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The most convenient way is: go to the bakery to buy fat noodles (two yuan a year), you can directly steam the steamed buns, or you can leave a part of it until the next morning and add new flour, knead it with wet boiled water (not too much water), cover the lid, and wait for three or four o'clock in the afternoon The flour will be distributed, at this time, take about one gram of salty noodles, add half a spoon of baking soda, soak it with very little warm boiled water, mix it into the good noodles, and then knead it repeatedly until it is soft and tough. Cover it again, light a fire to bring the water to a boil, and then put the steamed buns that have been cut or stuffed.
Turn on high heat and cook for 20 minutes, then it is ready to eat. The steamed buns made by yourself are really delicious. If you can do it, you can change the pattern to make a full seed with various fillings.
The natural fermentation of salty noodles tastes much better than the taste of yeast powder, which is the real green food.
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The practice of making steamed buns.
A: 500 grams of high-gluten flour, 260 grams of water, 5 grams of yeast, 20 grams of sugar.
b: 50 grams of high-gluten flour (added after fermentation).
Method:1Put all ingredient A into the bread maker, activate the dough button, and mix the dough for 20 minutes.
2.After the dough is formed, stop the machine and let the dough rest for 5-10 minutes.
3.Start the dough button again, and the bread maker works for 1 hour and 30 minutes. Leave it alone after the machine is shut down and let the dough rise to twice its original size, which involves closing the lid of the bread machine.
4.If you pull it open with your hand, you can see the honeycomb inside, which is in a fermented state.
5.Add two scoops of dry flour, about 50 grams, continue to activate the dough button and knead for 20 minutes until the dry flour is completely incorporated into the dough.
6.Knead the dough again until it becomes smooth, and after stopping the machine, let the dough rise for a while, and it will take out the shape in about 10 minutes.
7.Weigh the dough into several small pieces, and knead them one by one by hand to remove the air bubbles in the dough.
8.Knead it well, roll it round, then put it in the oven for 2 times of fermentation, turn on the fermentation function of the oven, turn it off when the temperature rises to 40 degrees, and then let the dough slowly grow in it for about 1 hour.
9.After the steamed bun blank is steamed with cold water, after the heat comes out of the high heat, change to medium heat, turn off the heat after steaming for 15 minutes, and then wait for 3-4 minutes before opening the lid and taking out the steamed buns.
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1. Add a little sugar.
2. Add a little salt, 3. Add a little mash, 4. Add a little honey, 5. Add a little milk, 6. Add a little yogurt, 7. Add a little egg liquid.
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How can the dough be fluffy and soft? The chef will teach you a noodle making technique, which is simple, fast and practical.
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Wake up in life is loved by everyone, but many people do not know how to wake up, especially how to make noodles without yeast powder, in fact, this kind of way is relatively simple and easy to understand, only need to prepare the required raw materials and special tools and then according to the process step by step, you can wake up, interested friends can give it a try, I firmly believe that there will be a very good practical effect.
How the space is natural.
There are two ways to wake up, one is the traditional one is to wake up at room temperature, and the other is to use yeast powder to make noodles, the difference between the two is that the former one takes a long time, and the latter one can be about 30 minutes to an hour. The application of yeast fermentation has not been described in detail.
Let's talk about the first method of making noodles:
1.Pour the wheat flour into a basin (the amount of wheat flour can be tested first, so you don't have to put too much).
2。Add cold water and mix until it is thin and viscous (not too thin), then cover and put it in a warmer area.
3.If the room temperature is not high and you want to be alcoholized quickly, you can add a large glass of sour milk to speed up the alcohol, and the steamed bun is very loose, but it will take at least a day to be alcoholized
How the space is natural.
4.How to make sure that the noodles have already been made, is to see if the noodles are convex like toast bread, there are bubbles, smell it after mixing, and the mild smell means that the noodles have already mellowed. Note that you don't have to be alcoholic and sour, and the steamed bun will not taste very good.
The above is the rising noodles, how to make steamed bread below, and then a simple knife-cut steamed bread (no need to roll into a ring for convenience), and it is a square steamed bun that goes out.
1.Raw materials: cutting board, knife, wok, steaming drawer, wet steaming drawer cloth (sand cloth is fine), bulgur flour, edible alkali.
