Do you have any dough mixing skills?

Today, I will talk about steamed bread, steamed buns and flower rolls, which are popular staple foods in the north. These foods are all made of dough, which is fermented dough. Traditional fermented noodles are made of old noodles, and later they are basically yeast.

Although yeast is convenient for our production, it doesn't mean that we can make good noodles as long as we put yeast, especially in this warm and cold season. It is not enough to make noodles with yeast. What should we do? If you want to know, please look down with me. Add yeast to ferment in spring? Waste? Yes! Just add 1 step, 15 minutes for the basin to be full.

In fact, if you want to make dough quickly, just pay attention to two points. The first is to control the temperature and humidity in the fermentation process, and the second is to pay attention to the addition and use of baking powder and auxiliary materials.

The first point is not difficult to understand, and it is literal. As long as the humidity in the environment is enough and the temperature is suitable, there is no problem in wanting to ferment quickly. Mainly talk about the second point, how to use baking powder and auxiliary agents?

The so-called fermentation AIDS are actually very common things, such as baking powder, sugar, beer, liqueur, white wine and so on. Putting a little of these things in the dough will help the dough to ferment, but the actual amount and weight added are exquisite. Let's take Shandong steamed bread as an example and tell you in detail.

Prepare ingredients

Flour 1000g, warm water 500g, yeast 12g, salt 4g and sugar 50g.

Production steps

1. First, let's mix sugar and yeast powder, and then put them in warm water and stir them evenly. Let it stand for about ten minutes after they are completely dissolved in water.

2. Pour the water into the flour, then add some salt and stir at the same time, first make it flocculent, and then knead it into a smoother dough.

3. Cover with plastic wrap, then put it in the steamer, heat it for a while, cover it, and wait for about 20 minutes. At this time, the dough should be twice as big as before.

4. Take out the dough, knead it, let out some air, and then divide it into several small portions. After kneading, it becomes steamed bread. At this time, we can put it in a steamer and wake it up again.

After seeing that the steamed bread blank is bigger than before, we can almost start steaming, steaming for ten or twenty minutes, turning off the fire and stewing for five minutes, and our production is finished.

skill

1, warm water of about 35 to 40 degrees is the best. If it is too hot, it will lead to the decrease of yeast activity and affect dough.

2. While using water and flour, the reason why salt is added is to make the dough more resilient and the steamed bread will taste better.

3, conditional can knead the dough for a while, the longer the time, the stronger the dough.

When I woke up for the second time, it was hard to say the exact time. Still depends on the size of the dough and control it yourself.