2. Mix the materials evenly.

3. Add a small amount of water in stages.

4. After adding water, quickly stir the flour and water into a floccule by hand.

5.then knead the scattered noodles into a ball.

6. Knead the ball and put it on the chopping board, which is more convenient for the venue to knead. When kneading dough, press a nest in the middle, add 1 teaspoon of water at a time, and knead the water into dough. Add water twice, one gram * * * 5g. After kneading 12 minutes, the dough is basically smooth.

7. Put the kneaded dough into a slightly larger basin. Cover and let it ferment slowly for 4 hours.

Famian method

1. In order to be healthy, we used half whole wheat flour, added half white flour, poured it into the basin, poked a hole in the middle with chopsticks, poured a little water and put a proper amount of yeast powder. "Appropriate amount" can be seen in the instructions on the yeast package. You may be inexperienced at first, and you will have the problem of putting more and less, but it doesn't matter. If you put less, the fermentation time will be longer, and if you put more, it will have no effect. The key is to see the production date and shelf life of yeast clearly, and expired yeast can't stand it.

2. While adding water, stir with chopsticks until the flour becomes flaky.

3. Knead the dough into "three lights" by hand, which can be surface light, basin light or hand light.

4. Rub some water on the dough surface to keep it moist.

5. Cover it and let it ferment in a warm place.

6. Fermentation time depends on temperature, shorter in summer and longer in winter. It would be nice to increase the dough volume to two or three times.

7. To test whether the fermentation is successful, you can dip your fingers in some flour and poke some holes in the dough. If the hole rebounds immediately, it means that fermentation is not enough and fermentation is needed; If the surface of the dough collapses, it means that the dough will be sour due to excessive fermentation, which can be neutralized with alkali, such as baking soda.

8. Check the inside of the dough, there will be honeycomb holes.

Hairdressing skills

First, choose the right initiator.

1. There are three kinds of leavening agents: baking soda, flour fertilizer (old flour) and dry yeast powder. They all work on the same principle: under the right conditions, the starter produces carbon dioxide gas in the dough, and then the dough becomes soft and delicious by heating and expanding.

2. The gas released by baking soda is not rich, so the softness of the finished product made of baking soda is not very good. Moreover, it is a weakly alkaline substance, which will destroy the vitamins in flour and reduce the nutritional value of pasta. It is not recommended to choose.

3, face fat Some places are also called old noodles. It's a piece of dough left after the last fermentation. After proper preservation, it began to ferment as a strain. Flour fertilizer must be used with alkali because it will make the dough sour. But alkali will destroy the nutrition of flour, and the dosage is difficult to master, and the finished product is easy to waste, hehe ~ so it is not recommended to use it.

4. Active dry yeast (yeast powder) is a natural yeast extract, which is not only rich in nutrition, but also rich in vitamins and minerals. It is not only rich in vitamins, but also has a protective effect on vitamins in flour. Not only that, yeast can also increase the amount of yeast in dough during reproduction? B vitamins. Therefore, the nutritional value of pasta products fermented with it is several times higher than that of unfermented pasta such as cakes and noodles.

Second, the amount of baking powder should be more or less.

Baking powder is a natural substance. Too much will not cause bad results, but will only speed up the fermentation, and perhaps even increase more nutrition. Therefore, for the novice pasta, more should not be less to ensure the success rate of dough mixing. Angel's yeast and Danbaoli's yeast, which I often use, are all bought in the supermarket, and the effect is good.

Thirdly, activating yeast is more important for beginners.

I don't really pay much attention to the method of adding dry yeast. Sometimes if you are lazy, you will mix the flour directly, and then add warm water and flour. But for beginners, the amount of yeast, uneven mixing and other issues will have some impact on the results of dough making. Therefore, it is suggested that novices activate yeast first: put a proper amount of yeast powder into a container and add warm water of about 30 degrees (about half of the total water consumption of dough, not too little). If you save trouble, the water will be fine. ) stir until it melts, and let it stand for 3-5 minutes before use. This is the process of activating yeast. Then pour the yeast liquid into the flour and stir well.

