Yeast is the most commonly used steamed bread, which is convenient and fast. Steamed steamed bread is fluffy and soft, and the nutrition is easy to digest. In half of China's provinces, pasta is the main food. Steamed steamed bread, steamed bread, steamed buns, jiaozi and baked wheat cakes are all my favorites. Take steamed bread as an example. Easy to operate, easy to carry and full, it is the best choice for many people. In addition to normal fermentation, steamed bread. Spending the night in the refrigerator is also a necessary knowledge for office workers and lazy people. Do it at night 10, and start kneading dough from 6: 00 to 7: 00 the next day, just like steaming steamed bread, it will be successful once.

Yeast dough is not like the old flour fertilizer used as a child. As long as the fermentation temperature is well controlled, the dough fermented for one night can still be steamed and baked, and there will be no difference. The ratio of flour to yeast is 100: 1. Some people worry that yeast will be sour after being refrigerated overnight, and will it be too stuffy because of fermentation? In fact, there is absolutely no need to worry. With the increase of temperature, it will also promote the fermentation of steamed bread embryos, so steamed bread is also fluffy.

In daily life, if you have time during the day, try to choose the day, which is not necessarily very refrigerated and fermented. The main purpose of this article is to tell you that refrigerated fermentation is feasible, and yeast dough can also stay overnight. If it is an emergency, you can choose this step, and you can refer to it when making toast. Moreover, the dough fermented at low temperature is fluffy and more plastic, which is very suitable for beginners to operate.

1. Add 500 grams of flour, 30 grams of sugar and 2 grams of salt into the basin, then add 5 grams of yeast and dissolve it in 260 grams of warm water. If it is insoluble, put it directly into the flour.

2. Stir warm water containing yeast while pouring. The water absorption of each kind of flour is different, which can be adjusted by itself. When it is stirred into a state without dry powder, large flour flocs will appear.

3. Knead the dough into smooth dough, which can reach the state of basin light, surface light and hand light. Cover with plastic wrap, ferment at room temperature for 20 minutes, then transfer to the refrigerator for refrigeration, and put it in the refrigerator at about 10 at night. The temperature of the refrigerator is about 5, 6, 7 degrees.

You can open it at 7 o'clock the next morning. The dough has been fermented in the refrigerator and the basin has bulged, which shows that the dough is very successful.

5, the fermented dough is pulled open, like this. The inside is torn like a spider's web, full of honeycomb pores, exactly like the dough fermented at room temperature.

6. Sprinkle some dry flour on the chopping board, pour out the dough, knead it evenly and exhaust it, then shape it, knead it into strips, cut it directly into dough with a knife and knead it into the shape of steamed bread.

7. The kneaded raw embryo of steamed bread can't be steamed directly, and it needs secondary fermentation, which takes about 15 minutes to make the dough head grow to 1.5 to 2 times the size.