1. Roll the dough into 2 mm thick pancakes, add oil, a little salt and chopped green onion. Roll it up from one side, then roll the rolled noodles into a disk and roll it into a round pancake.
2. Heat the pan and put the oil (you can add a little more oil), put in the rolled pancake, and bake both sides of the pancake into golden brown with low fire.
Question 2: What patterns can you make on your hair?
First, choose the right initiator.
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 heating and expanding.
2. The gas released by baking soda is not rich, so the softness of the finished product made of 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.
3, face fat Some places are also called old noodles. It's a piece of dough left after the last fermentation. After proper preservation, it began to ferment as a strain. 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 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 nutrition, 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 the 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 or less.
Baking powder is a natural substance. Too much will not cause bad results, but will only speed up the fermentation, and perhaps even increase more nutrition. Therefore, for the novice pasta, more should not be less to ensure the success rate of dough mixing. Angel's yeast and Danbaoli's yeast, which I often use, are all bought in the supermarket, and the effect is good.
Thirdly, activating yeast is more important for beginners.
I don't really pay much attention to the method of adding dry yeast. Sometimes if you are lazy, you will mix the flour directly, and then add warm water and flour. But for beginners, the amount of yeast, uneven mixing and other issues will have some impact on the results of dough making. Therefore, it is suggested that novices activate yeast first: put a proper amount of yeast powder into a container and add warm water of about 30 degrees (about half of the total water consumption of dough, not too little). If you save trouble, the water will be fine. ) stir until it melts, and let it stand for 3-5 minutes before use. This is the process of activating yeast. Then pour the yeast liquid into the flour and stir well.
Fourth, the water temperature of the dough should be well controlled.
Mix the dough with warm water. The temperature is between 28 and 30 degrees. But many friends have no food at home. What should I do with a thermometer? Feel it with your hands Just don't let your hands get hot. Special note: measure the water temperature with the back of your hand. Even in summer, warm water is recommended. Of course, cold water can also be used. I just hope that the dough making process is as short as possible, which can save time.
5. The ratio of flour to water should be appropriate.
The ratio of flour to water is very important to dough. Many friends always say that it can't rise, maybe the dough is too hard. With less water and more noodles, the dough is hard, which is suitable for making handmade noodles. If there is more water and less flour, the dough will be soft when stepped on, and the finished product will taste poor. What proportion is appropriate? I'll give you an approximate ratio: 500g flour, and the amount of water added should not be less than 250ml, which is roughly equal to the ratio of 2: 1. /* A novice personally proved that 2: 1 is a rice cake. Of course, whether making steamed buns or steamed buns, you can adjust the hardness of dough according to your own needs and eating habits. At the same time, we should also pay attention to the different hygroscopicity of different flours and use them flexibly.
Six, clever use of fermentation AIDS.
1, adding a little sugar can improve yeast activity and shorten dough making time.
2. Adding a little salt can shorten the fermentation time and make the finished product softer.
3. Adding a little mash is helpful for fermentation and adds aroma to the finished product.
Adding a little honey can speed up the fermentation process.
Adding a little milk can improve the quality of finished products.
6. Add a little yogurt to make the yeast run at full speed.
7. Adding a little egg liquid can increase nutrition. ...
The production date of active dry yeast is very important. When many friends ask me about hairdressing skills, they always say, I do the same. Why can't mine? I also wonder: what is the problem? I have no choice but to suggest that you buy a new bag of yeast powder and try again. As a result, she came back and told me that the original reason for the failure was found, that is, the yeast powder expired and the new success was achieved! I am sweating.
Seven, the dough should be smooth.
After the flour is mixed with yeast and water, it should be fully kneaded, and water should be added to the flour as much as possible ... >>
Question 3: What can you do with dough? I often steam steamed bread with a gas stove, but there is nothing like you. But once I steamed buns like this, because the noodles were not well made and the buns were hard and not very nice, so I threw them all away.
