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醒发

n.dough recovery
网络Proofing

醒发

英-汉网络释义

醒发

Proofing

Lesaffre Limited 乐斯福有限公司... ... Moulding 成型 Proofing 醒发 By hand 手工 ...

1

6 copies of documented on-board sprinkled with a little flour , roll dough to wake up patches National Cheng Kung University.

在案板上撒上多一点份面粉，将醒发好的面团擀成大面片。

2

The pastry should be chellolled and rested before cooking and the oven must be hot so the pastry puffs before the butter melts and runs out .

面团在烘烤之前必须经过冷藏，以及醒发，并且烤箱必须是热的，以包管奶油不会融化，及溜出来。

3

A cold proofed dough is said to have a better flavor , less rise, and is easier to roll thin .

据说在冷的环境下醒发的面团味道更好，发酵程度低，容易擀薄。

5

If you prefer a sourdough taste , then stir it down and have it rise again .

如果喜欢酸酵口味的话，把发好的面团搅拌后再醒发一次。

6

Gently press the dough to release air . Let rise a second time.

轻压面团排除气体，再次醒发面团至双倍大。

7

Raising agents (disodium diphosphate , sodium hydrogen carbonate, calcium carbonate )

醒发剂（二磷酸二钠，碳酸氢钠，碳酸钙）

8

Rising place is too warm and therefore the dough rose too quickly Dough rose too long before being baked

面包有酸味发酵环境温度太高，因此面团发酵过快烘烤前醒发时间太久

9

making small strips : the dough fermented is made into small strips ;

制小条：将醒发后的面团制成小条；

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