When making dough, only yeast is added, what are the correct ways to do it?

It is well known that northerners love pasta, steamed buns, steamed buns, dumplings, noodles, etc., each of which is loved. In our family, steamed buns are even more indispensable, and the daily staple food is not rice but it.

In this kind of weather, my favorite thing is to steam a few steamed buns and wrap a few steamed buns at home, which is enough for the whole family to eat for a few days, and I don't have to go around to buy them.

The temperature is high, the dough is relatively easy, and it can be filled in a relatively short time, and the quality is better. But in autumn and winter, making noodles is not an easy task, and anyone who has made pasta and noodles knows it.

We all know that yeast is essential when making dough, and this is what plays a key role in making dough.

Many friends only put yeast in the dough, but this is not enough, even in the summer, it is still very difficult to make dough. We only need to add one more flavor to solve this problem well, which is the most common white sugar in life.

When making dough, only putting yeast is a layman, learn the correct method, and it will be easy to fill the pot in 10 minutes.

1. Prepare 500g of flour, you can prepare flour according to your own household amount, and then prepare 3-5g yeast powder and a small spoon of sugar.

2. Put the yeast powder and sugar in a small bowl, mix well, then pour an appropriate amount of warm boiled water into it, stir well, and dissolve all the yeast powder and sugar.

3. Next, we pour yeast water into the flour, and while pouring water into it, stir in the same direction, until the flour is stirred into a flocculent shape.

4. Next, we start to knead the dough, after kneading the dough evenly and smoothly, you can spread a piece of plastic wrap on top of it, put it in a warm place and start to rise.

In a few minutes, you can see that the dough has risen very large, if you are still not at ease, we can extend the time appropriately, and when you see that the inside is all honeycomb, you can take it out.

After kneading the noodles, we can make steamed buns or steamed buns, each of which is very soft and has a sweet taste, which is even more delicious than the ones bought outside.

After adding sugar, the fermentation time can be reduced by about one-third compared to usual, so you must use this little trick when making noodles.

When mixing noodles, in addition to yeast powder, white sugar is also indispensable, white sugar can promote yeast fermentation, thereby reducing the fermentation time, and the noodles can also ferment better.

Put the yeast in a small bowl, add half a bowl of water and mix thoroughly, then mix the dough. Stir the dough into a flocculent shape, then make it smooth and cover it with plastic wrap and let it rise in a warm place, so that even if you put only yeast, the dough will be fluffy.

When the dough is raised, it is necessary to put yeast, not casually, according to a certain proportion, put less, the dough does not rise, it is very hard, the taste is not good, put too much, the dough is relatively soft, not easy to form. Second, there must be a suitable temperature, the temperature is low, the yeast is inactive and cannot ferment, and the temperature is high, the yeast is scalded to death, and it cannot be fermented.

I add yeast to the dough and use itWarm waterand noodles. And put the good doughWarm placeFermentation, fermentation until there are honeycomb-shaped pores in the dough, and the fermentation is completed. Generally, about an hour is enough in summer, 4-5 hours in winter, and it may be longer.

Yeast dough is one of the commonly used methods in making baked goods such as bread and biscuits. It makes the dough softer, more elastic, and has a better texture. Let's take a look at the correct way to make yeast dough.

Prepare the materials. The first thing you need to prepare is flour, yeast, sugar, and salt. Among them, the bad flour affects the taste of the dough, so it is recommended to use high-gluten flour.

Yeast is the key to fermentation, and it is recommended to use active dry yeast or fresh yeast. The role of sugar and salt is to stimulate the vitality of the fermented mother and increase the flavor of the dough.

Precautions before fermentation.

Before making the dough, the yeast needs to be activated. In this step, the yeast can be melted in warm water, then added sugar and salt, mix well, and let it sit for about 10 minutes. It is important to note that the temperature of the warm water should not be too high, preferably between 35-40, too high will cause the yeast to die and not be able to ferment.

Make the dough. Mix the flour, fermented yeast water, and an appropriate amount of water and stir into a dough shape. In this step, you need to pay attention to the ratio of flour and water, generally speaking, you need to add water according to 1 2 of flour.

If the dough is too dry, you can add water in moderation, and if it is too moist, you can add some flour. Knead the dough until the surface is smooth and elastic.

Ferment. Put the kneaded dough in a basin, seal the mouth of the basin with a wet towel or plastic wrap, and leave it in a warm place to ferment. Fermentation takes time, generally 2-3 hours at room temperature.

If the temperature is too low, it will affect the fermentation effect, and if the temperature is too high, it will ferment too quickly. At the end of fermentation, the dough will expand significantly and many pores will appear on the surface.

Knead the dough twice. Remove the leavened dough, squeeze out the air and knead for another 1-2 minutes. This step results in a tighter dough structure and a better texture. After kneading, the pin is put back into the pot again for secondary fermentation.

A final note.

In the process of yeast doughing, the following points need to be noted. First, during the fermentation and kneading process, avoid exposing the dough to cold air or direct sunlight, which will affect the fermentation effect. Second, you need to be patient in the kneading process, and the technique should be gentle, and don't use too much force to imitate the dough.

Thirdly, the shrinkage rate of the dough is very large, and attention needs to be paid to maintaining the shape of the dough to avoid deformation and breakage.

To make the dough with yeast, the correct way to do it is as follows:

Ingredients: 200 grams of flour, 5 grams of caster sugar, 2 grams of yeast powder, 100 grams of milk.

1. Pour the warm milk into a bowl, add the yeast and caster sugar, then mix until the yeast dissolves, and let it stand for 5 minutes.

