batch kneading

简明释义

分批捏合;

英英释义

例句

1.For best results, the chef recommends batch kneading for at least 10 minutes.

为了获得最佳效果，厨师建议进行至少10分钟的批量揉面。

2.The bakery uses a large machine for batch kneading to ensure consistent dough quality.

这家面包店使用大型机器进行批量揉面以确保面团质量一致。

3.After batch kneading, the dough should be left to rise in a warm place.

在批量揉面之后，面团应放在温暖的地方发酵。

4.During batch kneading, the flour and water are mixed thoroughly to create a smooth texture.

在批量揉面过程中，面粉和水被充分混合以创造光滑的质地。

5.The restaurant upgraded their equipment to improve batch kneading efficiency.

餐厅升级了设备以提高批量揉面的效率。

作文

In the world of baking and pastry making, the term batch kneading refers to a specific method of mixing and developing dough in discrete quantities or "batches". This technique is crucial for ensuring that the ingredients are thoroughly combined and that the gluten in the flour is properly developed, leading to a desirable texture in the final product. batch kneading (批量揉面) can be performed by hand or with the help of machines, depending on the scale of production and the type of dough being prepared.When bakers use batch kneading (批量揉面), they often start by measuring out their ingredients carefully. Precise measurements are essential for achieving consistent results. The basic ingredients typically include flour, water, yeast, and salt, but variations can include sugar, fats, and other flavorings depending on the recipe. Once the ingredients are measured, they are combined in a mixing bowl or a dough mixer.The process of batch kneading (批量揉面) involves mixing the ingredients until they form a cohesive mass. This initial mixing phase is critical because it allows the flour to hydrate and the yeast to begin activating. After the ingredients are combined, the dough must be kneaded to develop gluten, which gives bread its structure and chewiness. Kneading can be done by hand, where the baker pushes, folds, and stretches the dough, or by using a stand mixer equipped with a dough hook.One of the advantages of batch kneading (批量揉面) is that it allows bakers to control the consistency and quality of their dough. By working in smaller batches, bakers can monitor the texture and hydration levels more closely. If the dough feels too dry or too wet, adjustments can be made before proceeding to the next step. This level of control is particularly important in professional baking environments where consistency is key to customer satisfaction.After the dough has been kneaded sufficiently, it is typically left to rise, allowing the yeast to ferment and the dough to expand. This fermentation process is another critical stage in baking, as it contributes to the flavor and texture of the final product. Once the dough has risen to the desired size, it can be shaped and baked.In summary, batch kneading (批量揉面) is an essential technique in the art of baking. It involves mixing and kneading dough in manageable quantities to ensure even development and consistency. Whether done by hand or with the aid of machines, this method allows bakers to produce high-quality baked goods that meet the expectations of their customers. Understanding the principles behind batch kneading (批量揉面) not only enhances one’s baking skills but also deepens the appreciation for the science and craft of baking.

在烘焙和糕点制作的世界中，术语batch kneading指的是以离散数量或“批次”混合和发酵面团的特定方法。这种技术对于确保成分被彻底结合以及面粉中的面筋得到适当发展至关重要，从而使最终产品具有理想的质地。batch kneading（批量揉面）可以手工完成，也可以借助机器进行，具体取决于生产规模和所准备面团的类型。当面包师使用batch kneading（批量揉面）时，他们通常会仔细测量材料。精确的测量对于实现一致的结果至关重要。基本成分通常包括面粉、水、酵母和盐，但根据配方的不同，变体可以包括糖、脂肪和其他调味品。一旦成分被测量，就会在搅拌碗或面团搅拌机中混合。batch kneading（批量揉面）的过程涉及将成分混合，直到形成一个连贯的块。这一初步混合阶段至关重要，因为它使面粉能够水合，酵母开始激活。在成分结合后，面团必须被揉捏以发展面筋，这赋予面包其结构和嚼劲。揉捏可以手工完成，面包师推、折叠和拉伸面团，或使用配有面团钩的立式搅拌机。batch kneading（批量揉面）的一个优点是，它允许面包师控制面团的一致性和质量。通过在较小的批次中工作，面包师可以更密切地监测质地和水合作用水平。如果面团感觉太干或太湿，可以在继续下一步之前进行调整。这种控制程度在专业烘焙环境中特别重要，因为一致性是客户满意的关键。在面团被充分揉捏后，通常会让其发酵，使酵母发酵，面团膨胀。这个发酵过程是烘焙中的另一个关键阶段，因为它有助于最终产品的风味和质地。一旦面团达到所需的大小，就可以进行整形和烘烤。总之，batch kneading（批量揉面）是烘焙艺术中的一种基本技术。它涉及在可管理的数量中混合和揉捏面团，以确保均匀的发展和一致性。无论是手动还是借助机器进行，这种方法都使面包师能够生产出符合客户期望的高质量烘焙食品。理解batch kneading（批量揉面）背后的原理不仅增强了个人的烘焙技能，还加深了对烘焙科学和工艺的欣赏。