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What is the best ratio of flour to yeast when steaming steamed bread and noodles?
Hello, everyone, I'm an eight-grain breakfast chef.

There are several breakfast shops at present, and steamed buns are the staple food in our shop. I have made friends with steamed stuffed bun for so many years. To tell the truth, steamed stuffed bun is like my wife. I'm sorry to digress.

I have been cooking for so many years about the best proportion of steamed stuffed bun dough. Personally, I think it is not easy to wrap a steamed stuffed bun, which contains many factors. Let's systematically tell you about the whole process of dough mixing, hoping to help you.

1: the choice of flour

After making steamed stuffed buns for so many years, I recommend Wudeli five-star powder and six-star powder, which I think are the most suitable. Of course, every master has his own choice of flour. I don't represent all the masters. The water consumption of this flour is 240 grams per catty of flour.

2. Selection of baking powder

In my formula, yeast and baking powder are used. The yeast is Angel's high-activity dry yeast, and the baking powder is double-effect aluminum-free baking powder.

3. Other auxiliary materials

(Focus on sugar) Many friends don't know why sugar is added. Sugar plays an important role in steamed buns.

Sugar has four main functions:

1. Increase flavor and improve nutrition.

2. Provide nutrition for yeast.

3. Improve performance and ensure quality.

Adding sugar to dough can affect the water absorption of protein in dough and adjust the swelling degree of gluten. Products with high sugar content generally soften after cooking and cooling.

The technological process of dough mixing consists of six parts: dough mixing, dough pressing, pressing, forming, proofing and steaming.

1. Pour the weighed flour into the mixer.

2. Start ingredients, according to each catty of flour:

5 grams of yeast baking powder, 4 grams of sugar 10 grams were poured into the dough mixer.

3. Fully stir to make all kinds of auxiliary materials stir evenly.

4. Pour the weighed water (enough water at normal temperature in summer, and choose hydrated noodles at about 30 degrees in winter) into the dough mixer, and then start the machine to stir. If the stirring time is too long, it will easily lead to gluten being killed, and if the stirring time is too short, it will easily lead to noodles not being mixed and fermented.

5 standard: the dough is evenly mixed and the skin is smooth.

6 close the top group. I usually cover the basin to prevent the skin from drying. Let the dough stand for 30 minutes, then I can press the dough.

The dough should be pressed to the surface without obvious pores, with a certain softness and no obvious fluffy feeling, in order to reach the degree of wrapping.

1. Sprinkle a small amount of dry flour on the operating table before pressing, and ensure that the palm is in a dry state (if necessary, apply powder on the palm to reduce friction), so as to avoid the dough sticking to the dough press and hands during pressing, which will affect the pressing process and endanger safety.

2. Adjust the dough press to make the distance between the two rollers on the dough press appropriate.

3. Press the dough until the surface is smooth, and the dough has no air holes when viewed from the side.

1. Roll out the pressed noodles in sequence from the dough press, and don't get involved in the air. After rolling, avoid mutual adhesion. Sprinkle a small amount of dry powder under the noodles to prevent the noodles from sticking to the console.

2. Hold the front of your face. According to the required length, hold your face with your right hand, and don't use your palm too hard. Then quickly stretch the face to both sides through the left and right hands.

3. The thickness of the stretching surface is controlled according to the size of each person's hand. Generally, as long as the thumb and fingers of the right hand can buckle the face.

4. Put down the palm of your hand and pat the incision of the medicine to make it smooth. Note: The weight of each medicament is 35g (in winter or when the air is dry, cover the medicament with sterilized drawer cloth to prevent the medicament from cracking too fast). Put the ingredients in an orderly way, and remove a little flour to make a base before putting the ingredients, so as to prevent the adhesion of the ingredients from affecting the skin rolling process.

Put it in a wake-up box, the temperature is 35 degrees and the humidity is 60%. If you don't have a wake-up box, just put it in the steamer. ) It takes 5- 10 minutes in summer and 10-20 minutes in winter. (I basically can't steam this noodle, and it's too big to have any effect. )

Steaming time: SAIC boiling water steaming 10 minute. It's just a small fire. The above is the general process of the whole steamed stuffed bun.

