Can you knead the flour after it has risen?

Of course, you can knead it, the longer you knead it, the better the sparkling wine in it, and the more evenly it will be, so be bold and rest assured.

After the flour is fermented, you can knead it, how can you make the pasta shape you want without kneading, after the flour is fermented, knead it to make what you want to do, and you want to cook food after heating for a certain time, and then eat it when it is cooked.

After the flour is fermented, it is necessary to knead the dough, exhaust it, and return to the original size. This is steamed steamed buns.

If you are making bread, it is complicated, there is one fermentation, two fermentation, and some three fermentations. Whether the bread is fluffy and firm, the degree of fermentation and kneading skills are the key.

You didn't do a secondary fermentation. The kneaded steamed buns need to be covered with plastic sheets and let stand for fermentation until the volume reaches twice the original before steaming. You don't need this process link, and the steamed bun is naturally not soft enough.

In addition, the steamed bread is kneaded the more delicious, don't give up kneading the steamed bread because it has not been steamed for a few times.

The original name of the so-called baking powder that can quickly rise noodles is stinky powder, and the old people in the industry still call it stinky powder. Its main ingredient is edible ammonium bicarbonate, which already contains baking soda in its formula, and cannot be mixed with alkali. Using baking powder to make steamed bread and adding alkali will make the steamed bread yellow with alkali, which is neither good-looking nor delicious.

After the flour is fermented, it should be soft, kneaded and then fermented, and the steamed pasta will be delicious.

Is dough fermenting too long? Pour it in, and the dough will be ready in half an hour.

Fermented dough usually needs to be kneaded to remove the gas from it, and at the same time make the dough more homogeneous, promote protein production of more gluten, and the steamed food will be smoother and more chewy. Many pasta dishes are made by going through three fermentations, which have different effects.

Do you need to knead the dough after it has risen

Steamed buns, steamed buns, noodles and other pasta dishes are in the northern part of China.

Most of them will make a variety of pasta at home to eat, and the most important thing when making pasta is fermentation, as long as this step is done well, to make delicious food.

When making a lot of pasta, it is necessary to carry out three fermentation work, and the time and function of these three fermentations are also different, after the first fermentation is completed, you need to knead the dough again, so that you can carry out a good exhaust work, and then carry out intermediate fermentation and three fermentations after kneading.

When kneading the dough after fermentation, it is necessary to knead it several times vigorously, so that the gas can be expelled, the quality of the dough will be more uniform, and at the same time, the protein will produce more gluten, so that the steamed pasta will look smooth and chewy.

1. After the dough has fermented, you can and need to continue kneading the dough.

2. In fact, this is done to make the quality of the dough more uniform, and at the same time promote the protein in it to produce more gluten to relieve sleepiness, so as to ensure the richness of the taste. Therefore, after the dough has fermented and the coarse cover is made, we can continue to knead it, so that it can produce a certain toughness, such as noodles and the like, the taste will be better, and if it is bread, steamed bread and the like, it is easier to shape when kneading, so as not to become loose when steaming.

The dough can be kneaded after fermentation, because kneading after fermentation can make the quality of the dough more uniform, and at the same time produce more gluten, which tastes better. Foods such as noodles are particularly chewy when cooked, while bread and steamed buns are fermented and kneaded to help shape them.

Whether the dough can be kneaded after it has risen

Steamed buns and steamed buns are inseparable from our lives, and they are the staple food of the people in northern China, which are basically sold in the streets and alleys. In general, the fermentation of the dough is very important when making pasta, and there are many rules after fermentation.

We often see some people continue to knead the dough after the dough has been fermented, but we don't understand that in fact, this is done to make the quality of the dough more uniform, and at the same time promote the protein in it to produce more gluten, so as to ensure the richness of the taste.

So after the dough is fermented, we can continue to knead it, so that it can produce a certain toughness, such as noodles and the like, the taste will be better, and if it is bread, steamed bread and the like, it is easier to shape it when kneading, so as not to become loose when steaming.

It is possible to add yeast to the dough that is kneaded before the steamed bread is kneaded, and the addition method is as follows:

1. If the dough does not open, it will become the state shown in the figure below, and then you need to add yeast to remedy it and let the dough ferment again. Simplified.

2. Prepare 270g of water, add an appropriate amount of sugar, stir to dissolve, and then gently sprinkle the dry yeast that needs to be added on the water surface.

