Why is it that the more old noodles are put in summer, the more they are released, the more they are

It could be that the temperature is too low. When the temperature is not enough, you can add more old noodles or add some sugar to increase the activity of old noodles, which is conducive to the fermentation of old noodles and shortens the time of rising.

The fermentation time of old noodles depends on the temperature of the noodles and the proportion of old noodles, generally the temperature is high in summer, and the time is shorter; In winter, the temperature is low, and the time is generally a little longer; The ratio of old noodles to flour is high, and the dough generation time is short; On the contrary, it takes a long time to make noodles.

The fermentation time of old noodles is also related to the activity of old noodles, which is good and the fermentation time is short. The old noodles have poor activity and a long fermentation time. It usually takes about four hours in summer, about six hours in spring and autumn, and more than eight hours in winter.

There are many reasons, and the temperature of the dough water, the activity of the old noodles...

It is recommended to use yeast powder, this kind of weather, warm water and noodles is an hour, or directly after making noodles or steamed buns, after doing a good job of proofing steamed bread becomes larger, it feels light to pick up, cold water pot, boiling time steamed bread 15 minutes, steamed buns for eight minutes, turn off the fire and simmer for 3 minutes.

If the old noodles are left for too long, the sour smell can not be smelled after soaking in water, if the noodles are made with it, the effect will be very poor, or even unable to rise, the remedy is to add some yeast powder or yeast agent to the soaked old noodles to promote the activity of lactic acid bacteria.

First of all, the good hair of the old noodles is the reason why the lactic acid bacteria in it are more active, so the old noodles left should be placed in a warm place, and the temperature is too low in winter or even the old noodles are frozen, and the lactic acid bacteria in it will lose their activity, resulting in the inability to make noodles. Don't store the old noodles for too long, because the lactic acid bacteria in them will slowly lose after too long, and they will not work.

The more you put the old noodles in the summer, the less they will grow, because the old noodles are prone to produce a lot of carbon dioxide, alcohol and organic aromatic compounds in the summer. Lactic acid bacteria and acetic acid bacteria decrease, carbonic acid bacteria increase, yeast activity is insufficient, fermentation ability is poor, and the more old noodles are put in, the less fermentation ability will be. Therefore, the more old noodles are put in the summer, the less it will grow.

I guess it may be due to the high temperature, he is not very good, and the old noodles may be relatively good if they are in the west.

Because the climate is relatively hot in summer, and old noodles are not easy to ferment, I think in this case, you can put the noodles in the kitchen and let them ferment on their own, not in a place that is too hot.

It may be that the old noodles have been left for too long, or the water is too cold

In winter, the reason why the temperature is too low is that the old noodles cannot be grew, and it may be necessary to heat and keep warm. In this way, it can be sent well.

This is probably due to the temperature. It's easy to get it up in the summer, and now it's cold in the winter. You can put the old noodles on top of the hot water and cover the lid so that you can do it.

There is less yeast powder, or the temperature is not enough, or the time has not yet come.

What is the reason why the old face can't be haired? It is estimated that the cold noodles have failed, or the hair is too cold in winter.

The principle of yeast fermentation is to break down the sugar in the flour through the growth process of yeast reproduction, producing carbon dioxide and water, and the carbon dioxide is encapsulated by gluten and therefore expands. This is how yeast makes dough. Yeast grows faster between 20-30 degrees.

Therefore, it is much faster to produce dough at room temperature in summer, but the yeast stops growing and dies at 47 degrees Celsius, so it is good to use warm water to open the yeast, but if you use boiling water to turn the yeast away, it will not grow again. Because it scalded the yeast to death.

So if your wheat flour is equivalent to all-purpose flour, then it is completely okay to use it to make steamed bread. Of course, you can also add some high-gluten powder to ensure that the gluten is sufficient. The three lights of kneading dough refer to the table light, the face light, and the hand light.

This is a must, and if you stick to your hands all the time, it means that you have too much moisture. Or haven't rubbed enough. You can add a little powder and continue to knead.

Rub off the powder on your hands, and then continue to knead, kneading the time is enough, and you will meet the requirements of Sanguang.

If you don't use old dough, then you can mix the yeast with a good proportion, put it into the flour after melting it into the water, knead the dough, cover it with a damp cloth, and let it cook for 30 minutes until it doubles in size, add a small amount of flour, knead the dough, make steamed bread blanks, and put them in a steamer basket with very little steam. Cover and cover for 30 minutes to about double the rise. Reach the size of 8 percent of the finished product, then steam it vigorously, put in the steamed buns, cover the lid, and steam it for 15-20 minutes at a time until cooked, and it's OK.

After the proofing of the billet, you must pay attention to the temperature not too high. It can keep a small vapor, and the temperature in the cage is about 30 degrees Celsius, so you don't feel hot when you let it go. If the proofing temperature is too high this time, it will not be able to rise. )

This is most likely due to the lack of temperature, to give you a few opinions:

1. Add the dry yeast after boiling it with warm water, add a small amount of sugar, warm water and sugar can accelerate the dough rising;

2. Use warm water and noodles, add a small amount of baking powder to accelerate fermentation;

3. Put the basin containing the dough in a slightly warm hot water basin, and then change it to a hot one when the water is cold to speed up the fermentation.

