How to use Angel s good partner, how to use Angel s yeast

If you make it for your own home, don't use it, the improver is a kind of additive, which can help shorten the kneading time and improve the taste of the finished product, but it is best not to eat this kind of thing.

For making steamed bread, how to make steamed bread:

Ingredients: 1000g flour, 500ml warm water, 2og yeast, 15g good partner. (5g minus in summer).

Dough process: 1. Pour the yeast into warm water, stir to mix it and let it stand for about 10 minutes;

2. Put the flour into a basin, dig a small hole in the middle of the flour, gradually add the good partner and yeast water and stir the flour until it is flocculent;

3. Knead the good dough, sprinkle a thin layer of dry flour on the basin, put the kneaded dough in the basin, cover it with a damp cloth, and place it in a warm place (about 30 degrees) for fermentation;

4. After about 2-3 hours in this season, the dough is twice as large, grab a piece of dough by hand, the internal tissue is honeycomb-shaped, and the proofing is completed.

Production: 1. Knead the dough vigorously on the cutting board for about 10 minutes, knead until smooth, and try to make the dough blister-free;

2. Knead the dough into a cylinder, cut it into small pieces with a knife, and add the adjusted meat filling to make a bun;

3. Add an appropriate amount of cold water to the steamer, spread a wet drawer cloth or oil paper in the steamer, and put the sorted buns on the drawer cloth with a certain interval in the middle;

4. Cover the lid and steam the pot on cold water for about 30 minutes, and turn off the heat when the time is up.

5. Note that the freshly steamed buns cannot be lifted immediately, because the temperature inside the pot is high and the air pressure is low, and the outside air pressure is high, and the high air pressure outside will flatten the buns, and finger marks or collapse and retract, so wait for five to ten minutes after the steamed buns are steamed, and then lift the lid after they are slowly cooled, so that they are soft and beautiful.

Add a pound of flour in, and mix well with flour. There are several kinds of Anqi's steamed bread improvers!

1.Good partner steamed bread and bread improver. **Moderate, there are more people who use it at present, and the effect of improving flour organization is obvious.

2.Angel steamed bread improver. **Relatively high-end, if the pursuit of finished product quality is recommended to use this paragraph.

3.Angel A500 bread improver. It is used in baking and is the best improver for baking.

4.Angel whitening improver: has the effect of flour whitening, the ingredients are mainly enzyme preparations, this product is the best improver in the market after the state prohibits the addition of flour whitening agent. Recommended.

Angel steamed bread improver is very convenient to use, but it should be noted that it does not have the function of fermentation, and it must be used together with Angel yeast, and the method of use and the addition of noodles can be done.

How to use Angel yeast for steamed buns and steamed buns:

1. First of all, take an appropriate amount of dry yeast powder and put it in water at a temperature of 37 degrees, and stir it with chopsticks until it is fully dissolved.

2. Then add flour to it and stir while adding, stirring with chopsticks until the dough is lumpy.

3. Knead the dough by hand, and apply a little water to the surface after kneading to prevent it from drying out. 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.

4. Put a small amount of flour and continue to knead the dough until the surface is smooth, and then you can cut the dough to make steamed buns.

5. Finally, put the prepared pasta into the steamer for half an hour, and then it can be steamed.

Water and a little (preferably 40 degrees) in and flour together. Wait for the face to be haired.

Dough with 'Angel yeast':

Take 500g of flour, for example.

Flour (500g), Angel yeast (3g), sugar (3g), warm water below 40°C (250g).

Method: 1) Take part of the water to dissolve the yeast and sugar in it, then pour it into the flour and stir, then slowly mix the remaining water according to the dryness and wetness of the flour, knead it into a soft dough, cover and place it on the ground for warm fermentation. It takes about 1 hour to make it depending on the number of initiations.

2) When the buns are wrapped, don't rush to steam, continue to cook on the plate for 10-20 minutes. Then stack it into the pot. Be sure to boil the pot with cold water and start the timer when you see steam coming out. It can be done in 20 minutes.

Soak it in warm water, and spread it in the dough, usually one pack and two pots.

The key is to knead the dough, knead the dough well in the middle of the hair, knead it smooth and delicate, and eat more effort by yourself!

How to use Angel yeast for steamed buns and steamed buns:

1. Warm water, about 37 degrees, put yeast to dissolve in water, and then use warm water to mix the noodles, and then put them in a warm place to make noodles, put them in warm water to melt and put them directly into the flour, and the dosage depends on the packaging (the temperature varies slightly in different seasons). After kneading, apply a little water to the surface to prevent it from drying out. Cover it and send it in two hours.

