There are many kinds of delicious foods that can be made from wheat, which are full of varieties and different flavors. On the dining table of northerners, buns, steamed buns, flower rolls, fried dough sticks, dumplings, noodles, baked cakes, cakes, etc. If they reach the pastry chef, at least more than 1 kinds can be made. Wheat is ground into flour, which is what we call flour. According to the different content of protein, it can be divided into gluten-free flour. In most parts of northern China, flour has always been a staple food. In my impression, when I was a child, I saw my grandmother steaming steamed bread with flour, and at the end of the year, I would mix flour and make stuffing with jiaozi. It can be said that I grew up eating flour and learned a set of pasta skills.

how to make steamed buns, steamed buns and rolls? Actually, it's also simple. These three kinds of foods belong to leavened flour, which needs to be stirred up with yeast powder. The leavened flour is easier to digest than the dead flour, which is very suitable for the elderly and children to eat. It is soft and delicious, full of wheat fragrance and fermented fragrance. When we operate, we only need to master the dosage of flour, water and yeast powder, and the other is proficiency. In my life, most people around us eat pasta, so today we will make the leavened flour process more specific.

the process of leavening

ingredients: yeast powder, flour and clear water

seasoning: white sugar

1. Prepare 5g of flour and 26g of clear water, 6g of white sugar and 5g of yeast, which is a relatively standard ratio. Generally speaking, the ratio of flour to water is 1:.55, and the weight of water is half that of flour, so it is used in summer.

2. Pour the yeast powder and sugar into the flour, first stir it evenly with a chopstick, then bring the clear water, stir it while pouring it, until it is flocculent, and then knead it into the dough in the picture. After careful observation, you can see that the dough is not smooth. Don't worry, let's move on to the next step.

3. Knead the dough well, put a basin on it, and let it stand for about 5 minutes. When the time comes, knead the dough again. At this time, you will find that the dough after "rest" becomes easy to operate, so just continue to knead it into smooth dough.

4. Put the dough in a pot, cover it with a layer of plastic wrap, or cover it with a lid. Put it in a warm place in winter and ferment it at room temperature in summer, until it is twice as big as it is, about one hour. The time should not be too long, and the dough will be sour.

5. After an hour, we opened it and took a look. The dough was obviously fluffy, and the inside was full of honeycomb pores. In this case, the dough was fermented very successfully. Sprinkle some dry flour on the chopping board, pour it out and knead the dough. Steamed steamed bread, flower rolls, steamed buns and leavened food can be used.

summary of skills

1. There are several reasons for the sourness of dough, which may be that it has been fermented for a long time, or it may be that there is too much yeast. In this case, adding more alkaline noodles to neutralize it can alleviate some of the sourness.

2. Try to keep the ratio of flour to yeast powder at 1:1. Put 1 gram of yeast powder in 1 grams of flour in summer and 1.2 grams of yeast powder in 1 grams of flour in winter. The temperature in winter is low and the survival rate of yeast is low.

3. When mixing flour, adding a proper amount of sugar can promote yeast fermentation and shorten a certain time. This trick is very useful. You must try it.