the first big dough-making skill: choose the right starter.
1. There are three kinds of leavening agents: baking soda, flour fertilizer (old flour) and dry yeast powder. They all work on the same principle: under the right conditions, the starter produces carbon dioxide gas in the dough, and then the dough becomes soft and delicious by being heated and expanded.
2. The gas released by baking soda is not rich, so the softness of the finished product with baking soda is not very good. Moreover, it is a weakly alkaline substance, which will destroy the vitamins in flour and reduce the nutritional value of pasta. It is not recommended to choose it.
3. Flour fertilizer is also called old flour in some places. It is a piece of dough left after the last fermentation. After proper preservation, it is used as a strain to start fermentation. Flour fertilizer must be used with alkali because it will make the dough sour. But alkali will destroy the nutrition of flour, and the dosage is very difficult to master, and the finished product is easy to waste, hehe ~ so it is not recommended to use it.
4. Active dry yeast (yeast powder) is a natural yeast extract, which is not only rich in nutrients, but also rich in vitamins and minerals. It is not only rich in vitamins, but also has a protective effect on vitamins in flour. Not only that, yeast can also increase B vitamins in dough during reproduction. Therefore, the nutritional value of pasta products fermented with it is several times higher than that of unfermented pasta such as cakes and noodles.
the second biggest dough-making skill: the amount of baking powder should be more than less.
Baking powder is a natural substance. If it is used too much, it will not cause bad results. It will only improve the fermentation speed, and maybe even add more nutrients. Therefore, for the novice pasta, more should not be less to ensure the success rate of dough making. Angel yeast and Danbaoli yeast, which I often use, are bought in the supermarket, and the results are good.
However, you can't pour a whole bag of yeast into a catty of flour. The approximate dosage ratio is: 5g of flour is about 5g of dry yeast powder. Temperature, humidity, variety of flour, water temperature, etc. can all affect the time and effect of fermentation, which should be flexibly adjusted and used.
the third biggest dough-making skill: activating yeast is more important for beginners.
I don't really care about the method of adding dry yeast. Sometimes if you are lazy, you will directly mix it with flour, and then add warm water and flour. However, for beginners, problems such as the amount of yeast and uneven mixing will have some influence on the results of dough making. Therefore, it is suggested that novices should activate yeast first: put a proper amount of yeast powder into a container, add warm water of about 3 degrees (about half of the total water consumption of dough, not too little). If you save trouble, all the water will be fine. ) stir it until it melts, and let it stand for 3-5 minutes before use. This is the process of activating yeast. Then the yeast solution is poured into the flour and stirred evenly.
the fourth skill of dough making: master the water temperature of dough.
use warm water for dough mixing. The temperature is between 28 and 3 degrees. If you don't have a thermometer, you can also feel the approximate temperature with your hands, just don't let your hands feel hot. Special note: use the back of your hand to measure the water temperature. Even in summer, warm water is recommended. Of course, you can also use cold water. I just hope that the dough making process is as short as possible, which can save time. It's not
the fifth dough making skill: the ratio of flour to water should be appropriate
The ratio of flour to water is very important for dough making. Many friends always say that it won't rise, probably because the dough is too hard. With less water and more noodles, the dough is hard, and this kind of dough is suitable for making handmade noodles. There is more water and less surface, so the dough is soft to tread, and the finished product tastes poor. Approximate proportion: 5g flour, the amount of water can not be less than 25ml, that is, it is about equal to the ratio of: 2:1. If you are making steamed buns or steamed buns, you can adjust the hardness of the dough according to your own needs and eating habits. At the same time, it should also be noted that different flours have different hygroscopicity, so this should be used flexibly.
Question 2: What kind of delicious food can be made with the dough? How to make the dough with scallion cake
1. Mix flour, yeast and water, knead them into a ball, make them grow in a warm place to about 2.5 times their original size, exhaust, divide them into two doughs, and knead them round.
2. Roll it into a round cake. Because it is dough, the dough is more elastic and easy to retract. You can roll it after your surname. Roll it out and coat it with oil.
3. Sprinkle half a spoonful of salt evenly.
4. You can pick up the dough and dip it back and forth to make the salt more uniform.
5. Sprinkle a lot of chopped green onion evenly.
6. roll up the edge of the cake.
7. roll into a roll.
8. Twist twice.
9. after the dish is made into a ball, roll it into a cake.
1. put a little more oil in the pot, put the cake on medium heat, turn the lid over and turn to low heat after one side is browned, and then take out the pot when the other side is browned.
