Is it OK to use self rising flour Can you make noodles with self rising flour?

Regarding spontaneous noodles, I would like to come to you from two perspectives.

1.Efficiency. Nowadays, people's life is fast-paced, and spontaneous flour saves time and effort, and steamed buns can be steamed at home in a short time. If you are an office worker, it is good to choose self-rising powder.

2.Health and taste.

Because most of the spontaneous noodles are made of artificial yeast powder, the steamed bread made is often not very glutenous, and there is little sweetness, and even more in the spontaneous powder to add whitening agents and desiccant, which is very harmful to human health.

Now let's introduce the method I often use to steam steamed buns:

The secret recipe is rice wine, which is called mash in the south, take an appropriate amount of flour, warm water and semi-dilute, and add rice wine, salt, and alkaline noodles.

The general ratio is that for every catty of noodles, put one or two rice wines, half a spoon of salt and one spoon of alkaline noodles.

After mixing, add a lid and put it in a warm place (around 30 degrees Celsius) for four hours, if there is a sweet taste and a slight sourness, it can be.

You should be able to understand the following work, so I don't need to say more :)

I wish you a delicious and sweet steamed bun as soon as possible.

Okay, it's trouble-free, but the flour is a little more expensive, and it's the same with baking powder, and it's also very sweet, so you might as well do it.

It's good, and you can eat it with confidence.

Some food additives are generally added to the outside noodles, which are not natural.

Personally, I think it's pretty good, it's good.

Because self-rising flour is to add an appropriate amount of leavening culture to flour, it is commonly used to make steamed bread.

You can also make self-rising flour for bread and cakes.

The texture is relatively soft and not strong.

Not suitable for making noodles.

Noodles are cooked in water before they can be eaten.

Noodles made from self-rising flour are easy to turn into a noodle soup when boiled, and it is not easy to cook into strong noodles.

So, self-rising flour can't make noodles.

Self-rising flour handmade noodles.

Ingredients: Two small bowls of self-rising flour (all-purpose).

Salt a pinch of lukewarm water in a small bowl.

The practice of self-rising flour handmade noodles.

Pour warm water into the self-rising flour, knead the dough into a ball, and you can roll out the dough.

Cut into strips, depending on personal preference, cut wide or narrow.

Bring a pot of boiling water to a boil.

Pour the noodles into the boil for a while, remove them and put them in cold water for a while.

Heat the iron pot and pour oil to stir-fry the vegetables, add noodles and seasonings, and simmer in a little water for a while, then remove from the pot.

No, the recipe inside the self-rising flour noodles has baking powder, and the noodles have a lot of pores, which is not suitable for making noodles.

Self-rising flour can be used to make noodles, however, the taste and effect of making noodles are not as good as those made with high-gluten flour, so it is recommended to use high-gluten flour to make noodles.

Step 1: Put 500 grams of self-rising powder in a container.

Step 2: Slowly pour about 320 grams of warm water (about 35 degrees) into the flour and stir into the dough as you pour.

Step 3: Knead the dough into a smooth dough and place it in a warm place.

Step 4: The dough is twice as large as it was in about an hour.

Step 5: Poke a hole with your hand that will not rebound, and there is a uniform honeycomb eye, the fermentation is successful, and you can make pasta.

The temperature of the dough should be appropriate.

It is best to use warm water for self-rising flour and keep the temperature between 20 and 40 degrees Celsius during the process of dough rising. Generally, in summer, you can directly use warm water at 40 degrees Celsius to make dough, but in winter, it is best to use warm water at 60 degrees Celsius to ensure the effect of dough. In case the temperature cools too quickly, you can keep warm by adding a covering to the container containing the dough or adding an insulating item under the container to keep warm.

Plenty of time to rest.

It should not only be based on the time stated in the manual, but should be based on the actual situation. In summer, it usually takes half an hour. In winter, the dough takes longer than in summer, and it usually takes two to three hours to make the dough in winter.

If you press the dough lightly with your hand and the dough is dented, and it does not continue to sink or rebound, you can judge that the dough is ready.

3. Water should be sufficient.

Add enough water when making dough. Whether the water is added appropriately can be judged in the process of doughing. If too much water is added, the dough is difficult to form, and if less water is added, the dough feels hard, and the dough is difficult to be smooth, and the naked eye can see that the dough contains some small particles.

