Whether it's steamed buns or steamed buns, you can adjust the consistency of the dough to your own needs and eating habits.Also note that different flour has different hygroscopic properties, with less water and more flour, the dough will be hard, whereas the dough will be soft to tread.
The process is as follows:
1. Add a small amount of sugar and a small amount of salt to a bowl of clear water
2. Microwave to 30~40 degrees (about one minute)
3. Place 1 tablespoon of active dry yeast (available in supermarkets, ask store clerk about the place of preparation if you can't find it)
4. Mix well to dissolve yeast (looks like mud soup)
Use the "mud soup" and the noodles to feel comfortable.
6. Place warm places at 30 to 40 degrees (do not exceed 70 degrees, otherwise live yeast will become dead)
Wait 15 to 20 minutes.After facial hair, press a hole with your finger and it won't bounce.
Add a little dry to adjust the feel
Make the shape you want.If your face is moving too fast during this process, consider putting it in a cool place, such as a window opening.Yeast stops growing at low temperatures but does not die.
If you feel that the hair is not good enough, you can wait for a while after the processing and molding to allow the yeast to continue to grow.
Using yeast to make flour without alkali, can avoid the destruction of vitamin B1 in flour, and at the same time can avoid the impact of alkali on the human body's absorption and utilization of inorganic salt.
Pure yeast dough of canadians, under 25 ℃ ~ 30 ℃ temperature, then use to grow sugar and other material from the dough, and USES the secretion of yeast enzyme breaks down sugar gradually.After a series of biochemical reactions, a large amount of carbon dioxide gas and a small amount of alcohol are produced, which make the dough expand and initiate. Steamed steamed buns are not only loose and soft, but also have the flavor of wine.
Due to the high purity of yeast in human dough, there is no acid production process for microorganisms, unlike "flour fertilizer" mixed with a large number of lactic acid bacteria and acetic acid bacteria.But if the dough is made too long and contaminated with mixed bacteria, it will eventually turn the dough sour.
Practice has proved that using alcohol increase in female, at least 4 hours is not sour, especially when the temperature does not exceed 30 ℃, is advantageous for yeast breeding, whereas of miscellaneous bacteria to grow.Because, lactic acid bacteria grow best at temperature of 37 ℃, acetic acid bacteria in the optimum temperature 35 ℃.Therefore, fermentation temperature 30 ℃, sour dough will be restricted, acidification time will be delayed.
The yeast can quickly regain its vitality and accelerate its growth and reproduction, which is conducive to the formation of large amounts of carbon dioxide, making the dough expand porous and elastic.You should pay attention to the following points:
A small amount of sugar should be added to the dough with yeast.For yeast to be fully functional, it needs to be adequately nourished.When using yeast, a small amount of sugar can be added as a nutrient when yeast is activated.However, the amount of added sugar should not exceed a certain concentration, but inhibit the growth and reproduction of yeast, which is not conducive to the rise of dough.Sugar generally has a 1:1 ratio to yeast, or less.
Use appropriate amount of yeast.When the dosage of yeast is 1.5% ~ 2% of the weight of flour, its fermentation power is the best.It is more convenient and efficient to use active dry yeast.
Dough with more fat cannot be made with yeast.In yeast dough, if there is too much fat, oil will form an oil film around starch particles, making it difficult for starch to decompose into sugar. Yeast reproduction is restricted, which affects the speed of dough fermentation.
Number one: choose the right starter.
1. There are three kinds of leavening agents: baking soda, flour fertilizer (old flour) and dry yeast powder.They all work the same way: under the right conditions, the starter produces carbon dioxide gas in the dough, which is then heated to make it soft and tasty.
Baking soda doesn't release enough gas, so the finished product is not very fluffy.And it is weak alkalinity material, can destroy the vitamin in flour, reduce the nutritive value of pasta, do not suggest to choose.
3. In some places, it is called "old noodles". It is a piece of dough reserved after the last fermentation.It must be used with alkali because it makes the dough sour.But the alkali will destroy the nutrition of the flour, and the dosage is very difficult to master, the finished product is easy to cause waste, so it is not recommended to use.
Active dry yeast (yeast powder) is a natural yeast extract, which is not only rich in nutrients, but more importantly, rich in vitamins and minerals.Not only is it rich in vitamins of its own, it also has a protective effect on the vitamins in flour.Not only that, but yeast also increases the B vitamins in the dough during reproduction.As a result, the final product produced by fermentation is several times more nutritious than non-fermented pasta such as cakes and noodles.
The second biggest baking skill: the amount of baking powder should be more, not less.
Baking powder is a natural substance. When used too much, it won't cause bad results.So, to pasta novice, appropriate more not less can assure the success rate of the face.