How can I make a good dough? How to make the dough well

The optimal temperature for dough: The optimal temperature for dough is 27 to 30 degrees. At this temperature, the dough can be successfully fermented in 2-3 hours.

In order to achieve this temperature, the temperature of the dough water can be adjusted appropriately according to the change of climate: cold water in summer; In spring and autumn, warm water of about 40 degrees Celsius is used; In winter, you can use 60-70 degrees hot water and noodles, cover with a damp cloth and place in a warmer place. What should I do if I put too much flour alkali:

If the fermented dough is too alkaline, white vinegar can be added to neutralize the alkali. If the upper drawer is steamed to seven or eight medium cooked, and you find that there is too much alkali, you can sprinkle some alum water on the finished product, or apply some light vinegar water after the lower drawer. Quick Noodles:

What should I do if I want to eat steamed buns but have not made noodles? There is a way to try: according to the ratio of 500 grams of flour to 50 ml of vinegar and 350 ml of warm water, mix the noodles, let them cook for 10 minutes, add 5 grams of baking soda or alkaline noodles, and knead vigorously until there is no sour taste, so that the steamed steamed buns are still soft.

How to judge whether the leaven dough is good: when the dough swells to a certain extent, gently press the top of the dough with your fingers, after the fingers are removed, if the pressed dough cannot be restored to its original state, and the dough sinks slightly, it means that the dough has been made; If the pressed area can quickly return to its original state, it means that the surface is not good. You can also grab a piece of dough to inspect, if the dough has become honeycomb, there are many small holes, indicating that it has been developed.

The larger the honeycomb eye, the older the fermentation, like tofu residue, indicating that it has been overdone. The leaven dough is overblown, and a certain amount of dead dough can be put in. The amount of incorporation depends on the degree of overfermentation.

Honey can be used instead of leavening culture to make dough: according to the ratio of 250 ml of water and 1 5 tablespoons of honey per 500 grams of flour, pour honey into the dough water, knead the dough evenly, put it in a basin, cover it with a damp cloth, put it in a warmer place, and let it ferment for 4 6 hours. When the dough swells to twice its original volume, it can be used.

If you smell the dough sour, you can add some alkaline water appropriately, knead well before use.

Start by melting the yeast in slightly warmer warm water, depending on how much you have to leave, not too little, not too much. After the yeast melts, pour the noodles into the yeast water and mix the noodles with one hand, taking care to mix the noodles rather than kneading them.

After all the yeast water is mixed, add warm water and continue to mix the noodles until all the dry noodles in the basin are mixed into dough of different sizes, and then knead the dough by hand until it is kneaded completely.

At this time, pick up the noodles, sprinkle a little water on the bottom of the basin, and then smear a layer of water on the noodles after putting them down, and compact and flatten the noodles in the basin. Just put the lid on.

The purpose of releasing water is to keep the epidermis dry after the dough has risen.

Then there is the problem of placement, I did not do it according to the instructions, because it did not reach the temperature mentioned in the instructions.

If you make noodles after eating at noon and put them in the warmest place at home, they will be ready to open at 4-5 o'clock. If it is spring, autumn and winter, you have to sit the basin in warm water, (note that the water should not be scalded, otherwise the noodles will be scalded.) In this way, it can also be opened in half a day, and if it has been issued, there is no need to put alkali to neutralize it, smell sour, and steam out the steamed bun to eat, and it will not be sour.

In addition, after kneading the raw steamed bread blank, wake up for about ten minutes, and the steamed steamed bread will be better.

You can use large alkali, you can also use wheezing powder, if you want to be faster, it is best to use bubble powder! Very simple.

Dough making method: 1. Dissolve the yeast in water, and add water and noodles in a clean basin in proportion according to the required amount.

2. Wash your hands and press the dough directly with your hands.

3. When kneading to the picture below, you can bring a damp cloth and place it in a warm place, let it stand, and wait for the dough to rise.

4. When the dough reaches the level shown in the figure below, it can be taken out and placed on a flour-sprinkled board.

5. Rub the dough by hand until the surface is smooth.

Method 1: If the dough is not good, you can make a small pit of 2 3 cm square with your hands on the dough, put an appropriate amount of liquor in it, and cover it with a clean damp cloth (about half an hour), and the dough can be re-made very well.