If too much yeast is added, the dough will ferment too fast, the whole dough will be sour and the steamed bread skin will crack, while if too little yeast is added, the dough will not ferment easily, and the steamed bread will be hard and not delicious. Therefore, how much yeast is added to steamed bread is really important. However, if steamed bread is delicious, the ratio of flour to yeast is only the first step. Actually, there are many delicious tips for steaming steamed buns. As long as you master them, steamed buns will be delicious and delicious.

A: Generally speaking, the ratio of flour to yeast is 5: 1, which means that 5 grams of yeast powder should be added to 500 grams of flour, and the yeast powder must be washed off with warm water.

The ratio of flour to yeast is also easy for people. My favorite 5:/kloc-0: steamed bread is very soft, but if you like stronger dough, you can reduce the ratio of flour to yeast to 500 grams of flour and 3 grams of yeast, which will make the steamed bread skin stronger.

So when mixing the dough, what points should be paid attention to when the steamed stuffed bun wants to be delicious?

① Add yeast into warm boiled water, and then add appropriate amount of white sugar, which can promote the fermentation of dough and make your dough softer and fluffy.

② The water for melting yeast must be warm boiled water. Warm water can make yeast melt better. Never use boiled water. Boiling water will inactivate your yeast. After the yeast loses its activity, your dough can't turn into white fat, so don't ask to melt the yeast quickly with boiling water. Remember ~

① The flour is ready to be put into the basin, the yeast and sugar are melted with warm water, and then poured into the flour bit by bit. First, stir the flour with chopsticks, and then stir it with water.

(2) Stir it into a flocculent shape, and then knead it with your hands, so that the flour is not easy to stick to your hands. Knead dough must be smooth.

If you want to ferment quickly, you can heat the steamer to about 30-40 degrees, put the kneaded dough into the pot for fermentation, and remember to cover the lid. If the lid is not covered, hard dough will form on the surface.

The temperature of the steamer must not be too high. If the temperature is too high, the dough will be baked to death, which is not conducive to fermentation.

(3) If there is heating at home and the indoor temperature is still relatively high, you must cover the dough with plastic wrap or pot cover when fermenting the dough.

④ Don't be impatient when fermenting. The dough must be fermented to twice the size of the original dough.

① Divide the fermented dough into equal amounts of flour, and then sprinkle some dry flour on the surface, so that the surface of flour will not be too sticky.

When rolling the skin, it must be thicker in the middle and thinner around, so that the stuffing can be wrapped better, and the skin is thin and the stuffing is big, so that the buns are better to eat.

Fermentation time cannot be less.

Don't forget to knead the dough and exhaust the air.

Don't forget the second fermentation.

It's best to put cold water on the pot.

1, specifically, the fermentation must not be hasty, and the dough must be fermented to be fluffy enough.

2. After the dough is fermented, be sure to knead the dough, let the air out of the dough, and then wrap the dough into buns.

3. Don't rush to fire after the wrapped buns are put into the pot. Be sure to ferment the bun for the second time. The steamed bread tastes better in this way.

When steamed, the wrapped steamed bread must be boiled in cold water. This is the correct way to steam steamed bread.

Hello, everyone, I am official Lin, and my answer is: when steaming steamed bread and noodles, the amount of yeast added will really affect the shape and taste of the finished steamed bread. When too much yeast is added, steamed bread is easy to crack and collapse, and the overall appearance is poor. However, when too little yeast is added, steamed bread will not be leavened again, and the secondary fermentation will not change much. The steamed stuffed bun is too small, and the taste will be hard and chewy. Therefore, the amount of yeast added when making steamed bread is really important. However, if you want to steam soft and delicious steamed bread, adding proper amount of yeast is actually only the first step, and there are still many precautions and skills to pay attention to, otherwise the steamed bread will not taste good.

