How to make old noodles without filial piety powder, and how to make filial piety flour

Old noodles are noodles containing yeast, and every time they are made, they are used as an "introduction" and mixed into the reconciled noodles; After it is ready, it must be neutralized with alkali. Inexperienced people have a hard grasp of the amount of alkali used. If you use less noodles, you will have a sour taste, and if you use more noodles, your noodles will be yellow and alkaline.

Generally speaking, after kneading the alkali, it is appropriate to lick the slightly sweet with the tongue, pat it with your hands, and no longer stick to your hands when you grasp it.

To make old noodles, use a small bowl of flour, add water and form a softer dough, place it in a place with a high temperature, such as in winter, put it by the stove or radiator, and use it after about 10 hours.

In fact, old noodles are also yeast, so it is convenient and hygienic to use yeast powder, and there is no need to use flour to fatten noodles.

Reminder: The old noodles are made by the alcohol action of wild yeast and various miscellaneous bacteria in the air to make the dough expand. Some of these bacteria produce harmful substances. At the same time, due to the use of alkali neutralization, it also reduces some nutritional value.

Or to tell the truth, if you are hungry, you will ask for warmth when you are hungry, and I will not be reduced to ashes.

Yeast flour fermented noodles can be used as old noodles. Old noodles refer to a small ball of noodles left when steamed buns are made, and because there are a lot of yeasts in it, they are used as bacteria the next time they are raised, that is, the dough left over from the last time they are old noodles.

In the process of preserving the old noodles, because there are other things appearing, it will have a unique sour taste if it takes a little longer, so when fermenting the old noodles, you need to add edible alkali to neutralize the sourness.

There is no quantitative amount of old noodles, and it needs to be added according to experience, so novices generally do not recommend fermenting old noodles because they cannot master the dosage. The amount of fermented with old noodles is generally flour: 10 for old noodles

1 to 1:1. After the old noodles are fermented slowly, they need to be fermented in a warm place, which is almost more than double the original.

To ferment with old noodles, you need to pay attention to it, you must knead it vigorously, let it rest for a few minutes in the middle, and then knead it for about ten minutes, three times back and forth, so that the dough will be very delicate, or even have no pores.

Since the old noodles need to be fermented for a long time to produce yeast, and the old noodles will produce acid during this period, so when fermenting with the old noodles, it is important to pay attention to the original fermentation degree of the old noodles.

The method of making filial piety flour is as follows:Preparation tools: flour, yeast, water.

1. Stir the yeast.

2. Mix the flour.

3. Knead the dough.

After mixing the flour into a flocculent shape, slowly knead the flour into a dough by hand, and if the dough is hard, you should extend the kneading time until the dough is kneaded into a smooth and large texture.

4. Fermentation. <>

Place the kneaded dough in a bowl to rise, and cover it with a layer of plastic wrap. If it is a problem with winter dough, you can stir it with warm water below 40°C when stirring the yeast, so that the fermentation time will be faster.

5. Inspection. <>

When the dough is larger, break the dough to see if there are small holes inside, and if there are small holes, it proves that the fermentation is complete.

Absolutely. If there is old noodles at home, that is, the kind of noodles that are already over-haired, then directly add the appropriate dry noodles to ferment the residual powder on this kind of noodles, this method is still better, then in addition to this method, it is best to use yeast powder for fermentation, yeast powder is relatively fast and more efficient.

How to make noodles without yeast powder:You can add an appropriate amount of honey to the flour after it is ready, and then you can add some other seasonings according to your taste, and then leave it for half an hour to celebrate and roll yourself.

I also think that noodles made with honey are more delicious, and although they are a little more expensive, they taste really good.

Of course, you can use yeast powder and old noodles to make noodles, these are two different ways to make noodles, put the yeast powder in a bowl and use warm water to open it, and then mix it with flour, after the noodles are finished, you can put it in a warm place, it is best to start it after an hour at about 60 degrees, and then you can steam the steamed buns. The old noodles can also be raised, put the old noodles in a bowl, take it late with warm water to open it, and then mix the old noodles with flour, and put them at a temperature of about 60 degrees for two hours, and the noodles can be raised, but relatively speaking, the nutritional value of the yeast powdered noodles is higher.

We all know that making noodles is a relatively basic step, and it is also a very important link, and many people will make noodles in advance. There are many ways to slow down the first face, and the old face is one of them, and many people will use the old face to make the face. So do you still add yeast powder to old noodles?

Let's take a closer look!

Generally, there is no need to add yeast powder.

Lao noodles refer to the seeds of the noodles, also known as the introduction, and in some places it is called the noodles. It is a small dough left over from the steamed buns, because there is a lot of yeast in it, which can be used as a fungus to save for the next dough.

The function of old noodles is the same as yeast, which is made of dough. The difference between the two is that the dough fermented with old flour is acidic, and it needs to be neutralized with edible alkali to make the dough acid-base balanced, and the alkali can be cut with a small amount of warm water according to the weight of the dough.

