Just put it in a bowl and wrap it in plastic wrap, right? Put it in the refrigerator. We eat jiaozi at home, and sometimes we just patch the noodles before going to work in the morning, put a cover on the basin to keep the noodles awake, and wrap jiaozi directly when we come back from work at noon. It's the same overnight.
Stir the dough in the refrigerator to keep it fresh.
Just put it in a bowl and wrap it in plastic wrap, right? Put it in the refrigerator. We eat jiaozi at home, and sometimes we just patch the noodles before going to work in the morning, put a cover on the basin to keep the noodles awake, and wrap jiaozi directly when we come back from work at noon. It's the same overnight.
Must the baked dough be kept in the refrigerator for a period of time?
Frozen dough and refrigerated dough are a low-temperature production process in which dough that has just been stirred but not yet fermented, or dough that has been basically fermented and dough with patterns are put into a frozen or refrigerated freezer, taken out of the freezer if necessary, thawed at room temperature, then fermented, shaped and baked.
The purpose of dough freezing and refrigeration
Before the practice of freezing and refrigerating dough was popularized, bakers had to get up at one or two o'clock in the morning to make hot bread for the market, especially in the morning market in Guangdong, which always paid attention to fresh and hot, and the hot bread just baked was particularly popular with consumers. Therefore, while striving for customers, manufacturers always attract customers by increasing the number of toasts. So there are many people who bake bread at six or seven o'clock in the morning market and at four o'clock in the afternoon, and bake bread more than three or four times a day. This kind of work is very compact. In addition to hard work, the labor cost is quite large, and the cost is relatively high. However, in recent years, due to the progress of baking equipment and the smooth popularization of technology, the use of frozen and refrigerated dough has also begun to spread in larger cake shops, so the baker's work at night has also been improved, and the production efficiency has naturally increased.
Suitable for dough freezing and cold storage environment
Frozen and refrigerated dough are basically the same, but the temperature is different. Generally, the lower the temperature, the longer the storage time, and vice versa. Generally speaking, frozen dough can be stored for 48 hours at MINUS 20℃, while frozen dough can be stored for 12 hours at 0 ~ 5℃.
Processing method of dough freezing and refrigeration
Whether frozen or refrigerated dough is taken out of the freezer, it must be left at room temperature for a period of time, and the following steps can only be carried out after it is naturally thawed. In principle, unfrozen dough should not be placed in an environment with rising temperature immediately in order to require rapid thawing, otherwise the dough will be affected by the surface contact temperature first, which will make the degree of fermentation inside and outside the dough different and have a great impact on the quality.
Bread suitable for freezing and refrigeration
Because there are many kinds of bread, each kind of bread has different ingredients. Some breads are suitable for freezing or cold storage, while others cannot adapt to this low temperature method because of different ingredients. Usually it is dough with sugar content above 16%, oil content above 4% and yeast content above 3% (such as sweet bread. Danish bread etc. ) Suitable for cold storage and freezing. Dough with low sugar, low oil and low yeast content (such as white toast bread and French bread). ) is not suitable for this low temperature method.
When do you need to put the stirred dough in the refrigerator?
Cookies, moon cakes and the like are refrigerated to relax the dough. The valve is made of low-gluten flour, and stirring will make the dough gluten, so that baked biscuits and the like will not be soft or even shrink. Bread is to let the dough ferment slowly and make the bread quality better.
How long does the dough ferment in the refrigerator?
Teach you that the fermented dough is getting cold.
After autumn, the temperature is getting colder and colder. The biggest headache for many friends is the fermentation of dough. What kind of dough fermentation method is better? Take a look with me.
1, after the dough is kneaded, put it in a basin, cover it with a lid, or cover it with plastic wrap.
2. Preheat the oven to 40 degrees, put a bowl of boiling water under it, then put a baking net on it, and then put a basin on it. After 30 minutes, heat the water in the bowl and put it in to keep the temperature.
Turn a bowl of water in the microwave oven, then put a basin on it and close the door. After 30 minutes, see the temperature to decide whether to reheat.
If the microwave oven is small, open it with a glass of water, put it in the microwave oven, put the basin outside and close the door. After 30 minutes, decide whether to reheat according to the temperature.
5. This is one of the oldest methods. Put a newspaper under the basin, put it on the bed and cover it with a quilt for fermentation.
6. You can also put the pot on the working computer body for fermentation.
Xue Fei has something to say.
1, I think the best fermentation method is microwave oven.
2. It is best to use warm water for kneading dough. 3. Take out the basin when heating. Never put the basin on hot water, it will cook the noodles, so it won't cook. So you can put 80% water here, or you can boil hot water, put the curtains on it and put the basin on the curtains-naughty bag 6, which is used in our family. About making cakes
There are always friends who say to me, I have many steps, why can't the cake make your effect? I think there must be something wrong with you, otherwise it won't be wrong. Once I went to a friend's house, she didn't understand. As a result, I found that her flour doubled, and she didn't know it yet. Moreover, in the process of egg white, if the cake is wet, it will definitely not be done well. The cake paste must be circled with an egg beater, and it will disappear later. The egg white must be touched slightly to form a straight triangle.
