Steamed steamed bread at home, noodles are always difficult to make. Is there any good way to make noodles?

At the moment when food pursues health and safety, steamed bread shops, like their own homes, are just a matter of more quantity and less quantity. Flour milling means that flour and proper amount of water, under the action of proper temperature and a certain amount of yeast, propagate to produce gas, which makes the dough swell and many small holes will appear.

Types and Principles of Fermented Products Tips for Making Flour Old flour is the dough left over from the last steamed bread. After soaking in water for the next fermentation, directly ferment with flour alone: yeast is also best used for fermentation alone to ensure the nutrition of food; Chemically fermented baking soda and baking powder should not be used alone as far as possible, but should be combined with yeast. At the same time, sugar, eggs, beer (white wine), honey, milk and other auxiliary fermentation can be used.

Method of kneading dough at home: The amount of water added should be adjusted according to the gluten content and water content of flour. Generally speaking, when steaming steamed bread to make dough, the amount of water added to 500 grams of flour is about 2 10 grams, that is, the water consumption rate of flour should not exceed 42%.

Usage of old flour: Generally speaking, the usage of old flour accounts for 15%-20% of flour, and at least 30% in winter.

Yeast dosage: Generally speaking, the ratio of flour to yeast is 100: 1, that is, 5 grams of yeast is used for 500 grams of flour, and 3 grams can be added in winter.

For the dosage of baking powder and yeast, refer to the usage of yeast.

The time when hair appears is also directly related to the season. Generally speaking, it takes about 12 hours in winter, up to 6 hours in summer and 8 hours in spring and autumn. Yeast fermentation, up to 4 hours in summer and 8 hours in winter.

Concluding remarks

I have been working in pastry for many years. Making dough is not a difficult problem, but it feels very difficult for beginners. Either it is over-fermented, or it can't be made, and it is interlaced like a mountain. Today, I will briefly introduce the method of making dough.

Novices suggest not to learn the traditional old yeast fermentation (so-called old yeast, that is, the dough is called old yeast after it has been initiated for more than 24 hours). Traditional leavening needs many years of working experience, because the alkalinity of dough is uncertain. There is a saying that the apprentice of the top soda master is short of alkali, and the old yeast is related to the season. The master knows the main points of noodles.

It is easy for beginners to learn yeast powder to make dough. It's 30 degrees warm in winter and yeast is active. It is most suitable for yeast fermentation. In summer, a little temperature is enough. The specific formula is 500 grams of flour, 5 grams of yeast, 5 grams of baking powder, a little sugar and a little lard, which changes according to the seasons. According to the requirements of production, the varieties of dough are soft and hard, and novices can quickly master these essentials.

Hello, everyone, I'm Xiao Nan. It seems that the dough is very simple, but there are many skills in it. Today I'm going to talk about my family's noodle making skills. Mastering these skills will definitely make dough and steam fat steamed bread.

Add an appropriate amount of ordinary flour to the pot, which is the medium-gluten flour bought in the supermarket.

I choose dry yeast fermentation here. Let's look at the production date of yeast first. The proportion of dry yeast is adjusted according to the indoor temperature. Generally, it is 500 grams of flour and 3~5 grams of yeast. Don't melt in the water, because the temperature of the water is too high. Novice friends can't grasp it well, just pour it into the flour and mix it evenly.

Then pour an appropriate amount of warm water into the steamed bread, the water temperature is about 28℃ to 30℃, and test the water temperature with the back of your hand. The proportion of steamed bread is 500 grams of flour and 270 ml of water, and the hardness of live stool is moderate.

Stir flour and yeast evenly with warm water, and knead flour and water as much as possible.

The optimum environmental temperature for fermentation is between 30-35 degrees, and it is better not to exceed 40 degrees.

There are also some clever use of fermentation AIDS.

Adding a small amount of sugar can improve yeast activity and shorten fermentation time.

Adding a little sugar can shorten the fermentation time and make the finished product softer.

Adding a little mash helps fermentation and adds aroma to the finished product.

Adding a little honey can accelerate the fermentation process.

Adding a little milk can improve the quality of the finished product.

Adding a little yogurt can make the yeast run at full speed.

Adding a little egg liquid can increase nutrition.

Mastering these skills will definitely make you fat and enjoy a better life.

Hello, everyone. I'm Sister Ann, and I'm glad to answer this question. I asked myself, steamed bread at home, the dough is always bad, how to put it? At present, most people steam steamed bread with yeast dough. As long as the ratio of dough to yeast powder is well controlled, and the temperature and dosage of water are well controlled, the dough will certainly do well. Generally, when the temperature is low in winter, warm water of about 35 degrees should be used for kneading dough. When the temperature is high in summer, you can use normal temperature water. If you want to make dough faster, you can add appropriate amount of sugar to flour to promote yeast fermentation. Here, I will tell you how to make steamed dough.

