What delicious things can you make from baking noodles?

Question 1: How to make delicious steamed buns by making steamed buns. Flour is the most indispensable ingredient. Just making dough requires a lot of skills:

The first tip for making dough: choose the right starter culture.

1. There are three types of leavening agents used for making dough: baking soda, dough fertilizer (old noodles) and dry yeast powder. They all work on the same principle: under the right conditions, the starter produces carbon dioxide gas in the dough, which then expands with heat to make the dough soft and delicious.

2. The gas released by baking soda is not abundant, so the finished product made with it is not very soft. Moreover, it is a weakly alkaline substance, which will destroy the vitamins in the flour and reduce the nutritional value of the pasta. It is not recommended to use it.

3. Noodle fertilizer is also called old noodles in some places. It is a piece of dough left after the last fermentation. After proper preservation, it can be used as bacteria to start fermentation. Dough fertilizer must be used with alkali because it will make the dough sour. However, alkali will destroy the nutrition of flour, and the dosage is very difficult to control. The finished product is easy to be wasted, haha~ so it is not recommended to use it.

4. Active dry yeast (yeast powder) is a natural yeast extract. It is not only rich in nutrients, but more importantly, it is rich in vitamins and minerals. Not only is it rich in vitamins, it also has a protective effect on the vitamins in the flour. Not only that, the yeast can also increase the B vitamins in the dough during the reproduction process. Therefore, the nutritional value of pasta products fermented with it is several times higher than that of unfermented pasta such as cakes and noodles.

The second biggest tip for baking dough: the amount of baking powder should be more rather than less.

Baking powder is a natural substance. Using too much will not cause bad results. It will only increase the speed of fermentation and maybe add more nutrients. Therefore, for novice pasta cooks, more should not be less to ensure the success rate of dough rising. I commonly use Angel yeast and Danbaoli yeast, whichever I encounter in the supermarket, the effect is good.

However, no matter how much you pour a whole bag of yeast into a pound of flour, the approximate dosage ratio is: 500g of flour, use about 5g of dry yeast powder. Temperature, humidity, flour type, water temperature, etc. can all affect the time and effect of fermentation. This needs to be adjusted flexibly.

The third most important skill for making dough: activating yeast is more important for novices.

I am actually not particular about the method of adding dry yeast. Sometimes I'm lazy and just mix it with flour, then add warm water to knead the dough. However, for novices, issues such as the amount of yeast used and uneven mixing will have some impact on the results of the dough. Therefore, it is recommended that novices activate the yeast first: put an appropriate amount of yeast powder into a container and add warm water of about 30 degrees (about half of the total water used for kneading the noodles, not too little. If you want to save trouble, the entire amount of water is fine. ) Stir it until melted and let it sit for 3-5 minutes before using. This is the process of activating yeast. Then pour the yeast solution into the flour and stir evenly.

The fourth tip for making dough: the temperature of the water for kneading the dough should be well controlled.

Use warm water for kneading the dough. The best temperature is between 28-30 degrees. If you don't have a thermometer, you can also feel the approximate temperature with your hands. Just don't let your hands feel hot. Special tip: measure the water temperature with the back of your hand. Even in summer, it is recommended to use warm water. Of course you can also use cold water. I just want the dough making process to be as short as possible to save time.

The fifth biggest dough making tip: the proportion of flour and water should be appropriate

Flour , The ratio of water volume is very important to the dough. Many friends always say that it cannot rise, maybe because the dough is too hard. If there is less water and more flour, the dough will be hard. This kind of dough is suitable for hand-rolled dough. If there is more water and less dough, the dough will be soft and the finished product will have a poor taste. The approximate ratio: 500g flour, the amount of water should not be less than 250ml, which is approximately equal to: 2:1 ratio. If you are making steamed buns or steamed buns, you can adjust the softness and hardness of the dough according to your needs and eating habits. At the same time, it should also be noted that different flours have different hygroscopicity, so this should be used flexibly.

Question 2: How to make delicious scallion pancakes with yeasted dough?

1. Mix flour, yeast and water, knead into a ball, and let it rise in a warm place until it is original. About 2.5 times in size, deflate, divide into two doughs, and roll into balls.

2. Roll it out into a round cake. Because it is fermented dough, the dough is relatively elastic and easy to shrink. You can roll it out again. After rolling out, apply a layer of oil on top.

