How to make fermented dough and how to make fermented dough products?

Flowers bloom and wealth is rolling in!

Leaven dough preparation.

Step 1 starts with the all-important leavened dough, put the dry yeast powder in a small bowl, melt it in warm water at 30 degrees, set it aside for 5 minutes and let it rejuvenate. Important: The most favorable temperature for yeast to reproduce is 30-40 degrees Celsius.

Below zero degrees Celsius, the yeast becomes inactive; When the temperature exceeds 50 degrees Celsius, the yeast will be scalded to death. Therefore, the optimal temperature for the dough is about 30 degrees Celsius.

Step 2Put the flour, baking powder, and sugar into a basin and mix well with chopsticks. Then pour in yeast water, stir into pieces with chopsticks, and then knead it repeatedly with your hands to form a ball, and finally cover the basin tightly with a damp cloth, in order to prevent the surface from drying out, put it in a warm place and let it stand, and wait for the dough to become larger and there are a lot of small bubbles in the dough. This process takes about an hour.

Focus: It is very important to knead the dough repeatedly in this step, not simply mix all the ingredients well, but to knead the dough as much as possible, the purpose is to make the protein in the flour fully absorb water and form gluten, so as to prevent the loss of carbon dioxide produced during the fermentation process, so that the dough is puffed and porous, so this step is very important and not sloppy. In addition, the dough should not be too hard

Step 3 After two expansions, the dough can be used, which can be used to make steamed buns, steamed buns, bean buns, flower rolls and other types of pasta, and can also be changed to produce a variety of pastries as you like, such as lotus leaf cakes, silver silk rolls, two-color steamed buns, lotus paste buns, custard buns, etc.

When it comes to dough fermentation, everyone is familiar with it, but not everyone knows how to ferment dough to the best state. Today, I'm going to introduce you to how to ferment bread when making it.

Flour fermentation is a complex process, simply put, yeast breaks down the starch and sugar in the flour to produce carbon dioxide and make the dough expand. When making bread, it is accurate to say that we need to go through three fermentations, and a long fermentation time will increase the flavor of the bread.

The first fermentation: generally 28 degrees can be completed in an hour, remember to cover the dough with a damp cloth or plastic wrap when fermenting, and it needs to ferment to about twice the original volume. Then dip your finger in a little flour and poke a small hole in the dough, the dough does not shrink, and the perimeter of the small hole does not collapse, indicating that the fermentation is successful.

After the first fermentation, the dough needs to be kneaded again to vent the dough. Then knead the dough into a round shape.

The second fermentation: usually everyone likes to call proofing, and proofing is generally carried out for 15 minutes. Proofing is convenient for shaping when we make all kinds of pasta, and the dough that has not undergone secondary proofing will be difficult to stretch and inconvenient for shaping.

Many people have experienced it when making pastries, rolling out the dough, rolling it out and shrinking it back by himself! In fact, it is the reason why there is no awakening.

Third fermentation: After shaping, we will carry out a third fermentation, the last fermentation is generally carried out at a temperature of 38 degrees, and the humidity is best maintained at 85%. The third fermentation generally requires a professional fermentation chamber to carry out.

Otherwise, it will be difficult to be at the best condition. Those who do not have a fermentation tank can use hot water to create a similar environment. The last fermentation usually takes 40 minutes, and it is ready to be doubled in size, and then it is ready to be put into the oven or steamer!

When we make noodles such as steamed buns and steamed buns, the most important step is to make noodles. The key to the success of making pasta depends on whether the noodles are good. As long as the dough is ready, the pasta is considered to be more than half of the success, and the pasta is very fluffy and soft.

On the contrary, if the dough is not cooked well, the resulting pasta is prone to dead noodles, and it tastes dry and hard, making it difficult to swallow.

Don't look at the dough as it seems to be very simple, in fact, every step is a skill. How much flour and how much yeast to add, what kind of water to use, how much water to use, what to add in addition to yeast, etc., are all very important questions for dough. Today, I will teach you the methods and skills of dough making, how to make the dough fast and good, there are skills.

In fact, the method is also very simple, the methods and skills applicable to steamed buns are simple and practical, let's take a look. How do you make dough fast and well? Every step is a skill, and the steamed buns are applicable, and they are very simple.

Ingredients: 500g flour, 5g yeast powder, 10g sugar, 250ml warm water. Steps:

Step 1: First of all, we put the yeast powder in warm water at about 30 degrees and stir it well, add 10g of white sugar and stir it well, white sugar can promote yeast fermentation.

Step 2: Then add the yeast water to the flour, stir while adding, stir into a dough, and then knead it into a smooth dough with moderate firmness and softness.

