Why is it a little sour to use old noodles to make buns

It should have been posted.

The manufacturing method: material.

a.First fermentation:

1. Bun flour or low-gluten flour or plain flour - 150g

ml hot water + 50ml cold water (80g of water in total).

3. Caster sugar - 1 tsp.

4. 4g (1 teaspoon) of fermented mother

b.Second fermentation:

1. Bun flour or cake flour or plain flour - 50g

2. 40g of flour (wheat starch) or corn starch, try to use wheat starch.

3. 1 2 teaspoons of double-effect powder.

4. 1 4 teaspoons salt.

5. Caster sugar - tablespoon to tablespoon (30g 50g).

6. 1 8 teaspoons of ammonium bicarbonate (edible stinky powder) (can be dispensed without).

7. 1 tablespoon white oil or corn oil.

c.Filling (optional).

Method. First fermentation:

1. Pour hot and cold water into a large bowl, add 1 teaspoon of sugar and 1 teaspoon of flour to soak, sprinkle yeast, mix and set aside for 15 minutes until rich foam is produced.

2. Add 150g of flour, mix it with chopsticks to form a cotton flocculent, then knead it slightly with your hands for 3 minutes, cover and ferment for 2 hours. If it's cold, preheat the oven for one minute, push the covered basin into the oven to ferment, and repeat the preheating for another 1 minute when the oven is cold.

Second fermentation:

1. Mix 50g bun powder, 40g starch and double-effect powder together and sieve it, then add edible stinky powder for later use.

2. Add sugar, oil and salt to (a) and mix well with a double hook.

4. Roll the dough round, cover and ferment for 20 minutes.

5. Relax for 20 minutes, then cut into 8 equal parts of dough, roll the dough and relax for 5 minutes.

6. Roll out the dough into a 5mm thick dough and use it to wrap the buns.

7. Put the wrapped buns on steamed bread paper, put them in the steamer, cover and ferment for about 30 minutes to 40 minutes (depending on the temperature of the day), until the buns are more than twice the size, press the bun skin with your fingers and it will bounce up immediately, you can steam it in the basket, and steam it for 10 minutes on medium and high heat.

Before steaming the buns. Put some alkaline noodles on the cutting board and knead the dough on the alkaline noodles without stopping. Until the dough is soft, it's fine. If there is a sour smell, the dough will not be very soft, so you can put some alkaline noodles and keep kneading, and you can do it.

The alkali is less, or there is no alkali.

At least 8 hours, add alkali when mixing the dough, add dry flour, soft and hard appropriately, and finally test the size of the alkali.

After oxidation, it becomes acidic.

It's been too long.

If you use yeast, you won't.

The sourness of old sourdough bread is a sour taste that has been naturally fermented for a long time.

The recipe and recipe of traditional sourdough bread are as follows:

1. Materials. 100 grams of bread flour, 1 egg, 3 grams of yeast, 8 grams of sugar, 5 grams of butter, 2. Practice.

1 Put all the starter ingredients in the toaster to make the dough.

2 Ferment to the surface to form a honeycomb.

3 Combine the yeast with all the ingredients except the butter.

4 Knead the dough, add the butter and knead to form a fascia.

5 Basic fermentation to about twice the size.

6 Divide the dough into 9 equal portions and not loosen it.

7 Twist each part into a long strip, fold it in half, and then twist it into a knot and place your head in the circle.

8 Put the bread in a mold and rise twice as much.

9 Bake in the oven at 180 degrees for 30 minutes, then brush with melted butter.

The sourness in old-fashioned sourdough bread is the sourness that has been naturally fermented over a long period of time.

The recipe and recipe for old-fashioned sourdough bread is as follows:

1. Materials. 100 grams of high-gluten flour, 1 egg, 3 grams of yeast, 8 grams of sugar, 5 grams of butter, two, method.

1. Put all the ingredients of the yeast into the bread machine and make the dough function.

2. Ferment to the surface into a honeycomb shape.

3. Mix the fermented yeast with all the ingredients of the main dough except butter.

4. Knead the dough until smooth, add butter and continue kneading until fascia is produced.

5. The base fermentation is about twice the size.

6. The fermented dough does not need to be relaxed, and is directly divided into 9 equal parts.

7. Roll each into long strips, fold them in half, then twist them into knots, and stuff the head into the circle.

8. Put the bread into the mold and finally ferment about twice the size.

Bake in the lower oven for about 30 minutes, and immediately after baking, brush with a layer of melted butter.

