How flour is fermented and how flour is fermented

Ingredients: yeast powder, baking powder, warm water, sugar, beer, rice wine.

Steps: Pour warm water into a basin at a temperature of 35 to 40.

Then pour in rice wine, beer, and a spoonful of sugar, then stir well.

Now we pour the flour into the basin again, then add 10 grams of yeast powder, 5 grams of aluminum-free baking powder, and quickly stir well.

After stirring well, it is necessary to pay attention to the method of mixing the dough.

We need to rotate the dough, push it forward first, and then knead it back again, a few more times. After the dough is reconciled, we put it in a basin and wait.

After 10 minutes, you see, the pot of noodles has been made.

Why is it so fast?

Because beer and rice wine are used to regulate the nutrients in the dough and promote dough fermentation. Sugar, on the other hand, increases the activity of yeast and accelerates fermentation, so the dough is faster. Stir the yeast powder, baking powder, warm water, sugar, beer, and rice wine to ensure that the dough is fully fermented.

2. When making dough, add 15 grams of vegetable oil, 3 5 grams of salt, and 15 grams of sugar to make the noodles more glutenous.

How to ferment flour quickly, learn this trick, fill a large pot in 15 minutes, it's too practical.

The dough sticks to the fire spoon and is soft and glutinous.

1. Prepare yeast powder, the dosage of yeast powder is particular, 500 grams of flour with yeast powder. A little more is fine, but not less.

2. Take a small bowl, pour warm water, and put the prepared yeast powder into warm water to dissolve to make yeast water.

3. Take a small bowl again, put some sugar in the bowl, and then pour in the water of Kaipai Shi, the sugar is boiled, and the warm water and noodles with sugar can help ferment quickly.

4. Put the flour in a basin and prepare another 250 grams of warm water. The ratio of flour to water is key, and the ratio of flour to water is about 2 to 1.

5. Pour the flour into the basin, add yeast water, sugar water, and then add the remaining warm water, while adding water, stir the dry flour with chopsticks, and stir all the dry flour into wet gnocchi.

6. Knead the gnocchi into a dough, let it sit for 10 minutes, then knead it for a few more minutes, knead it evenly.

7. Cover the kneaded dough with a lid, put it in a warm place and let it ferment for 1 hour.

8. When the dough is twice as large as before, and there are honeycomb-shaped holes, the flour fermented well.

Flour fermentation methods include liquor fermentation method, honey fermentation method, and salt fermentation method.

1. Liquor fermentation method.

Press a pit on the dough, pour in a small amount of liquor, cover the dough with a clean damp cloth, and remove the damp cloth after 10 minutes to complete the fermentation of the flour. The steamed bread made from the dough fermented in this way is fluffy and sweet.

2. Honey fermentation method.

Pour the honey into the flour and mix with water to form a dough. After kneading the dough, it should be covered with a clean damp cloth and placed in a place with a high temperature to ferment, and the dough fermented by this method is not only soft and fragrant, but also sweet and elastic in the mouth. It is important to note here that depending on the season, the use of honey to ferment flour should also change accordingly.

3. Salt fermentation method.

In addition to the liquor fermentation method and the bee manuscript disturbance honey fermentation method, there is also a salt fermentation method, which can not only shorten the dough fermentation time, but also prevent the dough from drying out, making the flour softer and easier to knead into a smooth dough.

Flour fermentation techniques

1. Baking powder is better than less.

Under normal circumstances, 500g of flour can be corresponded to add 5g of yeast powder; But especially for novices, if you can't accurately grasp the amount of flour and yeast powder, then it is best to use yeast powder.

2. The importance of revitalizing yeast.

When using yeast powder, it is best to use 35° warm water to dissolve the yeast in advance, so that the yeast activity can be fully released; And the water temperature should not be too high or too low; If the water temperature is too high, it is easy to kill the yeast in the yeast powder, and the yeast powder will not work. If the water temperature is too low, the yeast powder will not easily melt, and the activity of the yeast will be greatly reduced.

3. Warm water and noodles.

Most people and noodles use cold water directly, although it is convenient, but it is easy to fail in this way; It is best to mix the dough with warm water at about 30°C, whether it is summer or winter, warm water and dough make it easier to ferment, and the steamed product tastes better.

1. Add an appropriate amount of flour, add more self-made flour fertilizer, add about 80 grams of flour per 500 grams of flour, such as fresh yeast, add 5-10 grams of flour per 500 grams of flour.

2. If fresh yeast is used, it can be dissolved in warm water, and then added to the flour in proportion to neutralize evenly, put in a warm place, and wait for it to ferment, such as using flour fertilizer, it can be carried out in two steps, first knead it with a small half bowl of flour and flour fertilizer, about 3-4 hours to initiate, and then knead it flour into the stove spring spring, and then send it for 2-3 hours, if the time is limited, you can take two steps and two as one; If there is a lot of flour, the ambient temperature is high, and the fermentation is fast, and vice versa, the fermentation is slow.