How to make noodles in winter, how to make noodles in winter

How simple is this method today, all you need is a rice cooker. With this method, it only takes 15 minutes to fill the dough, which is quick and easy. In fact, this method is not only what can be done, but this method is a little more rigorous.

Because the rice cooker has a good seal, the temperature can be kept evenly balanced inside, so it is stable, and the materials required

500 grams of flour, 4 grams of yeast, 10 grams of sugar, 180 ml of warm water, 2 grams of alkaline flour, appropriate amount of brown sugar, appropriate amount of flour.

Steps] Put grams of flour into a basin, add 4 grams of yeast and sugar. White sugar is used to promote fermentation. If you just want the skin to be sweeter, you can add a little more sugar. Warm water is about 30 degrees, not more than 40 degrees, pour a little into it to melt the yeast first.

2.Add small amounts several times, stirring as you pour. Stir first to form a flocculent.

3.Knead the dough with a smooth surface, and if it is not smooth at first, let it loose for 10 minutes before kneading.

4.Place the dough in a basin that fits in a rice cooker. Put it in the rice cooker again, press the keep warm button, and keep warm for three minutes. After three minutes, a ceasefire will be served, and a 15-minute ceasefire will be fine.

5.If you look at the noodles that have been made, they are already full, and there are pores inside.

6.Prepare 2 grams of alkaline noodles and spread the dry powder on the cutting board. Adding alkaline noodles can make the noodles taste more fragrant and chewy, without a great sourness.

7.Move the noodles to the cutting board and rub them to exhaust them, and knead them evenly. Then roll it into long strips and divide it into equal sized dough pieces.

8.Take a portion of dough and fold it inwards and press it into a circle.

9.Use a rolling pin to roll out the dough sheet with a thick middle and thin edges.

10.Wrap it in brown sugar filling. Add an appropriate amount of brown sugar and a few spoonfuls of flour to it, stir well and it will be done.

11.Tighten your mouth like a bun and pinch it tightly. Slightly flatten the mouth with the mouth facing downwards. Cover with a crisper bag and let it sit for 10 minutes.

12.Preheat the electric baking pan or frying pan, without brushing the oil, put the green billet on low heat and bake for two minutes. There is a lid to cover the lid and burn.

13.When the time is up, turn it over and bake it for about a minute.

14.Flip it over several times until both sides are golden brown, and press it to quickly rebound and it will come out of the pan.

Tips: If you find it more troublesome to do this with a rice cooker, you can also boil a pot of warm water in a pot and sit the basin in warm water. The temperature in the pot loses relatively quickly, and the time for cooking is still longer than that of the rice cooker.

Dough is deeply loved by people in daily life, but many people don't know some good dough making methods, especially how to make dough without baking powder, in fact, this method is very simple and easy to learn, you only need to prepare the required materials and tools and then according to the steps given step by step, you can complete the dough, interested friends can give it a try, I believe there will be a good effect.

1First of all, we prepare 500g of flour, 10g of yeast powder, 5g of baking powder, and 5g of sugar. We pour yeast powder, baking powder, and sugar into the flour and mix well. Then prepare 300 ml of warm water, the water temperature is best controlled between 35-40 degrees, which is the most suitable temperature for yeast powder fermentation.

In fact, the trick to making dough quickly is to increase the proportion of yeast powder, and also add baking powder, and the two simultaneous effects will speed up the dough process.

2 The next step is to start mixing the dough, you can pour in water while stirring with your hands, and after most of the dough is stirred into gnocchi, we can stop adding water and knead the dough by hand. After kneading the dough, leave it on the side and let it rest for 5 minutes. After 5 minutes, we knead the dough again, and the dough is firm and smooth.

3. After the noodles are kneaded, we add water to the steamer and heat it, remember that the water temperature should not be too high, basically turn off the heat after about a minute of fire, put the live noodles into the steamer, cover the lid and make the noodles. During this time, you can prepare steamed bun filling. The noodles were ready in 10 minutes.

It's time to start steaming the buns.

4. Another trick to making noodles quickly in 10 minutes is to use white vinegar. 500g of flour requires 50ml of white vinegar. White vinegar noodles sometimes feel that the noodles have a slight sour taste, we can use edible alkali to properly neutralize it, and the sourness will be removed.

5. Use 50 ml of white vinegar and noodles first, pour all the white vinegar into the flour, and then add water, the amount of water is about 250-350 ml. The amount of vinegar of 50 ml is the amount of paper cups that we usually drink water, which is about half a cup smaller. Knead the dough into a dough.

6Let it be put into a steamer with warm water. After 10 minutes, we have a thumb and index finger pinch a little edible alkali, put it in a bowl with very little water to dissolve, and then pour it into the good dough and knead well. Until the air bubbles in the dough are completely removed. Basically, noodles are ready to use.