Method 2: You can put the dough on the drawer and put a small glass of white wine in the middle of the steamer, so that the dough will also rise again, but this method is not commonly used.

Method 3 is also the most commonly used and effective method. Put some salt and sugar in front of you, rub your right hand repeatedly, and cover it with a damp rag for about 15 minutes. Remember to put the dough in an environment between 25 and 30 degrees, the advantage is that it can rise quickly

Since the noodles didn't start, there must be a reason. Consider whether the operation method is wrong? For example, the yeast is less, the fermentation temperature is low, the time is short, the time is not right, and so on

Generally speaking, the dough does not rise, and in most cases, the amount of yeast powder is relatively small. Of course, another important reason is that the indoor temperature is relatively low. If the temperature is lower than 20 degrees, the fermentation time will be more than two hours, and if it is lower than 10 degrees, it may not rise for four or five hours, so there will be a rise in the dough, and finally there will be a dead dough.

If in the north when the winter is cold. Since the temperature is relatively low, the noodles will not rise easily, and even if they do, they will be hard and the taste will not be delicious.

Speaking of which, I almost forgot a little trick for mixing noodles, which is that you must use warm water to mix noodles (this is particularly important, the advantage is that it can make noodles rise quickly

As mentioned above, although I have been a pastry chef for a few years, it is already in the past, and now I work in a private company, and I am usually very busy. So my wife cooks at home, and my children and I like to eat pasta. My wife will also make steamed buns to eat, but to be honest, her cooking talent and skills are really not very good, either the baking powder is less, or the noodles are mixed with cold water or the time to rise is too short.

Most of them are made with yeast, and it takes about 45 minutes, which can basically be opened, but the room temperature must be at 278 degrees.

Many people like to watch food bloggers' **, thinking that it is a double enjoyment of the senses and taste buds, but after watching it for a long time, they always want to do it themselves, but the reality is often "look at it, and waste it as soon as you do it". For pasta lovers, dough making is a technical job, and the quality of the dough directly determines the quality of the finished product, so what should be done to make the dough good?

In our traditional mind, we think that it is good to add water and yeast to make dough, but there are many people who fail to add these methods in a different way. If you want to make good noodles, first of all, for beginners, you must add water and yeast in proportion, not just by feeling, feel that it is almost enough, and after adding yeast, you should also put an appropriate amount of sugar, because white sugar helps the yeast to play, which can make the dough better, generally speaking, a pound of flour into 5 grams of yeast, 3 grams of sugar is enough.

Secondly, when mixing the dough, you should pay attention to the water temperature, you can't choose hot water, you can't use cold water, it's best to use warm water at 35-40 degrees, because this temperature can promote the activity of yeast well, and the dough ferments faster.

Again, kneading dough is also a technical job, usually we think that as long as the dough is launched, and then knead it casually, but the process of kneading dough also determines the taste of the finished product, kneading in one direction, in order to more effectively knead out the gluten in the dough, so that the pasta taste is softer, and it should be noted that we must knead it for a while, don't try to save trouble, and deal with things in three or two minutes.

In addition, after the finished product is ready, do not rush to steam, but also put the finished product for about 15 minutes for secondary fermentation, during which you can first boil the water and boil the water pot to steam, so that the steamed finished product will be soft and delicious.

In short, you must pay attention to the above points when making noodles, strive to learn as soon as you learn it, share the food you make with your favorite family, and taste the fruits of victory together.

Add yeast and sugar When mixing noodles, many friends simply add yeast, in fact, in addition to adding yeast, we also have to remember to add an appropriate amount of sugar. Because white sugar can promote the fermentation of yeast very well

To make the dough well, we must pay attention to the amount of dough and yeast used, but also pay attention to the temperature of the water and the amount of water used, and put them in a place with the right temperature.

If you want to make the dough well, you must pay attention to the ratio of yeast powder to flour, and you should first beat the flour into a flocculent shape, and then knead it into a smooth dough, which will be more even.

1. Prepare flour, yeast and yeast partners, put a spoonful of sugar in a bowl and then fill it with warm water at about 40 degrees, pour in an appropriate amount of yeast in the sugar water without stirring. If it sinks or there are no bubbles on the surface, it means that the yeast is not alive and useless, and the surface will not be successful. The temperature of the water should not be too low or too high, otherwise it will not work.

