The noodles of xiaolongbao can t be raised, what should I do?

The best way to do xiao long bao is to use yeast and yeast powder. Generally speaking, department stores sell yeast and yeast powder in chunks. Yeast and yeast powder are generally 1:

1, take a pot of half a piece of yeast, half a bag of yeast powder. Warm water and noodles, that is, the ratio of one bowl of boiling water to four bowls of cold water. It's 1:

4. Dissolve yeast and yeast powder. Half a bowl of flour and paste on warm water, cover with a damp rag or plastic sheet. After 20 minutes, if a bowl or a bowl of half noodles and into pieces.

Continue to place on top of the warm water and cover with plastic wrap. Send it to twice the size.

There are many reasons why the dough can't get up, the amount of yeast is not enough, there is no sugar in it, the temperature of the water temperature can not exceed 40 degrees, so that the yeast will lose its activity and can't get up, the white sugar is put in it for the yeast to play a better role, the dough can not be too hard, if the picture is too hard to start, pay attention to these aspects, it will definitely be launched.

The temperature of fermentation should be controlled.

Break the old fermented into a number of small pieces, add water and flour to mix, use cold water in summer, warm water about 40C in spring and autumn, and adjust the dough with 60 70cc hot water in winter, cover with a damp cloth, and place it in a warm place for it to ferment. If there is less old fermentation, you can first use warm water and flour fertilizer to make a thick paste, and then mix it with a large amount of flour to form a dough for fermentation after the paste is foamed. The optimal temperature for dough to rise is 27 30 C, and as long as this condition can be maintained, the dough can be successfully fermented within 2 to 3 hours.

Choose the right starter culture, there are many starter cultures on the market, choose a suitable fermentation agent, the carbon dioxide produced when making dough can be controlled within a certain range, and the dough can become soft and delicious when it is collected and expanded.

When making xiao long bao, it is fermented with warm water in winter, and warm water and noodles can be used in summer. Be sure to wait until the dough rises before wrapping; control the size of the fire; The dough should not be too thin, and the soup should not be too much.

The key to the success of dough is to ensure the right temperature and humidity, which can fully facilitate the fermentation of the dough.

The ratio between flour and water should be appropriate, and the amount of water in one pound of flour should not be less than 250 ml, about 2:1.

If it can't be made, either the dough is not good, or the alkali is lacking. There is also boiling steam, the gas should be fierce, and the cage cover should not be lifted in the middle.

The dough must be kneaded smoothly, so that it can fully combine with other ingredients and water to make a delicious dough.

When making dough, the amount of yeast powder can be appropriately added more, and for novices, the amount of yeast powder should be more and not less, so as to ensure the success rate of dough.

Yeast powder should be activated before use, novices do not understand the amount of yeast powder, it is easy to have some negative effects, so before adding powder, add some warm water and stir well, let it stand for a few minutes before use.

Our small steamed buns in Changzhou don't need dough.

The secret recipe for the fluffy dough of xiaolongbao is:1. Add yeast powder.

2. Keep the fermentation temperature at about 30 degrees.

Here's how:Ingredients: 500 grams of pork, 1000 grams of flour, 150 grams of green onions.

Excipients: 10 grams of ginger, 13 grams of sugar, 5 grams of white pepper, 10 grams of light soy sauce, 8 grams of dark soy sauce, 7 grams of salt, 2 grams of chicken essence, 5 grams of sesame oil, 180 grams of cool white boil, 6 grams of yeast, 600 grams of water.

Steps: 1. Prepare the fillings.

2. Put yeast and 10 grams of sugar in the flour, add water and knead it into a smooth dough, and let it rise in a warm place.

3. Cut the pork into small pieces and grind the meat in a Eater with ginger.

4. The minced meat can be slightly visible particles, the particles should not be large, but do not grind into meat puree.

5. Add water to the ground meat several times and whip it in one direction.

6. Put light soy sauce, dark soy sauce, white pepper, salt, 3 grams of sugar, chicken essence, etc. into the meat with beaten water and mix well.

7. Cut the green onions into sections and put them into the Kai Shan Yi cooker.

8. It was minced in less than 10 seconds, and it was very even, so you don't have to worry about chopping green onions and spicy eyes.

