In the food pursuit of healthiness and safety nowadays, the steamed bread store hair surface and their own home is the same, just the amount of more and less things. Fermentation is the process of mixing flour and the right amount of water, at the right temperature and under the action of a certain amount of yeast of the fermentation substance, to multiply and produce gas, prompting the dough to expand and there will be a lot of small holes.

Types and principles of ferments Tips for fermenting noodles

The old noodles are the fermented noodles reserved for the last time when the buns were steamed, and the next fermentation will be made by soaking them in water and putting them directly into the flour and fermenting them separately: the yeast is also best used for fermentation separately to ensure the nutritiousness of the food; and the chemical fermentation of the baking soda and the baking powder is best not to be used separately and is best paired up with the yeast. At the same time, you can use sugar, eggs, beer (white) wine, honey, milk and other auxiliary fermentation.

Methods of fermenting flour in your own home:

The amount of water added should be adjusted according to the content of gluten in the flour and the water content of the flour. Generally speaking, when steamed buns flour, 500 grams of flour with the amount of water is about 210 grams, that is, the water content of the flour shall not exceed 42%.

The amount of old flour: generally speaking, the old flour use accounted for 15% - 20% of the flour, if it is winter at least 30%.

Yeast dosage: Generally speaking, the ratio of flour to yeast is 100:1, i.e., 500 grams of flour with 5 grams of yeast, and if it is winter, you can add 3 grams.

Baking powder and yeast with the amount of use, you can refer to the yeast usage.

The time to rise the noodles is also directly related to the season. Generally speaking, old pasta takes about 12 hours in winter, up to 6 hours in summer, and about 8 hours in spring and fall; for yeast fermentation, up to 4 hours in summer and 8 hours in winter.

Conclusion

As a pastry work for many years, hair pasta is not a difficult problem, but for newcomers, it feels so difficult, either over-fermentation, or hair is not up, the rows are like mountains, today I briefly introduce the hair pasta method,

The traditional old fermentation suggested that the newcomers do not learn, (the so-called old fermentation is the surface of the initiation over 24 hours called the old fermentation), the traditional old fermentation is not a good idea. (the so-called old fermentation is that the face initiated more than 24 hours known as the old fermentation), the traditional old fermentation noodles, to have many years of experience, because the face initiated to eat the alkali degree of inaccurate, there is a saying that the top of the alkali masters lack of alkali apprentice, the old face fermentation and seasonal, spring three summer seven fall five winter one, the masters know to pick up the face of the main points.

Yeast flour flour novice easy to learn, 30 degrees of warm water in winter, the yeast is active, 30 degrees of warm water is the most suitable for yeast fermentation, summer a little temperature on the specific proportion of the recipe 500 grams of flour, 5 grams of yeast, according to the season increase or decrease, 5 grams of baking powder, a little sugar, a little lard, according to the requirements of the product varieties of flour hair of the softness and hardness of the general soft buns hard steamed bread, mastering the essentials of these, the newcomer! The first thing you need to do is to get started.

Hello, I'm Nan, seems to be very simple, in fact, there are a lot of skills inside, today we will talk about the skills of my family hair face, master these skills, must let you put the face of the good, steaming out of the white fat steamed buns

Basin to add an appropriate amount of ordinary flour, is the supermarket to buy gluten-free flour

I choose dry yeast fermentation, first look at the yeast, the production date, the proportion of dry yeast, the yeast, the yeast, the yeast, the yeast, the yeast, the yeast, the yeast, the yeast, and the yeast, the yeast, the yeast, the yeast, the yeast, the yeast. date of production, the proportion of dry yeast is adjusted according to the room temperature, generally in 500 grams of flour, 3 to 5 grams of yeast, do not melt in the water, because the temperature of the water is a lot of novice friends do not grasp the bad directly poured into the flour to give it a stir all

Then pour the right amount of warm water generally steamed buns, the temperature of the water at 28 degrees to 30 degrees or so, with the back of the hand to test the temperature of the water, the proportion of steamed buns, the ratio of water The ratio is 500 grams of flour, 270 milliliters of water, live out of the dough soft and hard moderately

Flour and yeast warm water mix well, to fully knead the flour as much as possible so that the flour and water are fully combined

Fermentation of the best ambient temperature is between 30 degrees to 35 degrees, preferably not more than 40 degrees

There are also some ingenious fermentation aids

Add a little sugar, you can increase the temperature of the fermentation aids

The fermentation aids can be used to improve the quality of the food, and to improve the quality of the food. Adding a little sugar can increase the activity of yeast and shorten the fermentation time

Adding a little sugar can shorten the fermentation time and make the product more fluffy

Adding a little mash can assist the fermentation process and add aroma to the product

Adding a little honey can speed up the fermentation process

Adding a little milk can improve the quality of the finished product

Adding a little egg wash can increase the nutrition

Mastering these techniques will surely enable you to make big fat white steamed buns and enjoy a good life

Hello everyone. I'm Anne, I'm glad to be able to answer this question ask yourself at home steamed steamed buns, the noodle is always not good, seek hair noodle put method? Now most people are using yeast flour steamed bun head, as long as you master the ratio of flour and yeast, control the temperature of the water and the amount of water, the surface must be able to hair good. Generally low temperatures in winter, to use about 35 degrees of warm water and noodles, summer temperatures are relatively high, with room temperature water can be, to want to dough faster, you can add the right amount of sugar in the flour, sugar can promote yeast fermentation, the following I'll tell you how to send a good steamed bun head of the dough.

