Just add the right amount of water in the flour to make a variety of high school and low-grade noodle products, steaming, cooking, deep-frying can be steamed buns, buns, rolls, bean paste buns - branding a variety of cakes - deep-fried doughnuts, but also to make the Western-style pizza, but because of the characteristics of its own (that is, suitable for the production of fermented products), it can not be made of dumplings, noodle products. Because of its production of gas in the production, will cause damage to the gluten - resulting in broken dumplings, broken noodles -
The use of spontaneous flour
Can be used to make all kinds of baked goods such as pancakes, baked cakes, hot pancakes, etc., but can not be used to wrap the dumplings, it will cause damage to the gluten so that it breaks the skin can be used for frying things, such as fried chicken, fish, prawns.
What can be done with self-rising flour
Steamed buns
I grew up in the north, we steamed buns as a staple food, in our hometown called steamed buns or chow buns or rolls and so on.
Here are the techniques I learned from my elders, I hope to inspire and help you.
1, wash your hands and the dough bowl.
2. Put two to three small bowls of water in the basin and add or subtract as needed.
3: Add yeast to the mixing bowl and mix well with your hands.
4: Use a ladle to scoop up a large scoop of white flour, you can also add a little cornmeal, while pouring into the basin, while using the other hand to stir into the pasta cob.
5. Hold the edge of the basin with your hand and rub the edge of the basin with the back of your hand until there is no sticky surface on the edge of the basin.
6. Rub your hands together until there is no sticky surface.
7. Squeeze the pasta with the force of your wrists and pour repeatedly until the pasta is soft and smooth.
8. Cover the bowl to prevent the top from drying out.
9, placed in a sunny or warm place for three or four hours to be used, and later time can do other chores. (The above is the process of pasta, pay attention to the three light: basin light, hand light, face light, 15 minutes can be done.)
10, organize the panel, flat, clean and dry, put the surface puff, that is, the bottom of the case.
11, the hair of the noodles with the basin together on the panel, pour the noodles on the case, with a hand to grab a small amount of dry noodles rubbing the inside bottom of the basin until clean, rub down the noodles and large pieces of noodles together.
12, knead the noodles into a long strip, the left hand to the right end of the block of noodles, hand four fingers and disturb the width of the standard, left hand left, chopped down a piece, in turn, left, do not hurt the hand.
13, yards of a block of noodles, this time has become the appearance of steamed bread, pay attention to cover with a cloth, placed two or three minutes.
14, in the wake of the steamed bread at the same time, you can do the organization of the pot. Such as in the pot into the right amount of cold water, cast wicker or slippery cloth, slippery cloth flat on the wicker and so on.
15, put the buns into the organized wicker, cover the pot.
16, on the fire, according to the size of the steamed buns, master time 25 minutes or 30 minutes.
17, turn off the fire, wait a little while, you can open the pot.
The steamed bread is delicious, but do the trouble. I'm afraid of hand-sticky noodles, often go to my mom's place to bring over to eat ready-made.
I'm not a pastry chef.
Steamed buns how to know how to cook
Steamed buns to determine the cooked have the following methods:
(1) hand pat steamed buns, there is elasticity that is cooked;
(2) tear a piece of steamed buns of the epidermis, such as can be uncovered skin that is cooked, otherwise uncooked;
(3) finger gently pressed steamed buns, the pit is quickly recovered for cooked steamed buns, the pit is not recovered, that is, not cooked, the steamed buns. The first step is to make sure that they are not cooked.
There are three key aspects to making steamed buns: First, the surface should be good, the ratio of yeast to flour should be done in accordance with the instructions, and it is best to buy a piece of flour to do a fire to do the yeast. Secondly, the flour should be fermented long enough. The yeast should be allowed to rise for more than 2 hours. For wet yeast, let it rise for 4 hours or more. The third is the heat of steaming. Wait for the water to boil before steaming the flour. The undeveloped noodles should be steamed with cool water. Fourth, the steaming time should be well controlled. Generally more than 30 minutes. In the middle can not open the lid. Buns compete for a breath, the gas runs off not easy to make the bun mature.
