What You Need to Know
The scald method involves heating flour-water mixtures to 65-75°C, causing starch granules to swell and absorb water through gelatinization, forming a gel that increases dough water retention and delays staling.
Creates softer, moister baked goods with extended freshness, particularly effective in milk breads and enriched doughs.
Key Parameters
Temperature
70°C
65°C - 75°C
Time
3 minutes
2 minutes - 5 minutes
Equipment
Heavy-bottomed saucepanDigital thermometerSilicone spatula
Steps
- 1.
Hokkaido milk bread (Japan): Creates signature feather-light, tearable texture
- 2.
Chinese pineapple buns (Hong Kong): Maintains soft interior beneath crisp topping
The Science
Primary Reaction
starch gelatinization