1. Choose the right leavening agent
1. There are three leavening agents used for leavening: 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 the
B vitamins in the dough during the breeding process. 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.
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, 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.
fourth, the water temperature of the dough should be well controlled.
use warm water for dough mixing. The temperature is between 28 and 3 degrees. But what if many friends have no food at home and use thermometers? Feel it 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 will be as short as possible, which will save time.
v. flour