And good noodles are naturally filial piety, how to steam delicious

In my memory, the pasta made by my mother is very delicious, all of which are naturally fermented, with a fragrant leaf on the mat, and the smell of wheat and vanilla wafts out of the pot, not to mention how delicious it is, and it has always made me nostalgic. But because of the trouble, many times it is made with Angel yeast, this time to make dumplings left a little dough, want to make breakfast cakes to eat, forget, it is fermented, it is a pity to throw it away, it is cultivated into yeast, and then with noodles, to see if you can still make delicious natural fermentation. It's hard to think, but a little bit of groping and kneading the dough, it feels okay, look at a small piece of ham sausage, so I made this [green onion ham flower roll] not to mention the green onion plus ham plus naturally fermented noodles, out of the pot wheat is so fragrant, the aroma is tangy, it looks very gluttonous!

Natural fermentation skills: Cultivating yeast: For the first fermentation, we can first use warm water and softer dough at room temperature or heating to cultivate and ferment, and wait for the start of soaking.

After the water is boiled, steam for 20 minutes, or you can wrap sugar and sesame seeds or walnuts to make a sugar triangle.

Ingredients: 200 grams of flour.

Excipients: 5 grams of caster sugar, 2 grams of yeast powder, 100 grams of milk Step 1: Pour the milk into a bowl, add yeast and caster sugar, then mix until the yeast dissolves, and let stand for 5 minutes.

Step 2: Pour the milk into the flour.

Step 3: Stir while pouring and mix until flocculent.

Step 4: Mix the dough into a smooth dough, cover with plastic wrap and let it ferment at room temperatureStep 5: Ferment the dough until it is twice as large as the original.

Step 6: Sprinkle the board with dry flour, then knead the dough until smooth and the dough is ready

1.To make the all-important leavened dough first, put the dry yeast powder in a small bowl, melt it in warm water at 30 degrees Celsius, and set it aside for 5 minutes to allow it to rejuvenate. Highlights:

The most favorable temperature for yeast to reproduce is 30-40 degrees Celsius. Below zero degrees Celsius, the yeast becomes inactive; When the temperature exceeds 50 degrees Celsius, the yeast will be scalded to death. Therefore, the optimal temperature for the dough is about 30 degrees Celsius.

2.Put the flour, baking powder, and sugar in a basin and mix well with chopsticks. Then pour in yeast water, stir into pieces with chopsticks, and then knead it repeatedly with your hands to form a ball, and finally cover the basin tightly with a damp cloth, in order to prevent the surface from drying out, put it in a warm place and let it stand, and wait for the dough to become larger and there are a lot of small bubbles in the dough.

This process takes about an hour. Focus: It is very important to knead the dough repeatedly in this step, not simply mix all the ingredients well, but to knead the dough as much as possible, the purpose is to make the protein in the flour fully absorb water and form gluten, so as to prevent the loss of carbon dioxide produced during the fermentation process, so that the dough is puffed and porous, so this step is very important and not sloppy.

In addition, the dough should not be too hard

3.After two expansions, the dough can be used, which can be used to make various types of noodles such as steamed buns, steamed buns, bean buns, flower rolls, etc., and can also be changed to produce a variety of pastries as you like, such as lotus leaf cakes, silver silk rolls, two-color steamed buns, lotus paste buns, custard buns, etc.

How to ferment the dough faster and better?

How does flour ferment quickly? Explain in detail the techniques of making noodles and make noodles, and you can learn them in 3 minutes.

When the noodles are fermented, the alkali in the noodles hinders the rate at which the noodles ferment. If you add a few drops of vinegar, the alkali in the noodles and the vinegar play a neutralizing role, and the volatility of the vinegar is added, and the noodles will ferment quickly.

The fermentation of yeast in the dough mainly uses carbon dioxide and other substances produced by the life activities of yeast, and a series of complex changes occur at the same time, making the dough fluffy and elastic, and giving the bun bread a unique color, aroma and taste. Yeast is different from chemicals in that it has its own life phenomenon and is a typical facultative anaerobic fungal microorganism that survives in the presence of oxygen and in the absence of oxygen.

In the early stage of dough fermentation, the oxygen and other nutrients in the dough are sufficient, and the life activities of yeast are very vigorous. In the process of dough fermentation, the dough heats up, which is caused by the heat energy generated by the yeast's aerobic fermentation in the dough.