Soft and fluffy buns
The key to making buns is fermentation. Yeast can make the starch of the dough undergo a chemical change to produce sugar, alcohol and acid, etc., and release carbon dioxide gas. However, if the heating method is not appropriate, such as directly on the pot, due to uneven heating, can only become hard skin soft "baked cake"; to get warm and fluffy buns, you must ask for high-temperature steam to help. When people kneaded the raw buns into the steamer, high-temperature steam quickly surrounded the buns, from all sides to the buns evenly heated. The carbon dioxide gas inside the steamed bread is heated and expanded, but it is not easy to come out, but only in the inside of the drill around, so it will be swollen out of many small air bubbles, so that the steamed bread is fluffy and warm. If you put some sugar in the surface, fermentation, high steam temperature, steam and fierce, you can steam the surface of the cracked "blossom" steamed bread. This kind of steamed bread, elastic, eat sweet and savory.
Steamed bread is a staple food in the north. The production process of steamed bread: flour, alkali kneading, shape and steamed on the drawer.
1, flour:
In the ordinary flour into the appropriate amount of baking powder to flour, water and well, kneaded to the hands of the non-stick to the dough in the basin to cover, so that the fermentation. The temperature is below 10 degrees Celsius, and should be placed next to the fireplace.
2, alkali kneading:
When the face swells up, tearing was honeycomb and slightly sour, then you can take out the face on the panel with the right amount of edible alkali plus kneading while adding, and so do not smell sour, tear a piece of dough on the side of the stove baked, broken, such as no yellow, no sour smell that is suitable for the application of alkali, it is necessary to make the shape. If it is yellow, it is too much alkali, can ......
What kind of pastries can be made with self-rising flour
Is it too difficult to make cakes with self-rising flour? What details should I pay attention to when I make a cake with self-rising flour? How can you make a cake with self-rising flour to make it more delicious? The following and the author together to understand it.
First of all, before experiencing the fun of making cakes with self-rising flour, we first need to know what self-rising flour is.
In fact, we generally sell from the supermarket in the self-rising flour is mixed with a certain proportion of yeast, baking powder and other chemical additives. One is to use only need to add water, you can save fermentation time; the other is in the production need to add another sugar and water and oil eggs and other materials mixing production.
The cake we are talking about using the former kind of self-rising flour. Here I can tell you a way to make cakes with self-rising flour method method, the specific amount may need to be slightly adjusted according to personal taste.
Ingredients: 150 grams of wheat flour, 50 grams of sugar, 30 grams of salad oil, 3 eggs, 100 grams of water or milk
Method: eggs, oil, water, sugar, eggs into a container and mix well together until foamy, and then add the wheat flour and mix well. Pour the batter into the mold, oven 150 preheated, into the baking about 15-30 minutes. The exact time varies depending on the size of the mold, if it is a paper cup or baking pan, then 15 minutes or so will be enough. You can observe the color of the cake, or use a toothpick to insert, no sticking can be removed from the oven.
Some people use self-rising flour to do cake, do out like steamed bread, this situation is estimated to be the surface and some dry. With self-rising flour to do cake flour to become a paste (specific state --- with a spoon to pick up there are pieces of downward flow), in addition, the proportion of eggs is about the same as the total amount of flour. The amount of oil added should be 1/10 of the total amount of flour, and the eggs should be whipped into a loose hair, white and hard when handling.
These points to do, can only say that the cake and noodles to meet the standards, and in the cake with self-rising flour, because the microwave heating fire and the oven is different, the oven is up and down the fire, the heat is uniform, while the microwave heating is penetrative heating, heating is less than the oven evenly. Microwave temperature is not as fast as the oven (180 ° C) instant heating. So the fluffy cake actually baked in the microwave oven can achieve how, there is still to be examined.
Finally, we should also pay special attention to, in the use of self-rising flour cake with eggs to use room temperature, sugar to use fine sugar, flour with low gluten flour, do every detail, in fact, the use of self-rising flour cake is very delicious.
What is the right recipe to do without self-rising flour
1. Self-raising flour (65%), corn starch (20%), milk powder (15%) mix well, you can determine the amount of milk powder according to preference.