Fourth, the water temperature of the dough should be well controlled.

Mix the dough with warm water. The temperature is between 28 and 30 degrees. But many friends have no food at home. What should I do with a thermometer? Feel it with your hands Just don't let your hands get hot. Special note: measure the water temperature with the back of your hand. Even in summer, warm water is recommended. Of course, cold water can also be used. I just hope that the dough making process is as short as possible, which can save time.

5. The ratio of flour to water should be appropriate.

The ratio of flour to water is very important to dough. Many friends always say that it can't rise, maybe the dough is too hard. With less water and more noodles, the dough is hard, which is suitable for making handmade noodles. If there is more water and less flour, the dough will be soft when stepped on, and the finished product will taste poor. What proportion is appropriate? I'll give you an approximate ratio: 500g flour, and the amount of water added should not be less than 250ml, which is roughly equal to the ratio of 2: 1. /* A novice personally proved that 2: 1 is a rice cake. Of course, whether making steamed buns or steamed buns, you can adjust the hardness of dough according to your own needs and eating habits. At the same time, we should also pay attention to the different hygroscopicity of different flours and use them flexibly.

Six, clever use of fermentation AIDS.

1, adding a little sugar can improve yeast activity and shorten dough making time.

2. Adding a little salt can shorten the fermentation time and make the finished product softer.

3. Adding a little mash is helpful for fermentation and adds aroma to the finished product.

Adding a little honey can speed up the fermentation process.

Adding a little milk can improve the quality of finished products.

6. Add a little yogurt to make the yeast run at full speed.

7. Adding a little egg liquid can increase nutrition. ...

The production date of active dry yeast is very important. When many friends ask me about hairdressing skills, they always say, I do the same. Why can't mine? I also wonder: what is the problem? I have no choice but to suggest that you buy a new bag of yeast powder and try again. As a result, she came back and told me that the original reason for the failure was found, that is, the yeast powder expired and the new success was achieved! I am sweating.

Seven, the dough should be smooth.

After the flour is mixed with yeast and water, it should be fully kneaded, and the flour and water should be fully combined as far as possible. The intuitive image of dough mixing is that the dough surface is smooth and moist. Too little water can't be rubbed, too much water will get on your hands.

8. Ensuring proper temperature and humidity is the key to success.

The optimum environmental temperature for fermentation is between 30-35 degrees, preferably not more than 40 degrees. The humidity is between 70-75%. The environment under this data is the most favorable for dough fermentation. The temperature is easy to handle, and the room temperature can basically meet the needs of normal fermentation in summer. But the humidity is not easy to control. Teach a friend a method that can be used all the year round: put hot water of about 60-70 degrees in a big steamer, put the basin in a pot (the basin should not touch the hot water), and cover the steamer. The steamer has a small environment, temperature and humidity. Of course, if you are used to using a microwave oven or an oven, it is ok. I am used to using a large steamer myself.

Nine, secondary fermentation.

You can see that there are many air holes in the dough taken out of the steamer. But fermentation should not end like this. Hehe ~ ~ It's not a big mistake if it's over here, but the taste and shape of the finished dough will be different. The dough should be kneaded on the panel, the air in the dough should be kneaded out, and then it should be placed in a relatively sealed container and fermented for another 30 minutes at room temperature. Secondary fermentation plays an important role in the softness of finished dough.

Steam

Depending on the size, the steaming time of spaghetti is long or short. You can turn the pot to a low heat, press it by hand to judge whether it is cooked or not, and then turn it. But don't open the lid many times, and don't open it immediately after turning off the fire, so the pasta is easy to retract. After stewing for two or three minutes, open the lid and take it out so that the steamed pasta is the most beautiful.