Do not scald yeast with hot water, it will be inactivated.

2. Put it in warm water to dissolve, put it in flour, knead it into a dough, and see the packaging for the dosage. After kneading, apply a little water to the surface to prevent the top from drying out, and cover well. If there is an oven, set the temperature at 40 degrees Celsius and let it run for about half an hour.

Warming the basin with lukewarm water can reduce waiting time.

Hello, it is recommended that you go to Angel Yeast Company's ** inquiry, if you do not get a satisfactory answer, please call Angel customer service, we will have professional technicians to guide you.

Mix with water and under (well 40 degrees) and flour. Wait for the face to be haired.

Put it in warm water and put it directly into the flour, and the dosage depends on the packaging. . . After kneading, apply a little water to the surface to prevent it from drying out. Cover it and send it in two hours. Do not scald yeast with hot water, it will be inactivated.

Using Angel Steamed Buns, do you want to make good noodles first or make them into steamed buns embryo shape and then make them?

This is a very professional question, and you should ask the professionals who make wine.

Why is the dough of Angel yeast always a little sour?

The usage is to melt it with warm water and add it to the flour together with yeast, and then follow the regular procedure to operate, and the addition amount is generally as follows.

Ingredients: 230g flour, 30g corn flour, 130g warm water, 35g caster sugar, 2g yeast, 7g steamed bread improver.

Production steps: 1. Weigh the powder, add yeast and steamed bread improver, then add caster sugar 2, and prepare warm water.

3. Stir the powder evenly, dig a pit in the middle, add warm water, stir into a ball 4, then knead the dough, knead until smooth, draw a knife with a knife, no pores, as shown in Figure 5, put it in a basin, cover it with plastic wrap to ferment, ferment at room temperature in summer, and ferment in winter can be put into the fermentation box.

6. Send it to about twice the original volume, poke a hole, and it can be exhausted without rebounding 7. Exhaust with a dough sheeter.

8. Knead into a ball, then rub the strips and prepare some dry powder.

9. Lower the agent.

10. Rub the dough, you can prepare a small paper tray, put the finished steamed bun on the paper tray11, move it into the steamer, and carry out secondary fermentation.

12. After sending, steam on high heat for 12 minutes, turn off the heat, and simmer for another 5 minutes to open the lid 13.

The packaging instructions have the addition ratio and how to use it.

How to make steamed buns with Angel yeast powder:

Ingredients: 3 grams of dry yeast powder, 300 grams of flour, 150 grams of ground pork. Add salt to taste.

1. First take an appropriate amount of dry yeast powder and put it in water at a temperature of 35 degrees, and then you need to stir it constantly with chopsticks until the dry yeast powder is completely dissolved in water.

2. After the water is stirred well, then stir the flour into the basin while making the flour, stirring with chopsticks until the noodles are lumpy. The best effect should be soft and not sticky to the hand, so that the amount of water is just right.

3. Then start to wake the dough, knead it into a ball, put on plastic wrap for about an hour, and the dough will be made 4. After the dough is finished, add dry flour to the dough. Knead it until smooth, then divide it into small pieces, each flattened by hand.

5. Prepare the pork filling and add the seasoning.

6. Put more cold water in the electric pot to prevent the pan from drying out.

7. Put the meat filling in the middle of the dough and wrap it, put on the steamer and cage cotton cloth, put the prepared pasta into it8, start steaming after putting it down, the general time is about 40 minutes, and you can put it on a plate after steaming.

Note: The dough needs to be steamed before steaming.

The steps are as follows.

1. Dry yeast activation: dissolve Angel yeast (the dosage is on the instructions of Angel yeast) with an appropriate amount of warm water (30-35);

2. Mixing dough: add flour to yeast-activated water and knead it into a dough (knead it for a while to ensure that it is soft and moderate, and there is no dry dough);

3. Dough fermentation: cover the dough and place it for a certain period of time (the temperature is different, the placement time is also different, and it is best to have heat preservation measures in winter), with the fermentation of yeast, the dough will gradually become larger, and the general volume increases to the original times, it can be used;

4. Adjust the steamed bun filling: crush the vegetables or meat, and mix the steamed bun filling according to your taste;

5. Wrap buns: divide the fermented dough into pieces, press it into round cakes with a rolling pin, the thickness should not be exceeded, wrap the bun filling in the dough, and pinch it tightly;

6. Steaming: Put the wrapped buns in the steamer (needless to say if you add water to the steamer), hit **or turn on the induction cooker, **should not be too big, and the water can be boiled between 15-20 minutes (if the fire is too big, the dough is easy to not open);

7. After the water is boiled, turn it off and keep the pot boiling for about 15 minutes (according to the different bun fillings, the time is different);

8. Congratulations, you can eat the buns you made.

Ingredients: 300 grams of all-purpose flour, 160 grams of water, grams of yeast, appropriate amount of sugar, appropriate amount of salt, and a little filling.