If there is too much water, you can add flour to correct, and if there is too little water, you can add appropriate water to correct.

If the dough is still firm according to the above method, then the fermentation problem is considered. Yeast can be added appropriately to help fermentation.

Self-rising flour Pre-mixed flour: The self-rising flour sold in the supermarket is a certain proportion of yeast, baking powder and other chemical additives mixed into the flour, which only needs to add water when it is used, and it can save the fermentation time. The use of self-rising powder should be guided according to the instructions on the package, as the application method may vary depending on the product formulation.

There is no need to put yeast in the spontaneous dough.

Self-rising flour does not require yeast. There is already yeast in the flour, and the characteristics of self-rising flour are convenient, fast, and no technology, and it can make a variety of high, medium and low-grade flour products.

Self-rising flour

The self-rising flour is made of wheat produced in the high-quality special wheat flour base in pollution-free areas as raw materials, through the wheat washing process from healthy life, to remove the impurities attached to the wheat itself, through the unique peeling and milling technology, the high-quality wheat flour processed by fine grinding and processing is the raw material, and the high-grade household essential products are premixed by adding nutrient-rich nutritional leavening agents.

Self-rising flour is made by adding a certain amount of food additives that can produce gas to flour, and people only need to add water or egg batter to make various puffy foods immediately. Such as steamed bread, cakes and fritters, etc., which can avoid tedious weighing, batching, mixing, fermentation, dealkalizing and other processes, and can reduce the requirements for food production technology, and can stabilize and replace the quality of food.

Time-saving, simple and convenient, it is an ideal convenience food for families, canteens, troops and field operations. Self-rising powder is more commonly used in economically developed countries such as the United States, the United Kingdom, Japan and Australia. In China, with the improvement of people's living standards and the acceleration of the pace of life, people are eager to be freed from the heavy housework of three meals a day.

The operation steps of making steamed bread from spontaneous flour:1. Prepare 300g of self-rising powder, 150ml of warm water and a steamer.

2. Add warm water to the self-rising powder, and the water temperature should not exceed 35.

3. Mix the noodles with water and mix for 5 minutes.

4. Wrap the dough in plastic wrap or plastic bag and let it rise for 10 minutes.

5. Continue to knead the dough until there are no obvious yeast particles on the surface, and the surface of the dough can be dipped in some ordinary flour to prevent sticking.

6. Roll the dough into long strips and cut into sections.

7. Cover the cut steamed bread blank with plastic wrap or plastic bag and ferment naturally for 30 minutes.

8. Ferment the steamed bread blank until it is fluffy and large.

9. Pour cold water into the pot, put in the steamed bread blank and steam for 20 minutes after the water boils.

10. Turn off the heat after steaming, and lift the lid after 2-3 minutes to prevent the steamed steamed buns from shrinking and hardening when cold.

Spontaneous flour is made of wheat produced by high-quality special wheat flour base in pollution-free areas as raw materials, through the process of washing wheat from healthy life, removing the impurities attached to the wheat itself, through the unique peeling and milling technology, the high-quality wheat flour processed by fine grinding and processing is used as raw materials, and the high-grade household essential products are premixed by adding nutrient-rich nutritional leavening agents.

Features: Convenient, fast, no technology, everyone can become a pastryman, its convenience is that you only need to add an appropriate amount of water to the flour to make a variety of high, medium and low-grade noodle products, steamed, branded, fried can be. Steamed steamed buns, steamed buns, flower rolls, bean paste buns, branded all kinds of cakes, fried fritters, and Western-style pizzas can also be made, but self-rising flour can not make dumplings and noodle products because of its own characteristics (that is, suitable for making fermented products), because it has produced gas when it is made, which will cause damage to gluten, resulting in broken skin of dumplings and broken noodles.

How to make the self-rising powder soft face.

1. Use warm boiled water. The whole process of self-rising powder needs to maintain the temperature between 20 degrees and 40 degrees to ensure the actual effect of the resting. In cold weather like today, boiling water can be used at a temperature of around 60 degrees Celsius to prevent the temperature of the noodles from cooling too quickly.

