How to make dough faster in winter? Many people like to make steamed bread and steamed buns at home, which makes them more delicious and healthy. But when winter comes, the weather is cold and the time for making dough becomes difficult to master. Let's share how to make dough faster in winter.

How to make the dough faster in winter 1 The yeast is melted with warm water. A small amount of yeast, water and warm water are added to the flour several times, first stirred into a flocculent shape, then kneaded into a smooth dough, and fermented to twice the original size. Share with you the method of rapid fermentation: put a proper amount of water in the pot, boil the water until it is warm, then put the dough in a bowl, cover it with plastic wrap, cover the lid and ferment it in water. The water temperature cools and then burns to warm. Remember to control the water temperature, not too hot.

Another method is to pat a layer of clear water on the dough surface, cover it with a cover, cover it with a layer of black cloth, and then put it in a sunny place for fermentation. Knead the fermented dough evenly and exhaust it, roll it into a thin sheet, and press out the round sheets with a round mold.

Press out the lines, using the back of a knife or a long bamboo stick. Put the textured side down and put a little vegetable oil on the surface. Then fold the dough piece in half and pinch the left and right ends of the bottom together. After all the operations are finished, they are put into a steamer for the second fermentation. Similarly, the fermentation speed can be faster when the water is heated. After the fire boils, turn to medium heat and steam for 10 minutes. After turning off the fire, stew for 5 minutes and then lift the pot. It's nice to put some peanut butter in the middle, or floss.

How to make dough faster in winter 2 ways to make dough.

Tidy up the panel, level off, clean and dry, and put it on the face, which is the bottom of the case.

Put the hair noodles together with the basin on the panel, pour the noodles on the case, and rub the bottom of the basin with a small amount of dry noodles until it is clean, and put the rubbed noodles together with the big ones.

Knead the dough into a long strip, and put the dough block to the right with your left hand, subject to 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 in turn, so as not to hurt your hand. 13, the pieces of dough are packed, and now they look like steamed bread. Pay attention to cover them with cloth and leave them for two or three minutes.

While waking up the steamed bread, you can do the finishing of the pot. For example, put an appropriate amount of cold water in the pot, throw in the reed or slip the cloth, and put the slip on the reed evenly.

Put the steamed bread on the sorted reed and cover the pot.

On the fire, according to the size of the steamed bread, master the time for 25 minutes or 30 minutes.

Turn off the fire, wait a little while, and the pot can be boiled. There are three key links in making steamed bread: first, the noodles should be reconciled, and the ratio of yeast powder to flour should be done according to the instructions. It is best to buy a piece of cooked noodles to make yeast. Second, the time to make dough should be long enough. Yeast powder and noodles should be awake for more than 2 hours. Wet yeast and noodles should wake up for more than 4 hours. The third is the temperature of steaming in the pot. Don't steam the cooked noodles until the water boils. Uncooked noodles should be steamed with cold water. Fourth, the steaming time should be well grasped. It usually takes more than 30 minutes. Do not open the lid in the middle. The steamed bun struggles for breath, and it is not easy to make the steamed bun mature when the breath runs away.

Hairdressing 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. But alkali will destroy the nutrition of flour, and the dosage is very difficult to master, and the finished product is easy to waste, hehe ~ so it is not recommended to use it.

How to make the dough faster in winter? The temperature of the dough is generally between 27℃ and 35℃. Because this is the best survival temperature for yeast. Yeast can fully ferment at this temperature. If you have hair in summer. You can mix noodles with cold water. Then put the dough directly outdoors for fermentation. Fermentation time will be slower in winter. Warm water can be added for dough fermentation.

The temperature of the dough is generally 27 ~ 35℃

The temperature of the dough is generally between 27℃ and 35℃. Because yeast is the most active time at this time. Generally, the dough at this temperature can be fermented in1~ 2 hours. But be careful that the fermentation temperature should not exceed 40℃. Otherwise, the yeast will be killed.

When the hair is made in summer. The outdoor temperature in summer can generally reach about 30℃. You can directly wrap the dough with plastic wrap and put it in a container for fermentation. If it is in winter, the temperature is relatively low. You can bake the dough in the oven. Generally, baking for about 30 minutes is enough.

The temperature of the dough can be flexibly controlled. If the ambient temperature is too high. You can use cold water to face flour and noodles; If the ambient temperature is too low. You can use warm water to mix the noodles. But note that the temperature of warm water should not exceed 40℃. Otherwise, it will directly kill the yeast in the dough.