I'm glad to answer this question. I remember food at the end of the morning. How to master the dosage of yeast?

When making steamed buns, we always don't know how much yeast we should put, especially in hot weather. If we don't pay attention to it, the dough will turn sour, which will affect the whole production process. In fact, we can master the amount of yeast as long as we do more. Let me share my experience with you!

The working principle of yeast is: under suitable conditions, carbon dioxide gas is generated in dough, and then it is heated and expanded to complete the whole fermentation process!

1. Temperature: Temperature is the most important factor for yeast. Different temperatures will affect the fermentation speed of yeast. As long as we control the temperature, we can control the fermentation speed!

second, time: the temperature can control the fermentation speed, and our fermentation time is also very important. Generally, when we make steamed buns, we have to ferment them about 1.5-2 times as big. When the temperature is controlled at about 4-5 degrees, the fermentation time is about 1-2 hours, so we can easily grasp the length of time!

from the above analysis, we know that yeast will change differently due to the influence of temperature and time, so we need to change different doses in different seasons. When the temperature is high in summer, we need about 3 grams of yeast powder to use 1 catty of flour. When the temperature is low in winter, yeast is difficult to ferment, so we need to use 5 grams of yeast powder to use 1 catty of flour. This dosage is obtained from my years of production experience, which is very practical! Therefore, the amount of yeast powder can affect the fermentation speed of the whole dough. We only need to change the amount of yeast according to different seasons and temperature changes.

how to control the amount of yeast and how to do it when making dough? Here's how to share it.

Mastering the amount of yeast can make the pasta food taste normal. Improper use can cause morphological changes of the pasta quality products, and even collapse, gelatinization or looseness can occur.

The usual method is a catty of flour, 25 grams of water, 5 grams of sugar and 5 grams of yeast. The noodles made in this way are zero failures. If you don't have a professional scale at home, teach everyone a method. The amount of five grams of yeast is about one bottle cap of mineral water. White sugar can be added or not. White sugar is added to accelerate fermentation.

Using yeast to make dough is a relatively simple and convenient way. Generally speaking, 3 kg of flour (that is, 15 g) is just the amount of a bag of yeast. A bag of Angel Yeast, which is common in the market, is 15g. In other words, the ratio of flour to yeast is 1:1.

common leavened dough, also called water-leavened dough. That is, flour fertilizer or fresh yeast is added to flour, mixed with warm water, and fermented for several hours, so that the dough is soft, sour and fragrant, and the surface is smooth and elastic, which means that it can recover immediately by pressing the depression. Suitable for making pastry such as flower rolls and meat buns.

tender fermented noodles, also known as tender hair noodles. That is, after adding flour to flour, it is blended with warm water, and the fermentation time is shorter. The dough is slightly sour and has small internal holes, which means that it is slightly elastic and tough according to the dough, and it is suitable for making stuffed food skins and sesame seed cakes.

Small coup

First, melt the yeast with warm water (about 35℃) and stir it evenly, then put some flour in it, stir it again, and then leave it for a while. It is observed that the yeast bubbles. It shows that the yeast has been activated, and it began to ferment by warp.

Hello, everyone, I am delicious. My question and answer is: Yeast plays a very key role in making dough, and the amount of yeast directly affects the effect of making dough. Now every household is using yeast to make dough, which really brings us too much convenience.

I use yeast to make dough more often. When I have nothing to do at home, I will make some dough, make a flower roll, steam a steamed bun, wrap a steamed bun, etc. After many times of practice, I found the secret. Now listen to me.

① Autumn and winter (flour: water: yeast) = 1g: 53g: 2g

Everyone made dough according to the proportion of yeast, but we really didn't find that the proportion of yeast was wrong, only 2g more than the normal proportion, so that the dough was soft.

② Spring (flour: water: yeast) = 1g: 5g: 1.8g

The temperature in spring is not too high. You should control the proportion of yeast, so as to ensure a good direction and make your favorite food.

③ Summer (flour: water: yeast) = 1g: 58g: 1.5g

The temperature in summer is relatively high, so it can be done according to the normal proportion of yeast. If you want to grow fast, put more yeast to further stimulate yeast factors.

Hello, friends of Watermelon Video! I'm glad to answer this question. I'm a pastry maker.

how to master the amount of yeast, master the amount of yeast, spring, summer, autumn and winter festivals are different, the amount is different. Different varieties, different dosage!

for example, the consumption of steamed buns, steamed buns and flower rolls. In spring, 5 grams of yeast per catty of flour, warm water and 35 degrees of dough temperature, and 6 minutes of dough making time are enough. In summer, 4 grams of 1 catty of flour, cold water and flour, dough making time is 45 minutes. The amount of yeast used in autumn and spring is the same! In winter, 1 catty of flour is 6 to 7 grams, the temperature of warm water and dough is 35 degrees, and the dough making time is 9 minutes.

