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What is the reason why flour can't ferment?
The fact that noodles don't swell is related to yeast activity, water temperature and room temperature.
1, yeast activity
Check the production date of yeast to see if it has been left for too long after opening the bag. If it expires, the yeast will lose its activity, and if it is left too long after opening the bag, the yeast will also lose its activity, leading to the failure of the dough. When kneading dough, first pour the yeast into warm water of about 35 degrees and let it stand for a while. There are many foams on the water surface, which indicates that the yeast activity is sufficient, whereas the activity is low, so it is necessary to increase the dosage of yeast. If there is no foam, the yeast loses its activity and can be thrown away.
The amount of yeast can be appropriately increased in winter. In other seasons, five grams of yeast can be added to a catty of flour, and seven grams of yeast can be added to a catty of flour in winter. Besides yeast, some white sugar should be added to promote dough fermentation, because yeast grows and reproduces by sugar.
2. Water temperature
Water temperature is also very important, because yeast is a fungus, which can only survive below 40 degrees. If the water temperature of the melted yeast exceeds 40 degrees, the yeast will lose its activity. Generally speaking, the yeast is scalded to death, and the dough naturally cannot be fermented.
3. Room temperature
The optimum temperature for yeast fermentation is about 20℃ to 32℃, and the room temperature is low in winter, so it takes at least three hours or even longer to make dough with yeast. Many friends know that heating the basin can promote fermentation, but if the temperature around the basin is too high, the internal temperature of the dough will exceed 40 degrees, and the yeast will lose its activity, leading to the failure of the dough. Therefore, when heating the basin, we should also control the temperature around the basin.
What if the flour doesn't ferment?
1. Check whether yeast is added, and whether the added amount is sufficient.
Did you cook the yeast with boiled water and noodles? Boiling water will burn to death, which can cause no fermentation.
If none of the above reasons exist, it may be that the temperature is not enough. You can sit in a basin of hot water, the temperature should not be too high, and it feels a little hot. Put the shampoo basin on this basin of hot water.
4. You can mix a piece of dough again, put some sugar to promote fermentation, and put more baking powder. Then, the coordinated hair surface is combined with the original hair surface. The noodles that have not been sent can be sent again.
In winter, the room temperature is low and the fermentation process is long. If the dough is not fermented, you can melt a little more yeast in warm water to make dough, then knead the new dough evenly with the unfermented dough and put the basin in a warm place, so that the fermentation process will be accelerated. If the dough is left standing for a long time and cannot be completely fermented, there is no need to remedy it, and the taste after remedy will not be too good, but the dough will not be wasted and can be made into dead grain.
What should we pay attention to when flour does not ferment?
Point 1: You need to check whether this baking powder has expired. If it has expired, you can buy another packet of baking powder, mix it with warm water and put it in the cooked noodles to make it uniform again.
Point 2: if the weather is cold, it is difficult for fermented flour to rise. If it rises slowly, you can cook some warm water at this time, the water temperature is 30~50 degrees, which is not hot. Put the pot of fermented noodles in warm water, cover it or put it in the pot, and it will rise in about 30~40 minutes.