Question 3: What simple and delicious bread with scallion can be made from the dough?
1. Roll the dough into a 2 mm thick pancake, oil it, and add a little salt and chopped green onion. Roll up from one side, then roll the rolled noodles into a round plate and roll them into round pancakes.
2. Heat the pan with oil (more oil can be used), add the rolled pancakes, and bake the two sides of the pancakes to golden brown with low heat.
Question 4: What can I do to eat steamed cakes when the dough is too thin? After the water in the steamer is boiled, spread the thin noodles on the steamer with hot air, cover the lid and steam for 35 minutes.
question 5: what patterns can be made of dough? steamed bread, steamed buns, cakes, fried dough sticks and bean bags, etc.
question 6: how to make dough? Is there any way to make soft and delicious steamed bread? First, make dough:
There are two ways to make dough
1. Make dough with flour fat (usually called big alkali to make dough)
Soak the flour fat in water first, then pour the dough into it and mix it evenly. After waking for 8 hours, it will be twice as sour as the original dough, and then it will taste a little alkaline to the alkali face.
After waking for half an hour, you can put some vinegar in the pot to avoid steamed buns. Be sure to put the steamed stuffed bun in cold water before electrifying it.
2. Use filial piety to make dough (usually the method of quick dough making)
a Ingredients: 5g of flour, 3g of dry yeast, 5g of baking powder, 1liang of soybean oil,
warm water (25g-3g), 2g of sugar according to the water consumption of flour.
Practice.
Mix well. Scrape the pit.
2. Add warm water and soybean oil to the pit. Copy and knead the dough.
Wake up for about 1 hour.
3. When the noodles wake up, make the steamed buns you want, and slow down. Flower rolls.
4. Put the prepared green body in the drawer. Put cold water in the pot. Just steam it for 13 minutes when it is plugged in. (If it takes about 3-4 minutes to steam the flower rolls for 17 minutes)
Steaming steamed buns
I grew up in the north. We take steamed buns as our staple food and call them steamed buns in our hometown.
The following are the techniques I learned from my elders, hoping to inspire and help you.
1. Wash hands and wash basin.
2. put two or three small bowls of water into the basin, which can be increased or decreased as needed.
3. Put a proper amount of yeast powder into the dough basin and mix it evenly by hand.
4. Dig a large ladle of white flour with a ladle, or add a little corn flour, pour it into the basin, and stir it with the other hand into a spike shape.
5. Hold the edge of the basin with your hand, and rub the edge of the basin with the back of your hand with one hand until there is no adhesive surface on the edge of the basin.
6. Rub your hands until there is no sticking surface.
7. Squeeze the dough block with both hands by pressing the wrist, and invert it repeatedly until the dough block is soft and smooth.
8. Cover the washbasin to prevent the top surface from drying.
9. Leave it in a sunny or warm place for three or four hours, and you can do other housework later. (The above is the dough mixing process, pay attention to the three lights: basin light, hand light and surface light, which can be done in 15 minutes. )
1. Tidy up the panel, make it flat, clean and dry, and put it on your face, which is the bottom of the case.
11. Put the prepared noodles together with the basin on the panel, pour the noodles on the case, and rub the bottom of the basin with a small amount of dry noodles until it is clean, and put the rubbed noodles together with the big ones.
12. Knead the dough into a long strip. Put the dough on the right with your left hand, depending on the width of the four fingers of your hand. Move your left hand to the left, chop off a piece, and move it to the left in turn, so as not to hurt your hand.
13. code the pieces of dough. At this time, they look like steamed bread. Please cover them with cloth and leave them for two or three minutes.
14. While waking the steamed bread, you can do the finishing of the pot. For example, put an appropriate amount of cold water in the pot, throw in the reed or slip the cloth, and put the slip on the reed evenly.
15. Put the steamed bread on the sorted reed and cover the pot.
16, the fire, according to the size of the steamed bread, master the time for 25 minutes or 3 minutes.
17. Turn off the fire, wait a little while, and you can boil the pot.
question 7: what can I do with my dough? I often steam steamed buns in a gas cooker, but there is no such thing as you. However, once I steamed the steamed buns like this, because the noodles were not well made, and the steamed buns were hard and not very beautiful, and all of them were thrown away.
