How to make flour ferment quickly

1. Add baking soda to a clean container, then add white vinegar and warm water and mix well with chopsticks.

2. Pour the baking soda into the flour while stirring, stirring the flour into flakes and kneading it into a smooth dough.

3. Cover the dough with plastic wrap and let it rise in a warm place for 20 minutes.

Notes

First, how to make wheat flour quickly hair mellow good? There are three types of leavening agents for waking up the flour: soda, old flour (whipped) and dry yeast powder. They all work in a similar way: the leavening agent creates carbon dioxide vapors in the batter under the right standards, and then deforms the batter according to the heat to make it more and more soft and flavorful.

Secondly, the vapor released by soda is not colorful, so the softness of the finished product made with it is not very good. And it is a weak alkaline substance that destroys the vitamins in wheat flour and reduces the nutrient content of the pastry, so it is not recommended.

How to make flour fermentation fast

Third, the old noodle some areas also called the hair noodle, is a piece of batter taken after the previous hair alcohol, moderate storage and then use it to do the sapling starter hair alcohol. Old noodles must be accompanied by alkali to apply, is because it will make the batter cause strange flavor. But the alkali will destroy the nutrients of wheat flour, and the amount of use is not very good to grasp, the finished product is very easy to lead to consumption, so are not recommended.

Fourth, yeast powder is a pure natural substance, using too much is not easy to lead to a bad result, always enhance the rate of alcohol, and perhaps a large number of nutrients may also be able to enhance. Therefore, for beginners in pastry, it is better to use more than less to ensure the pass rate of waking up.

High gluten flour: darker color, more active and smooth itself, hand grasp is not easy to form a ball; more suitable for bread, as well as part of the pastry class shortening snacks, such as Danish pastry. In pastry, it is mostly used in muffins (lasagna) and cream hollow cake (puff). In cakes, it is limited to high-ingredient fruit cakes.

Medium gluten flour: milky white in color, between high and low flour, semi-fluffy body; generally used in Chinese snacks, such as buns, steamed buns, noodles and so on. (Note: the general market without special instructions of the flour, can be regarded as gluten flour. And this kind of flour packaging is generally marked above, suitable for making buns, dumplings, steamed bread, noodles)

Low-gluten flour: white color, easy to grasp the hand into a ball; low-gluten flour protein content averaged about 8.5%, low protein content, gluten is also less gluten, and therefore gluten is also weak, is better suited to make cakes, muffins, cookies, and tartlets need to be fluffy and crispy texture of Western-style desserts.