Sour taste of natural fermentation for a long time.

You are only good, This situation is because the buns have been put on the mountain for a long time, and they have deteriorated, eating such buns will make us feel diarrhea, bloating will cause food poisoning Xunzi, and the other situation is that the bread of the bun is not enough, so there is a sour taste, and some alkali should be put when steaming the buns. Don't eat the steamed buns that have been left for a long time, and put some alkaline noodles when steaming the buns when the noodles are raised. 

Yes. Because sugar will provide sufficient nutrients to the yeast to help in fermentation.

Fermentation refers to the process of preparing microbial bacteria themselves, or direct metabolites or secondary metabolites with the help of the life activities of microorganisms under aerobic or anaerobic strips. Fermentation is sometimes referred to as fermentation, and its definition varies depending on the occasion in which it is used. Fermentation usually refers to a certain decomposition process of organic matter by living organisms.

Fermentation is a biochemical reaction that humans were exposed to earlier, and is now widely used in the food industry, biology and chemical industries. It is also the basic process of bioengineering, i.e., fermentation engineering. Research into its mechanism and process control continues.

Features:

1. The fermentation process is generally a biochemical reaction carried out at room temperature and pressure, the reaction is safe, and the requirements are relatively simple.

2. The raw materials used in fermentation are usually starch, molasses or other agricultural and sideline products, and as long as a small amount of organic and inorganic nitrogen sources are added, the Yuqing reaction can be carried out. Depending on the type of microorganism, it can selectively use the nutrients it needs. Based on this characteristic, wastewater and waste can be used as raw materials for fermentation to transform and renew biological resources.

3. The fermentation process is completed by the automatic regulation of the organism, and the specificity of the reaction is strong, so a relatively single metabolite can be obtained.

The above content reference: Encyclopedia - Fermentation.

Why do you want to put white sugar in the dough:

1. Sugar is added when making noodles to increase the taste and sweetness.

2. When making noodles, families generally use dry yeast, sweet baking powder, soda and old noodles, etc., and the noodles will be quite good, without adding sugar. Adding the right amount of sugar will provide the yeast with more nutrients and help the dough to rise.

3. Adding sugar to the dough is a kind of preference or habit.

Put too much yeast in summer The temperature is very suitable for the dough, the yeast is full of vitality, and the noodles can be put less than one Weila some yeast, and a pound of flour and three grams of yeast can be taken.

Is the steamed bun dough sour with white sugar, and the interview is appropriate, and a little white sugar is used to make the dough Youbai.

The cause of sour bread should be investigated from the following aspects:

The sugar content of the raw materials, the principle of bread fermentation is that the baker's yeast breaks down the sugar to produce carbon dioxide and water, and in the anaerobic state, carbon dioxide and alcohol, this process will cause the acidity to rise. Therefore, if the raw material has a high sugar content, it will cause the bread to be more acidic.

If the raw material or dough is contaminated by miscellaneous bacteria, it is likely to be both a process of yeast fermentation and a process of acid production by miscellaneous bacteria.

Rancidity of fats and fats, the use of oily ingredients, such as margarine, etc., can also cause the taste of the bread to be sour if rancidity has occurred.

The amount of yeast, fermentation time, amount of yeast and fermentation time are all parameters that should be controlled in the process, if not controlled within a reasonable range, resulting in over-fermentation, it will definitely make the bread sour.

1. Put too much yeast: the sour bread may be caused by too much yeast, the amount of yeast and the fermentation time are parameters that should be controlled in the process, if it is not controlled within a reasonable range, resulting in excessive fermentation, it will definitely make the bread sour.

2. Excessive fermentation: the sour bread may be caused by excessive fermentation, if the fermentation is too much, the volume will be too small or too large, the pores are large, and the bread is easy to sell, and the bread taste is sour.

3. Miscellaneous bacterial contamination: If the raw materials or dough are contaminated by miscellaneous bacteria, it is likely to be not only a process of yeast fermentation, but also a process of acid production by miscellaneous bacteria.