that is, the less milk, the more water, which depends on the cost.

The amount of sugar can be adjusted according to your own taste.

5. Yeast should be high-sugar tolerant yeast, not ordinary yeast.