How to make dough with yeast, how to make dough with yeast

Usually 500 grams of flour mixed with 4-5 grams of baking powder, and then pour in an appropriate amount of water, warm water of about 30 degrees is appropriate. Then mix the dough into a smooth dough, and add a little sugar to enhance the activity of yeast and shorten the dough time. The best ambient temperature during fermentation is between 30-35 degrees, humidity is between 60%-75%, cover with plastic wrap, and ferment for one hour.

The practice of yeast powder dough.

The practice of yeast powder dough.

Yeast dough is more convenient than the traditional old fat noodles, you can take and use at any time, mix the yeast and flour, add 30 degrees of warm water and form a smooth dough, and then put it in, in the environment between 30-35 degrees, the humidity is between 60-75%, it is best to cover the plastic wrap and ferment for one hour, and the steps of flour dough are simpler.

Yeast powder is an active dry yeast, which is a natural yeast extract, and pasta fermented with yeast is nutritious and fluffy. Yeast contains minerals and vitamins that protect the vitamins in flour. During fermentation and propagation, the vitamin B content in the dough can also be increased.

Therefore, pasta fermented with baking powder is much more nutritious than unfermented.

How to use yeast to make dough, master these points, you can learn to make dough in 2 minutes, and novices will be able to see it.

The first step is to put an appropriate amount of noodles in a basin.

The second step is to take the yeast according to the ratio of flour to yeast 200:1, put the yeast in a small bowl and mix it with warm water.

The water temperature is about the same as the body temperature.

The third step is to dig a hole in the middle of the dough and pour in yeast water. Use chopsticks to mix the yeast water with the noodles.

The fourth step is to prepare warm water, then pour it into the dug small hole, and use chopsticks to mix the noodles to make the noodles flocculent.

The fifth step is to knead the flocculent noodles together by hand, and after feeling that the noodles are soft, knead the noodles vigorously. Knead into a dough.

Step 6: Cover the dough with a layer of gauze and place it in a warm place for about an hour.

You can open the middle to see if there is a honeycomb in the middle of the flour, if so, it means that the dough is fermented.

Prepare the materials:

Flour, water, yeast.

Steps:

1. Prepare a bag of yeast powder, about 13 grams. This bag of yeast powder can make about eight catties of noodles, and everyone pours out the appropriate yeast powder according to the weight of the flour from Hechiji.

2. Put the yeast powder in a bowl, pour in warm water at about 35 degrees Celsius, and then stir continuously until the yeast powder is completely dissolved and there are no particles. Then pour the dissolved yeast powder evenly into the flour, stir it well with your hands, knead it into a dough, and keep kneading it until the surface of the dough becomes smooth.

3. Put the finished dough in a basin, cover it with plastic wrap or a clean wet rag, and put it in a warm place to make dough. It takes about an hour in the summer and about 14 or 5 hours in the winter for the dough to rise to twice its size.

4. Pick up a piece of noodles with your fingers, and the inside is honeycomb-shaped, which means that the noodles are ready.

5. If you have bean noodles at home, it is best to add bean noodles to make them more fragrant. At the same time, it should be noted that after adding yeast powder, you will feel a sour taste when eating, and the smell makes people feel uncomfortable, if you add a small amount of edible alkali at this time, it can relieve the sour taste and increase the fragrance of the noodles.

Prepare a pound of flour, 270 grams of warm water, 3 grams of yeast powder, 10 grams of sugar, and 5 grams of baking powder.

1. Prepare a small bowl, pour in 270 grams of warm water, it is colder in winter, you can add 10 or 20 grams of water appropriately, the dough will be softer, and the water temperature is about 40. Add yeast powder and sugar, stir with a spoon for 2 minutes until all the sugar melts, and wait for 5 minutes;

2. Pour the flour into the basin, add baking powder, stir evenly with chopsticks, let the flour and baking powder be fully mixed, then pour in yeast water, stir into dough, start and noodles, and knead for a while. Knead until the hand light, dough, and basin light are OK;

3. Add an appropriate amount of water to the steamer, turn off the heat when the bottom of the pot is just bubbling, put the dough into the steamer, cover and ferment for 30 minutes. The dough will expand rapidly, but after the volume becomes twice as large as the original, it will be fine, and the dough will be sour; State Annihilation.

4. Put the fermented dough on the board, sprinkle some dry flour and continue to knead it smooth, then divide it into many small agents, then knead it into a steamed bun embryo, put it in the steamer and ferment for another 20 minutes, and the steamed bread embryo can be steamed after it becomes larger;

5. Turn on high heat to steam the steamed buns, turn to medium heat and steam for 15 minutes, turn off the heat and simmer for 5 minutes, and the steamed buns can be out of the pot.

It is best not to raise the dough for more than 3 hours, as over-leavening will cause the dough to be too fluffy and difficult to set. Ferment with yeast, generally ferment for 30 minutes, but the specific fermentation time is related to the temperature, if it is in winter, the fermentation time needs to be longer.