2. Egg whites with sugar in the egg whites with an electric whisk to break up the egg whites, puffed egg whites, egg yolks with cream stirred.
3. Mix the processed egg whites and yolks with a little water.
4. Stir in the flour while adding the mix.
5. Stir like this.
6. Ferment for 30-60 minutes (depending on the temperature).
7. Rice cooker with cream, dried nuts.
8. Pour the fermented pasta into the rice cooker with raisins and goji berries.
9. Turn to cake mode.
10. Hear a pleasant ***, it is ready!
How to make homemade homemade flour?
Baking powder uses chemical principles to expand, the flavor is not as good as yeast made.
The new self-rising flour is baking powder, 2-3%, kneaded dough a little molasses, 15 minutes can be.
If you use yeast, 1% is enough, but in the summer, you need to ferment for about 1 hour.
Recipe for self-rising flour
Refined flour is used to make a bulking agent by adding sodium bicarbonate and calcium dihydrogen phosphate, and then refined wheat flour is stirred with the bulking agent in proportion to the proportion of the wheat flour in several batches and mixed well. Self-raising flour is mostly a premixed flour of medium gluten flour mixed with baking powder (B.P; Baking Powder). Self-raising flour formula includes the following components: refined wheat flour, baking agent, its weight composition: refined wheat flour: baking agent = 1:0.02-0.04. Self-raising flour can be replaced with flour and baking powder (i.e., baking powder), generally 50 grams of baking powder can be blended into 1250 grams of flour.
Can I make baked goods with self-rising flour?
Baking powder is a new leavening agent added to flour, and is often used to make steamed buns.
Unless the package says it's cake self-rising flour, it can't be!
However, you can make bread, muffins, and other pastries with baking powder, cream of tartar, and other leavening recipes in the recipe.
You can make cakes with self-rising flour, which is made of flour with baking powder, and can be used to make simple cakes.
Generally, one teaspoon of leavening agent is added to every 100 grams to 120 grams of flour to make a self-rising flour.
Biscuits are generally a no-go, as they lose their shape if they are risen.
But it only affects the aesthetics, the taste is not much worse
What can you do with self-rising flour, besides buns and steamed bread
Preparation of ingredients: squid whiskers, marinated meat, peppers, onions, self-rising flour, butter
Preparation of seasoning: salt, sugar, honey barbecue sauce, barbecue sauce, ketchup
1. self-rising flour, warm water, butter, a little Sugar and salt and form a moist dough and let it rise for about half an hour (hands can gently pinch the dough)
2. 2. chop the marinated meat
3. blanch the squid whiskers, peppers and onions and cut into rings
4. sprinkle flour on the board, dough venting and rolled out into the middle of the thin, thick edge of the round dough, and put it on an oily tin sheet
5. use a fork in the pastry to insert holes (to prevent heat bulging when baking). 6. Mix honey barbecue sauce, barbecue sauce and tomato sauce in the ratio of 1:1:3 to make pizza sauce, and brush it onto the crust
7. Spread the grated cheese on the crust
8. Put marinara meat, calamari, peppers and onions on the crust
9. Spread another layer of grated cheese on the crust, and bake it for about 25 minutes at medium temperature in a preheated oven at 220°. 25 minutes or so, to the edge of the pizza crust color prevail (according to their own oven power, adjust the time.)
How to make steamed buns with self-rising flour
With self-rising flour to make steamed buns, there are a few key steps to do it will make soft buns.
Step 1: and noodles with water. And the amount of water added to the flour, if the flour 500g, the water is about 250-300ml. The water temperature must not exceed 40 ° C, and then kneaded into a dough, and covered with a tighter lid for fermentation. Depending on the temperature of the season, the time needed for fermentation may increase or decrease slightly, but in general it will take about 40 minutes to 1 hour and 30 minutes, and when the dough is double the size of the original dough, it is ready to be made.
Step 2: Cold water on the pot. Good steamed bread billet, to be placed into the steamer with "cold water", and then open the medium heat steaming, when you see the steamer with steam out, you can open the high heat steaming, after the steam takes about 20 minutes to mature.
[Note] The length of the steaming time, according to the size of the bun billet to make appropriate adjustments.