How long does it take to soften the flour into a noodle table and make steamed buns directly?

Generally speaking, you can first add a little water to the flour, then soak it, and finally dissolve it, and finally make it, which takes about an hour.

If you make steamed buns directly from the flour flour, it will take more than half an hour under normal circumstances. Hope it helps. If you steam it, it should take more than ten minutes.

Well, the whole process takes about an hour, because you have to take half an hour on the side of it, and half an hour if you want to make a bun.

Hello, it takes about four hours. If it's summer, two hours is fine. It depends on the heat or cold of the weather.

How long does it take to make the flour into a dough and make buns directly? The flour soft wall is directly made into buns, and after waking up for ten minutes, the general earning is SAIC 15 minutes.

The flour softens into a dough and is made directly into buns, which takes about 30 minutes to rest. The first time must be 30 minutes. And it needs to be rested at a temperature of forty or fifty degrees.

When the noodles are soft, you can add a little powder to them, and steam the buns for about 15 minutes.

Half an hour! You can steam the buns, but the buns in the noodles are also delicious.

The time you spend making steamed buns is about an hour, which is enough.

For this question, ask a pastry chef to ask him, and he will tell you how long it will take to earn it? You can also search on the Internet, there should be a correct method and time for steaming steamed buns on the Internet, just ask.

To make steamed buns, put them in the pot and steam them directly after they are done, which is not good for a long time.

The flour softens into a dough and makes the buns directly, about 20 minutes.

The dough dough raising time of steamed buns needs to be judged according to the temperature of the environment, generally in summer, when the indoor temperature is high, the dough dough time is relatively short, about 30-60 minutes. In winter, when the indoor temperature is relatively low, the dough time is relatively long, at least more than 3 hours, that is to say, when the ambient temperature is higher, the faster the dough rises, the shorter the dough time, and vice versa, the slower and longer. The speed of dough rise varies depending on the substance used, and the fermentation speed of yeast is slower because it uses microorganisms, at least 1 hour or more.

Precautions for bun dough:Be sure to pay attention to the time when making dough, whether it is long or short, it will affect the taste and fluffiness of the dough, and it is best to adjust it according to the actual situation. The amount of baking powder should not be too large, although yeast does not affect the taste of the dough, only the speed, but the chemical leavening agent such as baking powder can affect the taste and appearance.

How to make flour for beginners:Method:(1) Flour:

The flour used to make steamed buns and steamed buns is best to choose all-purpose flour, so that the steamed buns have a moderate soft and hard taste, soft and delicious. (2) Add water: When adding water to the dough, it is best to add warm water and dough, and add water in batches during the kneading process.

(3) Yeast:Generally, yeast is added to make dough, and the dough tastes sweeter and more delicious, and you can also add an appropriate amount of baking powder to mix and eat together, which can make the dough more fluffy. (4) Kneading:

When kneading the dough, knead it slowly, knead it thoroughly, and be sure to knead until the dough is smooth. (5) Proofing:Then it is time to proof, cover the dough with a damp cloth and put it in a warm and sealed space to ferment until it is twice the size, about an hour to an hour and a half, depending on the temperature, to extend or shorten the time.

Generally speaking, the dough can be raised in 30 to 45 minutes, at most an hour, depending on the activity of the yeast, the quantity, the water temperature and the ambient temperature during fermentation, the yeast is active, the amount is slightly more, the water temperature is high when the dough is closed, and the ambient temperature is also high (close to 40 degrees), and the time for dough is relatively shorter, and vice versa.

Hello, after the buns are wrapped, they will be steamed in the basket, and it is necessary to master how long it will take to steam the buns. After the green billets are placed in the cage drawer one by one, there should be a gap about 2 fingers wide between each bun. Put the cage drawer into the pot, add an appropriate amount of water to the bottom of the pot, cover and steam for about 10-15 minutes to cook.

If the temperature can be controlled between 20 degrees and 30 degrees, it only takes one hour to two hours. If the temperature is too low, around 10 degrees. It will take a long time to make the dough, taking two to four hours.