2. Pour some yeast mate into the flour and mix well, the amount of mate and the previous yeast is stated on the product packaging.

3. Pour the yeast water into the flour, slowly pour it with your left hand and make a circle with chopsticks with your right hand, the purpose is to make the flour evenly wet.

4. Then knead the dough in the basin with your right hand, knead it for about 3-5 minutes and move it to the cutting board or other planes. This makes it easier to knead the dough vigorously.

5. Dress up and rub the marble for about 5 minutes, pause for a while and let it wake up for about 15 minutes, which will be more difficult if you keep kneading.

6. Continue to knead the dough after proofing for 15 minutes, you will find that the dough is better kneaded, and then knead it for five or six minutes to achieve a smooth and uniform effect. Don't add too much water at once, and when it is kneaded, the surface is very clean and even the hands are clean, and the hall bucket indicates that the humidity of the dough is just right.

7. Put it into a pot to ferment, the fermentation time is related to the temperature, the temperature is high in summer, it can be about an hour, and the temperature will be longer when the temperature is low.

8. Cover it up and ferment to maintain humidity, otherwise the surface of the dough will air dry to form a hard shell.

9. The fermented dough is twice the size of the original, and if you gently pull it open with your hand, it is full of honeycomb, which means that the dough is very successful.

How to make noodles:

1. Dissolve the yeast in water, according to the required amount, add water and noodles in a clean basin in proportion 2. Wash your hands and press the noodles directly with your hands.

3. When kneading to the level shown in the figure below, you can bring a damp cloth and place it in a warm place, let it stand, and wait for the dough to rise 4. When the dough is sent to the extent shown in the figure below, you can take it out and put it on a board sprinkled with flour 5. Knead the dough with your hands until the surface is smooth.

Dough making method: 1. For health, use half of the whole wheat flour, add half of the white flour, pour it into the basin, use chopsticks to dial a pit in the middle, pour in a small amount of water, and put an appropriate amount of yeast powder. "Appropriate amount" can be seen on the instructions on the yeast packaging, you may not have experience at the beginning, there will be a problem of putting more and less, but it doesn't matter, if you put less, the fermentation time will be longer, put more, on the contrary, it will not affect anything. The key is to be sure to see the production date and expiration date of yeast, and the yeast that has expired will not be able to produce noodles.

2. While adding water, stir with chopsticks until the flour is flaked.

3. Knead the dough by hand until the "three lights", the face light, the basin light, and the hand light, just do it.

4. Rub some water on the surface of the dough to moisturize.

5. Cover and let ferment in a warm place.

6. The fermentation time depends on the temperature, which is shorter in summer and longer in winter. When the dough volume increases to two to three times its original size, it's OK.

7. To test whether the fermentation is successful, you can dip your fingers in some flour and poke holes in the dough. If the surface of the dough collapses, it means that it has been over-fermented, and the dough will have a sour taste, which can be neutralized with alkali, such as baking soda.

8. Inspect the inside of the dough, there will be honeycomb-shaped holes.

1. First of all, look at whether to use flour fertilizer for fermentation or fermentation with yeast powder. If you use flour fertilizer to ferment, and a pound of flour, add two or two sides of fertilizer. If you add yeast powder, add 5 to 10 grams of yeast to 1 pound of flour.

2. Fermentation method: first rinse the yeast powder with warm water, pay attention not to use boiling water, so as not to inactivate the yeast powder, add it to the flour, mix evenly, put it in a warm place, wait for the dough to expand, and when it is honeycomb inside.

3. The fermentation time depends on the situation: if the temperature is high and there is more yeast powder, the fermentation time is short; If the temperature is low and there is less yeast powder, then ferment for a little longer.

4. When mixing noodles, add a little salt, which can increase the activity of yeast, ferment faster, and the steamed steamed bread is softer and stronger, if you add a little beer, the effect will be better.

5. Identify the degree of dough fermentation: first press the dough by hand, if the dough is elastic and strong, it means that the dough has been made.

6. Second, cut the dough. If the holes in the dough are small and few, and the sweet and sour taste is not enough, it means that the time is not yet ripe, and it still needs to be fermented for a while; If there are many holes and you smell a smell of wine, it means that the dough is just right.