3. Add the yeast water and let it stand for about 15 minutes until a layer of foam has formed on the surface of the yeast water, which means that the dry yeast has been activated, you can slowly pour the yeast water into the flour, pay attention to stirring while stopping the pure potatoes.

4. Put the first noodles that have been re-added yeast and the noodles that have not been added on the board at the same time, and the noodles that have not been opened and the noodles that have just been added to the yeast are on the left side of the picture below, and the two noodles are kneaded together.

5. Knead the two sides until the unopened noodles and the noodles with yeast have been re-added, and knead them into a lump as shown below.

6. Knead the dough again until the surface is smooth, put it in a large bowl, cover the pants with plastic wrap, and place it in a warm place to ferment for 1-2 hours.

The above is how to add yeast to re-open after the dough has not opened.

The process of dough is the process of yeast multiplication and proliferation, and putting more yeast can reduce the fermentation time, which is not harmful to the body. Because yeast is an anaerobic bacterium that is easy to multiply only under moist and oxygen-deficient conditions, it is necessary to cover the dough with a damp cloth or cover the container tightly. In addition, it is necessary to maintain a certain temperature.

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.

Dough making skills. First, choose the right starter culture.

1. There are three kinds of leavening agents for dough: baking soda, flour fertilizer (old noodles) and dry yeast powder.

2. The gas released by baking soda is not abundant, so the softness of the finished product with it is not very good.

3. Flour fertilizer is also called old noodles in some places, which is a piece of dough left after the last fermentation, and it is used to make bacteria to start fermentation after proper preservation.

4. Active dry yeast (yeast powder) is a natural yeast extract, which is not only rich in nutrients, but also rich in vitamins and minerals.

Second, the amount of baking powder should be more than less.

3. Activation of yeast is more important for novices.

Fourth, the water temperature of the noodles should be mastered.

Mix the dough with warm water. Temperatures are best between 28-30 degrees.

Fifth, the ratio of flour and water should be appropriate.

6. Skillful use of fermentation auxiliaries.

1. Adding a little sugar can improve yeast activity and shorten the time for dough to rise.

2. Add a little salt to shorten the fermentation time and make the finished product softer.

3. Add a little mash to assist in fermentation and add aroma to the finished product.

4. Add a little honey to speed up the fermentation process.

5. Add a little milk to improve the quality of the finished product.

6. Add a little yogurt to make the yeast work at full capacity.

7. Add a little egg liquid to increase nutrition.

7. Knead the dough smoothly.

8. Ensuring the right temperature and humidity is the key to success.

The optimal ambient temperature for fermentation is between 30-35 degrees Celsius, preferably no more than 40 degrees. The humidity is between 70-75%.

9. Secondary fermentation.

10. Steaming. Depending on the size, the pasta can be steamed for a long or short time, you can turn the pot to low heat and press it by hand to determine whether it is cooked, and then turn it large. But don't lift the lid many times, and don't open the lid immediately after turning off the heat, so that the pasta is easy to retract, simmer for two or three minutes before opening the lid and taking it out.

How long does it take for the dough to be left after kneading? It depends on the amount of yeast powder in the dough, and also depends on the temperature around the dough during proofing, the more yeast, the faster the fermentation; The higher the temperature, the faster the fermentation, generally do not need to judge whether the dough is good according to the time, it depends on the volume of the dough, if the dough volume ferments to 2 times the initial state, it is basically good. In addition, you can also gently press the top of the dough with your hand, if the dough is pressed after taking it away, the dough is not bounced back to its original shape, that is, it is not time.

On the contrary, the pressed area can quickly return to its original shape, indicating that the dough has been prepared.

Depending on the temperature conditions, it is generally 25 degrees for 2 hours. In the range of yeast activity, the higher the temperature, the faster the fermentation.

What are you going to do (steamed buns?) Bread? ）？What is the temperature in the room? I don't know, just visually inspect it, and double the size.

Dear, I'm glad to answer for you: Can you add baking powder after the dough is kneaded? A: Good afternoon, dear kiss! [Happy Calendar] <>

It is not best not to add after kneading, because then the baking powder is uneven, and the dissolution of the base is not sufficient, after steaming, the pores are uneven and not soft, and it should be mixed with flour in front of him, and then add water. Baking powder is a compound additive, which is mainly used in the production of flour products and puffed foods. Baking powder contains many substances, the main components of which are sodium bicarbonate and tartaric acid.

Usually compounds of carbonates and solid acids. When carbonates come into contact with water and acids, they dissociate into several substances. In this process, carbon dioxide is released, but no flavor is produced.

Peace and joy!