How the space is natural.
2.Add a small amount of edible alkali to make edible alkali, note: the amount of edible alkali is difficult to grasp, put more to make the steamed bun is yellow, and there is a pungent alkaline smell, put less steamed steamed bun Some strange smells are also harder.
For the first time, those who have the ability to take a small piece of kneading noodles, put them in a wok, steam them, take them out and smell them when they are cooked, and understand the size of edible alkali by looking at the color of the small steamed buns.
3.After adding edible alkali, add bulgur flour to the rising dough, knead well and knead thoroughly. Note: Do not add too much dry noodles, the kneaded noodles are a whole ball, but the kind of batter that is very soft and soft, and then set aside a little.
4.Roll the fresh noodles into strips, cut them into 6 cm wide embryos from right to left with a knife, and then neatly drain them on the steaming drawer covered with a wet drawer.
5.Put the steaming drawer on the wok, cover the outer lid, and steam on the stove for 15 minutes.
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1. Pour the yeast powder into warm water, stir well and leave for 5 minutes.
2. Pour flour and yeast water in a large bowl.
3. Stir with chopsticks while pouring water.
4. Rub repeatedly with your hands until the flour is lumpy.
5. Knead the flour into a ball, use a damp cloth or plastic wrap to cover the large bowl and put it in a warm place.
6. Bend quietly for one hour, and the jujube dough will expand to twice and be filled with gas and honeycomb tissue, and it can be completed.
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How to make a natural face:
1. Beer: Beer is not only a drink, but also contains a lot of yeast, the effect of dough is also better, pour the appropriate amount of beer into the flour when mixing the dough, and then live into a dough, which can be fermented soon, and the flour will have a natural aroma after fermentation.
2. Use yogurt: You only need to pour the yogurt into the flour and stir it, and finally knead it into a dough.
3. Vinegar: The dough making method is not only fast, but also as delicious as the taste of the old noodles, and there will never be a sour taste when eating. Mix water with vinegar and water into the flour and mix the dough, mix the dough into a smooth dough, seal it in a warm place for half an hour, add baking soda and knead it evenly into the dough.
Baking soda and vinegar will react, which is also the point of the dough can rise).
4. Wine-brewing: also called rice wine steamed bread, use it to mix noodles, and the steamed bread made is very sweet and delicious. There is no need to add yeast and old noodles, just use it to add some sugar and noodles, and the fermentation is also very fast, and it will be ready in half an hour.
250g flour, 150g wine, 10g sugar.
5. Old noodles: the traditional method of making noodles, the old noodles are the dough left over from the last dough, many people also call the noodles or noodles, the old noodles and flour can be fermented together, but the general fermentation time will be relatively long, it generally takes a day to make the dough ferment, and you need to put some water around to avoid the noodles from drying.
6. Honey: must be fermented with pure natural honey, honey is a very nutritious ingredient, itself contains enzymes, so fermentation with honey is not yogurt is often suitable, the method of fermentation with honey is relatively simple, only need to mix honey with flour, and then put it in a warmer place.
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There is only one natural dough method, and it takes about 1 day without adding any ingredients, just put it in a warm place and wait for fermentation.
Operation steps: 1. Pour the flour into a basin and add an appropriate amount of water.
2. Stir the noodles and water into a thin silver sedan chair, and then cover and put it in a warmer place (the heating side and the place where the sun is exposed can be).
3. Because there is no auxiliary material for the natural dough, the dough is slower, usually more than 24 hours, and the method of judging the success of the dough is: the dough is bulging like bread, with a lot of bubbles, and it is very soft to press; After stirring, smell it, there is a slight sour smell, and such noodles are ready to use.
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There are two ways to make noodles 1Use flour fertilizer to make noodles (usually called large alkali noodles) soak the noodles with water first, then pour the noodles into it and mix evenly, wake up for 8 hours to wait for the noodles to start is 1 times the original, and then there is no sour taste for alkali noodles There is a little bit of alkaline smell Then wake up for half an hour to put some vinegar in the pot to avoid the steamed buns with flowers, be sure to use cold water to put the buns in and then turn on the electricity.