3. Sprinkle half a spoonful of salt evenly.

4. You can pick up the dough and dip it back and forth to make the salt more even.

5. Sprinkle a large handful of chopped green onion evenly.

6. Roll up the edges of the cake.

7. Roll into rolls.

8. Twist 2 times.

9. After forming into a ball, roll it out into cakes.

10. Add a little more oil to the pot, set it to medium heat, add the pancakes, and when one side is browned, turn over and cover, turn to low heat, and wait until the other side is browned before taking it out of the pan.

Question 3: How can you make simple and delicious scallion pancakes with fermented dough:

1. Roll out the fermented dough into a 2 mm thick pancake and add oil. , a little salt and chopped green onion. Roll up from one side, then roll the rolled dough into a round plate and roll it into a round pancake.

2. Heat oil in a pan (you can use more oil), put in the rolled pancake, and fry both sides of the pancake until golden brown.

Question 4: What can I eat if the dough is too thin? Evaporated cake. After the water in the steamer boils, spread the thin noodles on the steamer under the heat, cover the pot, and steam over high heat for 35 minutes until cooked.

Question 5: What are the different ways to eat the dough? Steamed buns, buns, cakes, fried dough sticks, bean buns, etc.

Question 6: How to make the dough? Is there any way to make soft and delicious steamed buns? 1. Make dough:

There are two methods of making dough

1. Use dough fertilizer to make dough (usually called alkaline dough)

Use dough fertilizer Soak the water first, then pour the noodles in and mix well. Let the noodles rise for 8 hours and double their original size. Then the noodles will not have a sour taste but have a slightly alkaline smell.

Wait for another half an hour to steam the pot. Put some vinegar inside to prevent the steamed bun skin from getting stained. Be sure to put the buns in with cold water and then turn on the electricity.

2. Use Xiaomu to make dough (usually a quick method)

aIngredients: 500 grams of flour, 3 grams of dry yeast, 5 grams of baking powder, 1 tael of soybean oil,

Warm water (250 grams--300 grams) according to the amount of flour, 20 grams of sugar.

Method: 1. Pour the flour on the chopping board, add dry yeast, baking powder, sugar, and mix

until evenly mixed. Knead.

2. Add warm water to the pit, add soybean oil, mix and knead to form a dough.

Let it wake up for about 1 hour.

3. After the dough wakes up, make it into what you want. Steamed buns, slow-boiled buns, and flower rolls.

4. Put the prepared dough into a drawer. Put cold water in the pot. Plug in the power and steam for 13 minutes. ( If you steam the steamed buns, it will take about 30 minutes - 40 minutes, if you steam the Hanamaki for 17 minutes)

Steamed Steamed Buns

I grew up in the north, and we eat steamed buns as our staple food. In my hometown, steamed buns are called steamed buns, Zhou steamed buns or steamed buns.

The following are the techniques I learned from my elders. I hope it will inspire and help you.

1. Wash your hands and wash basin.

2. Put two to three small bowls of water in the kneading basin, and increase or decrease the amount as needed.

3. Put an appropriate amount of yeast powder into the mixing bowl and mix evenly with your hands.

4. Use a ladle to scoop out a big scoop of white flour. You can also add a little cornmeal. Pour it into the basin while stirring it into ears with the other hand.

5. Hold the edge of the basin firmly with your hand, and rub the edge of the basin with the back of one hand until there is no sticky surface on the edge of the basin.

6. Rub your hands together until there are no sticky surfaces on them.

7. Use both hands to squeeze the dough piece by pressing the wrist, and flip it over repeatedly until the dough piece is soft and smooth.

8. Cover the basin and prevent the surface from drying out.

9. Place it in a sunny or warm place for three to four hours. You can do other housework in the future. (The above is the dough mixing process. Pay attention to the three lights: basin light, hand light, and surface light. It can be done in 15 minutes.)

10. Arrange the panel, make it flat, clean and dry, and put it on the dough, that is, on the case. the bottom surface.

11. Put the cooked noodles together with the basin on the panel, pour the noodles on the case, grab a small amount of dry noodles with your hands and rub it on the bottom of the basin until it is clean. Place the rubbed noodles with the large pieces of noodles. together.

12. Knead the dough into a long strip, hold the right end of the dough piece with your left hand, based on the width of the four fingers of your hand, move your left hand to the left, chop off a piece, and move it to the left one by one, so as not to hurt your hand. .

13. Arrange the pieces of noodles, which will now look like steamed buns. Cover them with cloth and leave them for two or three minutes.

14. While waking up the steamed buns, you can also clean up the pot. For example, put an appropriate amount of cold water in the pot, put a spoon or a cloth into it, place the cloth flatly on the spoon, etc.

