With the improvement of health awareness, more and more people choose to make their own breakfast, and pasta is the first choice, such as steamed bread, steamed buns, flower rolls and oil cakes. Eating these kinds of pasta in the morning is delicious, nutritious and easy to digest, but the time in the morning is too short to make dough. Use low-temperature fermentation technology, that is, steaming dough at night and in the morning, to avoid the waiting time of getting up early and easy to sleep late.

Low temperature fermentation: the kneading technology is 1, and 300g flour, 10g white sugar and 3g yeast powder are added to the pot (white sugar can promote fermentation). The proportion of yeast powder in the season (spring, summer and autumn) is 100: 1. Stir the dry powder evenly first, then pour warm water into the pot and knead it into dough. (The water temperature is 25.

2. Always stir the dough in the state of cotton wool, pour in a spoonful of cooking oil, about 10g, which can increase the ductility of the dough, avoid the cracking of steamed bread, and knead the dough with boiling water.

3, about 3-5 minutes, knead into a dough with moderate hardness, just feel smooth, cover with a layer of plastic wrap, leave it at room temperature for half an hour, and then put it in the refrigerator. It is suggested to put it around 10 in the afternoon.

4. Refrigerated fermentation usually takes 8 hours, and the dough can be mixed at 6 am. When you open the plastic wrap, you can see that the hair is very successful and there is no sour taste at all. After kneading, it can be made into dough food, which is simple and easy to operate.

Yeast is an active bacterium. When kneading dough, the water temperature should not be too hot, which will burn the yeast to death and eventually form a dead dough, and the fermentation will be a complete failure. The correct way is to control the water temperature of mixing powder at about 25℃, the fermentation temperature at about 30-40℃, about 65,438+0 hours, low-temperature fermentation, refrigeration temperature not lower than 6℃, and generally fermentation for 8 hours is the best.

The temperature of the refrigerator at home is usually 7℃. This is basically how I ferment. Don't waste time in the morning, save time and effort. There's another trick. After the dough is cooked, it must be fermented for the second time. This step is very important to prevent the steamed bread from collapsing and yellowing. Practice makes perfect. Practice is actually quite simple.