How to make noodles with vinegar? White sugar and white vinegar dough method?

Ingredients: vinegar, flour, baking soda, water.

3. Pour in the baking soda again.

6. Finally, after reconciliation, start to wake up for half an hour.

According to the general situation, yeast is used the most when making dough, and then edible alkali.

The noodles were ready in a few hours. If you can't wait for a few hours, you can use white vinegar to quickly make dough, and it only takes 10 minutes to make dough. The specific ratio is a pound of noodles plus 50 ml of white vinegar, which is the amount of half a cup of disposable cups

Step 2: Pour into the basin, stir the noodles with chopsticks while pouring, and then mix the noodles repeatedly with your hands so that the noodles have about a shape, that is, they can all stick together, and mix into the shuttle noodles as shown in the picture, so that the amount of water is just right.

Step 3: Kneading the dough: After the dough is reconciled, knead it into a smooth dough. Knead until the surface is shiny, you can put it in the basin, and pay attention to the three lights.

That is, the face light, the basin light, the hand light, and the three lights are also. (You can see the effect in 10 minutes).

We know what to use to see the effect of rapid dough, that is, to look at the bubbles, the more bubbles on the surface of the dough, that is, the better the effect of the dough, it can be seen that our method of making dough with white vinegar is very ideal, white vinegar is mainly made by fermentation of distilled liquor, or directly mixed with food-grade acetic acid, that is to say, white vinegar is more ideal when making dough.

Hello, very high sex your question. When we make steamed buns or steamed bread noodles, the most used is yeast or edible alkali, in the whole production process, the longest time should be considered to be the noodles, more than 3 hours, less than an hour, if you want to eat steamed bread at noon, then you have to get up early, and noodles and noodles, in order to catch up with lunch at noon.

Is there a quick way to make a dough? This one is really there, what can be used to make noodles quickly, and it is just as delicious and delicious, this thing is white vinegar. In fact, white vinegar contains yeast and active enzymes, and the survival rate is very high.

Didn't you expect it!

How do you make dough with white vinegar? Let's share with my friends how to use it to make noodles.

White vinegar dough. Ingredients required: flour, white vinegar, warm water.

Production method: 1. Put the flour into a container, mix with an appropriate amount of white vinegar and mix well, then add an appropriate amount of warm water to knead the dough until smooth. Cover with plastic wrap and put in a sunny place for 10 minutes.

Q&A session. Q: If there is no sun in winter, do you have to extend the time?

Answer: No, you can put it in a pot with warm water for fermentation, and the effect is the same.

Q: What should I do if I use white vinegar to make noodles and the noodles have a sour taste?

Answer: You can add a little edible alkali to neutralize the sourness.

Q: What is the proportion of them that are made with white vinegar?

Answer: 500 grams of flour with 50 grams of white vinegar with 5 grams of edible alkali.

Q: Apart from white vinegar, yeast and edible alkali, what else can be used to make dough?

A: In addition to these, you can also use yogurt, sugar, and white wine to make noodles.

1. Add a small amount of sugar and a little salt to a bowl of clear water.

2. Heat the microwave oven to 30 to 40 degrees (about one minute).

3. Add a level tablespoon of active dry yeast.

4. Mix well to dissolve the yeast (it looks a bit like mud soup).

5. Use the "mud soup" and noodles until it feels comfortable ......

6. Place in a warm place at 30 to 40 degrees (do not exceed 70 degrees, otherwise the live yeast will become dead yeast).

7. Wait 15-20 minutes. After the face is haired, there will be no ** when you press a hole with your fingers.

8. Add a little dry noodles to adjust the feel.

9. Process into the shape you want. If the dough continues to grow too quickly during the process, consider placing it in a cool place, such as a window opening. Yeast stops growing at low temperatures, but it doesn't die.

Method 1: Yeast powder fermentation method.

The common methods we usually use to make noodles are basically the old noodle fermentation method and the yeast powder fermentation method. However, it is not easy to use old noodles if we want to make noodles quickly, because the amount of old noodles is limited, and the enzymes contained in old noodles are also limited. The way to use yeast powder to quickly make noodles is to double the amount of yeast powder we usually use to make noodles, and increase the amount of yeast powder to accelerate the fermentation of noodles.

Method 2: Fermentation with sugar

Under our normal method of making dough, whether it is old noodles or baking powder, add an appropriate amount of white sugar to the flour when mixing the dough, because white sugar can improve the activity of yeast, speed up enzyme fermentation, and thus speed up the speed of dough rising.

Method 3: White vinegar fermentation.

