First, dough (making buns, rolls, lazy cages, steamed buns and other dough foods.

Ingredients: 500g of ordinary flour (I like to use the thick flour from the big mill), 250g of warm water (flour: water = 2: 1), 2 teaspoons of dry yeast (i.e.10g). I usually use Angie's dry yeast, 5 grams of sugar. ]

Exercise:

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

2. Yeast and sugar are melted in warm water (this process takes five minutes). Be careful that the water temperature is not too high, just feel warm, otherwise it will kill the yeast and it will be inactive.

3. Pour 2 into the pit of 1, immediately stir it into small dough with chopsticks, and then knead it into non-stick dough by hand. If the ratio of flour to water is 2: 1 and the dough is wet, add some flour. Watching TV said that if this effect appears, it means that the quality of flour is good. Finally, the kneaded dough should meet the "three lights": surface light (the dough surface is smooth and does not stick to hands), hand light (the hands do not stick to the surface) and basin light (the middle surface of the basin does not stick to the surface). After mixing, cover the basin with a wet cloth and put it in a warm place for fermentation. You can put it indoors in summer and on the heating in winter, but never in the sun! The fermentation time is about 65438 0 hours.

Note: When adding water to flour, don't add a little water, but make sure to add enough at once. Adding a little water is not strong enough, and it takes a long time to achieve a shiny effect.

After fermentation, the dough smells a little sour. Take out the fermented dough, put it on a thin chopping board, add some flour and knead it into a non-sticky dough. Wake up for ten minutes

5. At this time, you can make steamed buns, flower rolls and other pasta. After you finish, you should wake up for twenty minutes. In the meantime, prepare a steamer, boil the water in the steamer, and then put the steamed bread and flower rolls into the steamer. The steaming time is 15 minutes.

Second, the dead noodles (making pies, jiaozi, pancakes, etc. )ZF*

Ingredients: 500 grams of flour (I still like to use the rich flour from the big mill) and 250 grams of warm water DK.

Exercise:

1, dig a hole in the inverted basin, pour water into the hole, stir it with chopsticks into small dough, and then knead it into non-stick dough by hand. If you think there is not enough flour, you can make up more. Wake up for ten or twenty minutes before operating. m

Don't add water to the flour bit by bit. I