9. Put the minced green onions into the meat and mix well.

10. The mixed meat filling can be put in the refrigerator to freeze it, so that it is better to wrap it.

11. The dough is twice as large as the fermented dough, and the inside is honeycomb-shaped.

12. Take out the small agent divided into 15 grams, of course, if you are skilled in making buns, you can also wrap them smaller.

13. Roll out the filling, let it stand for 20 minutes after wrapping, the buns will become significantly larger, steam for 15 minutes, simmer for one minute, and then remove from the pot.

Summary. Hello dear, there are five steps to keep the xiaolongbao and noodles from retracting1. First, soak the xiaolongbao fabric in cold water, and soak it long enough to allow the dough to completely absorb enough moisture. 2. Strain out the water from the soaked xiao long bao noodles, put them in a noodle bowl, add an appropriate amount of warm water, and slowly knead the dough until it is soft until it has a smooth surface.

3. Put the kneaded dough into plastic wrap, and then put it in the refrigerator for a period of time to cool the dough completely to prevent the hot soup from burning the skin. 4. Take out the cooled dough, divide it into an appropriate amount of small dough, and roll it out with a rolling pin until it is film-like, and then you can wrap the xiaolongbao. 5. After wrapping the xiaolongbao, you can put it in boiling water and blanch it gently to keep the dough of the xiaolongbao soft and not retracted.

Hello dear, there are five steps to make xiaolongbao and noodles not retract1, first, soak the xiaolongbao fabric in cold water, and the soaking time should be long enough, so that the dough is completely absorbing enough water. 2. Strain out the soaked xiaolongbao noodles, put them in a noodle bowl, add an appropriate amount of warm water, and slowly knead the dough until it is soft until it has a smooth surface. 3. Put the kneaded dough into plastic wrap, and then put it in the refrigerator for a period of time to cool the dough completely to prevent the hot soup from burning the skin.

4. Take out the cooled dough, divide it into an appropriate amount of small dough, and roll it out with a rolling pin until it is film-like, and then you can wrap the xiaolongbao. 5. After wrapping the xiaolongbao, you can put it in boiling water and blanch it gently to keep the dough of the xiaolongbao soft and not retracted.

Fellow, I really didn't understand, I can be more specific.

Pro-1When mixing the noodles, add the yeast water you have just prepared while stirring the flour for a while, roughly stirring into a flocculent shape, if you feel that the amount of water is not enough, you can add some extra warm water. After stirring the flour into a flocculent shape, then knead the dough by hand, so that it is easy to achieve a smooth face, a light hand, and a basin light.

2.Knead the dough roughly in a basin, then you can take it out and place it on the cutting board to continue kneading, remembering this step to knead the dough well so that the yeast is more evenly distributed. The dough is pressed down with your hands outward, the gluten in the dough is unwrapped, and then folded back on.

In this way, a ball of dough is kneaded into long strips, and then the long strips are folded back into the dough, and the dough is continued to be stretched and folded. Repeat this about three or five times, and the dough will be quite smooth. 3.

Put the kneaded dough back into the basin, and if the weather is cooler, you can put more water in the steamer, heat it to lukewarm water, and then put the basin in to ferment. It only takes about a fermentation to make the dough twice as large. 4.

While it's time to ferment, you can prepare the stuffing of the buns you like to eat. 5.After the dough is fermented, take it out, tidy it up a little, roll it into long strips, take out the evenly sized agent, and then press and exhaust each agent about 40 times, and then wrap the bun normally.

Let the steamed buns rise again, and they should be proofed to the extent that the skin can rebound slowly when pressed, so that it is appropriate to steam it in the pot.

Summary. Hello, it's a pleasure to answer for you.

There are two scenarios.

1. The ratio of water to surface is not well mastered.

In the process of dough rising, the dough is caused by more water and less water, and the proportion of water is not enough, resulting in the dough is very hard, and during the fermentation process, the dough must also be hard, and the kneading will be unsmooth in the kneading process.

2. The dry surface and the wet surface are uneven.

In the process of dough rising, the kneading dough has a phenomenon of dry noodles and wet noodles. The kneading is not even enough.

It is recommended to place the dough on a cutting board, press the dough flat, pour in a little oil, and knead the dough back and forth with your hands so that the dough can be kneaded smooth.

Xiaolongbao, the wrapped dough is not smooth, what's going on.

