What should I do if the dough temperature is high in summer? What are the tips for controlling surface temperature?

If you make steamed bread at home, it is more conventional to use normal temperature water in summer and warm water to make dough in winter. It's just that things are dead and people are alive. We can also adjust the dough mixing method according to the season, environmental equipment and raw materials. After all, what suits you is the best. In the absence of air conditioning, doors and windows should be opened and closed reasonably. During the day, the outdoor temperature is high, the doors and windows are wide open, and sunlight and thermal radiation come indoors with bursts of hot air, which will make indoor and outdoor become generally hot. If you open the doors and windows to let the air circulate in the morning and evening when it is cool, close the doors and windows to isolate the invasion of outdoor hot air when it is hot at noon during the day, and draw light curtains to block the heat radiation reflected by the sun, the room will become cooler. According to the actual observation, when the outdoor temperature exceeds 30 degrees, the indoor temperature can still be kept at about 27 degrees by the above method.

It is not recommended to knead the ice cubes with the chef's machine or bread machine, which will damage the machine and make the dough difficult to control. A better method is to freeze some ice cubes in advance and then add them to the chilled water when the chilled water does not reach a very low temperature. This can reduce the temperature of chilled water again. So that the dough can be cooled. When the temperature of ingredients, especially flour, can't drop. There is another effective method. Put the flour in the refrigerator the night before making bread. Do n't move Flour is still granular after freezing, so it cools quickly after freezing.

When steaming steamed bread in summer, in addition to yeast, adding a little more sugar can promote yeast fermentation, which can not only shorten the time of dough mixing, but also make steamed bread sweeter. Also note that yeast should not be added directly to flour. First, the yeast should be melted with water, and then added to the flour, so as to give full play to the fermentation function of yeast and improve the fermentation speed. Steamed bread should not be steamed for too long. Steaming time is long and the skin is thick. The steaming time is too short, and the steamed bread is sticky and uncooked. The baking time should not be too short, otherwise the surface of steamed bread is not smooth and uneven. Fermented products vary with seasons and ambient temperatures, and should be operated according to actual conditions.