When kneading noodles, do not add enough water at one time. Pour the flour into the basin or on the board, make a depression in the middle, slowly pour the water in, and stir slowly with chopsticks. When the water is absorbed by the flour, knead the dough repeatedly with your hands until the flour becomes many small dough pieces, commonly known as "snowflake noodles". In this way, the flour will not flow everywhere because it has no time to absorb, nor will the batter be all over the hands and pots. Then sprinkle water on the "snowflake noodles" and stir it with your hands to turn it into small lump-like dough, which is called "grape noodles". At this time, the flour has not absorbed enough water and is relatively hard. You can cut the dough into pieces, wipe off the sticky batter on the basin or panel, then dip your hands in some water to wash off the flour on your hands and sprinkle it on the "grape noodles". You can use your hands to knead the grape flour into a smooth dough. This dough-making method is called the "three-step water-adding method", which can make the entire dough-making process clean and neat, and achieve the effect of "dough light, basin light, and hand light".

The amount of dough draft varies depending on the purpose. Taking Qiwu flour or Fuqiang flour as an example, for every 500 grams of flour, the dough for rolling noodles should have a draft of 180-200 ml, the dough for making dumplings should have a draft of 200-210 ml, and the fermented noodles for making buns should have a draft of 225-250 ml. The first step Add 60%-70% water, add 20% water in the second step, and finally add enough. As long as the dough is kneaded in this way, the "three lights" can be achieved.

How to make dough for buns

Ingredients: 500 grams of ordinary flour, 250 grams of warm water (flour: water = 2:1), 2 teaspoons of dry yeast (that is, 10 grams. I Usually use Angel dry yeast), 5 grams of sugar.

1. Put the flour in a basin and make a hole in the middle.

2. Dissolve yeast and sugar in warm water (this process takes five minutes). Pay attention to the water temperature not being too high, just feel warm to the touch, otherwise it will kill the yeast and make the yeast inactive.

3. Pour 2 into the pit of 1, immediately stir it into a small dough with chopsticks, and then knead it into a non-sticky dough with your hands. If the dough is mixed according to the ratio of flour: water = 2:1 and the dough is wet, then add more flour. I saw on TV that if this effect occurs, it means the flour is of good quality. The finally kneaded dough should meet the "three lights": surface gloss (the surface of the dough is smooth and does not stick to your hands), hand gloss (the dough does not stick to your hands), and basin gloss (the dough does not stick to the basin). After mixing, cover the pot with a damp cloth and place it in a warm place to ferment. It can be placed indoors in summer and placed on a heater in winter, but never put it in the sun! The fermentation time is about 1 hour.

Note: When pouring water into the flour, be sure not to add water little by little. Be sure to add enough water at one time. Add water little by little and the resulting dough will not be strong enough, and it will take a long time to knead it to achieve a smooth dough.

4. After fermentation, the dough will smell slightly sour. Take out the fermented dough, place it on a lightly floured cutting board, add some flour and knead it again into a non-sticky dough. Let rise for ten minutes.

5. At this time, you can make steamed buns, rolls and other dough-making foods. After finishing, let it wake up for twenty minutes. During this period, prepare a steamer, boil the water in the steamer, and then put the risen buns, rolls, etc. into the steamer. Steam for 15 minutes.

Warm reminder from China Eat Network Recipe Collection, dough mixing is probably the most technical and difficult to master in steamed buns. It requires the dryness and wetness of the noodles and the temperature of the water. Here, I will explain the general situation, and Noodles generally do not add any additives. In summer, you can add salt appropriately, but not too much. If it is too much, the dough will become stiff. Do not add alkali, otherwise it will affect the color of the dough. Specifically, when kneading the dough, you need to knead it more, throw it more, and wait it longer (that is, wake it up). According to the traditional saying, the dough needs to be kneaded three times, soaked three times, and experienced three times of softness and three times of hardness before it can be used.

! Hope to adopt