Therefore, the dough making time can be shorter in the summer, and the dough making time can be extended appropriately in the winter.

Hello! How long does it take to make steamed buns? I think it depends on the season, if it's summer, the time to make the dough will be shorter, if it's winter, the time will be longer, but in general, five or six hours is fine.

If the temperature is controlled at twenty or thirty degrees, then it only takes one or two hours to leave, and if the temperature is about ten degrees, it takes two to four hours.

You can steam it after 20 minutes of proofing with baking powder, but steamed buns with baking powder are very hard when they are cold. Now they are all soaked in multi-source steamed buns, which are more fluffy and soft when they are cold.

Half an hour to an hour, in the summer the weather is hot and you can make noodles in half an hour, and in the winter it is cold, it takes an hour.

If you want to steam the steamed buns, if you want to make it convenient, it will take about two hours, and the noodles will be very good.

Room temperature, 40 minutes.

When mixing the noodles, you can stir them with an appropriate amount of warm water to shorten the fermentation time. It is best to control the warm water stirred between 40 and 50 Zen, otherwise too hot water will kill yeast. After the dough is stirred, it can be left in a warm place to ferment, and if the temperature is relatively low, the dough can be heated and fermented in the oven or placed in a heated room.

Adding more yeast powder can also speed up the fermentation of yeast, but after adding more yeast powder, the buns will have a strong alkaline taste, which will affect the flavor and texture of the buns. If you accidentally add more yeast, you can add a small amount of white vinegar and stir it, because white vinegar can neutralize the alkaline taste in the yeast.

Method of selection of flour

According to the protein content in the flour from high to low, it can be divided into high-gluten flour, medium-gluten flour and low-gluten flour. The higher the gluten, the tougher the pasta, and the lower the pasta, the softer it is. Low-gluten flour has weak gluten and is suitable for making biscuits, bread, etc.

All-purpose flour is looser and suitable for steamed buns, dumplings, and steamed buns. High-gluten flour has the strongest gluten, which is suitable for bread and puff pastry.

Fuqiang flour is a kind of all-purpose flour, which is a flour ground from the core part of wheat, which is relatively fine, with high gluten content, less impurities, whiter, and better taste, suitable for making pasta such as buns and pies. Wheat core flour is made by grinding the endosperm in the center of wheat, which is the high-quality flour with the highest precision, and the finished product has a smooth surface and smooth taste. Family pasta such as steamed buns, dumplings, buns, noodles, and pancakes can be used, and it is versatile.

The dough time of the bun will be different according to the method of dough making, generally using the yeast dough method, put it at about 30 degrees to proofing for about 2 hours can be proofed, and the general proofing can be twice as long as the original. If the temperature is around 10 degrees, it will take two to four hours to leave.

After the buns are wrapped, they need to be fermented a second time, and the green billet is allowed to stand in the steamer for about 20-30 minutes, so it is recommended not to ignore this step. Steamed buns or buns that have undergone secondary fermentation will definitely be better steamed than without this step. When the weather is hot, the steamer is filled with cold water, because the temperature is high and it is easy to ferment; When the weather is cold, the steamer is filled with hot water, which is more conducive to secondary fermentation.

Precautions for making faces

It is best to melt the yeast with warm water first, especially in winter, it will be better to melt the yeast with warm water, and the water temperature must be controlled, preferably around 35 degrees.

If the water temperature is too high, it may kill the activity of the yeast, and the yeast will not be able to help the dough ferment, and the water temperature is too low and there is no way to completely melt the yeast, and the task of making the dough cannot be completed, so we must use warm water to melt the yeast when the dough is raised.

The above content refers to Encyclopedia - Fa Dough.

If the temperature is controlled at twenty or thirty degrees, then it only takes one or two hours to make noodles, and if the temperature is about ten degrees, it takes two to four hours.

It can be made in an hour or two in the summer, and overnight in the winter when it is placed in a hot place.

Forty-five minutes, or an hour.

Ingredients: 500 grams of plain flour, 250 grams of warm water (flour: water = 2:1), 2 teaspoons of dry yeast (10g, Angel dry yeast can be used), 5g sugar.

