The noodles have been haired, can they still be used? Can noodles still be used if they fail?

You can use it, there will be a little sour taste after the noodles have passed, but it doesn't matter, adding a little sugar when kneading the noodles can effectively cover the sour taste, and the steamed steamed buns are still delicious and very strong.

I'm sure it still works. As long as the dough has not deteriorated and has no sour smell, it can continue to be used to steam steamed buns or steamed buns.

I think the dough can still be used after it has been made, at this time we only need to add some yeast to the dough, then pour in an appropriate amount of warm water, continue to cover with plastic wrap and ferment, so that the dough can be re-issued.

If the dough fails, the dough can still be used. Normally, it can be used. The dough that fails to rise generally does not have good fluffiness, and the food made with it will be relatively flat, so it can generally be used to make green onion cakes, pancakes, etcPimple soupand other delicacies.

Often, when making pastries such as steamed buns and steamed buns, yeast is used to make the dough rise, so that the resulting pastry is particularly fluffy and delicious. Dough dough is a process that allows yeast to fully reproduce and produce gas under certain temperature and humidity conditions, and causes the dough to expand. The main reason for the failure of dough is related to the amount of yeast and the temperature.

How to make noodles

Add yeast powder.

proportions and add baking powder.

The simultaneous action of the two will speed up the dough development process. Combine yeast powder, baking powder, sugar.

Pour in the flour and mix well. And pour in warm water at 35-40 degrees to knead the dough. After kneading the dough, leave it on the side and let it rest for 5 minutes. Mix with white vinegar. After pouring all the white vinegar into the flour, add an appropriate amount of water and knead the dough into a dough.

The amount of yeast is generally about 1% of the amount of flour, if you can ensure that the temperature is appropriate, it is enough, too much yeast affects the taste, and the dough can be put a little sugar, so that the yeast.

Reproduction is faster, but not too much, 5%-15% of the general flour amount is appropriate, and it can also improve the taste. You can also add a little salt to increase the gluten content of the flour and also counteract the slightly excessive sourness of fermentation.

Yes. Whether the dough can be left for four or five hours with baking powder depends on the temperature of the environment at that time. If it is lower than 30 degrees Celsius, the temperature is lower than the optimal fermentation temperature, so the fermentation time is long, and the dough can be left for four or five hours.

If it is higher than 35 degrees Celsius, this temperature is the best fermentation temperature, so the fermentation time is short, and it only takes a few dozen minutes for the noodles to be ready. If the staff does not find out in time at this time, the dough will be over-fermented and will become sour. Although the dough will be over-fermented and sour, it is not inedible.

At this time, you only need to add some edible alkali to the dough.

Through acid-base neutralization, the dough can still be steamed into good steamed buns.

How to make the dough:

1. Just use cold water and noodles in summer, and warm water and noodles in winter. Prepare 2 pounds of flour, and 5 grams of dry yeast in a packet.

2. Pour the dry yeast into 200 grams of water to dissolve, do not pour a lot of water at a time, you can add it according to the use of the noodles. Steamed buns need soft noodles, and a little more water can be appropriate. In order to make steamed steamed buns chewy, you can knead the noodles a little harder and put less water.

3. Put the good noodles in a warm place, and put them in the sun in winter. As long as the temperature is suitable, it can be issued in about 40 minutes to 1 hour.

4. When the dough expands to more than double in volume, the dough will be served.

5. If you steam steamed buns and steamed buns, you have to wake up for a while after you finish it, because during the kneading process, part of the air in the noodles is squeezed out, and the noodles are kneaded again. It needs to continue to ferment for a while before the steamed pasta is soft and delicious.

Yes.

If the temperature is below 30 degrees, it is below the optimal fermentation temperature, and the fermentation time can be left for four to five hours. If it is higher than 35 degrees, although the temperature is the best fermentation temperature, add edible alkali after four or five hours. It is neutralized by acid and alkali and is also available.

Dough making skills. 1. Choose the right starter culture

The gas released by baking soda is not abundant, so the softness of the finished product is not very good. Moreover, it is a weak alkaline substance, which will destroy the vitamins in flour and reduce the nutritional value of pasta, so it is not recommended to choose.

Active Dry Yeast (Yeast Powder) is a natural yeast extract that is not only rich in nutrients, but also more valuable, and also rich in vitamins and minerals. Not only is it rich in vitamins, but it also has a protective effect on the vitamins in flour. Not only that, but yeast can also increase the B vitamins in the dough during the breeding process.

As a result, the nutritional value of finished pasta made from it is several times higher than that of unleavened pasta, such as cakes and noodles.

2. The dosage of baking powder should be more than less

Approximate dosage ratio: about 5 grams of dry yeast powder in 500 grams of flour. However, temperature, humidity, type of flour, water temperature, etc. will affect the time and effect of fermentation, so the scope of use should be adjusted flexibly.

It can be used if the dough fails, and it can be continued. When the dough that has failed to rise is re-fermented, the same amount of yeast as the first dough is stirred in warm water, then added to the dough, and then the dough is placed in a warmer place. There are many reasons why dough fails, such as low humidity, insufficient or high temperature, and the quality of yeast that can affect the dough fermentation effect.

Ways to increase the success rate of dough fermentation:

1. Add a little sugar to improve yeast.

Active, shorten the time it takes to rise.

2. Adding a little salt can not only shorten the fermentation time, but also make the finished product softer.

3. Add a little mash.

It can play a role in assisting fermentation and can also add aroma to the finished product.

Dough that can be used and fails to rise can be remedied with liquor. Press a pit on the grinding dough that has not been made, pour a small amount of liquor into the pit, cover the dough with a damp rag, and let it stand for about ten minutes, and the dough can be re-raised and rolled.

If the dough is not ideal for re-fermentation, you can put a small glass of white wine on the steamer while steaming the pasta, which will make the pasta more fluffy.

The optimal ambient temperature for fermentation is between 30-35 degrees Celsius, preferably not more than 40 degrees Celsius. The humidity is between 70-75%. The environment under this data is the most conducive to dough fermentation.

The temperature is easy to do, and the room temperature in summer can basically ensure the needs of normal fermentation. But the humidity is not easy to control. Teach your friends a way to use it all seasons:

Put hot water at about 60-70 degrees in a large steamer, put the basin into the pot (the basin should not come into contact with the hot water), and cover the steamer lid. In the small environment of the steamer, the temperature and humidity are there.

1. Press a small pit in the middle of the dough that has not been made, pour a small amount of liquor into the pit, cover it with a damp cloth for about 10 minutes, and the dough can rise again.

2. You can also directly put the dough on the steamer, and put a small glass of white wine in the middle of the steamer, so that the dough will also rise again.

3. You can also put some salt and sugar in the dough, knead it repeatedly, and then cover it with a damp cloth for about 10 minutes, and the dough can also rise again.

Fourth, you can add some yeast and flour to re-knead the dough. If the activity of the yeast is not good, replace it with good yeast. If the dough does not rise because the temperature is too low, the dough can be placed in a constant temperature of 25-30 degrees Celsius to ferment faster.