1:Prepare 500 grams of flour, 5 grams of yeast, 250 grams of warm water about 35 degrees, 10 grams of sugar to promote yeast fermentation.

2: put the yeast and sugar into the flour and mix well, with 250 grams of warm water and into and smooth dough, if it is winter to be placed in a warm place to rise to double the size of the time needed for fermentation according to the temperature of the high and low depending on the low temperature indoor temperature on the longer time, the temperature is high on the rise of the faster, is about 2-4 hours. In summer, when the temperature is higher, it will take 1 hour to rise. Only when the dough is well developed can you make fluffy, soft and tasty buns.

Steamed buns, for people who often make pasta, there should be no technical difficulties. But for some infrequent production of pasta for people, hair flour steamed buns have a certain degree of difficulty, especially in the fermentation of flour, not the flour fermentation is excessive, is the flour fermentation is unsuccessful, in fact, this is the cause of infrequent operation, for the steps of flour fermentation and the hair of the face of the method of mastering the bad, with the dough so that the fermentation is unsuccessful, naturally can not be steamed out of the white and soft steamed buns. So steamed buns fermented flour, there are still some technical requirements, as long as you master the correct method, you can put the surface hair good, steamed buns will also reach the perfect standard.

You want to ferment the flour for steamed buns well, you need to meet the following requirements.

After we make the dough, we need to put it in a room with the right temperature for the fermentation of the flour, the room temperature is more than 20 degrees can be, if there is a condition, put the fermentation of the dough in the temperature of about 30 degrees for the fermentation, so that the fermentation of the dough is better.

Below I will share two methods of fermentation with yeast and old flour respectively.

I. Yeast fermentation

Ingredients used: 1500 grams of flour, 15 grams of yeast, 900 milliliters of warm water at 30-35 degrees Celsius (the ratio of flour to water is 1:0.6)

Methods of fermentation:

① Put 1500 grams of flour in a bowl, add 15 grams of flour to the bowl, add 15 grams of water to the bowl, add 15 grams of flour to the bowl, add 15 grams of flour to the bowl, add 15 grams of flour to the bowl, add 15 grams of flour to the bowl.

② Knead the flakes with your hands to form a smooth and soft dough, in the process of kneading, you need to knead the dough again and again, so that the integration of the dough is better, the fermentation effect is also better.

③ The dough should be kneaded into three light, that is, "surface light", "hand light", "basin light", only to achieve this standard, it shows that we will be kneading the dough in place, and also allows the dough to be fermented. The first thing you need to do is to make sure that you have a good idea of what you want to do with the dough.

④ Yeast fermentation of flour, fermentation time should be at least forty minutes above, if you want to more soft buns, the dough can also be fermented for a while, but it is best not to more than two hours, if the fermentation time is too long, the dough will appear sour, and the use of the dough effect will also be affected. After fermentation, the dough will be 1.5 - 2 times the size of the one before fermentation, which means that the dough has been fermented successfully.

II. Old Noodles

Ingredients used: 1750g of flour, 700g of old noodles, 1050ml of lukewarm water

Method of Noodle Development:

①Put 700g of old noodles in a basin, add 1050g of lukewarm water, and use your hands to crush the old noodles, let it form a noodle soup. Knead it and let it form a noodle soup. Only when the old noodle is fully dissolved can it blend better with the flour, otherwise it will affect the fermentation effect.

② 1750 grams of flour poured into the basin, mixed with the old noodle soup, kneaded into the surface of the smooth dough, kneading the same way with yeast, kneading, after the basin mouth cover, placed in the temperature of the place for fermentation, fermentation time should be more than eight hours, not more than twenty-four hours at most.

③ After the dough is fermented, the shape of the dough is also 1.5 - 2 times the size of the dough before fermentation, the dough is full of honeycomb, and the dough will emit a strong sour taste, which is the taste of lactic acid bacteria, we must use edible alkali to do a neutralization of acid and alkali, to get rid of the sour taste.

④ With the old fermented dough, you need to add edible alkali to do neutralization, dry flour and edible alkali use ratio: 500 grams of flour need 3 grams of edible alkali. This way, the dough will be more moderate.