First of all, put more yeast, and use warm water to dissolve the yeast before using the yeast. Then use warm water when mixing the noodles to make the noodles rise more easily. After the dough is reconciled, put it in a well-sealed container.

Finally, place the dough bowl next to the stove or near the radiator to keep the temperature high and make the dough grow faster.

How to make noodles in winter.

Many people like to eat steamed buns or steamed buns, but because the noodles will be slower in winter, how to make noodles faster in winter?

First of all, put more yeast, and use warm water to melt the yeast before using the yeast, so that the dough will grow faster. Then use warm water when mixing the noodles to make the noodles rise more easily, but don't use very hot water, otherwise it will backfire. The optimum temperature for the dough is 27-30 degrees.

After the dough is reconciled, put it in a well-sealed container. If it's cold in the house, place the noodle jar next to the stove or near the radiator to keep the temperature high and make the dough grow faster.

If you have a microwave oven at home, you can choose to put a bowl of water in the microwave first, heat it on high heat for 2 minutes, and then turn off the microwave oven. After that, put the noodles and heated hot water in the microwave and wait until they have fermented.

The yeast is dissolved with warm water, the yeast, water and warm water are added to the flour in small amounts several times, stirred into a flocculent shape, then kneaded into a smooth dough and fermented until it is twice the size of the original. Fast fermentation method: Put an appropriate amount of water in the pot, boil the water until warm, then put the dough into a bowl, cover with a layer of plastic wrap, cover the pot, and ferment through the water.

When the water temperature is cool, bring it to a warm temperature. Remember to keep the water temperature under control and not too hot.

1.In winter, it takes 60 minutes to make dough with yeast if you use the fermentation function of the oven, and 2-3 hours if you don't have an oven.

2.First of all, prepare some flour, and then slowly pour the water into the flour while pouring in and stirring, and wait until the flour shows a flocculent, knead the flour into a dough by hand, so that the dough will be more convenient, don't worry about the dough kneading too soft or too hard, don't pour all the water into the flour, otherwise, it is easy and not good.

3.In winter, we can also use warm water to make noodles, but we must remember the temperature of the water, not too high, if it exceeds 60 degrees, the yeast will be scalded to death, so that the mother army will not work, so when mixing noodles, the temperature of the water is about 40 degrees. When the water is ready, add some yeast powder to the water, then add a few drops of white vinegar and a little sugar, and you can quickly rise the dough.

Put more yeast: Put more yeast in winter than in summer, so that the dough will grow faster, and use warm water to melt the yeast before using yeast.

During fermentation, if the basin is not covered with a lid or wrapped in plastic wrap, the temperature is not stable enough, and heat and moisture will be lost quickly, affecting the speed of fermentation, so even if it is fermented at room temperature, the basin needs to be sealed. When the yeast is breathing, it also produces some heat, and the dough slowly becomes faster.

Winter and dough tips

When cooking, in addition to putting some yeast into it, you can also add some white wine into the boiling water, stir well, about three minutes, and then pour it into the noodles, the taste will be better, and it will also be faster, and the steamed buns or steamed buns made are very soft and fragrant. Or add some white vinegar to the warm water, but the ratio should be correct, generally about 1:3.

If you add too much vinegar, you can also use some edible alkali to neutralize it, and the taste will not be so sour. Then put it in some places with a higher temperature, it will send faster and taste better.

Generally, you can use some warm water when you are in harmony. But the temperature should not be too high, about 30 degrees is better, if the water temperature is very high, very hot, there will be a reaction, it will be difficult to send out, generally 30-50 degrees of water temperature will be faster, make the taste will be better. Or in some warmer places, the efficiency will be faster, it will also be faster, and the taste is also very good.

Or when you do it, you can put more yeast in it, but before putting it, you have to put it in hot water, melt it, and then pour it into the noodles to make it faster.

After that, finally put it in some place with a relatively high temperature and let it ferment. Or cover some cloth on top of the dough, it will also hair faster, but the cloth must be washed, wrung out and put on top. Or put it in some bottles, seal it well, such as glass bottles or porcelain bottles, etc., it is better not to let air in, it will send faster.

When the dough becomes double or double in size than before, the surface is smooth, and there are no bumps, it proves that it has been developed and it is time to move on to the next step. When mixing the dough, be careful not to pour too much water at once, but add it evenly. It is better to use chopsticks to dig a hole in the middle of the flour and pour water into it, the taste will be better.

Generally, when the fermentation is successful, you can poke the dough with your hands, and when it rebounds, it proves that the fermentation has not been successful, and it should be left for a longer time. If it collapses when pressed, it means that the fermentation is too much, the taste will be bad, and there will be some sourness, you can put some baking soda into it to neutralize its taste.

