How to make flour filial piety, and how to make filial piety mother flour

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

The method of making filial piety flour is as follows:Preparation tools: flour, yeast, water.

1. Stir the yeast.

2. Mix the flour.

3. Knead the dough.

After mixing the flour into a flocculent shape, slowly knead the flour into a dough by hand, and if the dough is hard, you should extend the kneading time until the dough is kneaded into a smooth and large texture.

4. Fermentation. <>

Place the kneaded dough in a bowl to rise, and cover it with a layer of plastic wrap. If it is a problem with winter dough, you can stir it with warm water below 40°C when stirring the yeast, so that the fermentation time will be faster.

5. Inspection. <>

When the dough is larger, break the dough to see if there are small holes inside, and if there are small holes, it proves that the fermentation is complete.

Flour that has been fermented is called dough.

Steps and techniques for mixing noodles.

Prepare a slightly stiffer basin of medium size. Fill an appropriate amount of flour according to the size of the food and the number of people. A glass of lukewarm water, not cold or boiled, lukewarm water is sufficient.

Pour a little water first, stir with your hands, mix a part of the water with the flour, form a flocculent, non-stick basin, try not to directly contact the water poured into the flour with your hands, to prevent sticky. Repeat the above steps until most of the flour is flocculent.

Hold the basin with one hand and knead the dough with the other, squeezing and pressing vigorously. If the dough is pressed into strips, turn it horizontally, roll it up from front to back and continue to squeeze and press. Until the surface of the dough is smooth, you can then make your favorite pasta according to your taste and preferences.

Kneading techniques. Prepare 500 grams of flour and pour it into a large bowl, then prepare another 5 grams of yeast powder.

Dissolve it with 250ml of warm water and add an appropriate amount of sugar to it.

with yeast. Stirred together, the sugar can effectively improve the fermentation of yeast.

After preparing the yeast water, many people are pouring it all into the flour, such a step is very inappropriate, the correct way to use it is to add the yeast water to the flour three times, and the first time to add the yeast water, it is half of the total yeast water.

Stir the flour with chopsticks while adding, stir it into a small cotton wool shape, then pour half of the remaining yeast water, add it to the flour, stir the flour into a large cotton wool shape, and then we can start kneading the dough.

When kneading flour at the beginning, the flour is very laborious, so we must knead it for a while and slowly knead it into a slightly stiffer dough. The last remaining yeast powder in this step is used to adjust the firmness of the dough, and if the dough is too dry, we add an appropriate amount of yeast water to it.

If the dough is just right, then there is no need to add yeast water, because the water absorption of each flour is different, and the amount of water added to it is different when facing different flours.

After the dough is kneaded for the first time, the surface is very unsmooth, so we need to cover it and let it rest.

Three to five minutes, so that the flour grains that do not absorb enough water in the flour have a time to fully absorb the water. No matter what kind of dough you make, resting is a great thing.

After proofing the dough, we also need to knead it again, the dough at this time as long as we knead for two or three minutes, it can be kneaded particularly smooth, this way of kneading the dough is called the three-step water method, it is the method used by many high noodle restaurants, the whole process is clean and neat, and the best kneading effect can be achieved.

The baking powder used to make bread is called baker's yeast, i.e., dried yeast. Baking powder is a compound additive, which is mainly used in the production of flour products and puffed foods. Baking powder contains many substances, such as silver, the main components are carbonate rock, rubber cover, sodium hydrogen and tartar coarse acid.

Usually compounds of carbonates and solid acids. When carbonates come into contact with water and acids, they dissociate into several substances.

It is a fermented dough, the flour guesses that the crack itself is dry, no water is added, it will not ferment at room temperature, the dough after adding water and yeast is called dough, you can steam steamed buns, steamed buns, make dough cakes, fluffy and delicious.

In the past, the dough did not use the orange and the mother, and the flour was used to produce good results, and the noodles were also fat, and the steamed steamed buns were very delicious. The flour that has collapsed and worked is called noodle primer, also called old fat.

Yeast powder flour simple version. The ratio is 100 grams of flour, with 1 gram of yeast.

I usually use 7 grams of yeast powder for 500 grams of flour. It's okay to have a little more.

250 grams of warm water, the ratio of flour to water town bridge is 2:1.

Place the yeast in warm water, stir well, and let it sit for 5-10 minutes. In winter, let it sit for a while and be flexible according to the actual temperature.

Dig a nest in the middle of the flour, add 10 grams of sugar, add water and yeast, and knead the dough.

Kneading dough is a hard work, and try to knead it evenly as much as possible. Here is a kneading machine for everyone Amway, which saves time and effort, and does not waste white noodles.

After kneading the dough, wake up. Cover with a damp cloth to prevent cracking. When the noodles are resting, try to find a place with a high temperature to get aside.

If you can't find a heat source, you can also put water in a wok to heat about 40 degrees, and put the basin on the pot to speed up the fermentation. About 1 hour is about the same.

Add some yeast powder to make. Prepare to use Luxiang stupid ingredients: 540 grams of all-purpose flour, 360 grams of pure milk, and 5 grams of Angel yeast powder.

1. Put the flour in a basin, add yeast powder and mix evenly, stirring with chopsticks while pouring milk.

2. Stir the banquet into a dough, knead it into a dough with suitable hardness and softness by hand, knead it for a while, and knead the tendons. Let the lid sit for a while and knead it gently to smooth out the dough.

3. Cover the kneaded dough with plastic wrap and ferment until it is twice as large, then take it out.

4. Add an appropriate amount of flour and continue to knead vigorously. The more the dough is kneaded, the smoother and more gluten-rich.

5. Rub the long strips, divide them into agents of equal size, and knead them into the shape of steamed buns, and this process should be continuously floured.

Ingredients: 1500g flour

Excipients: 750g of water, appropriate amount of baking powder.

Steps: 1. Pour the flour into the porcelain basin;

2. Put the yeast in a bowl and spread the yeast with warm water.

3. Put the live yeast of the sodium lead into the flour, pour in the water, and mix the dough.

4. Mix the dough into a uniform dough.

5. Put the noodles into room temperature to ferment, wait for the noodles to start, and then knead the noodles and steam the steamed buns in the spring.

6. After kneading the dough, divide a number of small holes into good dough.

7. Knead the dough into steamed buns.

8. Put the kneaded steamed buns into the pot and steam them for 25 minutes.

9. Finished products. <>

Here's how to make dough with baking powder:

1.When using baking powder to make noodles in cold weather, you should first mix the noodles with warm water, put the noodles next to the fire, or put the basin in hot water, and after a while, the dough will rise.

2.When baking powder is used to make noodles in cold weather, if you add some sugar, this can not only shorten the fermentation time, but also have a better effect.

3.The growth temperature of yeast is about 30C, and as long as the dough is raised at this temperature, the dough will rise quickly, otherwise even if the dough takes a long time, it will not be able to make the dough rise.

4.Baking soda is generally used as baking powder in the family, and a certain amount of vinegar can be added to the baking soda when used, so that the steamed steamed buns are not only soft, but also have little alkaline taste.