How to make noodles in winter How to make noodles in cold weather in winter

Ingredients: 500 grams of flour, 240 ml of warm water at 40 degrees Celsius, 5 grams of yeast, 25 grams of salt, and 25 grams of sugar.

The correct way to make a face:

Step 1: First mix warm water, yeast and white sugar together, then stir well to melt all the sugar, and then wait patiently for 5 minutes to set aside.

Want to make a quick face in winter? Don't be stupid and add yeast directly! Teach you a trick to fill the pot in 20 minutes.

Step 2: Put the fermented water prepared above into the flour, put the salt into the flour at the same time, and stir the flour into a flocculent shape with chopsticks for later use.

Want to make a quick face in winter? Don't be stupid and add yeast directly! Teach you a trick to fill the pot in 20 minutes.

Step 3: Knead the dough into a dough, and then knead the dough repeatedly until the surface of the dough is very smooth, delicate, and very strong, and then it is kneaded. If you don't know how to tell if the dough is kneaded, you can slowly pull the dough apart, and if you can pull out the membrane, it means that the dough is kneaded in place.

If you want the steamed bread to be soft, the noodles must be kneaded in place, otherwise the finished steamed bread will look like dead noodles.

Want to make a quick face in winter? Don't be stupid and add yeast directly! Teach you a trick to fill the pot in 20 minutes.

Step 4: Prepare a steamer, put 2 large bowls of hot water at the bottom of the steamer, then put the dough in a pot into the steamer, then immediately cover the pot, wait patiently for 20 minutes, the dough will be 2 times larger than the original. When fermenting the dough, do not lift the lid in the middle of the pot, as this will cause the heat to lose and the dough will not ferment successfully.

Want to make a quick face in winter? Don't be stupid and add yeast directly! Teach you a trick to fill the pot in 20 minutes.

Recipe for quick dough rising: When making dough in winter, the yeast needs to be put into warm water at 40 degrees Celsius in advance, and an appropriate amount of white sugar is also needed, which can stimulate the activity of fermentation in advance and make the dough ferment faster. When the dough is raised, we put the dough in a steamer with hot water, so that the yeast can be kept at a temperature of about 40 degrees Celsius, so it can fill a large pot with this method of fermenting the dough in a maximum of 20 minutes.

Want to make a quick face in winter? Don't be stupid and add yeast directly! Teach you a trick to fill the pot in 20 minutes.

Want to make a quick face in winter? Don't be stupid and add yeast directly! Teach you a trick to fill the pot in 20 minutes. The method of dough that I will share with you today is the most suitable method for making dough in winter, and it is also the method I often use in winter, I hope you have learned it.

Ingredients: 500g flour, 6g yeast powder, 10g sugar, 250g warm water. Steps:

Step 1: First of all, we put 6g of yeast powder and 10g of sugar into 250g of warm water at forty or fifty degrees, stir it well with chopsticks, stir until the yeast powder melts, and then put it aside for 5 minutes to let the yeast fully active. Step 2:

Pour a pound of flour into the basin, then we add the yeast water to the flour, stir as we pour, stir as we pour, and after stirring into a flour without dry powder, we start to knead it into a smooth dough. Step 3: Then we cover the flour with a layer of plastic wrap and put the dough in a warm place, such as next to the stove, or fill the steamer with warm water and put the dough on the steamer, so that the temperature is kept high, and the dough will be ready quickly.

1.In winter, it takes 60 minutes to make dough with yeast if you use the fermentation function of the oven, and 2-3 hours if you don't have an oven.

2.First of all, prepare some flour, and then slowly pour the water into the flour while pouring in and stirring, and wait until the flour shows a flocculent, knead the flour into a dough by hand, so that the dough will be more convenient, don't worry about the dough kneading too soft or too hard, don't pour all the water into the flour, otherwise, it is easy and not good.

3.In winter, we can also use warm water to make noodles, but we must remember the temperature of the water, not too high, if it exceeds 60 degrees, the yeast will be scalded to death, so that the mother army will not work, so when mixing noodles, the temperature of the water is about 40 degrees. When the water is ready, add some yeast powder to the water, then add a few drops of white vinegar and a little sugar, and you can quickly rise the dough.