1. Due to the cold weather, it may not be long enough;

Second, will you buy dry yeast is fake;

3. Do not use water that is too high to dry yeast;

Fourth, if there is too little dry yeast and too much noodles, it will take more time;

5. In the current weather, it should be placed in a place with high room temperature, at least for more than 8 hours, or wrapped in a quilt, and then put it in the cabinet, and try not to look at it until time. (It can be placed in a heated room or next to a fire, which can speed up its growth.) ）

6. Cover the noodles with a layer of wet steaming cloth to prevent the noodles from being dry and wet inside and out. (It's even more important in the summer.) ）

Exposed to the sun, or put it in a hot pot, you can send it, and look forward to your praise.

To make a tall steamed bun, you need to use the steamed bread rolling machine of Leling Changhua Machinery Factory.

The old noodles steamed bread are fermented for the second time. Hair. What's the matter if you don't get up? The yeast is less and the baking powder is less, and the harvest is a little more. It's going to be launched.

The old noodle steamed buns can't be fermented for the second time. What's going on? This may have something to do with the low temperature. Another is that there are fewer old noodles. So I can't get it.

What should I do if the dough doesn't rise? How to remedy the dough if it does not ferment? I'll tell you.

The reason why the face can't get up.

First, the yeast used for dough is less or invalid, the normal dosage is 2% of the amount of flour, more use in winter, moderate in spring and autumn, less use in summer, if the effect is invalid, but also buy yeast in the shelf life.

Second, the dough and the dough is too hard, the general ratio of bun noodles to water is 100:55 suitable, increase by about 2% in winter, and decrease by about 2% in 100 days.

3. The proofing environment temperature is too low, and the suitable dough fermentation temperature is generally 35 degrees to 40 degrees.

Fourth, after the stuffing is put in the refrigerator, the meat filling is in a low temperature state, after wrapping the bun, it affects the internal temperature of the bun, so that the bun can not be sent, the correct way is to take out the meat filling and stay at room temperature for a while before wrapping the bun.

Method of dough fermentation:

1. In the use of fermentation auxiliaries must be accurate, and dough steamed buns usually need an appropriate period of time to ferment the dough before it can be made, in order to save more fermentation time, can participate in the appropriate catalyst, for example, can be used to add water and noodles to participate in a small amount of vinegar, so that it evenly enters the flour, and mix evenly, the dough is covered with a layer of clean wet cloth, which can accelerate the speed of dough, and can also put some sugar in the flour. This prevents the room temperature from getting too low.

2. Test the water temperature with the back of your hand, the best water for the noodles is warm water, the usual temperature is between 28-30, you can use the back of the hand to test the water temperature, when the back of the hand touches the water, you don't feel hot, then it is a very suitable temperature for the noodles.

3. Control the share of flour and water, the share of flour and water is very important for the dough, and it must be more strictly controlled, if there is less water and more noodles, the dough will be hard, if the water is more and less than the dough, the dough will be soft and collapsed, which will affect the taste of the bun, the approximate ratio, for example: if 500 grams of flour is used, then the amount of water can not be less than 250 ml, so that the share of flour and water is usually 2:1.

When you take a bite of the fragrant bread, you will notice that the golden crust is full of honeycomb-like pores. It is these honeycomb holes that make the bread fluffy and fluffy, and delicious. These honeycomb pores are actually the result of yeast fermentation.

Bakers mix the flour with the right amount of yeast powder, and when the temperature is 28 30, the yeast grows and multiplies rapidly, and at the same time produces a large amount of carbon dioxide gas. These gases are wrapped in gluten in the dough and cannot escape, forming a honeycomb structure inside the bread, making the dough puff and soft, a process called "dough". At its peak, the dough will swell twice as much as it used to be within 1 hour.

Then, when it is put into the oven to bake, the carbon dioxide gas in the dough is heated and expands faster, which is the principle of dough foaming and fluffing.

Yeast not only "loosens" bread, but also optimizes the nutrients in flour. At the right temperature, the metabolism of yeast is very active, and it will ferment to produce the flavor of wine, so that the macromolecular substances in flour and auxiliary materials become small molecules, which is more conducive to human absorption. In addition, it can also convert some chemical components into substances with special flavors, increasing the color and flavor of bread.

The temperature is not suitable. The growth temperature of yeast is about 30, and when using its leavening surface, it is necessary to pay attention to creating this condition, and when this temperature is reached, the germination will be very fast. Otherwise, although the dough has been raised for a long time, but the dough has not risen, then the steamed bun will be dead gnocchi.

In winter, the dough should be made with warm water, and after it is closed, put it next to the stove, so that the dough will be launched quickly, and you can also put the basin in hot water, and after a while, the dough will be ready. Another situation is that although the dough has risen, the steamed steamed bun is not white or small, and there are bubble spots like dead noodles on the surface; Or when the pot is just opened, the steamed buns are very large, and after the gas, the steamed buns shrink again. In the former case, because the dough fermented too vigorously, the yeast had no stamina.

Before steaming, you can knead some flour into the dough, make steamed buns, and then steam them in the drawer after a while. The latter phenomenon is due to the fact that the fire is too hot when steaming steamed buns. Generally speaking, it is enough to use medium heat when steaming steamed buns.

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.

Problems often encountered by novices: how to remedy the dough that cannot be fermented What to do if the dough is over-fermented.

Maybe you didn't put yeast, so you can't get it, you have to use yeast and noodles together, and then seal it for half an hour, and the noodles will start.

It may be that too little baking powder is given, or the fermentation time is too short.