and noodles, flour, applying alkali, testing alkali, adjusting softness and hardness, and steaming on the pot.

and noodles:

and noodles step is very critical, requires the ratio of flour and water is 1 catty flour 4 two water. In fact, the less water is the better, in the lifetime Qian brother to do to, 4 two water will be left so a mouth two mouth, the force is big. Why is the less water the better? Because of the process of flour, will produce a part of the water, water if more, flour long time, will be more and more thin, not shaped, we must blend the dry noodles. 1 catty flour 4 two water, flour 10 to 12 hours, the degree of softness is just good (this is based on the data obtained from the network video, and after a lifetime of Qiange personally verified). The first thing you need to do is to get your hands on some of the most popular products and services in the world, and you'll be able to do it all on your own.

And the pasta experience:

Flour weighing:

The newbie can use the kitchen scale, the kitchen scale comes with a tare function, do not understand can read the instructions. However, according to the test data of the lifetime dry brother, mastering the specific gravity of the flour can be very convenient to estimate the weight. The specific gravity of dry flour is half that of water, and one liter of flour is one pound. This is accurate or not, you can verify yourself, measuring cup 250ml 2 measuring cups 255g, 8 measuring cups 1015g, this is a lifetime dry brother out of the data. With this law, the flour basically do not need to weigh, a lot of containers are graduated, such as the common rice cooker liner, salad bowl, large cups of water and so on. And with more work and experience, you can get a rough idea of the weight by eye. About the specific gravity of flour, it seems that few people summarize, look at the lifetime dry brother article, the advantage is here, so that you rise in knowledge.

Water mastery:

4 two water what concept? 200ml. this as long as a bit of physical knowledge, it is not difficult to conclude that the specific gravity of the water 1000g / liter, take the calculator to calculate it. We can use a cup of water to complete the weighing of water. Some of the larger cups are graduated.

And the noodles:

Simple, it is to mix the flour, water and fertilizer, this step can be done with a steamed bread machine, I use handmade. A few words about the fertilizer, every time you make noodles, before you make steamed buns, you have to keep a small dough as fertilizer for the next time you make noodles. In fact, it is to use the yeast and probiotics in the old flour to inoculate the new flour. In general everyone is applying alkali before leaving the fertilizer, lifetime Qian brother in order to data accuracy, are after the application of alkali to leave the fertilizer, it has been proved that it can also be.

Flour weighing: the first picture, the weight of the measuring cup 250ml 2 measuring cup; the second picture 8 measuring cup weight, from this weighing data to see the weight of a liter of flour is exactly one pound. So in the future steamed buns, weighing flour this step can be completely omitted, directly take a liter of flour is a catty. Of course, if the flour is damp, don't get serious with the lifetime dry brother.

Rise:

Put the dough in a container and place it in a warmer environment to ferment for a period of time. From what I've found, it's usually at least 4 hours, and the more common fermentation time is about 10 to 12 hours, but of course, it depends on what's convenient for you. The fermented dough will rise to 1 to 2 times its original size, and there will be abundant holes in the flour in the form of a honeycomb. Try not to time too long, office workers can not help, basically most of the pasta over state, the pasta will be soft. The container to remember to seal the dough, to prevent small insects climbed in, the general pots and pans lid will have ventilation holes, with a small dough plug, this is considered to be on the spot. The more sophisticated can use plastic wrap, but not as good as the dough, but also sticky.

Fertilizer picture: Fertilizer is actually the old flour left over from the previous steamed buns, which is a carrier for yeast and probiotics.

Take a close look at the small holes in the glass lid, which Lifetime Dry sealed with dough to prevent small bugs from crawling in. This is a detail that is rarely mentioned.

The dough, if you're careful, you'll find bubbles, and then you'll see that the details are not captured, but it's very sticky, and you can't use the camera if you get your hands all over the dough.

Soda:

The role of soda is to neutralize the acid produced during the process of fermentation, the traditional method of fermentation is actually a variety of probiotic **** with the fermentation, there will be a part of the probiotic bacteria to produce acidity, such as lactobacillus, acetic acid bacteria, and so on. Yeast fermentation is pure yeast, so Angie's yeast and other fermented noodles do not need to apply alkali, but it is said that this time is to be strictly controlled, dry yeast fermentation is generally about 4 hours, a long time will also be acidic.