2. The proofing time should be sufficient. Although many instructions for the use of spontaneous powder claim that it can be made in half an hour, the specific proofing time and temperature are immediately related, such as in the current winter, the proofing time often takes two or three hours to be good, and even longer in some areas.

space3. Water needs to be suitable. Some pot friends are due to the water added is not suitable to cause the face to wake up a little hard. In fact, if the water is not suitable, you can find it in the whole process of dough, add too much will not be able to form, add less in the dough will feel a little hard, kneaded out of the dough uneven, at this moment can add a small amount of dough or water adjustment, until kneading a smooth and soft dough.

4. The temperature is not well controlled during the proofing process. As mentioned earlier, proofing should be maintained at a temperature of 20 to 40 degrees to ensure the actual effect of proofing, and in the case of cold weather, the surface will be quickly cooled in the whole process of placement, resulting in too low temperature to affect the actual effect.

space5. There are many ways to maintain the temperature of the whole proofing process. It is possible to put a warm handbag under the proofing vessel and cover it with a cotton cloth to insulate the heat. You can also take a washbasin and pour boiling water into it, and put the proofing utensils on top to insulate the heat.

Naturally, if there is a blowing air conditioner or radiator in the home, it is stronger.

6. Add yeast and soda. If the noodles are still hard according to the way above, try adding a small amount of yeast and soda to help the alcohol. Naturally, if you have pure honey at home, it is stronger to use pure honey, which can not only help to mellow, but also improve the taste of noodles.

Mix the baking powder with warm water, then pour it into the flour, add warm water to the flour and stir evenly, knead it evenly with your hands, cover it with a lid and ferment, and the noodles will be ready in 1 to 2 hours.

You just put the flour, then add some water, add some yeast, knead it, put it there at a temperature not too high, not too low, just a 30 degrees is about the same, and then put it there, let him send it himself, after a few hours, you go to see that the very soft noodles will be launched, I hope my answer is right.

Hello, spontaneous white flour is first mixed with warm water, put in the appropriate yeast, knead the dough into a dough, let it rise for 40 minutes or an hour, so that the dough is ready.

1.For health, use half of the whole wheat flour, add half of the white flour, pour it into the basin, use chopsticks to make a pit in the middle, pour in a small amount of water, and put an appropriate amount of yeast powder. "Appropriate amount" can be seen on the instructions on the yeast packaging, you may not have experience at the beginning, there will be a problem of putting more and less, but it doesn't matter, if you put less ,..

2.While adding water, stir with chopsticks until the flour is flaked.

3.Knead the dough by hand until the "three lights", the face light, the basin light, and the hand light, just do it.

4.Rub some water on the surface of the dough to moisturize.

Self-rising flour is a self-rising flour that does not need to add yeast to make dough, as long as warm water is added to have a suitable temperature, it can be convenient.

Self-rising flour, if you want to make dough, is like this, because it has already been put in. Yeast is up, so put it directly on the parallel goods and put it in a warmer place. What about the ambient temperature?

At around 30 degrees Celsius, it only takes two hours to make noodles. If the ambient temperature is low, the corresponding time is longer.

First, mix the self-rising flour loosely, add an appropriate amount of warm water (30-35 degrees), and then mix it into a soft, uniform dough.

Let stand in a warm place for about 20 minutes.

It can make all kinds of high, medium and low-grade noodle products, steamed, branded and fried.

If you want to make flour spontaneously, you don't need to put that baking powder, it contains it itself, as long as you put the dough with water or leave it there for a few hours, it will make the dough by itself.

Self-rising flour is to mix flour with baking powder, and then put them together or put them elsewhere later, and then you're ready to go.

Self-rising flour is a fluffing agent that the manufacturer has added in the production process to produce gas. When mixing the dough, use warm water of about 36 degrees Celsius to mix the dough into a moderate amount of softness and hardness, then seal it with plastic wrap and put it in a warm place to ferment.

Self-rising flour, how to make the flour of self-rising flour is the easiest? You don't need to put anything in the spontaneous flour, just mix the dough with warm water and knead it well, leave it there for a while, and he will start it by himself, and when he is twice as big as the two sides of the criminal law, he can do it.

The yeast has been put in the spontaneous flour in advance, as long as you mix the dough with warm water and wake up, and send it to twice the size, you don't need to add ten more yeast or something, you just wait for the dough to be ready, and you can do it later.