15. Place the steamed buns on the arranged chopsticks and cover the pot.

16. Cook over high heat for 25 minutes or 30 minutes depending on the size of the buns.

17. Turn off the heat and wait for a while before boiling.

Question 7: What can you do with dough? I often use a gas pot to steam buns, but this is not the case for you. But one time I steamed the steamed buns like this. It was because the noodles didn't rise well, so the steamed buns were hard and not very pretty, so they were all thrown away.

I think this may be because your noodles have not risen well. Let me tell you my specific experience in making steamed buns:

1. To ferment the dough, put the dry yeast powder into a small bowl, dissolve it with 30-degree warm water, and set it aside for 5 minutes. , let them activate;

2. Put the flour, baking powder and sugar into the basin and mix evenly with chopsticks. Then pour the yeast water, stir it into lumps with chopsticks, and knead it repeatedly with your hands to form a ball. Finally, cover the basin tightly with a damp cloth. In order to prevent the surface from drying out, leave it in a warm place. This process takes about an hour; (It is very important to knead the dough repeatedly in this step. It is not simply to mix all the ingredients, but to knead the dough as much as possible in order to fully absorb the protein in the flour. The moisture forms gluten, which prevents the loss of carbon dioxide produced during the fermentation process and makes the risen dough puffy and porous, so this step is very important and should not be taken carelessly)

In addition, do not make the dough too hard .

3. Check the time. The dough has expanded to twice its original size and has a honeycomb structure. Don’t rush to use it at this time. Continue to knead the dough with your hands to squeeze out the air inside. , and then cover it with a wet cloth again to let the dough expand again...

In addition, the baking powder and sugar in the ingredients can also be omitted. The baking powder mainly plays a foaming role, which is to make the pasta appear. More bubbles.

(Baking powder is divided into two categories, one of which is double-acting baking powder. Double-acting baking powder does not contain alum, so you don’t have to worry about aluminum exceeding the standard. If you are worried, you don’t need to add it at all, and you can still make good dough. )

Use baking powder to make dough in cold weather, and add some sugar to shorten the fermentation time, and the effect is good.

The steamed buns made from twice-fermented noodles are very delicious. You might as well try them.

Proofing refers to the process in which the dough is allowed to fully reproduce and produce gas under certain temperature and humidity conditions, causing the dough to expand.

When yeast converts starch into sugar and consumes it in the anaerobic environment inside the dough, carbon dioxide gas is released. At this time, the dough will expand in volume and rise.

Dough leavening was accidentally discovered during the development of pasta. Human beings have used yeast to make dough for 5,000 years.

Dough-rising skills

1. Choosing the right starter culture

1. There are three types of starter cultures for making dough: baking soda, dough fertilizer (old noodles) and dry yeast powder.

They all work on the same principle: under the right conditions, the starter produces carbon dioxide gas in the dough, which then expands with heat to make the dough soft and delicious.

2. The amount of baking powder should be more rather than less.

3. Activating yeast is more important for novices.

Question 8: Hello, what can you make if the dough doesn’t rise? You can make scallion pancakes;

Scallion pancakes:

Ingredients:

150 grams of flour, chopped green onion, Appropriate amounts of chicken powder, salt, and sesame seeds;

Method:

1. Add an appropriate amount of salt and chicken powder to the flour, mix well, then add an appropriate amount of warm water to knead into a dough, and cover it Let it rest in plastic wrap for 20 minutes; wash the green onions and cut them into slices

2. Knead the dough into strips and divide it into 4 small pieces

3. Divide the dough into strips Roll out into a thin slice of about 0.3 cm, brush with a layer of oil, and sprinkle with chopped green onion

4. Then roll the dough along the long edge and knead it into a long and thin strip

5. Roll the two ends of the long strip toward the middle to form two dough rolls

6. Overlap the two dough rolls and press them slightly flat with your hands

7. Use again Use a rolling pin to roll it into a round cake about 0.5 cm thick

8. Dip both sides of the round cake with sesame seeds; 9. Put oil in a pan and add green onion pancakes,

< p> Fry one side over low heat, then turn over, and fry until golden brown and cooked through.

Question 9: How to quickly make the dough to make delicious and good-looking buns, suitable for bun shops Method? You can try the following method

Ingredients: 10000g flour, 5000ml warm water, 2O0g yeast, 60g baking powder

Pour the yeast. warm water, stir to mix and let it sit for about 10 minutes;

2. Put the flour in a basin, dig a small hole in the middle of the flour, gradually add baking powder and yeast water and stir the flour until it is fluffy.

