How old is yeast dough? 40

Yeast was discovered in 3000 B.C., when the ancient Egyptians first mastered the art of making leavened bread. The original fermentation method may have been discovered by accident: the first bread in the world was baked after a long time of being left warm and invaded by wild yeasts in the air, causing it to ferment, swell, and become sour, and then baked to obtain a new pasta dish that was much softer than the "scones": the world's first bread.

That is, the earliest application of yeast by humans.

25 degrees, natural fermentation for 8 to 10 hours. The addition of yeast shortens the time.

Pumpkin steamed bread method:

Ingredients: 1000 grams of flour, 540 grams of pumpkin, 4 grams of salt, 8 grams of dry yeast, 90 grams of water.

1. Peel and remove the seeds of the pumpkin, cut it into pieces and steam it in a pot, and grind it into a puree.

2. Put the flour, yeast, cooled pumpkin puree and water into the mixing tank, and start the machine to synthesize the dough.

3. After the dough is smooth, let it ferment in a warm place for 1 hour. Dough is doubled in size and finished.

4. Add a little edible alkali to the dough.

and baking soda (about 1 gram), knead the dough well and expel the air.

5. Divide the dough into appropriate sizes. Knead the dough one by one.

6. Cover with plastic wrap.

Dry for five minutes. Then knead smooth.

7. Put an appropriate amount of water in the steamer, then put in the kneaded dough, cover and let stand for 15 minutes.

8. Turn on high heat, turn to medium-low heat and steam for 20 minutes, turn off the heat and simmer for 2 minutes.

Usually about an hour.

The specific time of dough is related to the activity, quantity, water temperature, and ambient temperature of yeast during fermentation.

Under normal circumstances, the stronger the activity of yeast, the more the number will be, the water temperature of the dough is slightly higher, and the ambient temperature is higher will accelerate the dough, but it can not be overdone, otherwise it will destroy the activity of the yeast.

It takes about 20-40 minutes for yeast to rise. Yeast is a pure biological natural leavening agent, is a kind of live microorganisms, does not have any harm to the human body, can provide human beings with the nutrients and vitamins they need, is the most ideal fermentation method.

Yeast is not only versatile but also nutritious, it contains protein, carbohydrates.

Fat, fiber, dietary fiber.

There is also vitamin A

Vitamin C, vitamin E

and minerals such as magnesium, iron, copper, potassium, etc.

Yeast is used to make pasta soft and tasteful, and on the other hand, yeast is rich in vitamins, minerals and enzymes, so it also increases the nutritional value of pasta.

Yeast autolysates can be used as additives in meats, jams, soups, cheeses, bakeries, vegetables and seasonings.

Ingredient list: 500 grams of flour.

4-5 grams of yeast powder.

1 tablespoon sugar. 250 ml of warm water.

10 grams of lard (optional).

Production Steps:1Pour the yeast powder and sugar into a small bowl, add warm water and stir until it melts, let it stand for 10 minutes, and when small bubbles appear in the yeast water.

2.Pour the flour into the basin, add salt and edible alkali, stir well, slowly pour in yeast water, stir while pouring, stir into a large cotton wool and form a dough with your hands.

3.Keep kneading the dough, you can stop when the face is light, the basin is light, and the hand is light, it takes about 10 to 15 minutes, and the longer you knead it, the more tendony the steamed bun will be.

4.Put the basin covered with a lid or wrapped in plastic wrap and put it in a warm place and let it dry in the sun for 20 minutes at noon.

5.After 20 minutes, the dough is ready to rise, and a large pot is full. If there is no sun or the temperature is low, the fermentation time will be prolonged, and it can take 40 to 60 minutes in autumn and winter.

6.After the dough is fermented, it is placed on the board and kneaded for another 5 minutes, then kneaded into long strips, divided into dough of the same size, and kneaded into the shape of steamed buns.

7.Put the steamed buns into a hot steamer for a second fermentation for 20 minutes, then turn on high heat and steam for 15 minutes, turn off the heat and simmer in the pot for 5 minutes, and the steamed bread is ready to eat.

Hair noodles are generally sent for 1 to 3 hoursHowever, depending on the specific temperature, the time of dough will also be different. If it is a summer dough, the normal temperature in summer is usually around 20 30, and it takes 1 2 hours to make dough with cold water; In winter, the temperature is generally below 10, and it takes 2 to 4 hours to make noodles with warm water.

If you don't have enough time to leave, you can add some warm water to make the dough and place the dough in a warm place to speed up the dough. Generally, the temperature of warm water should not exceed 40, otherwise it will also put yeast.

Blanching to death is not conducive to dough fermentation.

