Piv nrog rau txoj kev ncaj nraim ntawm European buns, kev siv cov leavens yuav muaj ntau yam tsw, softer saj, thiab txo qhov yooj yim. lub sijhawm fermentation.
2. Txoj kev fermentation
Lub ntsiab lus tseem ceeb ntawm cov tsoos buns yog qhov tseem ceeb ntawm cov nplej, thiab lub sij hawm ntev uas tsis muaj qhov kub thiab txias fermentation tuaj yeem ua rau cov nplej tsw qab.
3. Fermentation kub
Nws feem ntau yog 23 degree -26 degree, thiab av noo yog 70% -80%.
4. Tig
European qhob cij feem ntau tsis muaj qab zib thiab tsis muaj roj, kuj hais lus, lub fermentation thiab nthuav ntawm lub khob noom cookie tsis muaj zog, thiab ductility thiab elasticity ntawm lub khob noom cookie yuav nce los ntawm tig.
5. Txiav kab
Feem ntau ntawm cov hnab yuav tsum tau txiav, ib qho yog rau kev zoo nkauj, thiab lwm yam yog tias cov pa roj uas muaj nyob rau hauv cov pab pawg tom qab txiav ntug tuaj yeem raug tso tawm kom muaj kev nthuav dav.
Cov txheej txheem txiav ntau yog baguette txiav, zoo nkauj txiav, font txiav, thiab lwm yam. Thaum txiav, cov hniav thiab cov khob cij yog nyob rau ntawm lub kaum sab xis ntawm 45 degree, xyuam xim rau kev tawg ntawm daim tawv nqaij thiab tsis tawg cov nqaij, xav txog cov duab. ua ntej txiav, saib ib feem, khov kho thiab ceev hauv av riam.