Put more yeast: Put more yeast in winter than in summer, so that the dough will grow faster, and use warm water to melt the yeast before using yeast.

During fermentation, if the basin is not covered with a lid or wrapped in plastic wrap, the temperature is not stable enough, and heat and moisture will be lost quickly, affecting the speed of fermentation, so even if it is fermented at room temperature, the basin needs to be sealed. When the yeast is breathing, it also produces some heat, and the dough slowly becomes faster.

Winter and dough tips

When cooking, in addition to putting some yeast into it, you can also add some white wine into the boiling water, stir well, about three minutes, and then pour it into the noodles, the taste will be better, and it will also be faster, and the steamed buns or steamed buns made are very soft and fragrant. Or add some white vinegar to the warm water, but the ratio should be correct, generally about 1:3.

If you add too much vinegar, you can also use some edible alkali to neutralize it, and the taste will not be so sour. Then put it in some places with a higher temperature, it will send faster and taste better.

The optimal temperature for fermentation of steamed bread is between 28-35, and the fermentation can be completed in 2-3 hours. Fermentation is a very important part of making steamed buns. The most important factor affecting the fermentation of steamed bread is temperature, and the temperature at which yeast is more suitable for growth is between 25 and 35 degrees, and it is most active at 35 degrees.

Temperature is the key factor affecting the fermentation of steamed bread, and the dough must be fermented in the process of creating the most comfortable environment to make it ferment and multiply faster. In general, yeast will go dormant when it is below 4 degrees Celsius, and its activity will decrease above 40 degrees Celsius, and it will die when the temperature reaches more than 60 degrees Celsius.

Precautions for fermenting steamed bread in winter

1. In winter, the indoor temperature is low, and it takes a long time for the dough to rise, so if you put some sugar in the dough during fermentation, you can shorten the time for the dough to rise.

2. Use warm water and noodles in winter, and noodles and noodles should be 1 to 2 hours earlier than in summer. Knead the dough several times to promote the starch and protein in the flour to fully absorb the water.

3. The dough should be kept at a certain temperature of 30 degrees. The temperature can be controlled by a steamer with hot water, a heater, a fermentation box, a microwave oven with hot water, and an oven with hot water, and the temperature is basically stable.

Generally, you can use some warm water when you are in harmony. But the temperature should not be too high, about 30 degrees is better, if the water temperature is very high, very hot, there will be a reaction, it will be difficult to send out, generally 30-50 degrees of water temperature will be faster, make the taste will be better. Or in some warmer places, the efficiency will be faster, it will also be faster, and the taste is also very good.

Or when you do it, you can put more yeast in it, but before putting it, you have to put it in hot water, melt it, and then pour it into the noodles to make it faster.

After that, finally put it in some place with a relatively high temperature and let it ferment. Or cover some cloth on top of the dough, it will also hair faster, but the cloth must be washed, wrung out and put on top. Or put it in some bottles, seal it well, such as glass bottles or porcelain bottles, etc., it is better not to let air in, it will send faster.

When the dough becomes double or double in size than before, the surface is smooth, and there are no bumps, it proves that it has been developed and it is time to move on to the next step. When mixing the dough, be careful not to pour too much water at once, but add it evenly. It is better to use chopsticks to dig a hole in the middle of the flour and pour water into it, the taste will be better.

Generally, when the fermentation is successful, you can poke the dough with your hands, and when it rebounds, it proves that the fermentation has not been successful, and it should be left for a longer time. If it collapses when pressed, it means that the fermentation is too much, the taste will be bad, and there will be some sourness, you can put some baking soda into it to neutralize its taste.

In the process of mixing the noodles, you can also put some salt in it, and the fermentation effect is also very good. Especially when making steamed buns, the taste will be better, generally 100 grams of noodles and 5 grams of salt are fine, don't put too much. In winter, you should pay attention to making noodles in advance, about two hours later, the taste will be better.