Yeast dough is an important step in making pasta and the key to making pasta taste better. How does yeast make dough?

We need to prepare ingredients such as yeast, flour, water, and sugar. Before the hair, we can put the yeast in warm water for activation, which will make it easier for the yeast to work. Before activating the yeast, we need to make sure that the temperature is right, preferably around 30.

Next, we add the activated yeast to the flour and add enough water and sugar. In the process of kneading the dough, it is necessary to add water constantly to knead the dough so that the flour can fully absorb the water. In the process of kneading, care needs to be taken until the surface is smooth and elastic.

After kneading, we need to place it in a warm and ventilated place for secondary fermentation. At this time, we can put the kneaded dough into a basin, cover it with plastic wrap or a damp cloth and place it at a temperature of about 30 years. It takes about 1-2 hours to complete the fermentation.

After the secondary fermentation is completed, we can take out the dough and knead it, which will make the dough softer. After that, it's time to start making a variety of delicious pasta dishes.

Yeast dough needs to pay attention to temperature control, kneading skills, secondary fermentation and other links. Only by strictly following the steps and responding flexibly to different situations can you make pasta products that taste good.

Ingredients: 350 grams of flour, 200 grams of milk.

Excipients: 10 grams of sugar, 4 grams of yeast powder.

Steps: 1. Prepare the flour and sugar.

2. Mix milk and yeast, let it stand for a minute or two, and use water without milk.

3. Pour the milk into the flour and knead it into a homogeneous dough. Cover with plastic wrap and leave.

4. Ferment to about twice the size.

Infiltration suspicion class="ikqb_img_alink">5. Pour out the air next to the hole, keep the smooth side down, rub some dry flour in, the more in place the kneading, the smoother the finished product.

6. Divide the dough into appropriate sizes.

In everyday life, making bread tremors or buns with your own hands is a very interesting thing to do, not only to kill leisure time, but also to enrich life. So, do you know the technique of yeast dough fermentation? Yeast baking skills should be mastered, such as choosing the right baking powder, controlling the mixing ratio with flour, choosing warm water for fermentation, etc.

The following is a brief introduction to the techniques of yeast baking:

1.Choose the right baking powder: Start by choosing a good baking powder, such as baking soda and dry yeast powder, and then put the right amount of noodles in a basin.

2.Mixing ratio: Take the yeast according to the ratio of flour:yeast 200:1. Place the removed yeast in a small bowl and stir well with warm water.

3.Stir well: Dig a small hole in the middle of the stirred noodles and pour the blended yeast water into the small hole. Using chopsticks, gently knead the yeast silver scarcity and noodles evenly.

4.Warm water and noodles: Prepare warm water again, pour into the dug hole, and stir the noodles with your hands until the noodles are flocculent.

5.Kneading the dough: Knead the flocculent noodles together by hand. When you feel the noodles soften, knead the dough vigorously. Knead the dough into balls.

6.Cover with gauze: Cover the surface with a layer of gauze and leave it in a warm place for an hour or so. You can open it in the middle to see if there is a honeycomb in the middle of the flour. If it is, the flour is fermented.

The amount of yeast used to make pastry. It varies depending on the season, and it also varies depending on the point where the oven is made.

When making steamed buns and steamed buns, 3 grams of yeast per pound of flour in summer, a little more can be added in winter, about three to 5 grams, and the noodles should be placed in a warm place in winter.

Northerners can put the dough on the hot kang head or electric blanket in winter, and the southerners should put it in warm water when they make the dough, and cover the surface with a wet towel to prevent the skin from drying out.

Fast fermentation, steamed buns, steamed buns. The usual dosage of yeast is, 6 grams of yeast per pound of round ground flour, to make the dough temperature appropriate, the temperature is maintained to about 30 °, so that the fermentation speed is relatively fast.

To make bread, dessert the amount of yeast. A pound of flour is three to 5 grams, and an appropriate amount of sugar can be added to promote the bread to swell and increase the taste of the bread.

The amount of yeast used to make whole grain pastry. According to the weather changes, temperature changes, 1 kg of flour about 5 grams of yeast, the temperature of the dough in winter should be especially mastered and put in a warm place, because the grain pastry ferments slowly.

The correct way to make dough with yeast powder is as follows:Tools: flour, yeast, warm water.

1. Put 5 grams of yeast and 10 grams of sugar according to 500 grams of flour. Put the sugar and yeast in a basin and add an appropriate amount of warm water.

2. Melt the hail sugar and yeast. Don't put too much water, and when you mix the noodles, you can add warm water.

3. Pour in the flour.

4. Stir into a flocculent shape.

5. Synthesize the dough, cover and ferment for 2 hours.

6. When the dough is fermented to about twice the size of the original dough, the Yuange macro dough will be fermented.