Speaking of yeast, everyone has used it. It is used when we steam steamed buns, steamed buns, etc. Its function is to make the dough expand and make the pasta fluffy and soft, like steamed buns and steamed buns. Same thing, everyone likes to eat fluffy buns, hehe, no one wants to eat hard steamed buns.
Like the old society period, that is, the last century, people like me who were born in the 1980s often saw it when I was a child. When my mother was steaming steamed buns, she would take out a piece of dough from the noodle vat. It is very hard because it is dry. Then it is diluted with water and turned into a paste. Then it is poured into new flour and the steamed buns are steamed like this.
This is traditional yeast. When using it to steam steamed buns, alkali or baking soda is usually added, because if only old dough is used for fermentation, the dough will be sour when fermented. Strictly speaking, it is not a kind of yeast. Simple yeast is a complex flora containing yeast and lactic acid bacteria, and lactic acid bacteria are the source of sourness in the dough. This is why it is always very sour after fermentation and needs to be neutralized with alkaline noodles.
The higher the temperature and the longer the fermentation time, the more lactic acid bacteria will breed, and the final result will be the more sour the dough. Therefore, when fermenting with old noodle heads, the temperature and time must be strictly controlled. And the amount of alkali noodles added is also particular. Generally, 3 grams of alkali is added to 500 grams of flour. If too much alkali is added, the steamed buns will turn yellow and taste strong alkali. If you add too little, the steamed buns will be sour.
With the development of science and technology, a kind of yeast that is easy to use and efficient in making dough has been invented. This yeast contains only yeast, so it does not produce acid, and naturally there is no need to add alkali. Well, during fermentation, as long as the temperature is controlled well, the dough can be fermented quickly, because now the yeast is most active and has the best fermentation effect when it is around 35 degrees. Homemade yeast
Homemade yeast is also very simple. Unless you are professionally made in industry, the process must be more complicated. And the yeast we make ourselves can only be regarded as simple yeast, very simple yeast. , can play a role in fermentation, but the effect and other aspects are certain, and it is not as good as professional yeast produced on the assembly line.
When steaming steamed buns at home, just pull off a piece of noodles and put it in the vat, it’s that simple. Or just mix some flour and water, knead it into a ball, and put it in the dough vat. It’s super easy. I saw that someone answered that the method is very complicated and requires making the dough many times. In fact, the effect is the same as this one. It is just pure flour. No matter how you make it, the effect will be the same.
When using it, first dissolve the yeast with water until it becomes a paste, then pour it into the new flour, add some water, stir, knead the dough, knead the dough, etc. and continue. After the dough is fermented, it will definitely be sour. Here you need to add appropriate alkaline noodles to neutralize it according to the amount of dough and the degree of sourness.
Summary: The above are the steps for making yeast at home. It is very simple. The steamed buns steamed with this kind of yeast are more flavorful and more fragrant than the steamed buns fermented by current yeast. But the only shortcoming is that The dough fermented by it is more prone to acidity, so alkali needs to be added, especially when steaming steamed buns. Moreover, the steamed buns are chewier to eat because they are not as fluffy as the current yeast.