Step 3: Kneaded dough in a warm place to ferment to 2 times the original size, now the indoor temperature is still relatively low, we can add an appropriate amount of warm water to the steamer, warm and not hot, and then put on the steaming drawer, put the dough on the steaming drawer, cover the lid to ferment, the volume of the dough is twice as large as the original, there is a dense honeycomb tissue inside, and it will not shrink when pressed with your fingers.

Tips: 1. In order to make the dough faster and better, we must first use warm water to melt the yeast, and then add it to the flour, which is better than adding the yeast powder directly to the flour, and the fermentation speed will be faster.

2. Adding an appropriate amount of sugar when mixing noodles can also promote fermentation, speed up the fermentation of dough, and the prepared pasta has a sweet taste, which is very delicious.

3. The temperature of the water must not be too high, the most suitable temperature for yeast is about 35 degrees, the water should be warm, but it is not hot to the touch, if the temperature is too high, the yeast will be scalded to death, and the effect of fermentation will not be achieved.

4. The temperature of the dough is very important, especially when the indoor temperature is still relatively low, we should create a warm environment for the dough, and it is a very good way to put it in the steamer like above, and the dough will ferment quickly and well.

5. Generally, 5g of yeast powder is used for one pound of flour, and the ratio of flour to yeast powder is 100:1;The ratio of flour to water is about 2:1, and it is necessary to adjust it according to the water absorption of your own flour.

This may be a bit difficult for novices, the ratio formula, temperature, must be appropriate, otherwise it will be gnocchi. There are teachings on our side, you can consult and understand.

How to use the oven to leaven the dough.

The method of making leavened dough products includes the following steps:

Prepare ingredients: Choose high-quality flour, yeast, water and other ingredients and mix them in a certain proportion.

Ingredients: Mix the flour and yeast together, add the right amount of water, and stir well to form a dough.

Fermentation: Place the dough in a warm, moist place and wait for it to rise. The time and temperature of fermentation need to be determined according to the environment and the size of the dough, generally need to wait 1-3 hours until the dough expands and becomes larger.

Kneading: After the dough has risen, take it out, place it on a clean countertop, and knead it repeatedly to make it more delicate and even.

Segmentation: Divide the kneaded dough into small pieces, and make different fermented products according to which needs to be made, such as steamed buns, steamed buns, hair cakes, etc.

Making shapes: Knead the divided pieces of dough into different shapes, such as round, square, animal, etc.

Second fermentation: The prepared fermented product is placed in a warm, moist place and waited for it to undergo a second fermentation.

Roasting: After the second fermentation is completed, the fermented products are put into the oven to bake, and the baking time and temperature are determined according to the specific product, generally 15-30 minutes need to be baked.

Finish: After the roasting is completed, take out the fermented products and let them cool before eating.

When making leavened dough products, you need to pay attention to the following:

Choose high-quality flour and yeast to ensure the quality and taste of the product.

The fermentation time and temperature need to be determined according to the environment and the size of the dough, and generally need to wait for 1-3 hours.

When making shapes, care should be taken to keep the shapes uniform and beautiful.

The baking time and temperature depend on the specific product, and generally need to be roasted for 15-30 minutes.

In the production process, it is necessary to pay attention to hygiene to ensure the cleanliness and hygiene of the products.

There are three main fermentation methods for dough, namely the medium method, the direct method, and the rapid fermentation method.

First, the middle method.

Also known as the secondary fermentation method, it refers to the method that goes through the secondary slow stage fermentation stage in the production process.

Advantages: 1. The bread is large in size, and the tissue is white and soft.

2. It has more fermentation flavor and can save yeast.

3. The fermentation time buffer is large.

Disadvantages: 1. The secondary mixing procedures are more annoying.

2. It requires more labor to complete the operation.

3. More space and fermentation equipment are required.

Second, the straight finch is a loss.

Also known as the one-time fermentation method, it is a method of mixing all the bread ingredients into a dough at one time and entering the fermentation production process.

Advantages: 1. One mixing saves manual and mechanical operation.

2. Less loss and less electricity in the workplace.

3. More wheat flavor.

Disadvantages: 1. The buffer of fermentation time is small.

2. Working hours are urgent.

3. The quality is more susceptible to fermentation.

3. Rapid fermentation method.

Rapid fermentation refers to a method of processing bread with a very short fermentation time (20 to 30 minutes) or no fermentation at all.

Advantages: 1. It can save time and place fermentation equipment.

Disadvantages: 1. Small buffering, high failure rate, and easy acid.

2. Poor quality, poor texture, small and hard body.

3. It is not suitable for high room temperature and large quantities.

The picture shows the dough that is fermenting.