推荐回答(5个)
面团发酵不起来怎么办?面团发酵不起来该怎么补救呢?我来告诉你
温度不合适。
酵母的生长温度是30℃左右,使用其发面时,要注意创造这个条件,达到了这个温度,起发就很快。否则发面的时间虽长,但面团并未起发,那么蒸出的馒头就会是死面疙瘩。冬天发面要用温水合面,合好后,放在火炉旁,这样面才很快就发起了,也可将面盆放在热水里,过不多时,面团就发好了。
另一情况是面团虽然起发了,但蒸熟的馒头不白不大,表面有象死面一样的泡点;或者刚揭锅时,馒头个很大,放完气,馒头又缩小了。前种现象因为面团发酵太旺盛,酵母没有后劲了。在蒸制前可再向面团中揉进些面粉,做成馒头后,醒一会儿再上屉蒸。后种现象是因为蒸馒头时火太旺。一般说蒸馒头时用中等火力就可以了。
拓展资料:
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F14ce36d3d539b6001a241543e550352ac75cb75f%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
在一定温、湿度条件下,让酵母充分繁殖产气,促使面团膨胀的过程。当酵母菌在面团内部有氧的环境下,将淀粉转化为糖并消耗掉的时候,会释放出二氧化碳气体。这时,面团的体积就会膨大,就发了起来。
发面,也指经过发酵的面。发面,是在面食发展的过程中偶然被发现的,人类利用酵母发面的历史已有5000年了。
为了健康,用了一半全麦面,再加一半白面,倒入面盆,中间用筷子拨一个坑,倒入少量水,放适量的酵母粉。“适量”可看酵母包装上的说明,刚开始做可能没有经验,会有多放少放的问题,不过没有关系,如果放少了,发酵时间就长一些,放多了,反之,不影响什么。关键是一定要看清酵母的生产日期和保质期,用过了期的酵母是怎么也发不起面的。
酵母的用量及用法不对,面团发不起来最常见的原因就是酵母分量不够,每500克面粉(按体积算大约为1L)大约需要加入普通矿泉水瓶盖1瓶盖的酵母粉。当然,不同品牌的酵母活性不同,活性较好的酵母粉可以少用些,活性较差的酵母粉则要多用些,灵活掌握。
解决方法:比例就是每500克面粉加1瓶盖酵母粉,天冷的时候就稍微多加些,天热的时候可以稍微少加点。
发酵温度和时间不对。室温在20到30度之间的情况下,面团基本上1小时左右就发酵完成了。当室温低于20度的时候,面团可能需要2小时左右才能发酵完成。
解决方法是当室温低于10度的时候,咱们就必须考虑采用保温措施了,否则有可能五六个小时也不能完成发酵。
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2Fd043ad4bd11373f051f65569a80f4bfbfaed047e%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
拓展资料
发面技巧
一、选对发酵剂
1、发面用的发酵剂有三种:小苏打、面肥(老面)和干酵母粉。它们的工作原理都差不多:在合适的条件下,发酵剂在面团中产生二氧化碳气体,再通过受热膨胀使得面团变得松软可口。
2、小苏打释放的气体并不丰富,所以用它发面的成品松软度不是非常好。而且它是弱碱性物质,会破坏面粉中的维生素,降低面食的营养价值,不建议选用。
3、面肥有些地方又叫老面,是上次发酵之后留取的一块面团,适当保存之后用它来做菌种启动发酵。面肥必须要搭配碱来使用,是因为它会使面团产生酸味。但碱会破坏面粉的营养,而且用量非常不好掌握,成品容易造成浪费
补救方法是加入一些酵母或小苏打,重新和面,和完后静置半小时,看能否发起来。如果面不新鲜,会影响发面,这种情况是不会发了。只能重新买面粉做了。
蒸馒头的方法:
用料:面粉500克、白糖10克、酵母5克、温水250ml
1、在盆里放入中筋面粉500克。
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F14ce36d3d539b6006097ce0fe450352ac65cb729%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
2、把发酵粉放到碗里,加入水,融化发酵粉。水最好是温水(35度左右),温水可以帮助更好的发酵。
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F7dd98d1001e939015b714d8676ec54e736d19613%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
3、盆里的面粉加入白糖。
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2Ff11f3a292df5e0fe0f1d49b9516034a85edf7205%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
4、酵母水慢慢加入面粉,边加边搅拌,用手搅拌均匀。
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F21a4462309f79052a498868601f3d7ca7acbd587%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
5、用手把面反复揉搓,揉成光滑的面团。
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F10dfa9ec8a1363274856038b9c8fa0ec09fac7cb%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
6、揉好把面放到温暖的地方进行醒发。
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F5fdf8db1cb134954964729dc5b4e9258d1094a29%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
7、当面团涨到两倍大,就可以用来做馒头了。
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2Fd439b6003af33a87b5d6c1a2cb5c10385243b5cb%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
8、取适量面团做成馒头,做成馒头要二次醒发,时间约20分钟左右。
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F5366d0160924ab18495b208f38fae6cd7b890b3d%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
9、锅里放水,放上篦子和湿棉布,放入馒头。水开后蒸20分钟。
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F5d6034a85edf8db15663bddc0423dd54564e743d%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
10、蒸好要焖五分钟,再开盖子,就可以食用了。
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2Ffaedab64034f78f0027c5b4b74310a55b3191c17%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
温度不合适。 酵母的生长温度是30℃左右,使用其发面时,要注意创造这个条件,达到了这个温度,起发就很快。否则发面的时间虽长,但面团并未起发,那么蒸出的馒头就会是死面疙瘩。冬天发面要用温水合面,合好后,放在火炉旁,这样面才很快就发起了,也可将面盆放在热水里,过不多时,面团就发好了。 另一情况是面团虽然起发了,但蒸熟的馒头不白不大,表面有象死面一样的泡点;或者刚揭锅时,馒头个很大,放完气,馒头又缩小了。前种现象因为面团发酵太旺盛,酵母没有后劲了。在蒸制前可再向面团中揉进些面粉,做成馒头后,醒一会儿再上屉蒸。后种现象是因为蒸馒头时火太旺。一般说蒸馒头时用中等火力就可以了。
记得采纳啊
希望对你能有所帮助。
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