About making bread
Some friends will say, Xue Fei, why is the bread made by your method so small but not soft? Actually, there must be something wrong with you Is your yeast effective? Is your flour high in gluten? Is your ratio correct? These directly affect the effect of making bread. At present, I use French Yanpai yeast, which is better than Angel's high-sugar tolerant yeast. At present, I use bread flour produced by Shandong Huarui, and this bread flour has a good effect. In addition, if your sugar ratio, salt ratio and so on are directly related to the effect of bread making.
Reply about friends
Many friends replied to me, but I didn't reply one by one. I think some friends have opinions, hehe. There are many reasons. First of all, I don't have much time. If I surf the Internet, I also want to learn some new dishes. Second, I have a job and don't have time to reply one by one. Third, the speed of this radio and television network in my home is not satisfactory. You have to wait half a day to reply to your friends every time. Fourth, actually, my friend. I even smiled when I saw it. Actually, I keep you in mind, but I really don't have much time to reply to you. I hope you don't mind. I will try my best to reply if I have any questions, but if I haven't seen the reply for too long, I may not reply, so I hope my friends have questions and you'd better leave me a message. Thank you for your understanding and support!
About recent activities
Haha, Xue Fei has a great sense of accomplishment recently. Three friends bought a toaster, two friends bought an oven and two friends bought a soymilk machine. It's all because they decided to buy my bread, cake and soybean milk. So, Xue Fei is very happy! The happiest thing is that someone carved up a bag of bread flour, yeast and so on. Also, if you buy butter, you can buy it in groups. Hee hee. ..
Can you make steamed bread dough and put it in the refrigerator for the night?
Put the yeast first instead of the old one.
Usually, steamed bread can be divided into three types according to the use of fermentation materials: old flour fermentation, wine fermentation and pure yeast fermentation. Generally, southern families use yeast fermentation to make steamed bread, and the specific operation process is as follows: 1. Take 500 grams of flour with guaranteed quality and put it into a basin; 2. Take 5 grams of dry yeast, melt it with 250 grams of warm water at about 30℃, and add about 25 grams of white sugar to melt and stir evenly; 3. Gradually pour the dissolved and frothed yeast solution into the prepared flour, stir it evenly, and knead it repeatedly by hand to make dough with smooth surface and no sticky hands; 4. Knead the dough into long strips and cut it into more than 10 with a dough knife (each dough can be gently kneaded into a circle according to preference); 5. Proofing the dough at 35℃ ~ 40℃ for about 40 minutes until the surface is swollen, shiny and the volume is obviously increased, and it is easy to recover after being pressed by hand (generally, it is proofed at room temperature in summer, and it is proofed on the steamer of the rice cooker with gauze in winter); 6. Spread the dough on the steamer separately, cover the lid tightly, add about 1/3 hot water to the rice cooker at the same time, turn on the power supply and heat until the water boils and start counting; 7.20 minutes later, turn off the power supply, pause for 2 minutes, uncover the lid of the rice cooker, and you will see the chubby steamed buns. The advantages of pure yeast fermentation method are simple and time-saving, and steamed bread has the unique flavor of yeast.
Yes 1. Dry yeast (convenient, easy to operate and nutritious), 2. Fresh-keeping yeast (slightly worse than dry yeast, mainly because yeast is not convenient for long-term storage! ), 3. Old flour (difficult to master, neutralizing with alkali will destroy nutrients), and 4. Spontaneous flour (making flour takes a short time and can be done in 30 minutes. Generally, supermarkets will sell them). Why don't you try? Wish you success! !
First, the hair surface:
There are two ways to make hair.
1. Use flour fat to make noodles (usually called soda noodles)
Soak the flour fertilizer in water first, then pour the flour into it and stir well. After 8 hours of awakening, it will be 1 times that of the original flour, and then it will have no sour taste and a little alkaline taste to the alkaline noodles.
Wake up for half an hour, then put some vinegar in the pot to avoid buns. Be sure to put the steamed bread in cold water before electrifying.
2. Filial hair (usually fast hair)
A Ingredients: 500g flour, 3g dry yeast, 5g baking powder, soybean oil 1 2.
Warm water (250g-300g) According to the water consumption of flour, sugar is 20g.
Practice: 1. Pour the flour on the chopping board, add dry yeast, baking powder and sugar, and stir well.
Even approach. Rake pit
2. Add warm water to the pit, add soybean oil, mix and knead into dough.
Wake up a little. Approximately 1 hour.
3. Wake up, make the buns you want to make, and bow your head and roll flowers slowly.
4. Put the blank into the drawer, put cold water into the basin and plug in the electricity.
Just steam 13 minutes. (If steamed buns take about 30 -40 minutes, if steamed flower rolls take 17 minutes. )
Common problems in steamed bread making
Common problems and solutions in steamed bread making
1. The surface collapses easily.
(1) There is a fault during molding, and bubbles should be discharged during molding to form a uniform whole inside and outside the dough.