As yeast respiration progresses, the oxygen in the dough is limited, the oxygen is gradually thinned, and the amount of carbon dioxide gradually increases, and the yeast's aerobic respiration gradually turns to anaerobic respiration, that is, alcoholic fermentation, accompanied by a small amount of carbon dioxide production. Therefore, carbon dioxide is the main component of the gas required for dough to expand**.

Specific steps:

1. Dissolve the yeast with warm water (it can't be dissolved, just stir well). The amount of water is determined according to the number of facets. The temperature should be about 30 degrees, and hot water should never be used, as hot water will kill the yeast.

2. Add flour and stir well with water, because it is now ready for fermentation, so add the dough until the mixture is in a pulping state. This facilitates the growth and metabolism of yeast. At this time, the amount of noodles added is about 60 of the final amount.

3. Wait for fermentation, cultivate yeast, according to room temperature, yeast amount, time varies greatly, fast 1 hour, slow may be more than 10 hours. See that there are large and small bubbles in the batter, and the bubbles are evenly distributed, and you are good to go. This indicates that the yeast is already growing vigorously and is ready for further fermentation.

4. Add the dough to the final required amount, and mix the flour until it is not too sticky. If the noodles are soft, the final pasta is swollen large, but the mouth is too soft, not gluten, the noodles are harder, and the fermentation time is slightly longer, and the final pasta is not as large as the soft noodles, but the gluten is to. You can master it yourself.

5. Knead the dough. Place the whole dough on a table or table top and rub vigorously with both hands. The longer the ravaging time and the greater the force, the more developed the network of gluten intertwined in the noodles, and the whiter and more gluten the pasta will be.

6. Put the kneaded noodles into the basin and ferment. Something needs to be covered, otherwise the surface will dry and harden. This is the final fermentation process, and this process must be sufficient, and whether the final pasta can expand or not is in this move.

Wait until the dough grows larger, cut it a little with a knife, and you can see a uniform air chamber (that is, a small bubble space), and you're good to go. This is where the noodles can be processed to the desired shape and then cooked in a pot or oven. At the end of the process, if there is a large backlog on the opposite side, some or all of the carbon dioxide in the dough will be squeezed out, so it may take a little time to continue fermentation.

It's not okay to add yeast to <> and face, add a few drops of "it" to it, and everything will be soft and delicious! There are many types of food, pasta is also one of them, and it is also one of the foods that everyone usually eats, especially for breakfast, steamed buns, steamed buns, and flower rolls are indispensable, most friends will buy them in the breakfast shop to eat, because the steamed buns made in the breakfast shop are white and fluffy, and they are very delicious, and the steamed buns made by themselves are not soft at all, but everyone knows that the food they make will be more assured to eat, especially if there are children at home, in fact, the practice of steamed bread is also very simple, in addition to adding yeast to it, add a few more drops of it, The noodles will ferment better, and the steamed noodles will be softer, so let's take a look!

We all know to add yeast to the dough, because the yeast can make the dough ferment, if the dough is not fermented well, the steamed pasta will not be soft, in addition to the yeast, you also need to add a few drops of white vinegar, the dough will be better fermented, the method is also simple, first put the flour into the basin, then put the yeast into a small bowl, add hot water to mix, and then drop in a few drops of white vinegar, add a spoonful of sugar, and then pour it into the flour.

Then knead the flour into a dough, the yeast must be mixed with hot water, and then add sugar, which can make the yeast more lacking in acacia and good fermentation, after the dough is reconciled, the next thing is to wait for the dough to ferment, cover the dough with plastic wrap, put it for half an hour, the dough will be full of pots, and you can start to make steamed buns.

After the dough is fermented, there is no need to knead the dough anymore, take it out directly and knead it into a steamed bun and put it into the steamer, if you are afraid of failure, you can knead the dough well, and then knead it into a round steamed bun, or make it into a bun, and then put it in the steamer, and after the fermentation is good, Mingqiao will start steaming again, so that the steamed steamed bun will be very soft, and it is not easy to fail.

After the steamed bun is put into the steamer, it is steamed for about 20 minutes, and it can be out of the pot, it is white and soft, and the taste is also very good, not only can it be made into white steamed bread, but also can be made into flower rolls, buns, and noodles can also be added to eggs and other ingredients, you can change the pattern to do, it is more delicious than the one bought outside, and it is clean and hygienic, will you steam the steamed buns?

