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How to control the amount of Yeast in the dough? /2021-06-21
How to control the amount of Yeast in the dough? How much Yeast should be put in the dough?
It is a relatively simple and convenient way to make the dough with Dry Yeast. Generally speaking, 3 kilos of flour (that is, 1500 grams) is just the amount of a bag of yeast. eg.A bag of 15 grams Yeast, the ratio of flour to yeast is 100:1.
Of course, this 100:1 ratio is not absolute. It is also related to weather, room temperature, and water temperature. Under normal circumstances, for example, in the spring and summer seasons, use cold water to make the dough.
However, in winter, you need to use hot water to bake the dough. If the weather is very cold, there is a small trick, which is to boil the water in the steamer and turn off the heat. Cover the mixed dough and put them in the steamer again. . In fact, the purpose of this is to increase the ambient temperature.
Finally, when making steamed buns or buns, you need to smell whether the dough is sour. If sourness is normal, just add some alkaline water and knead it well. After the steamed buns or buns are made, wait until the steamer is steamed.
Yeast is an indispensable and important raw material for making pasta. If you want to make a good pastry, you must master the amount of yeast.
If the amount of yeast is improper and the yeast is used too much, the pastry production process, the method is wrong, and the heat is not mastered, it will also affect the appearance of the pastry, resulting in the phenomenon of surface collapse, dead surface, and sour taste.
The amount of yeast used for baking pasta. It varies according to the seasons, and also varies according to the different pastries made.
When making steamed buns and steamed buns, use 3 grams of yeast in 1 kilo flour in summer. In winter, you can add a little more, about 3 to 5 grams Yeast and put the dough in a warm place in winter.
The northerners can put the dough on the hot kang or electric blanket in winter. When the southerners make the dough, they should put it in warm water, and cover the surface with a wet towel to prevent the skin from drying out,Fast fermentation, steamed buns, steamed buns. The usual amount of yeast is 6 grams of yeast in 1 kilo flour. The temperature of the dough should be kept at a suitable temperature, and the temperature should be kept at about 30°, so that the fermentation speed is relatively fast.
The amount of yeast used to make bread and desserts. 1 kilo flour put 3 to 5 grams Yeast, and a proper amount of sugar can be added to promote bread puffing and increase the taste of bread.
The amount of yeast used for coarse grains and pastry. It can be determined according to weather changes and temperature changes. 1 kg flour is about 5 grams of yeast. When the dough is made in winter, the temperature must be controlled and placed in a warm place, because the phase grains are slowly fermented.
The process and method of making pastry is also very important.
1. The dough should be properly proofed. The dough should be proofed to three times the original. Don't proof it too much. Knead the dough for 15 to 30 minutes, because this will make the dough chewy and chewy.
2. The second proofing of the dough is also very important. The fermented dough is kneaded for 15 minutes to make a shape, and a second proofing is required, usually for 30 minutes to an hour, because the dough is more fluffy and delicious.
In fact, it’s very simple. Remember, at normal room temperature, every kilo of flour is 5 grams of yeast. No matter what kind of pasta you make, with my 26 years of work experience, I dare to tell you responsibly, if winter or The indoor temperature is too low, 5-8 grams of flour per kilo. Suitable for the production of various pasta.
Finally, I will teach you a little coup! In this way, the success rate of pasting will be a little higher. First use warm water "about 35" to dissolve the yeast and stir evenly, then put some flour in it, stir again, and then let it stand for a while, and observe that the yeast is bubbling. It shows that the yeast is activated, and it starts to ferment. Just use yeast water in this state to make dough!
There is still another reason for the bad news. Just to see if your yeast has expired, or if it has been useless for a long time after opening, the yeast has expired. This will make your presentation unsuccessful.
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