1: prepare 500 grams of flour, 5 grams of yeast, 250 grams of warm water at about 35 degrees, and sugar 10 grams to promote yeast fermentation.

2. Put the yeast and sugar into the flour and mix well. Make a smooth dough with 250 grams of warm water. If it is winter, put it in a warm place and make it twice as big. The time required for fermentation depends on the temperature. If the indoor temperature is low, it will take longer, and if the temperature is high, it will make it faster, about 2-4 hours. When the temperature is high in summer, I wake up at 1 hour. Only when the dough is ready can you make fluffy, soft and delicious steamed bread.

Steaming steamed bread with flour should have no technical difficulty for people who often cook pasta. But for some people who don't cook pasta often, it is difficult to steam steamed bread with dough, especially when fermenting flour, either the flour is over-fermented or the flour fermentation is unsuccessful. In fact, this is because the operation is not frequent and the steps and methods of flour fermentation are not well mastered. Naturally, it is impossible to steam white and soft steamed bread from such unsuccessful dough. Therefore, steamed bread fermented flour still has certain technical requirements. As long as the correct method is mastered, flour can be made well and steamed bread will reach the perfect standard.

To ferment steamed bread flour well, you need to meet the following requirements. ① Selection of flour

② the ratio of flour to yeast or dough

(3) The temperature of water used in flour fermentation.

④ Room temperature of flour fermentation.

After mixing the dough, we need to put it in a room with suitable temperature for flour fermentation, and the room temperature can be above 20 degrees. If possible, put the fermented dough in an environment of about 30 degrees, so that the dough fermentation effect is better.

Next, I will share two methods of making dough, yeast and dough. 1. Yeast dough

Ingredients: medium gluten flour 1500g, yeast 15g, 900ml of warm water at 30-35 degrees (the ratio of flour to water is 1:0.6).

Hair method:

(1) Put 1500g flour into a pot, add 15g yeast, stir the flour and yeast evenly, then add warm water for two or three times, and stir the flour by hand while adding water, which can make the flour and water more integrated, and it is also convenient for us to mix flour.

(2) Knead the prepared dough into dough with smooth and soft surface by hand. In the process of kneading dough, it is necessary to knead the dough repeatedly to make the dough have better integrity and better fermentation effect.

③ The dough should be kneaded into three colors, namely "face light", "hand light" and "basin light". Only when this standard is reached can the dough be kneaded and fermented.

(4) Ferment the flour with yeast for at least 40 minutes. If you want to make the steamed bread softer, you can ferment the dough for a while, but it is best not to exceed two hours. If the fermentation time is too long, the dough will be sour, which will affect the use effect of the dough. The shape of the dough after fermentation will be 1.5-2 times the size before fermentation, indicating that the dough has been fermented successfully.

2. Old noodles and noodles

Ingredients: flour 1750g, old flour 700g, warm water 1050ml.

Hair method:

(1) Put 700g of old flour into the pot, add1050g of warm water, and crush the old flour by hand to form noodle soup. Only when the old flour is fully melted can it be better mixed with flour, otherwise it will affect the fermentation effect.

(2) Pour 1750g flour into a basin, mix it with the old noodle soup, and knead it into dough with smooth surface. The method of kneading dough is the same as making dough with yeast. After kneading, cover the pot cover and put it into a suitable temperature for fermentation. The fermentation time should be more than eight hours, but not more than twenty-four hours at most.

(3) After the dough is fermented, the shape of the dough is 1.5-2 times the size before fermentation. The interior of the dough is covered with beehives, and the dough will give off a thick sour taste, which is the taste of lactic acid bacteria. We must use edible alkali to neutralize acid and alkali and remove sour taste.

(4) The dough fermented with old flour needs to be neutralized by adding edible alkali, and the ratio of dry flour to edible alkali is: 500 grams of flour needs 3 grams of edible alkali. The neutralized dough is moderate.

The above is the method of fermenting flour with two strains. As long as the operation steps are mastered, the dough can be fermented and the steamed bread will be very successful.

-Final conclusion: regarding steamed buns at home, noodles are always not delicious. How to make noodles? problem My answer is here, I hope my answer can help you. I'm from Ming Ze. Thank you for reading this article. If there are any shortcomings, please leave a message in the message bar below for interaction. Thank you!

If you make steamed bread at home, you can use the method of secondary dough mixing. The steamed bread is beautiful and delicious, and the success rate has increased by 80%. You can do it at home by yourself. The following is the steamed bread I made. I put the home edition at the bottom of the screen. You can try.