You need to add some sugar and butter because white sugar can make the taste of the dough better, and adding butter can make the dough smoother, and the whole dough tastes stuffy and fluffy.

You can add yeast powder when mixing noodles, but you also need to add a little baking soda, seal it with plastic wrap, put it in the refrigerator and refrigerate it, and then take it out and steam it with a liquid bridge, and it is soft and soft when steamed.

Be sure to add baking powder when mixing noodles. It plays a soft role. The steamed buns that come out of this way are fluffy and delicious.

Ingredients: 1 teaspoon (5 grams) of yeast, 50 ml of warm water, 200 grams of flour, about 50 ml of water

Method: 1. Pour the yeast into warm water, stir well and leave for 5 minutes.

2. Put the flour in a large bowl, slowly pour the yeast water in stages, and stir with chopsticks while pouring the water until you see the flour start to clump.

3. At this time, rub it repeatedly with your hands, and when the flour is kneaded into a ball, cover the large bowl tightly with a damp cloth or plastic wrap, put it in a warm place, and let it stand for about 1 hour (it takes about 2 hours in winter, and if it is placed on the side of the heater, it is 1 hour).

4. When the dough swells to twice the size and the inside is filled with bubbles and honeycomb tissue, the dough is completed.

5. If you want to steam a good steamed bun, it is best to continue to knead the dough by hand at this time, squeeze out the air inside, and then cover it with plastic wrap or a damp cloth, and wait for the dough to expand again, and then use it for the production of steamed buns, buns, dough cakes, bean buns, etc.

The process is as follows:

1.A bowl of clear water with a small amount of sugar and a pinch of salt.

2.Microwave to 30-40 degrees (about a minute).

3.Put a level tablespoon of active dry yeast (sold in the supermarket, if you can't find it, ask the clerk yeast in **).

4.Mix well to dissolve the yeast (it looks a bit like mud soup).

5.Use the "mud soup" and noodles until it feels comfortable.

6.Place in a warm place 30-40 degrees (do not exceed 70 degrees, otherwise the live yeast will become dead yeast).

7.Wait 15-20 minutes. After the face is haired, there will be no ** when you press a hole with your fingers.

8.Add a little dry noodles to adjust the feel.

9.Processed into the shape you want. If the dough continues to grow too quickly during the process, consider placing it in a cool place, such as a window opening. Yeast stops growing at low temperatures, but it doesn't die.

10 If you feel that the dough is not satisfactory, you can wait a while after the processing and molding to allow the yeast to continue to grow.

You can't steam steamed buns with good noodles, but also let the dough rise.

1. A pound of flour, a quarter bag of yeast (you can also use self-rising flour) 2, the prepared yeast is mixed with warm boiled water (more than 20 degrees) and poured into the prepared flour, if the water is insufficient, you can continue to add warm boiled water to the flour, put the dough and non-sticky, put it in a basin and cover it with a lid to ferment for 20 minutes.

3. After fermentation for 20 minutes, add the dry flour to the fermented dough again, continue to mix until the surface of the dough is smooth and non-sticky, put it into the basin again and cover it with a lid to ferment. I add flour twice and ferment three times each time.

4. Divide the dough that has been fermented for the last time into the same size and put it into the steamer, be sure to pay attention to the water in the steamer if it is cold water, and the dough should wake up in the steamer for 15 minutes, and then steam the steamed buns. Bring the water to a boil over low heat, steam over medium heat for 10 minutes, and then steam over high heat for 10 minutes. Don't rush to pick up the steamed buns after steaming, you can take out the steamed buns after five minutes.

Pick up the steamed buns immediately after steaming, the steamed buns will be ugly and have a bad taste.

And in front of you put yeast powder or flour fat? If you put yeast powder, the noodles need to be awakened for about 10 minutes, kneaded into steamed buns, and then let them rise for about 20 minutes before they can be steamed in the pot. Freshly mixed noodles cannot be steamed directly.

If you don't make good noodles, you can steam them. It also needs to be rested. That is, baking powder needs to work before it can be steamed. Otherwise, what is steamed is a dead noodle steamed bun.

To ferment, send to one to two times the size, knead the exhaust, and let it rise for another 20 minutes before steaming, so that it is delicious.