2. It takes much longer to make dough with yeast than with yeast powder. This weather usually takes about 4 hours. I sent it for three hours, then put it in the refrigerator for the night and used it the next day. The standard for judging whether the dough is well made must be twice as big as that of time.
3. It doesn't matter if there is no old leaven at first, you can leave a piece of dough made of yeast powder as leaven. At first, once or twice, because of the action of yeast powder, the fermentation time was faster and the flavor was slightly worse, but it didn't matter. Because the dough is constantly updated, it becomes old yeast after several times.
I didn't weigh the amount of alkali, because my kitchen said that the measurement below 2g was not accurate. To judge the amount of alkali, the first thing is to smell. Before adding alkali, the dough was obviously sour. There is no sour taste after adding alkali, but the slightly alkaline taste is just right, because it needs a second proofing. After the second proofing, the weak alkaline taste was synthesized with acid. I pinched about three fingers with my forefinger and thumb, just right. It is best to mix a little water before adding alkali, otherwise it will not be easy to knead evenly.
As for kneading dough, it is enough to knead it into basically smooth dough for the first time. The key is to knead the dough for the second time after fermentation. I used to count the dough while kneading, and there was a certain amount, that is, the big dough was kneaded 100 times, then divided into two or three doughs, kneaded 100 times, and finally cut into small pieces and kneaded 100 times, which means that a round steamed bread needs to be kneaded for about 300 times to be charming. It sounds a little scary, but in fact, the hand moves quickly. A small dose will take about a minute.
6. If you cut the steamed bread with a knife, you should knead it again after dividing the noodles. The criterion is that there is no hole in the section, no hole. I'm sure I didn't have time.
7. The key to steaming with boiling water or cold water after plastic surgery is that the second wake-up call is not in place. If the awakening is in place, that is, when the steamed bread is twice as big, steam it directly with boiling water. I usually put the steamed bread blank into the steamer for the second time (turn off the fire after the boiler water is heated), and then steam it directly on medium heat.
8. As a matter of fact, the time of second awakening needs to be considered in combination with boiling water steaming or cold water steaming. If you want to steam with boiling water, the second wake-up must be in place, that is, it must be steamed directly with boiling water after it is twice as big (about 25 minutes). If steamed in cold water, the steamed bread will be on fire when it is 1.5 times larger (about 15 minutes). If you only steam it in cold water when you are completely sober, it is easy to overdo it.
Common problems and solutions in making steamed bread with old flour;
1. The surface is easy to collapse. ① Failure occurred in the molding process. Pay attention to the discharge of air bubbles during molding, so that the dough forms a uniform whole inside and outside. (2) Too fast dough proofing can reduce the fermentation temperature of dough. ③ Steam is not strong, but it can steam yeast quickly. ④ Yeast can be used for fermentation. ⑤ The quality of flour is poor and the gluten strength is not enough, so medium gluten flour can be used.
The steamed bread is too swollen and fluffy. ① Proofing time is too long, which can shorten the proofing time. 2 The gluten of flour is not enough, so you can use strong gluten medium gluten flour. ③ If the amount of yeast is too large, the amount of yeast can be reduced appropriately.
3. The surface of steamed bread is not white. ① The quality of flour is poor. You can use high-quality medium-gluten flour and Angel yeast companion. ② The dough is not well formed. When molding, the dough surface should be kept smooth, and the dough can be properly pressed and sprinkled with dry powder.
4. The skin is dull, wrinkled or cracked. ① Too fast proofing speed will reduce the fermentation temperature. ② Insufficient steam. ③ Steamed steamed bread can be made rough and dough can be kept smooth. It can be calendered 3-4 times with a dough press. ④ Gluten content is low, which can be replaced by medium gluten flour and Angel yeast.
5. The finished product is prone to aging, hardening and slag dropping. ① The quality of flour is poor, so it can be replaced by medium gluten flour. When the steamed bread is formed with Angel yeast partner, the water is insufficient, so you can use appropriate amount of water. ③ Insufficient stirring can make gluten form a network. ④ Insufficient fermentation. Angel yeast with strong fermentation ability can be used.
6. Rough internal structure ① The quality of flour is poor, which can be replaced by medium gluten flour. The dough fermented with Angel Yeast Companion ② has too long fermentation time and high temperature, which can shorten the fermentation time and lower the fermentation temperature ③ If too much powder is left during stirring, less powder can be left.
7. Slow fermentation ① When the amount of yeast is small or the activity decreases, the amount of yeast can be appropriately increased, and attention should be paid to the low-temperature storage of yeast. ② The dough temperature is low when kneading dough, and warm water can be used when the proofing temperature is not enough. ③ The proportion of sugar, oil and salt is heavy, which can reduce the consumption of sugar, oil and salt.
8. Crusting and blistering ① Excessive proofing humidity can reduce proofing humidity ② Bubbles exist during molding, which can be removed as much as possible ③ Water drops exist on the surface of steamed bread during steaming to avoid water dripping directly on the surface.
9. Steamed bread is small in size. ① Gluten is not enough, so medium gluten flour can be used instead. ② If the amount of yeast is not enough, it can be increased. ③ The fermentation time is not enough, which can prolong the fermentation time.
10. Skin wrinkling and shrinking ① Gluten of flour is too strong ② Overpenetration ③ Dough is not slack.
1 1. The steamed bread didn't rise, and the water temperature of the dough was too high, which killed the yeast. The dough can be mixed with warm water.
Details determine success or failure. If you say that I have noticed all the key points, but my steamed bread still has such and such problems, then there must be some details that you have not noticed, so you can only do more and think slowly.