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发酵后的面包粘手怎么办

更新时间: 2020-10-04 00:00:00     

1、具体原因为发酵的时间过久或者是面中加入的碱过多;

2、正确做法:发酵的面包应酸碱平衡,如果加入的碱过多或者发酵的时间太久、温度比价高,容易造成面包过于柔软、发软、发粘的情况,兑入面粉重新揉一下即可;

3、可以在手上和操作台上铺上一层薄粉,以防止面包粘手。

关键词: 发酵 面包 怎么办

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