布(bu)朗(lang)(lang)尼對面粉要求不高。它(ta)真的不高。一(yi)般來說(shuo)，家(jia)庭可以使用(yong)常見(jian)的普通面粉，即中(zhong)筋面粉。有些人(ren)(ren)(ren)使用(yong)，其他人(ren)(ren)(ren)必須去除面粉，加入紅薯或(huo)南瓜以使布(bu)朗(lang)(lang)尼更健康(kang)，但(dan)我幾乎沒有看到高筋面粉，估計家(jia)里沒有媒介(jie)。我們來談談布(bu)朗(lang)(lang)尼的分(fen)類，面粉的作(zuo)用(yong)，以及我喜歡的Fudgybrowine的配方?布(bu)朗(lang)(lang)尼是一(yi)個簡(jian)單的甜(tian)點，很容易(yi)制作(zuo)，谷元粉價(jia)格，一(yi)壺愛，是所有人(ren)(ren)(ren)的愛。每(mei)(mei)個人(ren)(ren)(ren)都(dou)有自己(ji)喜歡的布(bu)朗(lang)(lang)尼，無論是潮(chao)濕和堅實，蓬松和甜(tian)美(mei)，每(mei)(mei)個人(ren)(ren)(ren)都(dou)有自己(ji)的愛。它(ta)大致分(fen)為兩種類型：

如何區分下(xia)(xia)面(mian)(mian)(mian)(mian)(mian)的面(mian)(mian)(mian)(mian)(mian)粉(fen)(fen)教(jiao)你一(yi)(yi)個簡單(dan)(dan)直觀的方法(fa)來判斷高(gao)筋(jin)低(di)(di)(di)粉(fen)(fen)粉(fen)(fen)及其各自的用途，記得后一(yi)(yi)次有JM要(yao)求高(gao)粉(fen)(fen)和(he)低(di)(di)(di)粉(fen)(fen)混合，如何劃分，其實很簡單(dan)(dan)，閱讀以(yi)下(xia)(xia)內容(rong)你也(ye)可以(yi)區分單(dan)(dan)詞。高(gao)筋(jin)粉(fen)(fen)：顏(yan)(yan)色(se)較(jiao)深(shen)，更活(huo)躍，更光(guang)滑，手不易形成面(mian)(mian)(mian)(mian)(mian)團(tuan);它(ta)更適(shi)合面(mian)(mian)(mian)(mian)(mian)包(bao)(bao)和(he)一(yi)(yi)些蛋白(bai)酥皮糕(gao)點，如丹麥糕(gao)點。它(ta)主要(yao)用于松餅(bing)（數千個蛋糕(gao)）和(he)奶油(you)空心蛋糕(gao)（泡芙）。在蛋糕(gao)的情況下(xia)(xia)，它(ta)于高(gao)果(guo)(guo)水果(guo)(guo)蛋糕(gao)。中(zhong)筋(jin)粉(fen)(fen)：顏(yan)(yan)色(se)乳白(bai)色(se)，高(gao)低(di)(di)(di)粉(fen)(fen)之間，體半松;一(yi)(yi)般會使用中(zhong)式點心，如包(bao)(bao)子，饅頭(tou)，谷元(yuan)粉(fen)(fen)供應，面(mian)(mian)(mian)(mian)(mian)條(tiao)等。 （注意：一(yi)(yi)般情況下(xia)(xia)，沒有特殊說明的市售面(mian)(mian)(mian)(mian)(mian)粉(fen)(fen)可以(yi)視為中(zhong)筋(jin)面(mian)(mian)(mian)(mian)(mian)粉(fen)(fen)。哦，這(zhe)些面(mian)(mian)(mian)(mian)(mian)粉(fen)(fen)包(bao)(bao)裝(zhuang)一(yi)(yi)般標在上面(mian)(mian)(mian)(mian)(mian)，適(shi)合包(bao)(bao)子，餃子，芋頭(tou)，面(mian)(mian)(mian)(mian)(mian)條(tiao)，與中(zhong)筋(jin)面(mian)(mian)(mian)(mian)(mian)粉(fen)(fen)比較(jiao)。 ， 對？）

由冷(leng)水(shui)(shui)面(mian)(mian)(mian)(mian)(mian)(mian)團(tuan)制(zhi)成(cheng)的(de)(de)冷(leng)水(shui)(shui)面(mian)(mian)(mian)(mian)(mian)(mian)團(tuan)是通(tong)(tong)過在低于(yu)(yu)30度(du)的(de)(de)溫(wen)度(du)下混(hun)(hun)合(he)(he)水(shui)(shui)制(zhi)備的(de)(de)水(shui)(shui)混(hun)(hun)合(he)(he)面(mian)(mian)(mian)(mian)(mian)(mian)團(tuan)，通(tong)(tong)常稱(cheng)為冷(leng)水(shui)(shui)表(biao)面(mian)(mian)(mian)(mian)(mian)(mian)。