The temperature has been getting lower and lower recently. When steaming steamed bread or making bread, it is not easy to make noodles. There are also some novices who can't mix noodles at all and don't know the proportion of yeast powder. When someone mixes the dough, the yeast is directly added to the flour to add water, which will affect the effect of mixing the dough. Moreover, if yeast powder is added to the dough making, the dough making speed will be very slow and the finished product effect will not be very good. Add some sugar to the dough, which is willing to promote yeast fermentation. The water temperature of the dough is between 35 and 36 degrees, and the water temperature should not be too high. If it is too high, the activity of yeast will be scalded to death, leading to the failure of dough.

In addition, steamed bread generally uses medium gluten flour, and the ratio of flour to water is 2: 1. For example, put 5 grams of yeast powder into 500 grams of flour, and novices can add more yeast powder appropriately to ensure the speed of dough making.

The skill of making dough is 400g of flour, 4g of yeast powder and 5g of sugar.

Production steps

1, hello everyone. Today, I will share the skills of making dough. Prepare a measuring cup to facilitate the measurement of water quantity. Pour 4 yeast powder, 220 ml warm water, the water temperature is about 35 degrees, try it by hand, it is advisable not to burn your hands, and the water in the dough should not be too hot, otherwise it will burn the yeast to death. Stir the yeast powder with chopsticks and let it stand for 5 minutes to fully stimulate the activity of yeast. If directly mixed in flour, it may lead to uneven stirring and poor fermentation effect.

2. Pour 400 grams of medium gluten flour into the basin, which is the general flour. Add 5 grams of white sugar, white sugar can promote yeast fermentation, and those who can't eat sugar can't be put. Stir the flour and sugar evenly with chopsticks.

3. Mix the dough with the melted yeast powder and stir with chopsticks to form a flocculent dough. It should be noted that the water should be added bit by bit, so that it is not easy to get the noodles in the later operation.

4. Knead the dough into a big floccule, so you don't have to knead it. Sprinkle some dry flour on the bottom of the basin, put the kneaded noodles into the basin and cover with plastic wrap.

5, boil some water in the pot, the water temperature is about 30 to 40 degrees, just try it with your hands. Put the kneaded dough into the pot, cover it and ferment for 20 minutes. If the temperature is between 20 degrees and 25 degrees, it can be made directly, and it will emit about 1 hour.

After 6.20 minutes, the dough has been fermented to twice the size. Poke a hole with your finger and your face won't rebound, which means it's fermented. The fermented dough filled the hive. Mastering the amount of yeast powder and the temperature of water will not only make the dough grow well.

skill

1, the dough water temperature is about 35 degrees, and the water should not be too hot. Adding sugar can also promote yeast fermentation. Novices can put more yeast.

If the room temperature is about 20 degrees, it can be done in about 2 hours. About 5 to 10, put warm water to make dough.

3, the hair surface is honeycomb, you can poke a hole with your finger, and the hole will ferment and not shrink. Just ferment the dough to twice the size, and don't over-ferment, otherwise the secondary fermentation of steamed bread will be weak.