What are the methods of making natural old noodle yeast and mash rice wine yeast?

Keywords: noodle primer; dregs; natural old noodle; yeast; old noodle fermentation; biochemical indexes; steamed bread quality; process; flavor; dough characteristics; inoculation with leavening agent, yeast, yeast.

Natural old noodle fermented dough is the oldest and most original method of natural yeast production in the ancient times, and we have seen this natural yeast production method repeatedly for thousands of years through the Oriental civilization; European civilization; Nile civilization; Mayan civilization; Babylonian, Indian and Indian civilizations; and found that ancient people have eaten this natural yeast repeatedly for thousands of years. Civilization; Mayan civilization; Babylon and Indian and Indian civilization; found that the ancient people have long been in thousands of years repeatedly eat this natural yeast.yeast; in ? Industrial yeast? (dry yeast, low sugar yeast, high sugar yeast, instant yeast) was not introduced; man has been using this yeast to cook and steam bread, bake wheat flavor. Natural old flour is just a kind of yeast, through the fermentation civilization, pen yeast retro journey.

Buns made with handmade yeast and baking powder, the flavor is not the same, I believe that people who have eaten it know it well!

Name: leaven (yeast powder)

Use: flour steamed buns, steamed buns

Raw materials: pure wheat flour, pure cornstarch, water

Production process: natural fermentation, air (drying)

Storage: away from the light, dry

This yeast is natural and homemade, without any additives and preservatives, yeast, called Yeast, with wheat flour, cornstarch, water, natural fermentation and become, in the middle of the need for 2-3 days of drying, the weather is good, the drying process will be faster, the weather is not good drying process will be slower, the whole process down to 1 week or so, and the yeast can not make too much of a one-time, long time will be overpowering, so a one-time can not make too much of a one-time in order to ensure the quality of the yeast can be detailed to make the temperature, the moderate with the environment.

①10 grams of wine, 10 grams of yeast; 100 grams of batter lead, about 80 grams of warm water, mix thoroughly, blend into a very thin paste, slag head is ready. Ferment the dregs for half an hour at a warm temperature of 28 degrees Celsius (a fermentation box is the best). The fermented jagged head, you can see a little gaseous bubbles;

② To the fermented jagged head add 50 of warm water (60?). Mix well, make a thinner rice noodle paste, and then put it in the fermentation box at 30?degree for three or four hours, no need to stir again during the fermentation period (the following is also the same). You can use cornmeal or rice noodles. This rice flour should be passed through a flour sieve. The cornmeal you buy at the supermarket is fine enough, so you don't need to pass it through a sieve. After the cornmeal is ready, it becomes fluffy, and turns from a thin paste to a thick paste. You can also see that there are small bubbles, and there is a strong wine flavor;

③ Add 120 grams of corn flour, no water, mix well, or put 32?degree fermentation box, fermentation for 4 hours. After fermentation, also like a hair, become fluffy, wine flavor.

4 Add 100 grams of cornmeal, add 50 grams of warm water, then mix thoroughly and put the fermentation box at 28 degrees, fermentation for 4 hours. After fermentation, you can also smell a wine flavor;

⑤ Add 120 grams of cornmeal, no water. After mixing thoroughly, continue to put 31?degree fermentation box fermentation for two hours on it.

Find a clean wooden board, home panel will do. After four times after the fermentation of cornmeal, pour wooden board, drying four days, let the cornmeal dry out, the leaven is ready. Be careful not to put it in a sunny place to dry, but to put it in a shady place to dry. To make it easier to use, you can crush all the leavened seeds, divide them into small packages, put one bag outside for spare, and use an opaque container (or a dark-colored container) to contain them. When you make the paste, you don't need to soak it in advance, put it directly into the noodles and add the leavening, then you can mix the paste;

6 Using Rice Wine as Leavening Method

Replace the 100 grams of fermented batter that you added above when you made the dregs head with 120 grams of fresh clear rice wine, not mash, but the clear liquid from the top of the rice wine when you made the rice wine. If you have less clear liquid on top when making rice wine, grate the rice wine and take enough. If your rice wine is poured from the refrigerator, you have to put the poured sake in a fermenter at 27 degrees - 29 degrees for a while, and then you can adjust the mash head when the sake has fermented and bubbles appear again. All other dosages remain the same, and the steps are the same;

⑦Yeast is afraid of the sun, light exposure will reduce the fermentation properties of the yeast, so in the process of storage, try to put it in a shaded and dry place, avoid direct sunlight, especially in summer. The fermentation of the yeast will slowly decline over time, so the storage time should not be too long, preferably 3-6 months; if refrigerated or frozen can be placed 1-3 years; dry place to store a year can be;

⑧ Workers want to do a good job must be the first to benefit their tools: utensils - wooden troughs, stainless steel troughs, glassware, porcelain urns pickling tanks; each time the boiling water 100?or 75?alcohol Sterilization, in order to maintain the cultivation of bacterial purity;

⑨ Please enjoy the author's original "how to make a piece of flavorful natural old noodle leavening" can be extended to expand the category of fermented dough;

⑩ Please enjoy the author's original "application of leavened dough book", "eight categories of leavened dough".

Du Dechun, Craftsman of Pastry and Cake: 43 years of focusing on pastry and pasta fermentation and bakery food ingredients, recipes, technology, the essence of the aesthetic attainments of the pastry culture; traditional artisan of design; verticality and depth of professional attainments, proficient in the traditional cake and pastry Beijing, Suzhou, Guangdong school heirloom; bread and cake and bakery food senior preservation specialists; a school of its own. Chinese bakery artisan Du Dechun - after Japan and Germany, the real rise of China's local strength of pastry senior craftsmen.