A _ of muscle cooks the skill to knead dough with the milk

A _ of muscle cooks the skill to knead dough with the milk
Everybody know nutritive value of milk very high, but if what edible milk does it ask daily, there one answer: Drink up. The milk, on unable ldquo; Eat rdquo; Lose? Should eat with any?
The milk not only can be complemental with various grain nutrition, it and needing good elasticity and wheaten food of the toughness to be the perfect match even more. No matter make steamed bun, bread, steamed stuffed bun, dumpling and noodles, can all knead dough through the way that the milk replaces the plain boiled water, or add the milk power directly. Milk protein can strengthen the intersection of muscle and force of the dough, the noodles worked it out difficult and disconnected, the steamed bun is flexible, dumpling not broken peel, bread are more fluffy. In the food of fermented surface, a large number of B clan vitamin and amino acids in the milk, still can offer sufficient nutrition for yeast, so the result of leavening dough is better, the dough expands, fragrance is strong.
Need to pay attention to, if add the milk to make soft cakes such as thin pancake,etc., had better use ldquo; The whole flour rdquo; ,Or add a little more congee, corn powder,etc. raw materials without muscle strength to cooperate. This is because the too high muscle strength that the milk brings will influence the mouthfeel of the soft cake.
Make wheaten food of milk or milk power, not merely can relaxation a large amount of calcium more, can also delay the absorption speed of the milk, has avoided ldquo; Lactose does not tolerate rdquo; Trouble,last those if you can't on ordinary days can't drink by people of milk, receive by nutrition of milk too.

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