For families who don't have a chef's machine or a cooking machine, the most headache for making pasta is mixing noodles. Countless times to start with confidence, the result is countless failures. As soon as the dough is mixed, it will be discarded, and it will become a paste. The first step of making pasta will be discarded. Besides mastering certain skills, kneading dough also requires strength, which is even more unfriendly to many female friends.
For an old hand who is good at making pasta, mixing noodles is nothing. I have a friend who can get up every morning to mix noodles and wrap fresh jiaozi. She says it is as simple as frying eggs. But for many novices, this is probably the obstacle on the road of cooking practice!
Today, I will spend a few minutes to teach you some skills of dough making by hand. With the help of chopsticks and scraper, the fermentation can be done in five minutes, which is labor-saving and easy, and will not make your hands sticky, so that the pasta making can become elegant. (Sharing from Xiao Mu, a certified bean and fruit food expert)
List of ingredients: 250g flour, 2.5g yeast, 20g water/kloc-0, 40g sugar, 5g salt 1g oil.
Details: 1, water120g, add 2.5g of dry yeast, and stir with chopsticks. Use cold water in summer and warm water in winter, but don't exceed 45 degrees Celsius, it will burn the yeast to death. If you don't add sugar to the steamed bread, use125g of water and 250g of flour.
2. Add medium gluten flour and whole wheat flour, totaling 250g, (medium gluten flour 1 80g: whole wheat flour 70g) 40g of brown sugar, salt1g and 5g of vegetable oil. Here's the trick. Don't operate it directly with your hands, it will make your hands full of water and flour, and it will be difficult to wash.
3. Now use chopsticks to stir. When you start mixing, the dough will be very dry. But don't add water when you feel dry. You will find that the dough is just right in the back.
4. After stirring to a flocculent state without water, you can use a scraper to press the dough to the middle next to the edge of the bowl. You can use your hands directly without a scraper. At this time, your hands will not stick to flour and water.
5. Press it as shown in Figure 5, and don't start rubbing it by hand. Let it stand for another ten to fifteen minutes! This pause time is very critical, which can make the starch granules fully absorb water and expand, making it easier to knead dough.
6. Ten minutes later, I began to knead dough. I kneaded it for almost two minutes. The flour, brown sugar and water have been mixed evenly. At this time, the hand light surface light basin light, the so-called "three lights."
7. Attach plastic wrap to the plate, poke a few holes with a toothpick and start fermentation. Room temperature needs 1 hour in summer and 3 to 4 hours in winter. Fermented to twice the size of the original dough.
Dip your finger in some flour and poke a hole. If the dough does not shrink or collapse, it means that the fermentation is good.
8, exhaust, knead the dough hard, and empty the hole of dough fermentation. If you feel sticky, you can add a little dry powder. I rubbed it for about three minutes. If you want the steamed bread to have a smooth surface, you can knead it for a while.
Next, knead the dough into strips, cut it into small doses, knead it again for 1-2 minutes, then make it into round or square steamed bread, and steam it in cold water for 15~20 minutes.