Dough making skills. If you want the flour to be fermented well, you must remember to add yeast powder.

Because yeast powder contains a large amount of yeast, at a certain temperature, these yeasts will ferment quickly, which can cause carbon dioxide to be produced inside the dough.

The dough can be fermented until it is particularly good.

In addition to adding yeast powder, remember to add an appropriate amount of sugar, because sugar is a sugary substance, and when mixed with yeast, it can promote yeast fermentation faster. If you want the dough to be made quickly and well, it is essential to add sugar.

The fermentation time of the dough generally depends on the room temperature and the starter culture used at the time. Here's an overview of the fermentation time:

List of ingredients: flour, yeast, water, salt, etc.

Production Steps:1Add water and salt to the flour and stir well.

2.Knead the flour into a dough and add the right amount of yeast according to the room temperature at that time.

3.If using fresh yeast, dissolve the yeast in warm water, then pour into the flour and knead into a dough. If using flour fat, mix the flour with a small half bowl of flour, knead into a dough, wait for about 3-4 hours, then knead in the other flour and let it rise for another 2-3 hours.

4.It generally takes 8-10 hours for the dough to ferment in a warm place, and the fermentation time ranges from 30-40 minutes, which needs to be measured by other objective factors such as the room temperature of the day and the temperature of the dough itself.

5.Wait for the dough to rise to twice its size, then sprinkle some dry flour on the dough, place it on a cutting board, knead out the air and divide into small pieces.

6.Knead the small pieces of dough separately into steamed buns, and then wait for 10-15 minutes for the steamed buns to set.

7.Put the steamed buns in the steamer and steam for 15-20 minutes until the steamed buns are fluffy and fully cooked.

8.Take out the steamed buns, place them on a dry plate, and wait for them to cool before serving.

The above is a general description of the steps to make the dough and the fermentation time. It should be noted that the fermentation time will be affected by a variety of factors, such as room temperature, the temperature of the dough itself, the amount of yeast, etc., so the specific fermentation time needs to be determined according to the actual situation.

The time it takes for the dough to rise is most directly related to the ambient temperature at which the dough ferments, and generally speaking, it can be divided into the following three situations:

1. It takes about 1 hour to make noodles in summer or in a high temperature environment;

2. It takes about 3-4 hours to make noodles in winter or in a low temperature environment;

3. It generally takes about 2 hours to make noodles in the indoor environment in spring and autumn.

The influence of ambient humidity and starter culture on the leavening surface

In addition to the most important factor of ambient temperature, dough fermentation is also related to the ambient humidity and the use of starter culture.

The effect of ambient humidity on the hair surface

In addition to the influence of ambient temperature on dough as mentioned above, the ambient humidity when fermenting dough will also affect the fermentation effect of dough, generally speaking, the most suitable ambient humidity for dough is between 70% and 75%. However, unlike temperature, humidity is still difficult to grasp well.

The effect of starter culture on the dough

When making dough, use an appropriate amount of starter to improve the effect of dough. The starter culture used in home-cooked noodles is nothing more than yeast powder (active dry yeast) and baking soda.

or baking powder. There are 3 kinds of old noodles. The principle behind them is the formation of carbon dioxide in the dough through a series of reactions.

gas to make the dough rise and complete the process of dough rising.

It generally takes 1 to 2 hours for yeast flour to rise, but the specific fermentation time is still related to the temperature, the higher the temperature, the faster the dough will ferment. In summer, the temperature is relatively high, and the kneaded dough can be made in 1 2 hours at room temperature, and in winter, it will take 2 to 4 hours to make noodles.

In winter, in order to reduce the time it takes to leave, it is common to mix the dough with warm water below 40 degrees Celsius, so that the dough will ferment faster. Note that the active range of yeast is generally around 35, and if you use more than 40 warm water, it may scald the yeast and cause fermentation failure.

Dough making skills. 1. The second fermentation is very important, when the dough is kneaded, it can also be put on the steamer to ferment again for a while. Secondary fermentation plays a great role in the softness of the finished product.

2. Cook on cold water. After the steamed bun is kneaded. Because the cold steamed bun suddenly encounters heat, it is easy to make the steamed bun unable to rise. The correct method should be to add cold water to the pot, then put the steamed bread, and then heat it to increase the temperature, so that the steamed bread can be evenly heated, soft and delicious.

3. Don't be in a hurry to remove the lid of the pot after it is good, many people look very good when the steamed buns are steaming, but they change as soon as the lid is lifted. This is because the steamed steamed buns are suddenly cold, resulting in retraction. Therefore, the correct way is to let the steamed buns simmer in the pot for a few more minutes after steaming, don't be in a hurry to remove the lid.