In winter, when the weather gets colder, the noodles all depend on room temperature, the indoor temperature is high, the noodles are fast, and the temperature is low, and the noodles are slow. Many housewives feel that it is difficult to make noodles in winter, and the noodles are too slow to delay time, and they often buy steamed buns to eat in winter. In fact, as long as you master the correct dough making method, it is not difficult to make a positive dough!

Today, I will teach you a few tricks to make noodles in winter, a few good ways to make noodles quickly and well, to ensure that you can make noodles well in winter, and no longer worry about making noodles too slowly and delaying time.

Ingredients preparation] 1500 grams of flour (medium or high gluten) 2Yeast powder 5 g 4Appropriate amount of lukewarm water.

Step Method] 1Make yeast water first, add sugar and yeast powder to warm water. After 15 minutes, the yeast water fermented successfully, and the water was full of foam and bulging.

Yeast water is fermented successfully, if it doesn't mean that your yeast water has failed, start over, don't waste flour in vain.

2.After completing the first step, I am basically halfway to the battle. Pour yeast water into the flour, add an appropriate amount of water, and slowly knead the flour into a dough.

Adding water must be slow, adding water too quickly is easy to add more, and the dough becomes thinner, so you need to add more flour, which becomes a vicious circle. Moreover, the thinned noodles are easy to steam out of steamed buns, and the hair is not good. 3.

The dough is covered with plastic wrap, of course, the process of kneading the dough into a dough is a hard work, and the steamed steamed buns will be delicious when the dough is kneaded many times.

It's time to put your kitchen equipment to use! 1. Leave the oven empty and heat at 200 degrees for 5 minutes. Then turn off the heat in the oven and put the basin covered with plastic wrap into the oven to rise.

In about 20 minutes, the dough will rise successfully. Second, there is no oven, and the microwave oven will do. The microwave oven is left on high for about 7 minutes, and when the time is up, quickly put the basin in and close it immediately.

It can be taken out in about half an hour. 3. If there is no oven and microwave oven, add some water to the pot, turn off the heat until the water is hot, do not boil, and add less cold water when it boils. Place the basin on the steamer, close the lid tightly and let it ferment for about 30 minutes.

It's almost gone.

4.After the dough is ready, take it out and pour it on the panel, knead and shape, and after Xuanxuan's soft dough becomes a little firmer, knead it into the shape of the steamed bun you want. Put it in the warm water steamer again, and don't ferment it until the steamed bun is one circle bigger.

About 15 minutes or so, fermentation for too long, the steamed bread becomes too big, the whole steamed bread will be a little sour, and the steamed bread is particularly weak, not firm, not delicious.

5.After the second shot is successful**, steam the steamed buns on high heat for 12-15 minutes, and the time is determined by the size of the steamed buns. After steaming to the time, don't open the lid immediately, be sure to open the lid after five minutes, otherwise the steamed bun will retract.

In winter, the weather is cold, and it is not easy to make noodles, so it is best to use hotter water and noodles, or you can put the noodles near the stove, so that the noodles can be made more quickly. Here's how:

1. Put more yeast. In winter, you should put more yeast in the dough than in the summer, so that the dough will flow faster. Before using yeast, use warm water to dissolve the yeast.

2. Mix with warm water and noodles. Use lukewarm water when mixing noodles to make the noodles rise more easily, but don't use hot water, otherwise it will backfire. The optimum temperature for dough is 27 to 30 degrees Celsius, so try to use warm water to make dough.

3. Cover the cage drawer cloth after the noodles are finished. When the noodles are mixed with warm water, then cover the cage drawer cloth to keep warm, so that the noodles evaporate slowly and will be better. The cage cloth should be washed in advance and dried naturally.

4. Put it in an airtight container. After the dough is reconciled, it should be placed in a well-sealed container. If you put it in a porcelain basin, cover it well and try to be as tight as possible.

5. Put it in a relatively warm place. If it's cold in the house, place the noodle jar next to the stove or near the radiator to keep the temperature high and make the dough grow faster.

6. After the dough is almost haired, use your fingers to pluck the dough, and the honeycomb-like void in it means that it is ready. Or gently press the dough, it will bounce up quickly, which also means that the dough is ready.