Answer: ..... If the steamed bread sold outside meets the public's taste, the amount of yeast powder added to one catty of flour is about 5 grams, that is, "500: 5 = 100: 1".

However, this ratio is not absolute, because different people have different requirements for the taste of steamed buns. Some people like soft food, while others like gluten-free food. At home, I personally prefer to eat 500: 3, because the steamed stuffed bun made by this ratio is slightly gluten-free, slightly thin, and feels like a steamed stuffed bun with thin skin and plenty of meat.

Below I will list all the precautions for making steamed stuffed buns in detail. It takes about 3 minutes to finish reading. If you know everything, you can skip to the next question.

①: In order to make steamed stuffed buns well, besides yeast powder, we also need to add proper amount of sugar and salt.

②: The water added to the dough is clear water, not boiled water. Don't make a mistake, or the dough won't rise

①: The added yeast powder should be mixed in warm water at 40℃ first, and then added to the flour after standing for 3 minutes, which can effectively activate the activity of yeast and ensure the sufficiency of fermentation.

②: White sugar and salt can be mixed with flour before adding water. In this way, sugar and salt can be mixed evenly more quickly.

①: If you have a bread machine or a dough mixer at home, you can directly mix the dough and wake it up.

②: If you don't have these machines at home, you need to master the skills of kneading dough. When kneading dough, you must pour clear water several times and stir it while pouring it, which can effectively ensure that all the flour is stirred into flour floc faster, and then knead the dough by hand, so that the kneaded dough will be kneaded faster and more evenly, which will save time and effort, and there will be neither too many hands nor too many bumps.

①: If it is winter, you can choose a warm place such as a kitchen stove, so that the dough will be faster.

②: If it is summer, it is best to cover the room temperature fermentation with a wet cloth, so that the dough has enough moisture and is not easy to dry. It will be much more convenient to roll dough to make skin, and it will be easier to paste steamed buns. The speed of wrapping is faster and the shape is more beautiful.

③: No matter what dough is made, the dough must be vented and kneaded twice, so that the air-conditioned dough can follow up.

①: When rolling the skin, you must first coat a layer of powder on the chopping board and the rolling pin, otherwise it will stick badly when rolling the skin, which will seriously affect the work efficiency.

②: When rolling the dough, you can first pick it into 40 grams of dough pieces by hand, which will be much more convenient to roll, and the size of each dough is even and complete.

①: If you are making meat buns, you must remember to "fetch water" first, so that the steamed buns with sufficient water will be juicy and delicious (the order is to fetch water first, then season, and the suggestion of adding water is onion Jiang Shui or side dish juice, which is more fragrant).

②: If you are making steamed stuffed buns with side dishes or vegetarian dishes, the vegetables with more water must be squeezed out first and then wrapped, and a small amount of oil should be poured in advance to mix well and then wrapped with oil film, so that it is not easy to get water when wrapping steamed stuffed buns (too much water will cause steamed stuffed buns not to stick to their hands).

①: When steaming steamed bread, be sure to cook it in cold water instead of boiling water, otherwise the steamed bread will definitely be scalded in advance, resulting in a small steamed volume and a dry and hard taste.

②: When steaming steamed bread, the steamed bread should continue to wake up for 20 minutes before steaming. Don't put it in the pot for steaming, otherwise the steamed bread will still be too small to be steamed and its fragrance will be very weak.

Answer: ... When steaming steamed bread, adding more sugar to the dough has three advantages:

First of all, adding sugar can provide more fermentation nutrients for yeast in dough to increase fermentation time, and dough can be fermented more evenly and delicately.

Secondly, adding sugar to the dough can add a little sweetness, neutralize a little sour smell when the dough is awakened, and make the steamed stuffed bun more palatable and sweet;

Third, the steamed stuffed bun with white sugar will have higher density and stronger osmotic pressure, and external bacteria are relatively less susceptible to infection, so the shelf life can be relatively extended;

In a word, adding sugar to steamed bread is a very important step.