3. Knead the dough until smooth, sprinkle a thin layer of dry flour on the basin, put the kneaded dough in the basin, cover it with a wet cloth, and place it in a warm place (30 degree) for fermentation;

4. After about 2-3 hours in this season, the dough has doubled in size. Grab a piece of dough with your hands. The internal structure will be honeycomb-shaped and the proofing is completed.

Preparation: 1. Knead the risen dough vigorously on the chopping board for about ten minutes until smooth, and try to keep the dough from bubbling inside;

2. Knead the dough Roll into a cylinder, cut into equal parts with a knife, add the prepared meat filling to make buns;

3. Add an appropriate amount of cold water to the steamer, and spread a wet drawer cloth in the steamer Or oiled paper, place the arranged buns on the drawer cloth, with a certain gap in between;

4. Cover the lid, steam in a pot with cold water over high heat for about 30 minutes, turn off the heat when the time is up.

5. Be careful not to open the lid of the pot immediately after steaming the buns, because the temperature inside the pot is high and the air pressure is low, and the air pressure outside is high. The high pressure outside will flatten the buns, causing fingerprints or collapse. The buns will shrink, so after steaming the buns, wait for five to ten minutes and slowly cool down before opening the lid of the pot, so that they will be soft and beautiful

I hope this experience will be useful to you

Question 10: How can I make the dough successfully in one go? How can I make it delicious? This recipe is the result of many experiments, and I have never failed. I will share it again in the hope that I can make better noodles and learn this method. It can also be applied to making Western-style bread. You only need to add milk, sugar and butter in sequence when making dough. There is no need to add salt. Every time I look for this recipe to make bread, it works well.

Main Ingredients

An appropriate amount of flour and a small spoonful of yeast

Tips on how to make dough successfully in one go Step 1. Dissolve the yeast in warm water Finally, pour the flour into a basin, add water (warm water in winter, cold water in summer), stir thoroughly and form a dough. It doesn't matter if it is smooth or not, after all, you have to knead it after fermentation.

Tips on how to make dough successfully in one go. Illustration 22.

1. The amount of yeast and water temperature are the factors that determine the speed of fermentation time. The more yeast, the higher the water temperature ( Around 37 degrees, which is about the same as our hand temperature) The fermentation will be faster, otherwise it will take longer. Generally, I use a small spoon at home, one flat spoon is enough, and four bowls of pointed flour (the small bowl in the pressure cooker) .

2. If it’s cold in winter and it’s difficult to ferment, don’t worry. I have a trick. Add water to the steamer to heat it. Be sure to pay attention to the water temperature. If you put your hand in it and it feels warm, you can turn off the heat and squat down on the basin. Cover the pot and it will be ready in two or three hours. Overheating the water will steam the noodles at the bottom of the basin, making it difficult to use. If you are in a hurry, keep the water at a constant temperature and heat it once every half an hour. Generally, it is not in a hurry. Next time, I make the noodles in the morning and steam them in the evening, or I make them in the evening and steam them in the morning, and the noodles rise very well.

3. The fermented dough is about three times larger than the previous dough, and has many pores.

The next step is to shape the exhaust. This method I use does not require a second time to rest the dough. It can be steamed directly after shaping. Baking soda is used here, which is available in supermarkets. Leave it for a while. Just a little bit (I put a little too much in this picture, but the effect is good), add a little water to dilute it, then mix the baking soda water into the dough, knead it thoroughly, and drain out the pores inside. It will form a smooth dough. How to judge: cut the dough with a knife. If there are air holes, you need to knead it for a while. The kneaded dough has no air holes, and you can feel the dough is very strong during the kneading process. This kind of dough It's successful.

Finally, shape the dough and put it into the pot. It is no problem to steam rolls, steamed buns, steamed dumplings, steamed buns, etc. Finally, there is another note. When steaming in the pot, it must be steamed with cold water and low heat. After the pot is steamed, use high heat to steam, so that the bottom of the noodle shop will not be burned to death.

Having said so much, you understand it. If you still don’t understand, please follow me, we can communicate with each other and make more delicious noodles

Which buffet is better in Hangzhou?

Delicious and easy to make lazy recipes

China's top ten orange producing areas

What are the specialties in Zhuhai?

Xie Na’s details

How to make scallops with Chili peppers?

Where is Fufeng Qixinghe Wetland Park?

Classic prose on the train

That famous dish is a specialty of Northeast China.

Weekly diary about Mid-Autumn Festival with about 351 words.