What should I do if I have made my dough with Angel yeast powder?

Angel yeast powder is a commonly used starter culture used in the preparation of pasta. What if you have used Angel yeast powder to make dough, but the fermentation effect is not good?

We need to check the ambient temperature at which the dough is raised. Angel yeast powder ferments better at the right temperature. In general, the best temperature for fermentation is between 28-32 degrees Celsius.

If you're using a lower temperature, try placing the dough in a warm place for secondary fermentation, such as near the heat or the residual temperature of the oven after it has been preheated.

We need to check if the ratio of ingredients is correct. The amount of Angel yeast powder should be added according to the instructions on the package, if too much or too little is used, it will affect the leavening effect. The ratio of flour to water is also important, too wet or too dry can affect the fermentation of the dough.

It is recommended to adjust the ingredient ratio according to the recipe or professional recipe.

There are also some tips to improve the effectiveness of Angel yeast powder. Try adding a little sugar to warm water, which can provide some nutrients to the yeast and boost its fermentation ability. The dough can also be placed in an airtight container with moderate humidity, which is conducive to fermentation.

If you have tried all of the above methods and still do not have good fermentation results, it may be because the flour is of poor quality or the yeast has expired. It is advisable to try again with new flour and fresh yeast powder.

If you have used Angel yeast powder to make dough but the effect is not good, you can check the temperature, ingredient ratio and other factors, and take corresponding measures to adjust. There are also a few tips you can try to improve the fermentation. We hope you succeed in making fluffy and delicious pasta!

It can be used as old noodles, mixed into new dough and re-fermented together, the correct method is as follows: Prepare ingredients: flour, yeast powder.

Water, sugar. 1. Prepare all-purpose flour.

2. The best water to melt fermented flour is lukewarm water, which can help better fermentation. 3. Pour some sugar into the flour. 4. Slowly add the yeast water to the flour, and then stir well in the basin.

5. Knead the flour and water into a dough with both hands. 6. Put it in a warm place to let the dough rise. 7. Rise to twice the original size, and it will be fermented.

It's okay. After the hair, it will be alkaline. Neutralize it. There's no sour taste. And the steamed buns that are made. It's like and fluffy. It's delicious.

You can treat these noodles as old noodles, then put in new dough and continue to ferment. Dough needs to be made at a certain temperature and humidity. There should also be a certain proportion of yeast in it, otherwise it is easy to cause fermentation failure.

After flour and yeast have been used, it can be placed at a low temperature or immediately made pasta.

When the old noodles, use a small amount of ginseng in batches. The dough has been made, and if you do it directly, it will have a noticeable sour taste.

One or two proofing can be, I have used both methods of steaming steamed buns myself, in fact, I still think that the finished product of a proofing steamed product is better and there are not too many holes, but it is recommended that a proofing is best to add some baking powder to knead the dough must be sufficient, and the finishing and forming techniques should be fast, so that the steamed buns are white and can maintain the shape. The key is to save time.

Yes, Angel yeast powder noodles can be proofed twice, and the second proofing will be more fluffy.

The approximate time of making dough with Angel yeast depends on factors such as the amount of dough and the surrounding temperature of the dough, generally two to three hours in summer and longer in winter.

Yeast is divided into two types: fresh yeast and dry yeast, which is an edible and nutrient-rich single-celled microorganism, and nutritionally calls it an "inexhaustible source of nutrients". In addition to proteins, carbohydrates and lipids, yeast is rich in vitamins, minerals and enzymes.

It has been proven that every 1 kilogram of dry yeast contains as much protein as 5 kilograms of rice, 2 kilograms of soybeans or kilograms of pork. Therefore, the nutrients contained in steamed bread and bread are 3 to 4 times higher than those of flatbread and noodles without dough, and the protein is nearly 2 times higher.

Cooking Tips:

1. The water absorption of flour is different, after adding water, stir the flour until it is all flocculent, only a small amount of dry powder, and then knead it into a dough at this time. The dough must be kneaded to the firm, and an appropriate amount of water should be added from time to time in the middle of kneading, so that the steamed steamed buns are chewy.

2. Eggs can be replaced with milk, water, etc. The steamed buns steamed with eggs are golden and shiny, and they are also more chewy.

3. Ferment the dough to twice the size, poke it with your finger and there is no obvious rebound, then the fermentation is successful, and then proceed to the next step.

4. The dough is repeatedly kneaded and exhausted, and the small sections are kneaded into a dough and continue to knead and exhaust, and repeated kneading will make the steamed bread smoother and whiter.

On the basis of 500 grams of dough, add 2 grams of yeast powder in winter and minus 2 grams in summer, if I remember correctly, my master said so. Usually it is one hundredth of the dough.

Do you use it all? 5 grams of Angel yeast says that it can make 1-2 kg of flour. Basically, a few hours are enough, you can try a little less.

Depending on the surrounding temperature, it will take about 2 to 3 hours in summer and much longer in winter.

Ten minutes of warm water is sufficient, at which point you can process and make all kinds of food normally,。。

The low temperature is usually about 8-10 hours.

How long does it take to make noodles with Angel yeast powder?

How many grams of Angel yeast to put 500 grams of flour in summer.

Recipe description.

The so-called old noodles are dough that has been fermented and left for a day, and in addition to yeast fermentation, beer can also be added to ferment the dough, and brewer's yeast is used to make the dough rise. However, because it is relatively acidic, it will speed up the awakening of the dough when new dough is added. However, when using, you have to add alkaline water to neutralize the acid and alkali of the dough to make it delicious.

Ingredients: 200 grams of all-purpose flour, 100 grams of water, 1 tablespoon of caster sugar, 1 4 teaspoons of salt, 2 cc of alkaline water, 50 grams of old dough, 50 grams of old noodles.

Method 1Put a pot of noodles, pour in 50 years of water, grab it, and set aside.

2.Add salt water to Method 1.

3.Add flour, caster sugar, salt and water, then slowly knead into a dough.

4.After method 3 is kneaded into a ball, then wrap it in plastic wrap and let it stand for about 15 minutes.

5.After method 4 is set up, open the plastic wrap and knead the dough, start kneading the dough, and repeat it back and forth about 4 times to complete.

For some friends who don't often make faces, making faces is a headache, and they always feel bad, and they give up in the end. Angel yeast may be the most used baking powder nowadays, as long as the proportion is right, the kneading is in place, and the temperature is suitable, it is very easy. I've summarized some tips for using Angel yeast to make dough and share it with you.

1. The yeast is first melted with warm water at about 35 degrees, and then added to the flour several times.

2. Flour and yeast should be matched in a ratio of 100:1 to achieve the best effect.

3. When kneading the dough, you can add a small amount of lard, which is fragrant, hairy and beautiful.

4. Adding a small amount of sugar or honey when kneading the dough can accelerate the fermentation.

5. Don't be too hard with the dough, knead as many times as possible until smooth.

6. In a bowl with a little enlargement of the kneaded dough, seal it with plastic wrap and put it in a place with a higher temperature.

7. The prepared pasta must be fermented for the second time before steaming.

It's not a big problem if it's a little longer, for example, you did it for 20 hours in 6 hours, the taste is not big and only the yeast flavor is fine, if the sour taste is strong, add some edible alkali and be sure to knead well, you can also use water to dissolve and knead well. But if it is extraordinary, such as more than 2 days, it is not good to use it as steamed bread, but it can be used as old leaven.

Normally, it's within 40 minutes to two hours.

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