After rounding, it can be shaped by intermediate fermentation, and the gas in the dough is pressed out through shaping, so that its internal structure is uniform. After shaping www.biquge.info most of the gas is lost, and the gluten loses its softness, so it is necessary to regenerate gas from the dough to increase the softness of the gluten.

The temperature of fermentation is very important, every year in the season when the temperature rises rapidly, some people will find that there is a phenomenon of sticky dough and poor cooked food effect in the process of making pasta, this situation is caused by long-term research because the temperature has a greater impact on the dough and the proofing process of dough.

In the process of dough mixing, if the dough temperature is too high, the dough will become sticky.

For the dough that needs to be proofed when making steamed bread, the dough temperature should be controlled at about 30 degrees, so the water temperature can be appropriately adjusted when adding water to the dough, warm water can be used to mix the dough in winter, tap water and dough can be directly used in spring and autumn, and water with lower temperature should be used in summer (if possible, ice cubes can be added to the water to adjust the temperature) to ensure that the temperature at the end of the dough is about 30 degrees. For dough that does not need proofing, such as noodles, use water with a lower temperature regardless of the season, and the lower the water temperature, the better it is for making noodles. Mixing the dough with cold or ice water can make the dough more chewy and whiter.

The dough should also be properly controlled at the temperature when it is rising. For the proofing dough with special equipment such as proofing boxes, the time and proofing temperature should be controlled in winter, and the proofing time should be shortened in summer, in addition to controlling the temperature, so as to avoid excessive fermentation, otherwise the structure and color of cooked food will be affected.

For non-temperature and humidity automatic control equipment, proofing must be controlled manually. The temperature can be controlled by the indoor thermometer, and the proofing time should be appropriately extended in winter and shortened in summer to prevent excessive proofing.

And all this is now more difficult to control in Sims, because the seasons in Sims are changeable, and when you just control this stability, you may need to change the map and need to control it again.

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In the same way, ordinary pasta also has a lot of exquisiteness, even distinguishing regions.

Back in the Middle Ages, pasta came in different shapes and sizes, and this characteristic has been maintained to this day.

In the 15th century, the craft of making noodles spread to other parts of Italy. One way to make macaroni that has been handed down at the time was to add rose water to the dough. By 1574, a guild called the Noodle Producers' Society was formed, and in 1577 a statute was established for the Noodle Master Society. For centuries, Italians have made pasta a serious business.

Until the 17th century, pasta was a delicacy enjoyed by the wealthy. Later, mechanical dough sheeters appeared in Naples, and the production cost was reduced, and the average person was able to eat pasta. The poor people of the city of Naples eat noodles almost every day, so some people call them a nation that eats macaroni. In the late 19th century, new machines for mass production of noodles appeared, and the variety and shape of noodles became more and more abundant.

Pasta must be served with a sauce sauce. The earliest sauces were lard and cheese, and the rich used sugar and cinnamon. Tomato sauce didn't become a great accompaniment to pasta until the 19th century.

Today's pasta, including the pasta that can be eaten in Beijing, is basically dry. Italian law states that dry pasta can only be made with durum wheat flour and water, and nothing else can be mixed with it.

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There are too many shapes of dry noodles to count, and most of them are named after the shape, such as farfalle (butterfly-shaped noodles); conchigie (shell noodles); spaghetti (fine noodles); penne (tubular surface); Orrichiete (small ear noodles), much like Chinese cat ear noodles.

In contrast, fresh pasta, which is commonly eaten in northern Italy, is made with eggs and a special type of wheat flour.

In Beijing, the typical fresh pastas that can be eaten are fettuccine (thin long sheets of dough), tagliateller (finer than fettuccine) and stuffed noodles. If you add spinach to the dough, the resulting noodles are green. If you add cuttlefish juice, the noodles will be black.

Pasta with filling, such as ravioli and tortellini, resembles our dumplings and ravioli. The ravioli is usually square, while the tortellini is wrapped in a small crescent shape, and the bread is usually filled with spinach, ricotta, meat, and in some places pumpkin. These stuffed pasta dishes are usually served with a sauce sauce and sometimes tortellini is also eaten in soup.

In addition, there are grilled pasta dishes, such as lasagne, which is lasaguine, which is spread with meat, vegetables and sauce on a lasagna; There is also cannelloni, which is also topped with sauce on stuffed macaroni.

There is a set of rules for the pairing of pasta and sauce. The sauce should be able to hang on the noodles, so that you can eat both the sauce and the noodles with each bite. On the other hand, it is very likely that the noodles are finished and there is still a pile of sauce left in the bowl.

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In general, the principle of choosing a sauce is to use a creamy sauce with elongated noodles such as spaghetti (thin noodles) and linguine (linguine), and with a sauce with pieces of meat with hollow or twisted noodles such as penne (tubular noodles) and fusilli (screw powder). Of course, you don't want the flavor of the sauce to overpower the noodles, especially those with fillings.

One of the biggest differences between Chinese pasta and Italian pasta is that spaghetti, including stuffed pasta, is cooked until firm and chewy.

It makes sense that if the noodles are cooked too badly, they won't be able to hang up the sauce. Due to the different flours used, fresh noodles don't have to be cooked as hard as dry noodles. If you go to a restaurant in Beijing to eat pasta, or make it yourself at home, be careful not to cook it badly.

And these problems, of course, will not appear in the hands of the other party, so when Zhao Shen determined what the other party wanted to make, he stopped observing and had a certain countermeasure in his heart.

What the other party wants to make is the most ordinary small pastry, which makes Zhao Shen pay more attention to it, because this kind of small pastry is too changeable!

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Soon, the first pastry appeared in the other party's hands, the golden-colored cake, a little thin, but very soft, you must know that after frying, the pasta will become crispy, and such a thin cake can still remain soft, which shows that the other party's skills are not ordinary.