The first big dough making skill: choose the right starter.
1, there are three kinds of leavening agents: baking soda, flour fertilizer (old flour) and dry yeast powder. They all work on the same principle: under the right conditions, the starter produces carbon dioxide gas in the dough, and then the dough becomes soft and delicious by being heated and expanded.
2. The gas released by baking soda is not rich, so the softness of the finished product with baking soda is not very good. Moreover, it is a weakly alkaline substance, which will destroy the vitamins in flour and reduce the nutritional value of pasta. It is not recommended to choose it.
3, flour fertilizer is also called old noodles in some places. It is a piece of dough left after the last fermentation. After proper preservation, it is used as a strain to start fermentation. Flour 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 master, and the finished product is easy to waste, so it is not recommended to use it.
4. Active dry yeast (yeast powder) is a natural yeast extract, which is not only rich in nutrients, but also rich in vitamins and minerals. It is not only rich in vitamins, but also has a protective effect on vitamins in flour. Not only that, yeast can also increase B vitamins in dough during reproduction. 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 leavening skill: the amount of baking powder should be more than less.
Baking powder is a natural substance. If it is used too much, it will not cause bad results, but will only increase the speed of fermentation, and perhaps even add more nutrients. Therefore, for the novice pasta, more should not be less to ensure the success rate of dough making.
The third biggest dough-making skill: activating yeast is more important for beginners.
The method of adding dry yeast is actually not particular. Sometimes if you are lazy, you will directly mix it with flour, and then add warm water and flour. However, for beginners, problems such as the amount of yeast and uneven mixing will have some influence on the results of dough making. Therefore, it is suggested that novices activate yeast first: put a proper amount of yeast powder into a container, add warm water of about 30 degrees to stir it until it melts, and let it stand for 3-5 minutes before use. This is the process of activating yeast. Then the yeast solution is poured into the flour and stirred evenly.
The fourth skill of dough making: master the water temperature of dough.
Use warm water for dough mixing. The temperature is between 28 and 30 degrees. Feel with your hands. Just don't feel hot. Special note: use the back of your hand to measure the water temperature. Even in summer, warm water is recommended. Can save time.
The fifth biggest dough making skill: the ratio of flour to water should be appropriate.
The ratio of flour to water is very important to the dough. Many friends always say that it won't rise, probably because the dough is too hard. With less water and more noodles, the dough is hard, and this kind of dough is suitable for making handmade noodles. There is more water and less surface, so the dough is soft to tread, and the finished product tastes poor. Given a rough proportion: 500g flour, the water amount should not be less than 250ml, which is about equal to the ratio of 2:1. Of course, making steamed buns or steamed buns can completely adjust the hardness of dough according to needs and eating habits. At the same time, we should also pay attention to the fact that different flours have different hygroscopicity, so we should use them flexibly.
The sixth biggest dough-making skill: the dough should be smooth.
After mixing the flour with yeast and clear water, fully knead the flour and try to fully combine the flour with clear water. The intuitive image of dough kneading is that the surface of dough is smooth and moist. Too little water can't be rubbed, and too much water will get on your hands.
The seventh biggest hair-raising skill: Ensuring proper temperature and humidity is the key to success.
The optimum environmental temperature for fermentation is between 30-35 degrees, preferably not more than 40 degrees. The humidity is between 70-75%. The environment under this data is the most favorable for dough fermentation. The temperature is easy to handle, and the room temperature can basically meet the needs of normal fermentation in summer. But the humidity is not easy to control. Teach a method that can be used in all seasons: put hot water of about 60-70 degrees in a large steamer, put the basin in the pot (the basin should not be in contact with hot water), and cover the lid of the steamer.
The eighth biggest dough-making skill: don't forget the second fermentation.
Rich pores can be seen in the dough taken out of the steamer. But fermentation should not end like this. It's not a big mistake if it ends here, but the finished products of hair noodles will be different in taste and appearance. The dough should be kneaded on the panel, the air in the dough should be kneaded out, and then it should be placed in a relatively sealed container and allowed to ferment for another 30 minutes at room temperature. Secondary fermentation plays an important role in the softness of the finished dough.
The ninth big dough-making skill: using fermentation auxiliaries skillfully.
1, adding a little white sugar can improve yeast activity and shorten the time of leavening.
2. Adding a little salt can shorten the fermentation time and make the finished product softer.
3. Adding a little mash can help fermentation and add aroma to the finished product.
4. Adding a little honey can accelerate the fermentation process.
5. Adding a little milk can improve the quality of finished products.
6, add a little yogurt, which can make the yeast work at full speed.
7. Adding a little egg liquid can increase nutrition.
The tenth biggest leavening skill: the production date of active dry yeast is very important.