In the process of mixing the noodles, you can also put some salt in it, and the fermentation effect is also very good. Especially when making steamed buns, the taste will be better, generally 100 grams of noodles and 5 grams of salt are fine, don't put too much. In winter, you should pay attention to making noodles in advance, about two hours later, the taste will be better.

The optimal temperature for fermentation of steamed bread is between 28-35, and the fermentation can be completed in 2-3 hours. Fermentation is a very important part of making steamed buns. The most important factor affecting the fermentation of steamed bread is temperature, and the temperature at which yeast is more suitable for growth is between 25 and 35 degrees, and it is most active at 35 degrees.

Temperature is the key factor affecting the fermentation of steamed bread, and the dough must be fermented in the process of creating the most comfortable environment to make it ferment and multiply faster. In general, yeast will go dormant when it is below 4 degrees Celsius, and its activity will decrease above 40 degrees Celsius, and it will die when the temperature reaches more than 60 degrees Celsius.

Precautions for fermenting steamed bread in winter

1. In winter, the indoor temperature is low, and it takes a long time for the dough to rise, so if you put some sugar in the dough during fermentation, you can shorten the time for the dough to rise.

2. Use warm water and noodles in winter, and noodles and noodles should be 1 to 2 hours earlier than in summer. Knead the dough several times to promote the starch and protein in the flour to fully absorb the water.

3. The dough should be kept at a certain temperature of 30 degrees. The temperature can be controlled by a steamer with hot water, a heater, a fermentation box, a microwave oven with hot water, and an oven with hot water, and the temperature is basically stable.

1. In winter, the weather is cold and the temperature is low, so the following methods are needed to make noodles quickly:

1) Mix with warm water.

2) If you use "old noodles" for hair, you need to keep more old noodles or put more yeast powder.

3) After the noodles are lived, put them in a place with a high temperature, or cover the outside of the basin with a quilt.

2. Introduction:

Dough is the process of allowing the yeast to fully reproduce and produce gas under certain temperature and humidity conditions, and promote the dough to expand.

3. Dough process:

1) Add the noodles, pour them into the basin, use chopsticks to make a pit in the middle, pour in a small amount of water, and put an appropriate amount of yeast powder.

2) While adding water, stir with chopsticks until the flour is flaked.

3) Knead the dough by hand into a dough until the "three lights", the face light, the basin light, and the hand light, just do it.

4) Rub some water on the surface of the dough to moisturize.

5) Cover and leave to ferment in a warm place.

6) The fermentation time depends on the temperature, shorter in summer and longer in winter. When the dough volume increases to two to three times its original size, it's OK.

7) To test whether the fermentation is successful, you can dip your fingers in some flour and poke holes in the dough, if the holes rebound immediately, it means that the fermentation is not enough, and it still needs to be fermented; If the surface of the dough collapses, it means that it has been over-fermented, and the dough will have a sour taste, which can be neutralized with alkali, such as baking soda.

8) Look inside the dough and there will be honeycomb-shaped holes.

Recipe for quick dough rising: When making dough in winter, the yeast needs to be put into warm water at 40 degrees Celsius in advance, and an appropriate amount of white sugar is also needed, which can stimulate the activity of fermentation in advance and make the dough ferment faster. When the dough is raised, we put the dough in a steamer with hot water, so that the yeast can be kept at a temperature of about 40 degrees Celsius, so it can fill a large pot with this method of fermenting the dough in a maximum of 20 minutes.

The correct way to make a face:

Ingredients: 500 grams of flour, 240 ml of warm water at 40 degrees Celsius, 5 grams of yeast, 25 grams of salt, and 25 grams of sugar.

Step 1: First mix warm water, yeast and white sugar together, then stir well to melt all the sugar, and then wait patiently for 5 minutes to set aside.

Step 2: Put the fermented water prepared above into the flour, put the salt into the flour at the same time, and stir the flour into a flocculent shape with chopsticks for later use.

Step 3: Knead the dough into a dough, and then knead the dough repeatedly until the surface of the dough is very smooth, delicate, and very strong, and then it is kneaded. If you don't know how to tell if the dough is kneaded, you can slowly pull the dough apart, and if you can pull out the membrane, it means that the dough is kneaded in place.

If you want the steamed bread to be soft, the noodles must be kneaded in place, otherwise the finished steamed bread will look like dead noodles. <>

Step 4: Prepare a steamer, put 2 large bowls of hot water at the bottom of the steamer, then put the dough in a pot into the steamer, then immediately cover the pot, wait patiently for 20 minutes, the dough will be 2 times larger than the original. When fermenting the dough, do not lift the lid in the middle of the pot, as this will cause the heat to lose and the dough will not ferment successfully.