Pasta used to be synonymous with the north, but now, no matter in the south or the north, everyone has different degrees of love for pasta. Speaking of pasta, of course, there is no shortage of dough, which is a matter with uncertain factors, because there are many factors that affect dough, as long as one step is not done well, dough will not be made well. Among them, the temperature factor is the most familiar factor. When the weather is hot, it is easy to make hair, and it will be good in a short time. It is even more difficult to make dough in winter, and many people have problems in making dough in winter. Then why is it so difficult to make dough in winter?

In fact, this is mainly due to the yeast powder used. Yeast powder is the main source of dough making. The activity of yeast powder is limited by temperature. Only when the temperature is suitable, yeast powder will be active, so that dough can be made well. The temperature in summer is relatively high, the temperature is suitable, and the noodles are good; In winter, the temperature is relatively low and the yeast is inactive. If you only rely on yeast to make dough at this time, you may not be able to make it all day. Therefore, at this time, everyone should master the small tricks of hair-making, so as to make the hair good. Now I'll share with you the tips I learned from the chef on how to make noodles in cold weather. When you make noodles in cold weather, you can't just use yeast! The chef teaches you a little trick to make a good face easily!

steamed bread dough

The ingredients we need to prepare: flour, yeast powder and sugar

Step 1: Prepare 3g of flour, 4g of yeast powder, 1g of white sugar and 15g of warm water, pour the prepared yeast powder and white sugar into the bowl, then pour the warm water into the bowl, stir it evenly with chopsticks, and let it stand aside for about 5 minutes. When the standing time is up, you can see a layer of bubbles and bubbles on the water surface. This is when the yeast powder is "breathing" and is the most active time of the yeast powder.

Step 2: When the yeast powder is active, pour the prepared flour into a bowl, and mix the flour with yeast water. First, stir the flour into flour wadding with chopsticks, and then knead it into smooth dough by hand. After kneading the dough, knead the kneaded dough into long strips without fermenting it, and then cut the long strips into small doses.

Step 3: If the dough is kneaded evenly, there will be few or no air holes in the section of the dough. This is a key step in making fluffy steamed bread, and everyone must knead it properly. Knead the cut agent into a round shape, and then knead it into the shape of steamed bread. When all steamed bread embryos are ready, put them in a steamer to make them twice as big as before.

Step 4: Wait until the steamed bread embryo wakes up, add a proper amount of water into the steamer, turn on the high fire and start steaming for 15-2 minutes. Don't boil the steamed bread in a hurry after steaming, stew it for 5 minutes before taking it out, so that the steamed bread is ready. Although the steamed bread made by this method is only awakened once, the finished product is also very fluffy and fragrant.

summary of skills:

1. When mixing yeast powder with warm water, the water temperature of warm water should be about 2 degrees, and the temperature should not be too high or too low. Too high a temperature will burn the yeast powder to death, and too low a temperature will not make the dough rise. Note: If the yeast powder does not move after 5 minutes, it may be that the temperature is high or the yeast powder is inactivated.

2. When kneading dough, it must be kneaded in place, and there should be no air holes or few air holes on the cut surface of the dough. The cut agent must be kneaded into smooth steamed bread embryo, so that the steamed bread looks good.

3. This method of making steamed bread only needs one proofing, so this proofing is very important, and it is the key to success. When the dough is twice as big and can rebound when pressed, it means that it is ready and can be steamed.

4. When the steamed bread embryo is proofed, it can be proofed at room temperature or in a warm water pot, which can shorten the time. However, it should be noted that the water temperature should not be too high, the pot cover should not contain moisture, and the steamed bread embryo should not get wet.

when making noodles in cold weather, you can't just use yeast! The chef teaches you a little trick to make a good face easily! The above is the coup of making dough and steaming steamed bread. If you have time, you can try it. The finished product is very good.