The dosage of yeast for fried dough sticks is 4g in spring and autumn, the temperature of warm water is 35 degrees, and the dough is leavened for 2 to 3 hours. In summer, 3 grams of cold water and flour are mixed, and the dough is made for 1 and a half hours. 6 grams in winter, warm water temperature of 35 degrees and dough, 3 to 4 hours.

the amount of yeast used in bread is 6g in spring and autumn, the temperature of warm water is 35 degrees, and the dough is leavened for 3 hours! 5 grams in summer, warm water temperature of 35 degrees, and dough for 2 hours. 7 grams in winter, warm water temperature of 35 degrees, and hair for 4 hours.

When I was a child, I occasionally cooked steamed bread at home. At that time, there was no refrigerator at home. Because I didn't eat steamed bread often, I didn't store old flour fertilizer at home. Every time I wanted to cook steamed bread, my mother would go downstairs to ask for some old noodles. Aunt Liu's family was a northerner and often cooked steamed bread. There was a small pot of old noodles at home at any time and place. It was said that I was saving the next meal for steamed bread. At that time, I was young. Every time, Aunt Liu jokingly told me that it was reserved. Now it seems that she is really right.

Later, with yeast and dough, it was much more convenient, and the dough was simple. It is said that yeast steamed bread is rich in nutrition, and its taste is not as good as that of old steamed bread, but it is not much different. The key is to save trouble.

Since I came to work in Shenzhen, I have met several friends in Guangdong who asked me how to make steamed bread. In their eyes, except Guangdong and Guangxi, they are both northerners, but I didn't know that I couldn't make steamed bread at that time.

In Shenzhen, single young people often move. When I was young, I moved a lot. At one time, a neighbor and his wife were selling breakfast downstairs. When I was free, I liked to take a bottle of Jianzhuang to their house to eat. My neighbor's eldest brother is also very fond of it. In fact, I moved away in a short time, and I still don't know their names. But every time we drink together, my eldest brother will tell me about business and even teach me how to make steamed bread.

I am very rich in theoretical knowledge, and I didn't make steamed bread for the first time until a few years later. I didn't expect it to be successful once, and it was perfect. From then on, I will steam a pot of steamed bread from time to time, put it in the refrigerator, and take two out for steaming at breakfast, which can last for a week.

To make steamed bread well, kneading dough is the key. The ratio of flour to yeast is certain.

Yeast is a kind of biological fermentation bacteria. Generally, we buy dry yeast. After adding proper amount of water, yeast will multiply rapidly and release a lot of gas. In order to fully raise the dough, we must knead the dough evenly and let the dough ferment evenly.

yeast can be germinated under certain conditions, just like ordinary living things. First, it has a proper amount of water, and second, it needs a comfortable temperature. Therefore, it is usually necessary to put the dough in a warm environment, and the most suitable temperature is about 3 degrees, such as an oven, a microwave oven, a warm water pot and a quilt.

Usually, the ratio of yeast to flour is 1:1, that is to say, 5 grams of yeast is put into a catty of flour, and it is appropriate to adjust it according to the weather temperature. If the waking environment is comfortable, it doesn't matter if there is a little less yeast, and if the weather is cooler, 1 gram more can be put.

friends who often make steamed buns don't need to use scales, they just put them according to their feelings.

It is best to melt the yeast with warm water in front of the dough, and add a spoonful of sugar to melt it, so as to mix it into the dough more evenly.

The dough proofing time is also flexible, usually about half an hour, but when it is cold, the proofing time will be extended. There is a small standard, that is, when the dough wakes up to twice its size, 1.5 times is ok if the weather is too cold.

After the dough is gently torn, it is full of air holes, which means that it has been successful. Next, all the air needs to be kneaded out and made into steamed bread blanks. Put them in a warm water pot for a second time for half an hour, and when they are 1.5 times larger, they can be steamed.

For those friends who want to make steamed bread but are afraid to do it, I believe they already know the principle when they see this. If you follow the method, it will not be much worse, and you can easily succeed the first time.

if it's successful, don't forget to print the picture in the comments section.

The usage of yeast is related to many factors, which should be adjusted according to the following conditions:

(1) The more times of fermentation, the less the usage of yeast, and vice versa. Therefore, the dosage of rapid fermentation method is the most, the first fermentation method is the second, and the second fermentation method is the least.