The brewing of white vinegar is also the fermentation of grains, and white vinegar contains yeast and active enzymes. When white vinegar is used to make dough, the catalytic action of the yeast is accelerated by the catalytic action of the active enzyme on the yeast, thereby accelerating the fermentation rate of the flour.

Method 4: Increase the water temperature fermentation method.

We use warm water to melt the old noodles or baking powder, and then mix them with flour to make the noodles. The warm water used here can increase the temperature of the water appropriately to accelerate the fermentation of the enzymes in the baking powder or old noodles without blanching the noodles. The water temperature must be well controlled, too hot will scald the activity of the yeast of the baking powder, and the noodles will not be hairy.

Method 5: Increase and maintain the temperature of the fermentation process.

If we only use old noodles or yeast powder when making noodles, and the fermentation time is a bit long, and we are in a hurry to use the noodles, there is another way, which is to put the basin in a pot or oven with warm water, and in winter, you can put it next to the radiator, and raise the temperature around the noodles to accelerate the fermentation of the noodles.

After giving the white flour to the various points of yeast powder, we will sprinkle some white sugar, the white sugar is some Yang Xiaogang pure white vinegar to a little less, so the method of making the dough is not as fast and as possible, so the dough is very good, fast and good.

Hello dear! We are glad to serve you, here to help you find out: white vinegar, sugar, beer can be made dough, with baking powder dough, plus some sugar, can shorten the fermentation time, the effect is also good.

When mixing the noodles, add some beer (half beer and half water) to the flour to make the steamed buns extra fluffy. If the fermented dough has too much alkali, white vinegar can be added to neutralize the alkali.

Adding white vinegar and sugar when mixing noodles can play a fermenting role, and they have a good effect, especially when adding white vinegar, the effect is very obvious.

In life, the most commonly used methods when we make noodles are the fermentation method of old noodles and the fermentation method of yeast powder.

However, due to various relationships, it is difficult to achieve rapid fermentation, because the enzymes contained in the old noodles are also limited, and the fermentation speed can only be increased by increasing the amount of yeast powder.

Generally speaking, the use of white sugar is in the case of normal use of old noodles or baking powder fermentation, and adding an appropriate amount of white sugar to the flour when mixing the noodles can speed up the fermentation of the dough.

Because the presence of white sugar can greatly increase the activity of yeast, which in turn accelerates the fermentation of yeast.

White vinegar is made mainly by fermenting grains, and white vinegar is rich in yeast and active enzymes.

The use of white vinegar to make dough uses the catalytic effect of active enzymes on yeast to accelerate the fermentation of yeast, which can also increase the fermentation speed of dough.

In addition, we can also increase the speed of dough fermentation by using warm water or increasing the temperature of the fermentation environment, because the high temperature environment can promote the growth and reproduction of yeast.

White wine and sugar can be used to make noodles, while white vinegar cannot be used to make noodles. If white vinegar is used to make dough, it will not only affect the texture of the dough, but also affect the fermentation effect of the yeast.

When using sugar and liquor to ferment the dough, you need to add an appropriate amount of liquor and sugar to warm water at about 35 degrees Celsius, add a small amount of rice wine, stir well, and add 10 grams of yeast powder. Then pour the prepared yeast water into the prepared flour, knead the flour into a dough, cover it with gauze and put it in a warmer place, and after standing for 15 minutes, honeycomb-shaped holes appear on the surface of the dough, indicating that the dough fermentation is completed.

The addition of liquor and rice wine to yeast water is to regulate the nutrients in the dough and promote the fermentation of the dough, while white sugar improves the activity of yeast and can speed up the fermentation of yeast, thereby increasing the speed of dough rising.

Ways to increase the speed of dough making:

Yoghurt. When mixing yeast water, adding an appropriate amount of yogurt can provide sufficient energy for yeast fermentation.

Honey. The nutritional value of honey is very high, and when added to yeast water, it can also play a role in improving the dough.

Salt. Table salt shortens the fermentation time and makes the food softer.

Moromi grains. When fermenting the dough, the use of mash can assist in the fermentation of yeast and also increase the aroma of the food.

Ingredients: baking soda, vinegar, flour.

1. Prepare a bowl and pour in an appropriate amount of flour.

6. Finally, knead the dough and let it rest for 15 minutes.

Ingredients: vinegar, flour, baking soda, water.

3. Pour in the baking soda again.

6. Finally, after reconciliation, start to wake up for half an hour.

Ingredients: vinegar, fabric, baking soda, water.