Two Jin of flour and eight grams of yeast. Sugar 16g. 20g milk powder, 5 10g warm water. Put flour, yeast, sugar and milk powder together. Put it in a container and stir it well for him. Add warm water bit by bit. Knead into smooth dough by hand and cover with plastic wrap. Wake up naturally for an hour.

Wake up the steamed bread noodles and give him a second exhaust by hand. If it is a little sticky, you can sprinkle some dry powder and knead it into a smooth dough. Make it into the shape of steamed bread. Send to 1.5 times the size, steam 15 minutes. This kind of steamed bread is delicious, nutritious and healthy. I'm Master Zhao. Breakfast. Open a fast food restaurant in Hangzhou. Those who like breakfast and love food can pay attention to me. Go to my homepage to share more breakfast tutorials. If you don't know how to leave a message below, I will answer it for you.

I am honored to answer this question. I steam steamed bread at home, but the noodles can't get up. Is there any good way?

In fact, this problem is not difficult for people who cook pasta at home, but it is still difficult for beginners.

How about steaming steamed bread at home? How much yeast should you put in the flour? Do you want to mix the noodles with cold water or warm water? In fact, there is skill, which seems not difficult, but it is still difficult to do.

Prepare a larger basin with 500g flour and a small bowl with 5g yeast powder. First, pour a proper amount of warm water to melt the yeast, then pour it into the flour and stir well. If it is in cold winter, you can use warm water to make dough, and it is hot in summer, so cold water is enough.

When we are mixing dough, the water must be stirred while pouring, and it cannot be poured in at one time. Otherwise, if there is too much water, the flour will become thinner and not easy to agglomerate. Burke's flour can be poured into about 220 ml of water according to the dry humidity of flour.

Stir to form a batt, and then make a smooth dough. When kneading dough, knead it as smoothly as possible. When kneading dough, try to clean up the excess flour in the basin, and then dip the excess flour in your hands, so that the dough can be kneaded smoothly and the noodles on your hands will be clean. It's cold in winter, so put it in a warm basin.

It's hot in summer, so let it wake up naturally for about an hour.

It is difficult to make dough look bad in this way. I hope my answer can help you.

Hello, I'm Sister Xiao Rong. I'm glad to answer your question. How to make noodles by steaming steamed bread at home?

Steaming steamed bread seems simple, but there are many tips in it. I have summed up seven points, and I will share these tips with you today.

One: to choose the right dry yeast, look at the production date when you buy it. Yeast should be melted and mixed into flour with lukewarm water. This water temperature must not be too high, otherwise the yeast will be scalded to death.

Two: We can add some sugar, which can provide nutrition for yeast fermentation, thus shortening the fermentation time, but this sugar should not be too much, just add 5- 10g to 500g flour.

Three: the dough should be fermented at the grass-roots level, and the temperature should not exceed 40 degrees. Be careful not to over-ferment, just ferment to twice the original size.

Four: the fermented dough needs kneading and venting, and it needs secondary fermentation after setting. Fermentation time is not fixed. When the volume of raw embryo of steamed bread is obviously enlarged, it looks full and feels light in your hand.

Five: steaming in cold water will make steamed bread grow to the maximum.

Six: Never open the lid when steaming.

Seven: After steaming, you can't open the lid immediately. It takes 3 to 5 minutes to open the lid.

As long as you master these seven tips, you can also steam fat steamed bread in vain. The above is my answer to the question that I can't always make steamed bread noodles at home. I hope I can help you. Thank you. Goodbye!

Nowadays, steamed buns are made of baking powder, which is very easy to ferment. I usually mix 500 grams of flour and 5 grams of yeast powder the night before, and make it into soft dough with warm water in winter. The next morning, the dough was fluffy and honeycombed, and the steamed bread was soft and chewy.

Hello, the master who has been making steamed buns for more than ten years is willing to answer your question: Usually, we make dough twice, the first time after mixing the dough and the second time after making the finished product. (1) a certain amount of flour, add a small amount of sugar, yeast and baking powder. The ratio with flour is between 100: 1 to 100: 3. The proportion of yeast is small in hot days and a little more in cold days. Stir well. (2) Add warm water to the stirred flour to make the flour (preferably soft, don't touch it with your hands) (3) Make the flour smaller, etc. And you can make steamed bread better than just mixed by looking at the flour. (4) Put the steamed bread in a cage and wait for secondary fermentation. Observe the shape of steamed bread. When the appearance of steamed bread swells, which is one third larger than the steamed bread just made, it can be steamed. Making steamed stuffed buns still needs experience. Please feel free to consult.