When making steamed buns, how do you ferment the noodles quickly?

Everyone knows that making steamed buns needs to be fermented, because after fermentation, both the appearance and taste will change greatly, so the question is, how to make the noodles ferment quickly? There must be many people who have the same doubts, so today I will tell you how to make the noodles ferment quickly in a short period of time and save time in making steamed buns. <>

There is only one method used for dough fermentation, which is to add yeast to the dough to make it ferment quickly. <>

Let's talk about the method of yeast fermentation, this method needs to add an appropriate amount of yeast, and the yeast will use and decompose part of the organic matter in the dough, so that the yeast will produce carbon dioxide, and carbon dioxide is a gas, which cannot be released into the atmosphere through the impermeable dough in a short period of time. Therefore, a large amount of carbon dioxide produced by yeast is retained in the dough, and we must heat it when making pasta, due to the principle of thermal expansion and cold contraction, the carbon dioxide previously stored in the dough is heated and expands so that the pasta product forms a small space in it, so the pasta made in this way will be more fluffy. In addition, through the decomposition of yeast, part of the starch has been converted into sugar, so that the taste becomes better.

If you want to make the fermentation faster after adding yeast, then the feasible method is to add a little sugar, because yeast fermentation is to break down the starch into sugars first, and you can skip this step by adding white sugar and directly let the starch break down the sugars. Adjust the temperature during fermentation, yeast fermentation is greatly nourished by temperature, the higher the temperature, the faster the fermentation speed, but remember that the temperature must not exceed 39 degrees, because if the temperature exceeds this limit, it will inhibit the decomposition of yeast. <>

Summary: When making steamed buns, you need to ferment the noodles quickly, then you can add yeast to the noodles, the yeast can make the noodles fluffy and delicious through the reaction, if you want to make the fermentation faster, you can add a little sugar, or increase the temperature of the fermentation environment, remember that the temperature should not exceed 39 degrees.

You can add some sugar to the noodles and put the live noodles in warm water, so that the noodles can be fermented quickly.

You can put the baking powder in warm water and pour it into the flour to ferment well.

When making steamed buns, be sure to put yeast in them, and the dough is easier to rise in a warm environment.

The first is to put in some baking powder, and the second is to maintain a certain temperature, so that it can ferment quickly.

Bun dough can be fermented in a fermentation box, or it can be fermented normally, which takes a little longer than the latter. But as long as the dough is made correctly, the dough can be initiated.

How to make noodles

Preparation: 3 grams of yeast powder, 10 grams of sugar, a spoonful of lard, an appropriate amount of white vinegar, 300 grams of flour, and finally an appropriate amount of warm water of 35 degrees.

Once you've prepared these tools and materials, it's time to get started with this little trick:

Steps: Take out the two bowls and pour 35 degrees of warm water respectively, pour in the warm water, add three grams of prepared yeast powder to one of the bowls, then add 10 grams of sugar, and stir them well. Warm water can fully stimulate the active Xiaoqiaoji of fermented mother, and the addition of white sugar can fully promote yeast fermentation.

Add the yeast powder and sugar, add a spoonful of lard to it, and stir them well with chopsticks until the lard melts. At this time, there must be some friends who will ask, why add lard? Because after adding lard, the steamed buns can be soft and sweet.

Then take out another bowl and pour an appropriate amount of white vinegar into the other bowl, pour the white vinegar to make the dough bubble, pour in the white vinegar and stir them well. Put the prepared 300 grams of flour into a large bowl, pour in the yeast water and noodles, stir while pouring, stir them into flocculents, warm water can dissolve the yeast powder, so that the dough is very evenly mixed after mixing.

Add yeast water and stir well, then pour in the white vinegar warm water, then stir the flour into a flocculent shape and knead the dough, and put the kneaded dough in this bowl of dough. Knead the dough for a while to make the steamed bun softer. Knead and wrap in plastic wrap and place in a sunny area for 10 minutes.

After 10 minutes, you can open the plastic wrap and look at the dough again.

This method of fermenting noodles is fast and good, so try it quickly.

Quick Face Cheats! The thousand-year-old problem of making steamed buns has been successfully overcome by the chef.

First, let's talk about peace and noodles.

1. Yeast: The yeast I use is Angel yeast powder bought in the supermarket. There is a 5g pack, which is easy to use.

The amount of yeast is relative rather than absolute, and is determined according to the temperature and speed of the dough environment; Melt the sour in warm water and let it stand for 5 minutes before use; If the environment is cool or you want to grow faster, you can have more yeast, 5 grams per 500 grams of flour at normal temperature is enough.

