The way to make noodles

The hardest part of making buns is to make the noodles, and when the noodles are made well, it's a big success! The following is the method of hair surface for you to organize the relevant aspects of the content, I hope to help you!

Fast method of hair pasta steps

1. Flour

Traditional Chinese pastry is generally used in the protein content of 9% -12% of the glutenous flour, the general market without special instructions of the flour, can be regarded as glutenous flour.

2. Add water

Warm water and noodles, in the kneading process of adding water in stages. Traditional Chinese pastry dough should be according to the ratio of 500 grams of flour with about 50% warm water, put 1% of yeast, you can add a little sugar.

3. Yeast

If you use yeast to ferment, then be sure to add baking powder, the amount is half the amount of yeast powder, so that the fermented noodles will be warm.

4. Kneading

Knead slowly, if the dough sticks to your hands, dip your hands in some water and knead again and it will not stick to your hands. You can do it again. The three light?

5. Wake up

First wake up. Cover the dough with a damp cloth and let it rise in a warm, sealed space until it doubles in size. The time is about 1?1.5 hours, depending on the temperature to extend or shrink.

6. Yardage

In order to save the fire, we all try to steam in one pot if we can put it down in one pot, but the pasta points are too close to each other and may stick together, so you can brush a little bit of oil on the places that may be in contact with each other to prevent sticking.

7. Wake up

The second wake up. Heat the water in the bottom of the steamer to 35 ℃, put on the steamer, cover and wait 40 minutes.

8. Steaming

Depending on the size. Pasta steaming time has a long and short, you can open the pot to turn small heat and then press with your hand to determine whether it is cooked, and then turn large afterward.

But do not lift the lid of the pot several times, and do not open the lid immediately after turning off the fire, so that the pasta is easy to retract, simmer for two or three minutes and then open the lid to take out, so that the steamed pasta is the most beautiful.

Ten tips for pasta

The first big pasta tip: choose the right leavening agent.

1. There are three kinds of leavening agents for making noodles: baking soda, flour fertilizer (old noodles) and dry yeast. They all work in a similar way: under the right conditions, the leavening agent produces carbon dioxide gas in the dough, which then expands by heat to make the dough soft and tasty.

2. 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 that can destroy the vitamins in the flour and reduce the nutritional value of pasta, so it is not recommended to use it.

3, fertilizer, also known as old noodles in some places, is a piece of dough left after the last fermentation, properly preserved, and then use it to make strains to start fermentation. Fertilizer must be used with alkali because it will give the dough a sour taste. However, alkali will destroy the nutrition of the flour, and the amount is very difficult to grasp, the finished product is easy to waste, huh ~ so it is also not recommended.

4, active dry yeast (yeast flour) is a natural yeast extract, it is not only rich in nutrients, more valuable, it is rich in vitamins and minerals. It is also not only rich in vitamins itself, it has a protective effect on the vitamins in the flour. Not only that, but the yeast also increases the B vitamins in the dough as it multiplies. Therefore, the finished pasta made with its fermentation is several times more nutritious than unfermented pasta such as cakes and noodles.

The second big tip is to use more baking powder than less.

Baking powder is a natural substance, so using too much of it will not cause bad results, but will only increase the speed of fermentation, and maybe even add more nutrients. So, for pasta novices, it is better to use more than less to ensure the success of the fermentation. I commonly use Angie's yeast and Danbury's yeast, and buy whichever I come across at the supermarket, and both work well.

But then again, you can't pour a whole bag of yeast into a pound of flour, can you? Oh ~ to give a rough dosage ratio: 500g of flour with about 5g of dry yeast powder is about right.

The method of adding dry yeast is something I'm not very particular about. Sometimes I'm lazy and just mix it with the flour, then add warm water to the dough. However, for newbies, issues such as how much yeast to use and uneven mixing will have some impact on the result. Therefore, it is recommended that newbies activate the yeast first: put a proper amount of yeast powder into a container, add warm water of about 30 degrees (about half of the total amount of water used for mixing the dough, not too little. If you want to save time, the whole amount of water is fine). Stir it until it melts, let it sit for 3-5 minutes and then use it. This is what activates the yeast. Then pour the yeast solution into the flour and stir well.

The fourth big pasta tip: Get the temperature of the water for mixing the pasta right.

Use warm water. The temperature between 28-30 degrees is the best. But what if you don't have a food thermometer at home? Use your hands to feel it. Don't let your hands feel hot on it. Special tip: Use the back of your hand to measure the temperature of the water. Even in the summer, it is recommended to use warm water. Of course you can use cold water, I just want the process to be as short as possible to save time.

Fifth big tip: the proportion of flour and water should be appropriate

The proportion of flour and water is very important for the pasta. Many friends always say they can't get it up, probably because the dough is too hard. When there is less water and more flour, the dough is hard, and such a dough is suitable for hand-rolled noodles. If there is too much water and too little flour, the dough will be soft and the finished product will have a poor texture. What is the right ratio? I give a rough ratio: 500g of flour, the amount of water should not be less than 250ml, that is, about equal to: 2:1 ratio. Of course, to make steamed buns or steamed buns, you can adjust the degree of softness of the dough according to your own needs and eating habits. It is also important to note that different flours have different hygroscopic properties, so it is important to be flexible.

The sixth major dough tip is to knead the dough smoothly.

After mixing the flour with the yeast and water, knead the dough as much as possible so that the flour and water are well combined. The visual image of a well kneaded dough is that the surface of the dough is smooth and moist. If you use too little water, it won't knead, and if you use too much water, it will stain your hands.

The seventh big tip: Ensuring the right temperature and humidity is the key to success.

The optimal temperature for fermentation is between 30-35 degrees, preferably not more than 40 degrees. The humidity is between 70-75%. The environment at this figure is the most favorable for dough fermentation. The temperature is fine, the room temperature in summer is basically enough to ensure normal fermentation. But the humidity is not so easy to control. I can teach you a method that can be used in all seasons: put hot water of about 60-70 degrees in a large steamer, put the dough bowl into the pot (the bowl should not be in contact with the hot water), and cover the lid of the steamer. The temperature and humidity are all there in the small environment of the steamer. Of course, if you are used to using the microwave or oven are also available.

The eighth big tip: don't forget the second fermentation.

You can see abundant air pockets in the dough when you take it out of the steamer. But the fermentation shouldn't end like this. It's not a big mistake to end it there, but the finished product will be different in texture and shape. You should knead the dough on a lightly floured board to get the air out of the dough, then place it in a relatively airtight container and let it ferment at room temperature for another 30 minutes or so. The second fermentation is very important for the softness of the finished product.

Ninth tip: Use a fermentation aid.

1. Add a little sugar to increase the yeast activity and shorten the fermentation time.

2. Add a little salt to shorten the fermentation time and make the product more fluffy.

3, add a little mash, can help fermentation and add aroma to the finished product.

4, add a little honey, can accelerate the fermentation process.

5, add a little milk, can improve the quality of the finished product.

6, add a little yogurt, can let the yeast go to work.

7. Add a little bit of egg liquid, can increase the nutrition.

The 10th great pasta tip: the production date of the active dry yeast is very important.

Many of my friends have asked me for tips on how to make pasta, and they always say, "I do it this way and that way, why can't I make it? I also wondered: where in the world is the problem? I had no choice but to suggest that you buy a new bag of yeast and try again. As a result, she came back to tell me: the original failure to find the reason, is the expiration of the yeast powder, the new bought on the hair success!