How to make dough: 1. Put the flour in a basin and dig a pit in the middle.

2. Put the yeast and sugar in warm water to dissolve (this process takes five minutes). Pay attention to the water temperature is not too high, just touch it warm, otherwise it will kill the yeast, and the yeast will be inactive.

3. Pour 2 into the pit of 1, immediately stir it into a small dough shape with chopsticks, and then knead it into a non-sticky dough with your hands. If you follow the flour: water = 2:

1 ratio to the dough, the dough is moist, then add a little flour. I watched TV and said that if this effect occurs, it means that the quality of the flour is good. The final kneaded dough should meet the "three lights":

Face light (the surface of the dough is smooth and non-sticky), hand light (hands do not stick to the dough), basin light (the basin does not stick to the dough). Once reconciled, cover the pot with a damp cloth and place it in a warm place to leaven. You can put it indoors in the summer and the heating in the winter, but don't put it in the sun!

The fermentation time is about 1 hour.

Precautions: When pouring water into the flour, avoid a little rehydration, and be sure to add enough water at one time. Add a little water and the gluten of the dough is not enough, and it takes a long time to knead it to achieve the effect of glossing.

4. After the fermentation is over, the dough smells faintly sour. Take out the fermented dough, place it on a thin dough board, add some flour and knead it again into a non-sticky dough. Allow to rise for 10 minutes.

5. At this time, you can make steamed buns, flower rolls and other leavened foods. After that, it will take another 20 minutes to rise. During this period, prepare the steamer, boil the water in the steamer, and then put the proofed buns and flower rolls into the steamer for 15 minutes.

And noodles should be the most technical in the bun, the most difficult to master, to divide the dry and wet, the temperature of the water, here, on the general situation, and noodles, generally do not add any additives, in summer you can put salt appropriately, but not excessive, excessive dough stiff, do not put alkali, otherwise it will affect the color of the dough. According to the saying handed down, the noodles should be rolled three times, three times, and can only be used after three soft and three hard.

Generally, it takes about 8 to 15 minutes to knead to three lights, that is, face light, hand light, and basin light.

There are two ways to make the dough, as follows.

Use flour fertilizer to make noodles (usually called large alkali noodles) Soak the noodles with water first, then pour the noodles into it and mix evenly, wake up for 8 hours to wait for the noodles to start is 1 times the original, and then there is no sour taste on the alkali noodles There is a little alkaline smell Wake up for half an hour to put some vinegar in the pot when steaming so as not to have flowers on the steamed bun skin, Be sure to put the buns in with cold water and then turn on the electricity.

Dough with filial piety (usually a quick dough method) A Ingredients: 500 grams of flour, 3 grams of dry yeast, 5 grams of baking powder, 1 tael of soybean oil, warm water (250 grams - 300 grams) according to the draft of flour, 20 grams of sugar.

Method:1Pour the flour onto a cutting board, add the dry yeast, baking powder, sugar and mix well. Dig the pit. 2.Add warm water to the pit and add soybean oil. Mix and knead into a dough and wake up slightly. About 1 hour or so.

When the noodles are ready, make them into steamed buns.

Put the finished green blank in the drawer. Put cold water in a pot. Plug in and steam for 13 minutes. (If the steamed bun is about 30 minutes - 40 minutes, if the steamed flower roll is steamed for 17 minutes).

It depends on the season, it can be done in two hours in the summer and six to eight hours in the winter. Among them, there is also the amount of old noodles (fresh yeast). If dry yeast is used, the time will be longer.

Knead the dough for at least 20 minutes, knead the yeast evenly, and remember that the yeast needs to be soaked in warm water. Then, if the temperature is not enough, you can put the noodles in a pot with boiling water and turn off the heat. After half an hour, you can do what you want to do.

When the dough is ready, knead it for about 10 minutes and wake up for 10 minutes. Wrap the buns again. After wrapping the buns, wake up for 15 minutes, the water is boiling, and the buns are placed in the pot. The steamed buns will be better this way.