(2) Too fast dough proofing will reduce the dough fermentation temperature.
(3) The steam is not strong, but it can be steamed quickly.
④ Yeast has insufficient stamina, so Angel yeast can be used to make dough.
⑤ The quality of flour is poor and the gluten strength is not enough, so medium gluten flour can be used.
The steamed bread is too bloated and fluffy.
① If the proofing time is too long, the proofing time can be shortened.
(2) Flour gluten is not enough, so strong gluten flour can be used.
③ If the dosage of yeast is too large, it can be reduced appropriately.
The surface of steamed bread is not white.
① The quality of flour is poor, so medium gluten flour and Angel yeast companion with better quality can be selected.
(2) The molding is not good. When molding, the dough surface should be kept smooth, and the dough can be properly pressed and sprinkled with some dry powder.
4. The skin is dull, wrinkled or cracked.
① If the proofing speed is too fast, the fermentation temperature can be reduced.
(2) steam is insufficient, so it can be steamed quickly.
(3) The steamed bread is rough and smooth, and can be calendered for 3-4 times by a dough press.
④ Gluten content is low, which can be replaced by medium gluten flour and Angel yeast.
5. The finished product is prone to aging, hardening and slag dropping.
① The quality of flour is poor, so it can be replaced by medium gluten flour, and Angel yeast can be used as a companion.
(2) When the steamed bread is formed, the water is insufficient, so water can be used appropriately.
③ If the stirring is insufficient, it can be fully stirred to form a gluten network.
④ If the fermentation is insufficient, Angel yeast with strong fermentation ability can be selected.
6. Rough internal organization
① The quality of flour is poor, so it can be replaced by medium gluten flour, and Angel yeast can be used as a companion.
② If the dough fermentation time is too long and the temperature is too high, it will shorten the fermentation time and lower the fermentation temperature.
(3) When mixing too much powder, you can give less powder.
7. Slow fermentation
① When the amount of yeast is small or the activity decreases, the amount of yeast can be increased appropriately, and attention should be paid to the low-temperature storage of yeast.
② When kneading dough, the dough temperature is low and the proofing temperature is low. ......
Can the fermented dough be frozen in the refrigerator? How many days can I keep it?
It can be frozen for a year or two.
When it is taken out again, it will soften itself in the air and cannot be heated.
Yeast is in a "dormant" state, and it needs to be added with a little sugar and kneaded evenly before it can be activated.
Can the kneaded dough be eaten in the refrigerator for a few days? It's not moldy, but it seems to get bigger every day-
In fact, you can still eat it in the refrigerator for a few days, just thaw it. Last year, I put the extra dough in the refrigerator and cooked it myself. No problem.
How long can the fermented dough be preserved? 5 points
Using dry yeast paste will be sour after 4 hours, which is caused by too much dry yeast. Generally, dry yeast will not make the dough sour after 4 hours. If you use old flour (flour fertilizer) to make dough, it will be more sour. Moreover, good flour needs alkaline water to neutralize the acidity of dough, and it is difficult for you to master the amount of alkali added without experience. It is more convenient to use dry yeast, saving time and effort. In addition, if the dough has a refrigerator, it can be put into cold storage to control the continuous fermentation of dough.
How long and how to store the fermented dough?
It is called cold controlled dough and delayed dough, and it is a popular new method to make bread in recent years. Just like the frozen dough making technology department. Dough refrigeration means that the dough is refrigerated at 0~5℃, the yeast is dormant or inhibited, the dough is not frozen hard, and the dough is refrigerated for about 3 days; Frozen dough is frozen below -30℃ and stored above -23℃, and the dough is in a frozen state with a long shelf life of up to 6 months. (1) Advantages of refrigerated dough: manufacturers can standardize production and unify refrigeration standards to ensure the quality of baked goods, and the formula can also be kept secret; Reduce repeated investment and waste of human resources. Dough can be made or shaped centrally, and there is no need to prepare a dough mixer in the bakery, saving labor; The bakery can reasonably arrange the production time according to the sales needs, effectively control the inventory and reduce the loss; Let customers taste freshly baked and steaming bread at any time; The equipment requirements are not high, as long as there is a freezer, there is no need to prepare a freezer or freezer like frozen dough making. (2) Suitable business model of refrigerated dough: the central factory of chain cake shop provides dough and then sends it to chain stores; Small bakery, suitable for making 1.5~2.5kg flour bread every day. If it is troublesome to prepare dough every day, you can prepare dough of 20~30kg flour at a time and refrigerate it now, which saves time and trouble. Time-consuming bread, such as supermarket bread, is sold every day at noon and at five or six o'clock in the afternoon, so you can use refrigerated dough to control the prepared or shaped dough to bake at these two times without making dough or forming it twice. (3) Fermentation process of refrigerated dough: ① Pre-divided refrigerated dough making process: stirring → relaxation → division → rounding → refrigeration → thawing → proofing → proofing → decoration → baking → cooling → finished product ② Pre-divided refrigerated dough making process: stirring → relaxation → division → rounding → molding → refrigeration → thawing → proofing → decoration → baking →