I think this may be because you didn't send it well. Let me talk about my specific experience in making steamed buns:
1. Fermented dough: put dry yeast powder into a small bowl, melt it with warm water of 30 degrees, and let it stand for 5 minutes to activate;
2. Put the flour, baking powder and sugar into a basin and mix them evenly with chopsticks. Then pour in yeast water, stir it into pieces with chopsticks, rub it repeatedly by hand, and finally cover the basin tightly with a wet cloth. In order to prevent the surface from drying, let it stand in a warm place. 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 them into dough as much as possible. The purpose is to make protein in flour fully absorb water to form gluten, prevent the loss of carbon dioxide produced during fermentation, and make dough fluffy and porous. Therefore, this step is very important and cannot be sloppy. )
Besides, don't stir the dough too hard.
3. Look at the time. The dough has expanded to twice its original volume and has a honeycomb structure. Don't rush to use it at this time. Continue to knead the dough by hand to squeeze out the air inside, and then cover it with a wet cloth to make the dough swell again. ...
In addition, baking powder and sugar in the material can also be omitted. Baking powder mainly plays the role of foaming, that is, more bubbles appear in pasta.
There are two kinds of baking powder, one is double-effect baking powder, which does not contain alum, so don't worry about aluminum exceeding the standard. If you are worried, you can make good dough without adding it. )
When the weather is cold, using baking powder and adding some sugar can shorten the fermentation time, and the effect is good.
After twice fermentation, the steamed stuffed bun tastes delicious. it wont hurt you to try it
Milling refers to the process of making dough fully propagate and generate gas under certain temperature and humidity conditions, thus promoting dough expansion.
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 dough will expand and rise.
Famian was discovered by accident during the development of pasta. Humans have used yeast to make Famian for 5000 years.
Hairdressing skills
First, choose the right initiator.
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 heating and expanding.
2. The gas released by baking soda is not rich, so the softness of the finished product made of 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.
3, face fat Some places are also called old noodles. It's a piece of dough left after the last fermentation. After proper preservation, it began to ferment as a strain. 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 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 nutrition, 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 the 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 or less.
Baking powder is a natural substance. Too much will not cause bad results, but will only speed up the fermentation, and perhaps even increase more nutrition. Therefore, for the novice pasta, more should not be less to ensure the success rate of dough mixing. Angel's yeast and Danbaoli's yeast, which I often use, are all bought in the supermarket, and the effect is good.
Thirdly, activating yeast is more important for beginners.
I don't really pay much attention to the method of adding dry yeast. Sometimes if you are lazy, you will mix the flour directly, and then add warm water and flour. But for beginners, the amount of yeast, uneven mixing and other issues will have some impact 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 30 degrees (the total water consumption of dough >
Question 4: What should I do if my hair doesn't open? Hello, I can make scallion cake.
Scallion cake:
Materials:
Flour 150g, chopped green onion, chicken powder, salt and sesame;
Exercise:
1. Add appropriate amount of salt to flour and mix well with chicken powder, then add appropriate amount of warm water to knead into dough, and cover with plastic wrap for 20 minutes; Wash the onion and cut it into chopped green onion.
2. Knead the baked dough into strips and divide it into 4 small portions.
3. Roll a small dose into a thin slice of about 0.3 cm, brush with oil and sprinkle with chopped green onion.
4. Then roll the dough along the long side and knead it into a slender strip.
5. Roll the two ends of the strip to the middle to form two dough rolls.
6. Overlap the two rolls together and flatten them slightly by hand.
7. Roll into a round cake about 0.5 cm thick with a rolling pin.
8. sesame seeds are stained on both sides of the round cake; 9. Put the oil in the pot and add the chopped green onion cake.
Fry one side yellow, then turn it over, and finally fry until two golden colors are done.
Question 5: What kind of food can be made from flour? How to make scallion cake with flour?
1. Mix flour, yeast and water, knead into dough, knead into 2.5 times the original size in a warm place, exhaust, divide into two doughs and knead into a circle.
2. Roll into a round cake, because it is dough, so the dough is more elastic and easy to retract. You can roll after your last name. Roll it out and oil it.
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 it twice.
9. After the vegetables are rolled into balls, they are rolled into cakes.
10. Add a little more oil to the pot, put the cake on medium heat, turn the lid over to low heat after one side is browned, and wait until the other side is browned.
Question 6: What can flour do? How to make steamed bread with flour?
A: 500 grams of high-gluten flour, 260 grams of clear water, 5 grams of yeast and 20 grams of sugar.
B: 50g of high-gluten flour (added after fermentation).