由于(yu)(yu)使用(yong)冷(leng)水(shui)(shui)或(huo)(huo)較低溫(wen)度(du)的(de)(de)水(shui)(shui)和(he)面(mian)(mian)(mian)(mian)(mian)(mian)條，面(mian)(mian)(mian)(mian)(mian)(mian)粉(fen)(fen)(fen)(fen)中(zhong)的(de)(de)蛋白(bai)質不能(neng)熱(re)變性，導(dao)致更多更強的(de)(de)面(mian)(mian)(mian)(mian)(mian)(mian)筋。淀粉(fen)(fen)(fen)(fen)在低溫(wen)下不會膨(peng)脹和(he)凝膠(jiao)化，因(yin)此(ci)形(xing)成(cheng)的(de)(de)表(biao)面(mian)(mian)(mian)(mian)(mian)(mian)結合(he)(he)，堅(jian)韌，堅(jian)固，堅(jian)硬，也稱(cheng)為“死表(biao)面(mian)(mian)(mian)(mian)(mian)(mian)”。冷(leng)水(shui)(shui)表(biao)面(mian)(mian)(mian)(mian)(mian)(mian)的(de)(de)特征在于(yu)(yu)成(cheng)品的(de)(de)白(bai)色，谷元粉(fen)(fen)(fen)(fen)廠家，其清爽且粘(zhan)(zhan)稠，并且不易破碎。它通(tong)(tong)常適用(yong)于(yu)(yu)煮(zhu)熟和(he)品牌的(de)(de)品種，谷元粉(fen)(fen)(fen)(fen)，如餃子，面(mian)(mian)(mian)(mian)(mian)(mian)條，春卷(juan)，珍珠湯(tang)，煎餅等。制(zhi)備冷(leng)水(shui)(shui)面(mian)(mian)(mian)(mian)(mian)(mian)團(tuan)的(de)(de)方(fang)法是將面(mian)(mian)(mian)(mian)(mian)(mian)粉(fen)(fen)(fen)(fen)倒入鍋中(zhong)或(huo)(huo)砧(zhen)板(ban)上，并將其與冷(leng)水(shui)(shui)或(huo)(huo)較低溫(wen)度(du)的(de)(de)水(shui)(shui)混(hun)(hun)合(he)(he)（夏季在冷(leng)水(shui)(shui)中(zhong)加(jia)入一(yi)些鹽(yan)，以防(fang)止面(mian)(mian)(mian)(mian)(mian)(mian)團(tuan)“減速” “俗話說：”堿是骨(gu)頭的(de)(de)“骨(gu)鹽(yan)”，冬天用(yong)水(shui)(shui)和(he)常溫(wen)稍(shao)高的(de)(de)水(shui)(shui)混(hun)(hun)合(he)(he)，加(jia)水(shui)(shui)攪拌(ban)。水(shui)(shui)不能(neng)一(yi)下子混(hun)(hun)合(he)(he)，因(yin)為水(shui)(shui)一(yi)次太多，此(ci)時粉(fen)(fen)(fen)(fen)末不能(neng)被吸(xi)入，水(shui)(shui)溢出，水(shui)(shui)分(fen)(fen)流失，攪拌(ban)不均勻，所(suo)以水(shui)(shui)分(fen)(fen)多次加(jia)入，混(hun)(hun)合(he)(he)比例(li)然而，根(gen)據(ju)氣(qi)候(hou)和(he)面(mian)(mian)(mian)(mian)(mian)(mian)粉(fen)(fen)(fen)(fen)的(de)(de)質量，應根(gen)據(ju)需(xu)要混(hun)(hun)合(he)(he)水(shui)(shui)。面(mian)(mian)(mian)(mian)(mian)(mian)團(tuan)和(he)水(shui)(shui)攪拌(ban)成(cheng)雪花(hua)片(pian)后，必須(xu)用(yong)力揉(rou)(rou)搓并反復擦拭，直到面(mian)(mian)(mian)(mian)(mian)(mian)團(tuan)非常光(guang)滑(hua)，沒有(you)粘(zhan)(zhan)性。面(mian)(mian)(mian)(mian)(mian)(mian)團(tuan)準備好后，必須(xu)是面(mian)(mian)(mian)(mian)(mian)(mian)團(tuan)在砧(zhen)板(ban)上，用(yong)干凈的(de)(de)濕(shi)布蓋住，讓(rang)它靜置一(yi)段時間，即“面(mian)(mian)(mian)(mian)(mian)(mian)子”。揉(rou)(rou)捏時間通(tong)(tong)常為10-15分(fen)(fen)鐘，有(you)些可能(neng)長達(da)半小時。當(dang)要形(xing)成(cheng)面(mian)(mian)(mian)(mian)(mian)(mian)團(tuan)時，應該強迫雙手(shou)“蹲下力量”以確(que)保成(cheng)品的(de)(de)質量。