There is no fixed data on the amount of alkali used in steamed bread, and after watching related videos, it spans a wide range. 2.5g to 5g per catty of flour varies, the data may not be reliable, we have to grasp just a general range. The amount of lye used is related to the degree of fermentation of the dough, the most amount of Lifetime Qiange reached 6.5g to 7g, this is not surprising, other people fermented the dough for 10 to 12 hours, I was fermented for 20 hours, resulting in a different degree of acidity, the amount of lye naturally has a difference. Do not talk about acidity, do not talk about the time of hair pasta, all the data are rogue.

Estimation of the amount of alkali:

Alkali also has a specific gravity, 5 ml of alkali 3 to 4g or so, that is, 5 ml of measuring spoon a level spoon. The use of measuring spoons is also delicate, do not overly disturb the substance to be weighed, that powdered substances such as soda ash is different from liquid, strong pressure, density naturally change, generally in the natural state of measurement to take. How do I measure a leveled spoon? Take a measuring spoon and scrape off the excess alkali on the top with a spatula, and it's a level spoon.

This is a scraper, and the main purpose of a scraper, in the hands of Lifetime, is to work with measuring cups and spoons for weighing. Utilizing the flat surface underneath to ensure a flat spoon, flat cup, to facilitate the estimation of the amount. Of course that stainless steel one can be used to do the cleaning of the noodle case.

Test Soda:

General 1 catty of flour 5 to 6g or so of soda ash with a little water, kneaded into the noodles, in the process of kneading, and constantly smell the dough flavor. To break to smell, if there is a sour taste, and then add discretionary alkali, once 0.5g, not too much. In fact, this method of smell, easy to apply too much alkali, because if you smell carefully, even if the amount of alkali is just the right amount of dough will have a faint sour taste, this life Qian brother first say good.

Feel almost, get a small piece of the steamer into the steamer to try, not enough alkali and then add, also 0.5g. alkali small will be sour, alkali big will be yellow. Don't panic if you overdo it, you can correct it. If you leave the dough to ferment for a while, the acid will be neutralized naturally, and the 0.5g of lye will go away easily. That's why Lifetime Qianji advocates a slightly larger amount of alkali, because some of the alkali will be lost during the process of molasses (waking).

Adjustment of dough hardness:

Generally, according to 1 catty of flour 4 two water flour 10 to 12 hours, the amount of water is just right, soft and hard moderate. But it is not absolute, more than 20 hours of fermentation down is definitely soft, need to blend in part of the dry flour to adjust the softness, slowly, try to come. Theoretically, the less dry flour, the better, otherwise it will be hair quite. After adjusting the softness and hardness, you need to molasses (wake up) for a period of time, the taste will be better.

Molasses:

In fact, the molasses step is necessary whether or not to add dry flour, no dry flour, molasses time can be shorter, that is, to let the alkali and the acid to fully play, each other penetration, but also can effectively avoid the alkali is not uniform, steamed out of the pot of big flower face.

Steamed buns:

This is simple, the steamer put on the right amount of water, lay the curtain, drawer cloth. The dough pulled into a dosage kneaded into the shape of a steamed bun, carefully put on the drawer cloth, cover the lid on high heat steam. Usually steamed for about 20 minutes, it is cooked.

Steaming steamed buns Note:

Steamed buns placed to leave a certain gap, because in the process of steaming steamed buns will rise, the gap is too small, it will stick together. The drawer cloth does not seem to be sold on the market, you can use the slag bag instead. 2.5 yuan a, I that 12 × 16 large bag, the average pot enough. Steamed buns, do not rush to rise, there will be some stick to the drawer cloth. Wait a few minutes while hot to take down will be much smoother. Do not make any trouble pad a paper or something, paper quality is not good, all stick to the steamed buns, uncovered can not be uncovered, a lifetime of dry brother has suffered a loss. Steam buns should try to get a good noodle all under the pot, as mentioned earlier, the dough put a long time will also go alkali. It's okay if you can't use it all, the rest of it is used as a fertilizer.

This bag is used as a drawer cloth.

The buns should be placed with some space.

These 4 buns two kinds of alkali way, the degree of flowering is smaller 1 catty face 6.5g soda ash, flowering is larger 1 catty face 7g alkali. This amount is for reference only, flowering and alkali big only half a step away, be careful. And I have fermented this noodle for 20 hours, 10 to 12 hours this amount of alkali must be big.