1. First prepare a clean and waterless container, and then pour an appropriate amount of flour into the container.

2. Then pour an appropriate amount of vinegar into a container with flour.

3. Pour the baking soda into a container with flour and vinegar.

4. Pour in water again, then stir well with chopsticks.

5. Stir well and start to mix the dough.

6. Mix the dough and wait for the dough to rise.

Baking soda and vinegar work better.

The chemical name of baking soda is sodium bicarbonate, and it is often used as baking powder to make steamed bread at home. However, steamed steamed buns are often not too soft, because the carbon dioxide released by baking soda when heated is not much, and there are few small pores in the steamed bread, and the noodles do not rise well. On the other hand, baking soda itself is an alkaline substance, if the amount is slightly more, the steamed bread will produce alkaline taste, the color will be yellow, the vitamins will be destroyed, and the effect is very unsatisfactory.

If you add a certain amount of acetic acid (edible vinegar) to baking soda, you can make up for the above shortcomings. Not only can it produce a large amount of carbon dioxide gas, but it also does not have a large alkaline smell.

Pour 1 kg of flour into the basin, put in 3 taels of baking soda, pour in 1 tael of vinegar, immediately stir by hand (add some warm water) to make the dough, wake up slightly, make steamed buns, and steam the upper drawer with a strong fire for 30 minutes to cook.

Prepare half a bowl of water, mix it with appropriate vinegar, and taste it after a simple stirring, the vinegar water must have a sour taste. Mix the prepared water with vinegar 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, and the dough is ready. (It should be explained here that it only takes time to calculate the dough, don't worry that the dough does not rise) The point is to put the prepared baking soda in it.

Knead the baking soda evenly into the dough. (Baking soda and vinegar will react, which is also the point of the dough rising.)

It is better to use yeast powder or alkali when making dough.

Can you still eat a pound of flour with three taels of baking soda?

Add some vinegar to it when you make the dough, you can't do that, you can add a little sugar to it, this will promote fermentation.

When making dough, some people add sugar and some people add vinegar, both are wrong.

As long as the ratio of yeast to flour is put in the right place, the temperature is enough, and the dough will rise quickly. If I want to make noodles quickly, I will pour in 2 packets of yeast powder, that is, 10 grams, usually 3 catties of noodles. The yeast is first boiled with 35 degrees of warm water, then poured into the flour, then added an appropriate amount of water to adjust the dough, kneaded into a smooth dough, covered with a lid and placed in a warm place to ferment.

You can't put vinegar in the dough, the dough will be sour, and the yeast is generally put in it when the dough is made, and then put a little alkali in it after it is made.

It is good to add a little vinegar to the dough when it is made, and add a little red, so that the dough is white and good.

I think this is particularly bad, because he doesn't need to add vinegar, you can add some sugar to it, which is good for him, and then the steamed buns that come out of this way, the bread is very soft and delicious, and then it will be very soft and fluffy.

It is best not to add vinegar, because after adding vinegar, the whole noodle is sour, and the taste is not good at all.

Don't add vinegar when you make noodles, it's not easy to initiate, it's not good. You can add a little salt and a little sugar to help you leaven.

Is it okay to put some vinegar in the hand of the picture? I think it's okay, but in general, don't talk about it, it depends on how effective you are, and in general, don't add birth.

No, we don't add vinegar to the dough, just put a little sugar.

There is no need to add a little vinegar to the leavened noodles.

Trick of the trade.

1. Drop white vinegar.

First of all, when mixing the dough, in addition to adding yeast powder, if you add a few drops of white vinegar into it, the white vinegar and yeast powder will have a chemical reaction, releasing a large number of bubbles, which can make the dough ferment better, and at the same time, the dough will be fluffier after fermentation, and the steamed steamed bun will be softer.

Trick of the trade. Second, the temperature of the resting surface should not be too low.

After kneading the dough, the next step is to wake up, most people cover the dough with plastic wrap and put it on the room temperature board to wake up, this practice is not wrong, but it is not the best method, the best way is to keep the temperature when the dough is not too low, it is best to put it in an environment of about 50 degrees to wake up, this way the effect of sobering will be very good.

Trick of the trade. 3. The steaming time should not be too long.

The steaming time of steamed bread should not be too long, too long will not be fragrant, soft and delicious, seriously affect the taste, steaming steamed bread time is generally 15 minutes after the steamed bread is put into the pot and the water is boiled. In the process of steaming, you can touch the steamed bread with your hands, as long as the surface of the steamed bread is not sticky to your hands, it indicates that it is steamed. Of course, don't rush out of the pot after turning off the heat, simmer for another 5 minutes, and the taste will be more fragrant, soft and delicious.

When making steamed bread, it is wrong to only add yeast, keep in mind 3 tips, the steamed bread is soft and delicious.