Exercise:
1. Put all the ingredients A into the bread maker, start the dough button and stir the dough for 20 minutes.
2. Stop the machine after the dough is formed and let the dough stand for 5- 10 minutes.
3. Start the dough button again, and the bread machine will work 1 hour for 30 minutes. Don't touch it after stopping the machine, let the dough ferment to twice its original size. In this step, the covered toaster works.
4. Open it by hand, and you can see the hive inside, which is the state of fermentation.
5. Add two spoonfuls of dry flour, about 50 grams, continue to start the dough button and knead the dough for 20 minutes, so that the dry flour can be completely integrated into the dough.
6. Knead the dough into a smooth dough again. After stopping the machine, let the dough wake up for a while, and take it out for setting in about 10 minutes.
7. Weigh the dough, divide it into several small portions, and knead it repeatedly by hand to drain the bubbles in the dough.
8. Knead the dough evenly, then round it, then put it in the oven for fermentation twice, turn on the fermentation function of the oven, turn it off when the temperature rises to 40 degrees, and then let the dough stay in it slowly 1 hour.
9. Put the steamed bread blank into a steamer filled with cold water. After the fire gives off heat, change to medium fire, steam for 15 minutes, then turn off the fire, wait for 3-4 minutes, open the lid, take out the steamed bread, spread the gap, and let it cool.
Question 7: The dough is too thin. What can I do to eat steamed cakes? After the water in the steamer is boiled, spread the fine noodles on the steamer with hot air, cover the lid and steam for 35 minutes.
Question 8: What kind of cake can be made of dough? Spiced cake, sugar cake, chopped green onion oil cake, pie.
Question 9: How to make delicious steamed bread with dough, in which flour is the most indispensable ingredient, and just making dough has great skills:
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 heating and expanding.
2. The gas released by baking soda is not rich, so the softness of the finished product made of 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.
3, face fat Some places are also called old noodles. It's a piece of dough left after the last fermentation. After proper preservation, it began to ferment as a strain. 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 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 nutrition, 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 the 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 bulking skill: the amount of baking powder should be more and less.
Baking powder is a natural substance. Too much will not cause bad results, but will only speed up the fermentation, and perhaps even increase more nutrition. Therefore, for the novice pasta, more should not be less to ensure the success rate of dough mixing. Angel's yeast and Danbaoli's yeast, which I often use, are all bought in the supermarket, and the effect is good.
However, you can't pour a whole bag of yeast into a catty of noodles. The approximate dosage ratio is: 500g flour is about 5g dry yeast powder. Temperature, humidity, flour variety, water temperature, etc. Can affect the fermentation time and effect, and should be flexibly adjusted and used.
The third skill of dough making: activated yeast is more important for beginners.
I don't really pay much attention to the method of adding dry yeast. Sometimes if you are lazy, you will mix the flour directly, and then add warm water and flour. But for beginners, the amount of yeast, uneven mixing and other issues will have some impact on the results of dough making. Therefore, it is suggested that novices activate yeast first: put a proper amount of yeast powder into a container and add warm water of about 30 degrees (about half of the total water consumption of dough, not too little). If you save trouble, the water will be fine. ) stir until it melts, and let it stand for 3-5 minutes before use. This is the process of activating yeast. Then pour the yeast liquid into the flour and stir well.
The fourth skill of dough making: master the water temperature of dough.
Mix the dough with warm water. The temperature is between 28 and 30 degrees. If you don't have a thermometer, you can also feel the approximate temperature by hand, just don't let your hands feel hot. Special note: measure the water temperature with the back of your hand. Even in summer, warm water is recommended. Of course, cold water can also be used. I just hope that the dough making process is as short as possible, which can save time.
The fifth skill of dough mixing: the ratio of flour to water should be appropriate.
The ratio of flour to water is very important to dough. Many friends always say that it can't rise, maybe the dough is too hard. With less water and more noodles, the dough is hard, which is suitable for making handmade noodles. If there is more water and less flour, the dough will be soft when stepped on, and the finished product will taste poor. Approximate proportion: 500g flour, the amount of water should not be less than 250ml, which is approximately equal to: 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 10: What pattern can the dough be made into? Steamed bread, steamed stuffed bun, cake, fried dough sticks, bean curd.