2. Pour the milk into the flour.

3. Stir while pouring and mix until flocculent.

4. Mix into a smooth dough, cover with plastic wrap and let it ferment at room temperature.

5. Ferment until twice as large as the original.

6. Sprinkle the board with dry flour and knead the dough until smooth.

Don't just add yeast and sugar, teach you the correct way, 10 minutes to make good noodles, it's too practical.

The yeast should be sufficient, the fermentation temperature should be appropriate, the fermentation time should be sufficient, and a certain humidity should be maintained.

1. According to the dosage as indicated, it can be slightly more in winter.

2. Put the yeast in a bowl, add a teaspoon of sugar, and melt with warm water. Pour in the flour and knead well until the dough is slightly softer. Cover with a damp cloth and leave in a warm place. It can be done when the volume becomes larger and there are a large number of small bubbles in the surface.

3. Cover the steamed buns with a dry towel and let them stand for 20 minutes.

4. Boil the water into the steamer and steam over high heat for 15 minutes to 20 minutes.

The correct method should be to add cold water to the pot, put in the steamed bread, and then heat it to increase the temperature, so that the steamed bread can be evenly heated, soft and delicious.

Let it sit for about 20 minutes, and if the dough is about 25 to 35 degrees Celsius, then add 0.5 percent yeast powder and some water.

When the dough is kneaded, it can be put on a steamer to ferment again for a while. Secondary fermentation plays a great role in the softness of the finished product.

Speaking of this steamed steamed bun flower roll is really a technical job, and it is not easy to achieve the desired result, so many people use yeast powder, but understand a trick, it is more useful than yeast, and the resting noodles are of course delicious!

Usually using yeast to make noodles is faster, but a lot of noodles are uneven, steamed out of the whole head of steamed steamed buns or something piece by piece may be red, not pure white, so it is a very test of kneading skills, uneven press can only be eaten at home, but can not be sold, so today I will simply make a move, steamed out of the sale can be!

First of all, take out a little noodles, blanch them with water or slightly hot water while stirring and kneading the noodles, and then knead them, put them in a packaging bag, or wrap them in plastic wrap, put them in the hot area, and put them in a hot area, or put them in a day or two, or make dumplings or something and put the leftover noodles down, and put them a little weird for a while!

If you want to be a little longer, you can cut the noodles into pieces to dry, take them out and knead the noodles when you use them, the effect is good, put them in the normal noodles, and the whole head of the steamed buns or something can be beaten one by one, not pure white, so it is a very test of the kneading skills, and the uneven press can only be eaten at home, a small meeting will be made, and because she is originally a noodle, so there will be no red piece by piece!

If you want to be a little longer, you can cut the noodles into pieces to dry, take them out and knead the noodles when you use them, the effect is good, put them in the normal noodles, and the whole head of the steamed buns may be red one by one, and they generally like to eat so much, eat something one bite at a time, do not feel tired at all, and eat it very well! You can also give it a try, that is, when kneading dough, just use it a little bit next time!

First prepare a piece of old noodles and put it in a bowl, pour in appropriate warm water, soak the old noodles and stir evenly, eat cold noodles and fully dissolve. Pour an appropriate amount of flour into the basin, and then use the old flour water to mix with the flowers, stir the dough into a flocculent, and then knead it into a smooth dough, wrap it in plastic wrap and put it in a warm place for fermentation, about two hours or so, the fermentation process Zheng Naojing poured a small spoon of alkaline noodles into the bowl, put in an appropriate amount of warm water to stir, put it aside for later use, and wait until the dough is fermented, we knead vigorously, wait until the air inside is cleared, and then sprinkle it on it with the alkaline water that has just been reconciled, After beating, sprinkle some dry flour and knead the dough into evenly sized pieces.

It is very fast to use yeast to make dough, and if you want to use old noodles at home, you can also use old noodles to make dough. You can also add a little white stupid candy in the process of making dough, and the speed of the slimming will be faster.

Yes; Soak the old noodles in warm water, then stir them together, then pour in some flour, cover them with a layer of plastic wrap, and leave them to ferment in a sunny place.

1. In the first step, put an appropriate amount of noodles into a basin.

2. In the second step, take the yeast according to the ratio of flour and yeast 200:1, put the yeast in a small bowl and mix it with warm water.

The difference between the water temperature and the body temperature is not much.

3. The third step is to dig a hole in the middle of the dough and pour yeast water. Use chopsticks to mix the yeast water with the noodles.

4. The fourth step for those who are stupid is to prepare warm water, then pour it into the dug small hole, and use chopsticks and noodles to make the noodles flocculent.

5. In the fifth step, knead the flocculent noodles together by hand, and after feeling that the Qingshu noodles are soft, knead the noodles vigorously. Knead into a dough.

6. In six steps, cover the surface with a layer of gauze and place it in a warm place for about an hour.

You can open the middle to see if there is a honeycomb in the middle of the flour, if so, it means that the dough is fermented.

1. Ingredients: 500 grams of all-purpose flour, 280 grams of warm water, 10 grams of sugar, 4 grams of yeast, put the yeast into warm water (no more than 40 degrees), stir until the yeast melts and is resistant to annihilation.

2. Put the sugar into the flour and stir, and then put the stirred flour into the water.

3. Knead into a smooth dough, cover and let it rise in a warm place for 2 hours.

4. The fermented dough is increased to twice the size of the original dough, and the fingers are dipped in flour to poke the dough, and the dough does not rebound or collapse, indicating that the dough is late in a mess.