I think this may be because you didn't send the noodles well. Let me tell you something about my specific experience in making steamed buns:
1. Ferment dough, put dry yeast powder into a small bowl, melt it with warm water of 3 degrees, and let it stand aside for 5 minutes to activate it;
2. Put flour, baking powder and sugar into the basin and mix them evenly with chopsticks. Then pour in yeast water, stir it with chopsticks into pieces, knead it repeatedly with your hands, and finally cover the basin tightly with a wet cloth. In order to prevent the surface from drying, put it in a warm place and let it stand. This process takes about an hour; (It is very important to knead the dough repeatedly in this step. It is not simply to mix all the materials evenly, but to knead the dough as much as possible. The purpose is to make the protein in the flour fully absorb water and form gluten, so as to prevent the loss of carbon dioxide produced in the fermentation process and make the dough fluffy and porous, so this step is very important and cannot be sloppy.)
In addition, the dough should not be too hard.
3. Look at the time. The dough has expanded to twice its original size and has a honeycomb structure. Don't rush to use it at this time. Continue to knead the dough by hand, squeeze out the air inside, and then cover it with a wet cloth again, so that the dough can expand again ...
In addition, baking powder and sugar in the material can be omitted. The baking powder mainly plays a role in foaming, that is, more bubbles appear in the pasta.
(There are two kinds of baking powder, one of which is double-effect baking powder, which does not contain alum, so there is no need to worry about aluminum exceeding the standard. If you are worried, you can make good dough without adding it. )
in cold weather, using baking powder to make dough and adding some white sugar can shorten the fermentation time and have a good effect.
The steamed stuffed bun made from twice fermented noodles is delicious. You might as well try it.
leavening refers to the process in which the dough is allowed to fully propagate and produce gas under certain temperature and humidity conditions, so as to promote the dough to expand.
when yeast converts starch into sugar and consumes it in an oxygen-free environment inside the dough, it will release carbon dioxide gas. At this time, the volume of the dough will expand and it will rise.
leavened dough was discovered by accident during the development of pasta, and human beings have used yeast leavened dough for 5 years.
dough-making skills
1. Choose the right leavening agent
1. There are three leavening agents for dough-making: baking soda, flour fertilizer (old flour) and dry yeast powder. They all work on the same principle: under the right conditions, the starter produces carbon dioxide gas in the dough, and then the dough becomes soft and delicious by being heated and expanded.
2. The gas released by baking soda is not rich, so the softness of the finished product with baking soda is not very good. Moreover, it is a weakly alkaline substance, which will destroy the vitamins in flour and reduce the nutritional value of pasta. It is not recommended to choose it.
3. Flour fertilizer is also called old flour in some places. It is a piece of dough left after the last fermentation. After proper preservation, it is used as a strain to start fermentation. Flour fertilizer must be used with alkali because it will make the dough sour. But alkali will destroy the nutrition of flour, and the dosage is very difficult to master, and the finished product is easy to waste, hehe ~ so it is not recommended to use it.
4. Active dry yeast (yeast powder) is a natural yeast extract, which is not only rich in nutrients, but also rich in vitamins and minerals. It is not only rich in vitamins, but also has a protective effect on vitamins in flour. Not only that, yeast can also increase B vitamins in dough during reproduction. Therefore, the nutritional value of pasta products fermented with it is several times higher than that of unfermented pasta such as cakes and noodles.
second, the amount of baking powder should be more than less.
Baking powder is a natural substance. If it is used too much, it will not cause bad results. It will only improve the fermentation speed, and maybe even add more nutrients. Therefore, for the novice pasta, more should not be less to ensure the success rate of dough making. Angel yeast and Danbaoli yeast, which I often use, are both good when I meet them in the supermarket.
third, activating yeast is more important for beginners.
I don't really care about the method of adding dry yeast. Sometimes if you are lazy, you will directly mix it with flour, and then add warm water and flour. However, for beginners, problems such as the amount of yeast and uneven mixing will have some influence on the results of dough making. Therefore, it is suggested that novices should activate yeast first: put a proper amount of yeast powder into a container, and add warm water of about 3 degrees (1% of the total water consumption of dough > >
question 8: what can I do to eat if my hair doesn't open? Hello, I can make scallion cakes to eat.
scallion cake:
Ingredients:
15g of flour, chopped green onion, chicken powder, salt and sesame seeds;
Practice:
1. Add appropriate amount of salt to the flour and mix well with chicken powder, then add appropriate amount of warm water to knead into dough, and cover it with plastic wrap for 2 minutes; Wash the onion and cut it into chopped green onion
2. Knead the dough into strips, and then divide it into four small doses
3. Roll the small doses into thin slices of about .3 cm, brush them with oil, and sprinkle chopped green onion
4. Roll up the dough along the long edge and knead them into slender strips
5. Roll the two ends of the strips.