First, the principle of yeast fermentation
I'm glad to answer this question. I remember when I finished eating in the morning. Why do you say that yeast steamed bread is 3 grams per catty and noodles are 5 grams per catty?
I believe that many people have been idle at home recently, so they began to make flour. The first thing I made was steamed bread, round and soft. Many people in the circle of friends ask about recipes. After sending it to them, they also wondered why the amount of yeast powder I sent was different from what they saw in other recipes. Then I explained it to them, and they understood. I will answer the same question for you today!
First, temperature: We all know that when making steamed bread, temperature is the most important factor affecting fermentation. When we are fermenting, if its yeast is difficult to ferment in winter, I will put 5g yeast powder to a catty at this time. If it is hot in summer and the fermentation speed is fast, 3g yeast powder can be put into one catty.
Second, the duration: if you want to make steamed bread well, it depends mainly on the duration of your fermentation. Add 5g yeast powder. In winter, its temperature will be relatively stable, and its fermentation speed will be relatively stable, which is about 40- 1.5 hours. If the temperature is low, its fermentation speed will be slower and the time will be longer. Just remember that the dough is about 1.5. Remember not to ferment too much!
When I was in the south, the temperature was generally hot, so when fermenting, most people usually put about 3g of yeast powder, because the temperature is relatively high and the fermentation is faster. In the north, it is very cold at this time. If you don't put more yeast, its fermentation speed will be slower. Therefore, in winter, 3g yeast powder can be put into a catty of flour in places with high temperature in the south, and 5g yeast powder is needed in places with low temperature in the north. The temperature is the same in summer, so there is no need for a big difference in yeast powder!
I'm getting a little impatient. We all know that fermentation takes some time, so I will put 5g yeast powder to shorten the fermentation time. But when you put more yeast powder, you should always pay attention to the fermentation of dough. As long as it is 1.5 times as big, you can take it out and knead it. However, when you put 5g yeast powder, the fermentation speed and time need to be carefully observed, and it will be easy to overdose.
Yeast is essential in the process of steaming steamed bread. On the premise of kneading dough, only the gas produced in the fermentation process can make steamed bread swell up and become white, fat and soft. Many people have questions. Everyone seems to put a different amount of yeast. How much is appropriate?
When I make steamed bread or bread, I will put 5~8g yeast in a catty of flour for fermentation. If the amount is small, the fermentation time will be prolonged accordingly. If the amount is too much and the taste is too strong, the fermentation time will be shortened accordingly. However, 500g flour and 3g yeast are a little too little, so it is not easy to ferment in normal time. Generally, it can be within 8 g.
Generally, the first fermentation requires a temperature of 28-32℃ and a humidity of 75%, and the second fermentation generally requires a temperature above 35℃ and a humidity above 80%. In order to achieve this temperature and humidity accurately, we need to use equipment, but it is difficult for us to have such accurate time in family production. There is a voice that the fermentation speed will be very fast if more yeast is put in summer, and it is normal to put less yeast. In fact, as long as it is within the normal range of 5.
In addition to the normal amount of yeast, we should also try to create fermentation temperature. For example, it can be placed on the heating or a basin of warm water in the north in winter to ensure its fermentation speed. If you don't have much time to wait for fermentation, you can ferment in the refrigerator for 8~ 10 hour.
If you want to increase the humidity, you can cover the basin with a wet cloth, or put it in a simple fermentation box and put a bowl of warm water (I will cover it in a foam box to keep the temperature and humidity high, and the effect is good, but in order to maintain the temperature and humidity, I need to change the water once).
Recently, everyone stays at home, but they can learn some delicious food online. In particular, some foods that need to be fermented are relatively simple and practical to make, and are deeply loved by everyone, so that yeast powder in many places has become a hot commodity.
Watching others cook delicious food online, you will find that everyone's practices will be different and the proportion will be different. Steamed steamed bread needs fermentation. Everyone adds different yeast powder to a catty of flour. Some people add 3 grams, some people add 5 grams, some people add sugar, and some people don't.
Friends will have questions, why?
In fact, this situation is normal, but everyone's operating methods and understanding of making the same food are different.
For example, for various reasons, everyone uses a slightly different method and proportion. To know the reason, you have to spread it out and talk about it ~!
No matter using old flour or yeast powder, the production of ordinary dough food can not be separated from "yeast"
Yeast is a kind of bacteria, which produces a large number of dioxide pools during its growth, reproduction and metabolism. These carbon dioxide can make the dough fill the pores and become fluffy, and the dough will be triggered. This is the principle of dough making.
The difference between old dough and yeast dough is that the yeast used in old dough is natural and free in the air, belonging to wild yeast; Yeast used for fermentation is cultivated and purified artificially.
Yeast is a creature, just like a "worker". It lives in flour, eats sugar in dough, grows and reproduces, exhales carbon dioxide, and makes dough swell. When the number of yeast is large, the yeast will multiply and make the dough swell faster. The more workers, the faster the work and the higher the efficiency.