What role does lard play when making steamed bread?

Whether pasta is delicious or not has a lot to do with dough mixing. There is a lot of knowledge about dough mixing. Some people add auxiliary materials such as eggs, milk and salt when mixing noodles. Some people say that oil cakes, fried dough sticks, oil cakes and other fried foods must be mixed with cooking oil, but the master who steamed steamed steamed buns, flower rolls and steamed buns inadvertently said that lard was added when mixing. No wonder the steamed bread outside is soft, fragrant and slippery.

When steaming steamed bread and flour, add lard. Why should lard be added to flour? What role does lard play in flour?

Properties and main components of lard

Lard, also called meat oil or pig oil. It is extracted from pork. At first, it was yellowish and translucent cooking oil. Lard belongs to the "fat" in oil. It is white or light yellow (milky white) solid at room temperature and has the special flavor of pork.

Lard is mainly composed of saturated higher fatty acid glyceride and unsaturated higher fatty acid glyceride, in which the saturated higher fatty acid glyceride content is high, but the protein content of lard is very low.

Steamed bread and flour with lard work.

Make steamed bread more tender. Because lard is animal fat, its melting point is 28-40℃, which is the suitable temperature for yeast fermentation. Add proper amount of lard when kneading dough. In the process of kneading flour and oil, the surface area of oil is enlarged, so that the oil is evenly wrapped outside the flour, and the surface tension of oil makes the flour stick to each other.

Because there is no water, it is not easy to form gluten structure. The crispy performance is good, and the steamed bread with flour and lard is softer. Increase the aroma of steamed bread. Pork has a unique flavor, and the oil from pork must be lingering fragrance. Add a little lard when making steamed bread and flour, and steamed bread will have a fragrance.

Enhance the smoothness of steamed bread surface. Lard is also an oil, but it exists in solid form. It will also melt at a certain temperature, and its own lubricity will also be shown. This is the steamed bread skin that looks very smooth.

Delay the storage time of steamed bread. The addition of lard will soften the steamed bread, make the surface of steamed bread not harden quickly, shorten the hardening time of steamed bread and extend the storage time of steamed bread appropriately.

However, when you put lard into the dough, you should pay attention to the following points:

To make steamed bread, put lard on the flour, which must be added after the flour is made into a complete dough with yeast (lard can't be in direct contact with yeast, otherwise it will kill the yeast and the dough can't be proofed).

The amount of lard added determines whether steamed bread (and other pasta) is crisp or not. Generally speaking, 500g of flour and 0/0g of lard/kloc are suitable.

Firstly, the pickled lard is dissolved into liquid; Put the noodles on the chopping board, put them into a concave shape with high sides and low middle, and slowly add the melted lard into the pit; While pouring lard, knead the dough until the dough is soft and does not touch your hands.