Yeast is divided into fresh yeast and dry yeast. It is an edible and nutrient-rich single-celled microorganism, which is called "inexhaustible nutrient source" in nutrition. Besides protein, carbohydrates and lipids, yeast is also rich in vitamins, minerals and enzymes.
Experiments show that the content of protein per 1 kg of dry yeast is equivalent to that of protein in 5 kg of rice, 2 kg of soybean or 2.5 kg of pork. Therefore, the nutritional content of steamed bread and bread is 3-4 times higher than that of cakes and noodles without dough, and nearly 2 times higher in protein.
Cooking skills:
1, the water absorption of flour is different. After adding water, stir the flour until it is all flocculent, only a small amount of dry powder, and then knead it into dough. The dough must be kneaded to the highest strength, and proper amount of water should be added in the middle of the dough from time to time, so that the steamed bread is chewy.
2. Eggs can be replaced by milk, water, etc. The steamed bread steamed from eggs is golden, shiny and chewy.
3, the dough is fermented to twice the size, and there is no obvious rebound when poked with your finger, which is the success of fermentation, and then proceed to the next step.
4. The dough is repeatedly kneaded and vented, and small pieces are kneaded into dough to continue kneading and venting. Repeated kneading will make steamed bread smoother and brighter.