Hello, it's a pleasure to answer for you. There are the following two situations: 1. The ratio of water and noodles is not well mastered in the process of dough, resulting in more noodles and less water, and the proportion of water is not enough, resulting in the dough is very hard, and during the fermentation process, the dough must also be hard, and there will be a phenomenon that the kneading is not smooth in the process of kneading. 2. Uneven dry and wet noodlesIn the process of dough rising, the kneaded dough is shipped out of Kai, and there is a phenomenon of dry noodles and wet noodles.

The kneading is not even enough to sell the key. It is recommended to place the dough on a cutting board, press the dough flat, pour in a little oil, and knead the dough back and forth with your hands so that the dough can be kneaded smooth.

Kneading for 1 hour is useless.

Hello, if the ratio of water and surface is out of balance, kneading alone is not effective, it is recommended to add a little oil when kneading.

The alkali should be put in an appropriate amount, and if there is too much, it will turn yellow and hard. Add a little beer to make the noodles fluffier, add a little sugar water to make the noodles white, if the noodles are sticky, it is estimated that the proportion of water is not appropriate, and it should be appropriately improved. In addition, the number of kneading dough is important, and it is best to knead it three times before it is fully fermented.

1. Put a flat tablespoon of the baking powder you bought (sold in the supermarket) in half a bowl of warm water, stir well, and stir well until it looks like "muddy soup". 2. Use the "mud soup" and noodles above until it feels comfortable. (And the degree of the surface is the "three-light policy", i.e.:

Face light, hand light, basin light. 3. Place in a warm place to ferment. After a period of time, you can grab a piece of dough and look at it, if the dough has become honeycomb-shaped, there are many small holes, which means that it has been developed.

Raise the dough and add some sugar to shorten the fermentation time; If you mix it with a little salt water or beer (half beer and half water), the steamed bun will be extra fluffy. The optimum temperature for the dough is 27-30 degrees. At this temperature, the dough can be successfully fermented in 2 to 3 hours.

In order to achieve this temperature, the temperature of the dough water can be adjusted appropriately according to the change of climate.

Summary. 1.The ratio of water to surface.

As we all know, if you want to be soft, the water content must be high, and when we usually make steamed buns, the water content is about 5 percent, and we need to make more water in small stupid bags, so that it will be soft. The ratio of flour to water is generally 300 grams of warm water to 500 grams of flour.

2.The ratio of baking powder to flour. When making xiaolongbao, it is not enough to only add yeast, and the principle of yeast fermentation is that under certain temperature and humidity conditions, the yeast can fully reproduce and produce gas, and promote the dough to expand.

The main function of baking powder can make the dough quickly produce gas inside, and after mixing with yeast powder, it can make up for the lack of yeast powder, speed up the fermentation speed, and make the xiaolongbao more fluffy and soft. Therefore, adding baking powder will make the fluffy effect and taste better. The ratio of baking powder to flour is 500 grams of flour, and 5 grams of baking powder can be added.

The recipe for xiao long bao is fluffy.

1.The ratio of water to surface. As we all know, if the pasta wants to be soft, it must have a high water content, and when we usually make steamed buns, the water content is about 5 percent, and the water content of the small stupid bag is missing more than the congratulatory key, so that it will be soft.

The ratio of flour to water is generally 300 grams of warm water to 500 grams of flour. Pat 2The ratio of baking powder to flour.

When making xiaolongbao, it is not enough to only add yeast, and the principle of yeast fermentation is that under certain temperature and humidity conditions, the yeast can fully reproduce and produce gas, and promote the dough to expand. The main function of baking powder can make the dough quickly produce gas inside, and after mixing with yeast powder, it can make up for the lack of yeast powder, speed up the fermentation speed, and make the xiaolongbao more fluffy and soft. Therefore, adding baking powder will make the fluffy effect and taste better.

The ratio of baking powder to flour is 500 grams of flour, and 5 grams of baking powder can be added.

3.the ratio of lard and flour. Lard can make the dough softer and the dough gluten more tough, so that the dough can hold more gas, and the expansion effect of xiaolongbao will be better and the shape will be more beautiful.

We're making steamed buns. At the time, an appropriate amount of lard is generally added to increase the taste of the flour products and whiten them. Chi core plum lard is also added to xiao long bao, but it is larger than the amount added to ordinary steamed bun noodles.

The ratio of flour to lard is generally 500 grams of flour and 20 grams of lard.

I hope it can help you, I wish you a happy life and a smooth work.