(Tip: The amount of sugar added is generally 500 grams of flour plus 5- 10 grams).

Answer: ... There is a saying when making steamed bread: "Alkali is bone salt and gluten", which means that adding some salt to the dough can effectively increase the gluten and toughness of the dough and make the cooked steamed bread taste more delicious.

(Tip: The amount of salt added is generally about 500 grams of flour and 3 grams of salt).

Answer: ..... Actually, no matter how well you know how to make steamed buns, please remember that it's useless to talk about them if you haven't tried them yourself.

Because when you really practice, you will find yourself with more problems.

For example, how long does it take to do hair? For example, how long does it take for kneading dough to be vented? For example, how to roll the dough into what thickness is better? In fact, there will be many such questions, and I can't answer them one by one. These basic skills are called "basic skills". Only after many times of practice can I really make delicious steamed buns.

(1) Dough fermentation takes several hours in winter and only about half an hour in summer. The dough that has been made is "it will not rebound when pressed with your fingers".

(2) Generally, it is better to knead the dough until the surface is smooth, but it doesn't take too long for kneading the dough to exhaust, and 5 minutes is enough.

(3) Generally, the rolled dough can be rolled to the thickness of 1 mm, which is too thin and easy to rot, too thick and tastes too bad to wrap much stuffing.

(4) Put the steamed steamed bread into the pot in cold water, let it stand for 20 minutes until it is 1.5 times larger, and then steam it with strong fire. Don't boil water, otherwise the steamed buns are not only small in size, but also hard in taste.

In fact, there is no optimal ratio of flour and yeast to make steamed buns and steamed buns, only the most suitable ratio.

First of all, I will briefly list a few reasons for you:

1. It takes about 3 to 5 grams of yeast to make 500 grams of common steamed bread flour, but it takes 8 to 10 grams of yeast to make some vegetable-colored steamed bread, such as green steamed bread made of spinach and yellow steamed bread made of pumpkin.

2. The main function of yeast is to ferment flour. The fermentation speed is fast when more yeast is put in, but slow when less yeast is put in. At the same time, it is also related to the added water temperature, which needs to be determined by the way of production.

3. The speed of steamed stuffed bun fermentation is related to the amount of yeast and temperature. Therefore, it is enough to put 3 to 4 grams of yeast in 500 grams of flour in summer and 5 to 8 grams of yeast in winter, otherwise it is difficult to ferment steamed bread.

This is also related to the star rating of flour. Most steamed bread shops use five-star flour and yeast is 4 to 8 grams. Flour with more than five stars is very delicate, and flour is not easy to ferment. If you want to grow well, you need to increase the number of yeast.

Summary: The temperature is 25 degrees Celsius, the flour grade is five stars, and the water temperature is normal. At this time, 500 grams of flour and only 4 to 5 grams of yeast are needed, depending on the above increase or decrease.

Let me show you some steamed buns that I usually make. My family likes to eat steamed buns. I often make steamed buns at home, especially my son, who often steals steamed buns! Therefore, I make steamed buns without baking powder, leavening agent and wine. After steaming, they are fluffy, don't collapse, don't shrink, have no potholes, have uniform internal structure, and won't be as hard as stones when they are cold!

I can tell you responsibly that when I make steamed bread, the ratio of flour to yeast is generally 100: 1 (that is, flour 100g, yeast 1 g). I can also tell you that I usually mix 500 grams of flour with a bowl of about 300 grams of water, but this is far from enough to make steamed buns!

In fact, the packaging of the yeast powder we buy now has instructions on dosage and production methods, but why are the steamed buns made by many people according to the above methods still hard and not fluffy? Is it because of yeast powder? Or improper operation? As a result, everyone began to ask Du Niang online, look for strategies on food websites, and ask the pasta "experts" around them. "... In short, they never miss any opportunity to learn how to make steamed bread, and constantly try various ways to add baking powder, leavening agent, improver, beer, white wine and old noodles ... However, they still can't get rid of the curse of the broken hand party!

Why? Why? Why?