The preparation of dough is a key process in biscuit machine. Whether the dough is ready or not is not only related to the normal operation of the machine, but also the dividing line between the quality of the crispy biscuits and the crispy biscuits. Crispy and tough biscuits are made differently and the dough is made in very different ways. The crisp skin of the shortcake adopts the cold powder embrittlement operation method, and the toughness of the tough biscuit adopts the hot powder toughness operation method.
1. Hot powder toughness operation method
The dough temperature is 38-40°C. Generally, oil, sugar, milk, eggs and other accessories, hot water or hot syrup are mixed evenly in a dough mixer, and then flour is added to make a dough. If using improver, it should be added when the dough is initially forming (about 10 minutes after preparation). Then in the preparation process, the leavening agent and the essence are added in sequence. Continue to prepare, it will take about 40 minutes before and after to prepare a firm dough. After the tough dough is prepared and mature, in order to reduce the stickiness and elasticity of the bread and keep the dough performance stable, it must be placed for more than 10 minutes before rolling.
2. The operation method of cold noodles
First, pour sugar, oil, dairy products, egg products, leavening agents and other auxiliary materials and an appropriate amount of water into the dough mixer, stir evenly into an emulsion, then pour the flour and starch into the dough mixer, and adjust to 6- About 12 minutes, the essence should be added to the emulsion in the later stage of preparation, or it can be added when the flour is added to avoid excessive volatilization of the aroma. Due to the high temperature in summer, the stirring time can be shortened by 2-3 minutes.
The dough temperature should be controlled around 22-28°C. For dough with high oil content, the temperature should be controlled at 20-25℃. When the temperature is high in summer, cold water and noodles can be used to reduce the temperature of the dough. If the wet gluten content in the flour is higher than 40%, you can adjust the oil and flour to make a dough, and then add other accessories, or remove part of the flour from the recipe, and add starch in the same amount.