Hello dear <>

The method of finding out the old yeast powder for you is as follows: 30 grams of flour, 42 grams of room temperature water, stir well and put it in a clean container, cover it and let it stand at room temperature for 24 hours. After 24 hours, the expansion of the fermentation is not large.

30 grams of flour and 42 grams of water are put into the leavened seeds, stirred, placed in a washed container, and let stand at room temperature for 24 hours. During this period, it should expand to more than a double of its original volume (expansion amplitude greater than 50%), and then the next step can be moved. 30 grams of flour, 42 grams of water, take half of the fermented seeds, stir well, put them in a washed container, cover and let stand for 24 hours.

During this time, it should expand to more than twice its original volume (expansion is greater than 100%, if it is not reached, wait another 24 hours until it expands. 30 grams of flour, 28 grams of water, take half of the fermented seeds and stir well, put them into the washed container and cover them and let them stand for 4-24 hours. 113 grams of flour, 113 grams of water, 50 grams of fermented seeds, stir well, put into the washed container, cover and let stand for 6 hours, there will be a lot of bubbles, continue to stand until the expansion to more than 2 times the original volume, the time should be within 24 hours, you can start normal feeding.

Feeding is done at room temperature, every 12 hours, with as much flour and water as you take at a time. For example, take 50 grams of fermented seeds, stir and feed them with 50 grams of flour and 50 grams of water. After feeding, it is used normally, if it is not taken every day, it also needs to be refrigerated, generally not more than a week, otherwise the yeast activity will gradually decline.

The above is for your reference.

Dry yeast (preferably Angel) is more nutritious than fat noodles, because fat noodles lose three important nutrients, which will not be repeated here.

1. Ratio: 500g flour: 15g sugar: 5g dry yeast: 5g baking powder, plus 2 3g of salt (can promote fermentation, steamed steamed bread is white and xuan.) ）。

2. Mix noodles: Mix 15g of sugar, 5g of dry yeast, 5g of baking powder and 2 3g of salt with warm water up to 40 degrees Celsius. Use this juice and noodles, when the water is not enough, you need to use warm water, and the noodles should be a little harder, so as to ensure that the water is not added, but the final effect should be soft and not sticky.

3. Kneading dough: knead hard by hand, roll with a dough stick, and draw water in the middle when folding, so that it is not sticky and the surface is smooth, you have to knead it for 15 to 20 minutes.

4. Modeling: make the shape you want, put it on the drawer, it is best to pad some vegetable leaves below, lettuce is the best, if there is no for the time being, you can also use cabbage leaves, not only taste good, but also eat in the future. If you knead a small piece of lard into the dough, the steamed bun is not only white and fluffy, but also fragrant.

For steamed steamed buns, the edges of the dough sheet should be rolled out a little thinner to make it easier to take the pleats.

5. Proofing: Use hot water to make noodles, the water should not be too hot, generally about 40 degrees is OK, you can touch the lid with your hands, you can perceive it. There is no limit to the time of proofing, depending on whether the volume becomes larger, which can generally be twice as large or larger.

6. Upper drawer: When steaming steamed buns, the pot must be heated with cold water and gradually heated to make the steamed bread blanks evenly heated. At this time, you can really open the fire and steam, the fire should be from small to large, when the air is sprayed, it should be turned to medium heat and burned for 30 minutes, and then it can be out of the pot, and you should wait for five minutes after extinguishing the fire before coming out of the pot.

1. Stir the baking powder (I use Angel's, not bad) with warm water (you can't use boiling water to scald off its activity, and you can't use cold water, you can't wash it off), it doesn't matter if you have more or less baking powder, it just affects the fermentation time :roll:

2. Pour the mixed water slowly into the flour and start kneading, and use water after the fermented water is used up, cool water in summer and warm water in winter. Be sure to remember not to mix the dough too hard, but to be soft;

3. Knead the surface of the dough to a bright one, cover it with a piece of wet gauze (sold in pharmacies), add a lid, and then you can put it in a warmer place to ferment quietly.

3. Generally, the summer will be very short, 4 hours; I put it on the side of the heater at night in the winter and it was fine the next day. One more note: be sure to let the dough rise to be chubby!

4. Then you can start preparing steamed buns. Take out the fermented noodles and put them on the cutting board, at this time it may be a little sticky and a little sparse, it doesn't matter, add a little dry flour and start kneading, be sure to knead it for a while!! When it's done, let it wake up for a while (just leave it there and don't move).

Then it's time to style, but! This is the point, after kneading the steamed bun, be sure to put it there and let it wake up for a while, so that it will be steamed out and bubbled. After waking up, put it on top of the cage drawer, add cold water to the pot, put the cage drawer in, and start steaming!

Don't wait for the water in the pot to boil before steaming. That's my genius! Bring to a boil over high heat, reduce heat to medium and steam for 40 minutes.

Put flour in the basin, and then put warm water in the bowl and put the filial mother into the warm water and stir well