2. Water volume: The amount of water used in the noodles, in fact, this can be put in several times, and it is best to ferment it with warm water faster. The noodles of the steamed buns should be harder.

Normally, it is about 500 grams of flour and 250 grams of water. The noodles of the meat buns are slightly softer, and they are easy to seal after being wrapped in the filling; The dough is not easy to knead smoothly at first, you can knead the dough into shape, cover it and let it stand for 10 minutes, wait for the moisture and flour to fully blend before kneading again, and it will be easy to knead a smooth dough!

Second, let's talk about noodles.

1. One-time fermentation: put the kneaded dough into a basin, put on the basin cover or plastic wrap, and carry out a fermentation. When the weather is hot, the dough tends to rise. Generally, it is fermented to twice the size of the original dough, and it is OK.

2. Shaping: The dough poured out and put on the panel should be kneaded for a while to discharge more air inside, and the smaller and more uniform the cross-sectional holes after the dough is cut, the better, so that the kneading of the steamed bread will be smoother, and the surface of the steamed bread will be smoother after steaming; The same goes for stuffed buns. Then, you can make steamed buns or buns and put them in the steamer.

3. Secondary fermentation: Before steaming, it is best to carry out secondary fermentation, and the green body should stand in the steamer for about 20 minutes-30 minutes, it is recommended not to ignore this step. Steamed buns or buns that have undergone secondary fermentation will definitely be better steamed than without this step.

When the weather is hot, the steamer is filled with cold water, because the temperature is high and it is easy to ferment; When the weather is cold, the steamer is filled with hot water, which is more conducive to secondary fermentation.

3. Finally, let's talk about steaming.

The amount of water in the steamer is the middle of the steaming curtain and the bottom of the pot or a little bit on the position, too much water is easy to cause the bottom of the bottom of the steamed bread below to be scalded by the water and sticky, too little water does not have enough steam will dry the pot and the steamed bread will die; Before the steaming curtain is placed into the green body, you should pour a little oil on it and spread it with your hands or brushes; The whole process is steamed over high heat, and the timing starts after the pot is steamed, and it is generally steamed for 15 to 20 minutes according to the size of the pasta. After steaming, wait 2-3 minutes to open the lid.

If you want to steam out successful buns, summarize three points:

1. Knead well with the dough ---, we need a smooth dough;

2. The first and second fermentation of the dough --- must be fully in place, which is really important;

3. Steaming --- pasta needs to be steamed over high heat after the pot, the steaming time must be sufficient, the length of time varies with the size of the pasta, and the fire must be steamed for three or five minutes, not immediately open the pot.

1. First of all, in the choice of flour, low-gluten flour or high-gluten flour can be, in addition, flour one.

You haven't fermented well, first to warm water, then to fermentation, and then to knead!! Don't put the noodles there and let it grow on its own!!

Don't rush to steam the buns when they are ready, cover them and ferment them until they look a little damp, and then put them on boiling water.

The main thing is that the noodles should be reconciled and elastic, not too dry, and not too thin.

The production of fermented dough is divided into several steps, such as mixing water, kneading, fermentation, and alkali.

1.Water: The ratio of water in flour is generally 2 to 1, that is, one kilogram of flour plus about kilogram of water, which should also be increased or decreased according to the quality of flour, dry and wet climate, and whether sugar, oil, eggs, etc. are added to the flour.

The temperature of the water should be determined according to the season and climate change, generally hot water in winter, cold water in summer, and warm water in spring and autumn.

2.Fermentation: The fermentation methods used to make fermented dough generally include old fermentation, fresh yeast, and baking powder. Fresh yeast and baking powder are commonly used in households.

The more fresh yeast or baking powder is used, the stronger the fermentation power and the shorter the fermentation time. A piece of fresh yeast can generally make 2 kg of flour in summer and 1 kg of flour in winter. Fermentation time, about 2 hours in summer, 3 4 hours in winter, 50 grams of baking powder can be made 2 kg of flour, can not be used more, more will be bitter.

The dough made with baking powder only needs to be left for about half an hour before use. After adding water and fermented material, the dough should be fully kneaded and allowed to be used only after it is soft and foaming inside. For dough made with old leaven, an appropriate amount of alkaline water needs to be added after it is made, and it is used after kneading thoroughly to avoid fermentation.

If you want to make bread, you should make the dough first, use yeast or flour fertilizer to make the dough well, make it into buns after the dough is ready, wake up a second time, and then steam it in the pot after waking up.