2.Dough with filial piety (usually a quick dough method) a Ingredients: 500 grams of flour, 3 grams of dry yeast, 5 grams of baking powder, 1 tael of soybean oil, warm water (250 grams - 300 grams) according to the draft of flour, 20 grams of sugar.
Method:1Pour the flour onto a cutting board, add the dry yeast, baking powder, sugar and mix well.
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Answer the common yeast and dough method: use yeast powder and noodles, about one kilogram of noodles to pour an ordinary rice bowl of warm sugar water, and yeast powder should be sprinkled almost all over the water surface. Warm sugar water is a small spoonful of sugar added to water at about 40 degrees Celsius, and the sugar helps fermentation.
Once the yeast powder is poured into the water, let it sit for a few minutes to dissolve well, and then pour it into the dough little by little.
Don't mix it on the side, and then knead it vigorously until the dough doesn't stick to your hands or basins, and the dough shines. Cover the kneaded dough with plastic wrap and let it rise.
Is there any other way to ask questions?
Simple self-rising flour and dough method: add milk and dough with self-rising flour, knead vigorously, knead until the dough does not stick to your hands, does not stick to the basin, and the dough shines well, and after the dough, the basin should be covered with plastic wrap and placed in a warm place to ferment for 50 minutes, and the dough is about twice as large.
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How to make dough - a simple way to make dough, you will learn it as soon as you learn it.
Why do we make noodles, because the food made by noodles is soft, easier to digest, and has a better taste; This is just an ordinary dough making method, usually used to make steamed buns, buns, and flower rolls, but with baking powder, without adding any other ingredients; It's actually very simple to do, let's be bold and try it :)
Tools Raw materials.
More flour (600g), water (240g), yeast powder (3g).
Method steps.
1 7 step by step reading.
Weigh all the ingredients first, and then put the flour in a basin;
After many tests, I determined that a suitable ratio of water to flour was 10:4, with 40 grams of water for every 100 grams of flour;
Melt the yeast powder into the weighed water and pour the water into the flour;
If you don't weigh it, you can melt the yeast with a small amount of water, and add it little by little when adding water, don't pour it all at once like I did;
Stir with chopsticks;
If you grasp it with your hands, it will be covered with batter, and it is easier to clean it up with chopsticks;
Stir until this state and begin kneading with your hands.
Knead into a dough and add plastic wrap to the basin;
The purpose of adding plastic wrap is to prevent the dough from drying out and losing moisture;
See 1 image remaining.
5 7 In order to speed up the fermentation, I put the basin in warm water, and I saw that some articles wrote that it was fermented in a cool place, and I felt that I could not understand that it was to delay the fermentation time.
If you heat the rice cooker for 3 minutes, it will automatically jump to keep warm, and turn off the power at this time;
Of course, you can also use a wok, you must pay attention to the fact that the water should not be too hot, and the right temperature is to feel hot but not hot when touched with your hands.
See the remaining 2 images.
6 7 Put the basin in warm water, cover the pot, about three hours, and make it like the one shown in the picture below, about twice the size of the original, open it and see, it is full of bubbles, and the noodles will become very soft;
If it is not put in warm water, it may take longer to ferment naturally;
Remove and knead into a smooth dough;
When you take the dough out, it will stick to your hands, and at this time your hands should be covered with flour;
Precautions. If you don't add plastic wrap, the water will seep into the dough, and the water in the dough will be too much.
The fermentation time should be more than three hours, and if the fermentation is not sufficient, the finished product will not taste good.
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1. First of all, you can't use yeast or baking powder, you need to make noodles, that is, old flour fertilizer, and then dilute it with water to make a uniform paste.
2. Stir together the flour with chopsticks and the old flour batter, mix the dough with your hands, and mix the dough until it is a non-stick basin, cover the dough with a wet drawer cloth after it is reconciled, and wait for 4 hours for it to rise naturally.
3. There will be a sour taste in the process, so you need a small spoon of alkaline noodles, and the alkaline noodles should be rolled into powder with a rolling pin without small particles, evenly sprinkled on the dough, and kneaded evenly with your hands.
4. Then ferment for a period of time, the sourness will weaken, and finally you can steam steamed buns or do anything.
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