Method:1Flour with water and yeast knead into a dough.

2.Then put it in an oiled plastic bag.

3.Ferment to twice the size.

4.Then knead well.

5.Rub until smooth surface.

6.Divide into 12 portions.

7.Then roll it out into a round sheet and dip some flour on the bottom of the dough sheet, which is easy to texture.

8.Wrap in the filling.

9.Wrap it up. 10.Put it in a steamer, the steamer should be greased, or put silicone oiled paper.

11.Proofing again.

12.Then steam for about 10 minutes, turn off the heat for two minutes and open the lid.

Dear, just put it in when you make noodles.

Put it in warm water to dissolve, put it in flour, knead it into a dough, and see the packaging for the dosage. After kneading, apply a little water to the surface to prevent the top from drying out, and cover well. If there is an oven, set the temperature at 40 degrees Celsius and let it run for about half an hour. Warming the basin with lukewarm water can reduce waiting time.

Put it in warm water to melt and put it directly into the flour, and the dosage depends on the packaging (the temperature varies slightly in different seasons). After kneading, apply a little water to the surface to prevent it from drying out. Cover it and send it in two hours. Do not scald yeast with hot water, it will be inactivated.

Warm water, about 37 degrees Celsius, put yeast to dissolve in water, then use warm water to mix the dough, and then put it in a warm place to make the dough.

How much yeast do I need for pounds of flour?

Steamed bread improver is a new technology product of steamed bread processing, and the steamed bread improver is added when mixing the noodles, and the steamed steamed bread is large in size, white and bright in skin, and the taste is very soft.

The proportion of steamed bread improver is generally five thousandths, that is, one pound (500 grams) of flour with grams of steamed bread improver.

Steamed bun using improver steps:

Ingredients: flour, baking powder, steamed bread improver, sugar, purified water, plastic wrap.

One: Scoop three catties of flour into a large ceramic basin.

2: Pour a large bowl of warm purified water, if it is boiling water, mix it with cold pure water to about 20 degrees Celsius, and add a small spoon of sugar.

Three: Add steamed bread improver, yeast powder, and then use a spoon to make the sugar and yeast powder lively.

Four: Pour the lively yeast soup into the basin, and stir the flour with bamboo chopsticks while pouring to make the flour flocculent.

Five: Knead vigorously in the basin with your hands to knead the dough smoothly and firmly.

Seven: Fermentation completed.

Eight: Put all the dough upside down on the panel, and knead the dough vigorously from the outside to the inside until the dough is alive and the surface is very, very smooth.

Nine: Put the kneaded dough in a basin, cover tightly, let it stand for half an hour, and let it ferment for the second time.

10: After half an hour, take out the dough and roll it into thick strips, then knead it into a small dough evenly by hand.

11: Use the palms of both hands to knead the small dough into a round ball shape and let it rest for 10 minutes.

Twelve: Put the prepared steamed buns on the cage drawer, put an appropriate amount of water in the steamer, light the fire, medium heat, and start steaming the steamed buns.

Thirteen: Steam for about 30 minutes, and the steamed buns are cooked. Turn off the heat for three minutes and then open the lid so that the steamed buns will not retract.

Its ratio is 5 thousandths of 5 kilograms of steamed bread flour can add 1000 kilograms of flour.

The effect and effect of steamed bread improver: improve the rheological properties of dough, improve the operation performance and mechanical performance of dough. Significantly increase the volume of the finished product, about 10-30%.

Make the finished skin smooth, white, delicate and shiny. The internal structure of the finished product is uniform and fine. The finished product is soft, elastic and soft.

Delay the aging of finished products and extend the shelf life. Generally speaking, it is to melt it with warm water and add it to the flour with yeast, and then follow the normal procedure. The dosage is generally as follows:

Experimental use process: weigh the flour and add the improver, add 40-50% water (based on the weight of the flour), add yeast and flour, mold, proofing for 30-60 minutes (35-36 degrees Celsius, humidity 70-80%), boiling water and steaming for about 20 minutes. Note:

It is best to dissolve and activate the yeast with a little warm water in front of it, and its effect is better.