Above is the method of fermenting flour with two strains, as long as you master the steps, you can ferment the dough, steamed buns will be very successful.

--Finally summarized: On their own at home steamed buns, the face is always hair bad, seek hair method? The question. That's all I have to say, I hope my answer can help you. I am Mingze Gourmet , thank you for reading this article, if there is any deficiency, please leave a message in the message box below to interact, thank you!

At home to do their own steamed buns to eat, you can use the second method of flour, do out of the steamed buns look good and delicious, the success rate increased by 80%. You can do it yourself at home. Here are the steamed buns I made, I typed the home version of the ratio at the bottom of the screen, you can try.

Two pounds of flour, yeast 8 grams. White sugar 16 grams. Milk powder 20 grams, 510 grams of warm water. Put the flour, yeast, sugar, milk powder together. Put it in a container and mix it well. Add warm water little by little. Use your hands to form a smooth dough, covered with plastic wrap. The natural rise for an hour.

Wake up the bun dough, with his hands to give him the second exhaust. If it is a little sticky, you can sprinkle a little dry flour in moderation, and knead him into a smooth dough. Make it into the shape of a steamed bun. Hair to 1.5 times the size, steam for 15 minutes. Made out of steamed buns look good and delicious, nutritious and healthy . I am Master Zhao breakfast. I have a fast food restaurant in Hangzhou. If you like breakfast and love food, you can pay attention to me. Into my home page to see, share more breakfast tutorials, do not know how to leave me a message below, I'll give you the answer.

I'm honored to answer this question, steamed steamed buns at home, the surface is always hair up, what is a good way to do it?

This question is actually for those who make their own pasta at home, it is not a little difficult, but for the novice, the difficulty is still certain

Steaming steamed buns at home by yourself, how much flour to put how much yeast? The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it. /p>

When we are mixing, the water must be poured and stirred at the same time, not at once, otherwise, the water will be too much, resulting in a thin flour, not easy to form a ball. The Burke's flour is about 220 milliliters of water, depending on the dryness of the flour.

The side of the stirring stirred into cotton wool, and then underhand and into a smooth dough, in the pasta and try to Judo hand light face light basin light, in the kneading into the flocculent, try to knead the excess flour in the basin to the clean, the hands of the excess flour to the clean, and then a little bit to the hands of the hand dipped in water, can be kneaded very smooth dough, the hands of the face it will be very clean, winter, the weather is relatively cold, we need to put it in a warmer place, the weather is very cold. How to make good dough!

Steaming steamed bread seems simple, in fact, there are a lot of tips inside, I summarized seven points, today I will share these tips with you.

One: to choose the right dry yeast, buy when look at the date of production, yeast with not hot warm water melted and mixed into the flour, this water temperature must not be too high, otherwise the yeast will be scalded to death.

Second: we can add some sugar, sugar can provide nutrition to the yeast fermentation, thus shortening the fermentation time, but this sugar can not be too much, 500 grams of flour plus 5-10 grams is good.

Third: and good dough to the basic fermentation, the temperature is best not to exceed 40 degrees, pay attention not to overdo it, fermentation to the original double the size of the can.

Fourth: the fermented dough needs to be kneaded and exhausted, the shape of the second fermentation, the fermentation time is not fixed, until the volume of the buns embryo significantly larger, it looks full, hold in the hands of the feeling of lightness is fermented.

V: cold water on the steam, so that the buns as long as possible to the maximum.

Six: never open the lid of the pot during the steaming process.

VII: Steaming can not be immediately uncovered, to simmer for 3 to 5 minutes before opening the lid.

As long as you master these seven tips, you can also steam white fat steamed buns, the above is my answer to the question of their own home to do steamed bread noodles always hair bad, please hair surface method, I hope to be able to help you, thank you, goodbye!

Now steamed buns are using baking powder, very good fermentation. I am usually the first night and flour 500 grams of flour to put 5 grams of yeast, winter with warm water and into a soft dough to wake up. The next morning when kneading fluffy honeycomb, steamed buns soft and chewy

Hello, do more than ten years of buns steamed buns teacher is very willing to answer your questions: Usually we send the dough will be sent twice, the first time after the and noodles, the second time is to be made into a finished product. ① a number of flour, add a small amount of sugar, yeast and baking powder. The ratio of flour to yeast is between 100:1 and 100:3. (Smaller ratio of yeast on hot days, conversely add a little more on cold days). Mix well. ② blend good warm water into the mixing of the flour, and good flour (to soft non-stick for good) ③ and good flour small, etc., look at the flour than just and good when there is a rise in the appearance of the face can be made steamed bread. ④ good buns put in the cage waiting for the second fermentation, watch the shape of the buns, when the appearance of puffed up, and puffed up buns than just made the buns larger than three minutes a time can be steamed. Do buns buns or to experience, welcome to consult at any time.