(2) The more auxiliary materials, especially the higher amount of sugar and salt, the greater the osmotic pressure on yeast; The amount of eggs and milk powder is more, and the dough toughness is enhanced, so the amount of yeast should be increased. Therefore, the amount of pastry bread yeast is more, and the amount of staple bread is less.

(3) Flour strength Flour strength is strong, and dough toughness is strong, so the amount of yeast should be increased; On the contrary, the dosage should be reduced.

(4) Seasonal changes, high temperature and fast fermentation in summer can reduce the amount of yeast; The temperature is low in spring, autumn and winter, so the amount of yeast should be increased to ensure the normal fermentation of dough.

(5) Soft dough with more water can ferment quickly and use less yeast. Hard dough with less water should be used more.

(6) The amount of yeast should be increased when the water with higher hardness is used, and decreased when the water with softer quality is used.

(7) Dosage relationship among different yeasts Because of the great difference in fermentation power of fresh yeast, active dry yeast and instant dry yeast, their dosage is obviously different. The conversion relationship between them is: fresh yeast: active dry yeast: instant dry yeast = 1: .5: .3 < P > As a northerner who loves pasta, the food made of pasta has always been the staple food at home. Therefore, I have seen fermented dough since I was a child, and I have long been familiar with it.

In the past, old flour was basically used to make dough at home. It was troublesome to make dough with old flour, and it took a long time to ferment and needed to add alkali, otherwise the pasta would be sour.

Since yeast came into being, it is much easier and more convenient to make dough at home, and it also saves the process of applying alkali. There is no mistake in making steamed bread, rolls and steamed buns at home.

First, the fermentation principle of yeast

How to control the amount of yeast in dough? How much yeast to put in dough

How to grasp the amount of yeast to put in dough? How much yeast to put in the dough

It is a relatively simple and convenient way to use yeast to make dough. Generally speaking, 3 kg of flour (that is, 15 g) is just the amount of a bag of yeast. A bag of Angel Yeast, which is common in the market, is 15g. In other words, the ratio of flour to yeast is 1:1.

of course, the ratio of 1:1 is not absolute. It is also related to weather, room temperature and water temperature. Under normal circumstances, such as spring and summer, it is enough to use cold water to make noodles.

But in winter, hot water is needed to make noodles. If the weather is very cold, there is another trick, that is, turn off the fire after boiling the water in the steamer, and cover the mixed noodles in the steamer again. In fact, the purpose of doing this is to raise the ambient temperature.

Finally, when making steamed bread or steamed buns, you need to smell whether the dough below is sour. If it is normal, just add some alkaline water and knead it evenly. When steamed bread or steamed buns are ready, just wait for them to steam in the steamer.

Yeast is an indispensable and important raw material for making dough, and the dosage of yeast must be mastered if you want to make dough well.

if the amount of yeast is improper and the yeast is overused, the method is not right in the production process of the pastry, and the cooked food is not mastered, which will also affect the appearance of the pastry, resulting in the phenomenon that the pastry surface collapses and dies, and the taste is sour.

the amount of yeast used to make pastry. It varies according to the season, and it also varies according to the different pastry.

when making steamed buns and steamed buns, 3 grams of yeast is needed for a catty of flour in summer, and a little more, about 3 to 5 grams, can be added in winter, and the dough should be placed in a warm place in winter.

northerners can put their hair on a hot kang or electric blanket in winter, while southerners should put it in warm water and cover the surface with a wet towel to prevent the hair surface from being dry.

, rapid fermentation, steamed buns, steamed bread. The usual dosage of yeast is 6 grams of yeast per catty of flour, and the temperature of dough should be kept at about 3, so that the fermentation speed is faster.

the amount of yeast used to make bread and dessert. A catty of flour is three to five grams, and appropriate amount of sugar can be added to promote bread swelling and increase the taste of bread.

the amount of yeast used to make coarse grain pastry. It can be decided according to the weather change and temperature change. One catty of flour is about 5 grams of yeast. When dough is made in winter, the temperature should be especially well controlled and put in a warm place, because the dough is slowly fermented.

the process and method of making pastry are also very important.

1. The dough should be properly proofed. The dough should be proofed three times as much as it used to be. Do not over-proofed. Knead the dough for 15 to 3 minutes, because this will make the dough chewy.

2, the second proofing of dough is also very important. Fermented dough is kneaded for 15 minutes and shaped, and it needs to be proofed for a second time, usually for 3 minutes to an hour, because the pastry made in this way is more fluffy and delicious.

Actually, it's very simple. Remember, at normal room temperature, each catty of flour is 5 grams of yeast. No matter what kind of pasta you make, with my 26 years of working experience, I dare to tell you responsibly that if the temperature is too low in winter or indoors, it will be 5-8 grams per catty of flour. Suitable for all kinds of pasta