1. Add a proper amount of baking soda to a clean container, then add white vinegar and warm water to it and stir evenly with chopsticks.
2. Pour the mixed soda water into the flour while stirring, and stir the flour into a flocculent and knead it into a smooth dough.
3. After kneading the dough, seal it with plastic wrap and put it in a warm enemy to ferment for 20 minutes.
matters need attention
First, how to make wheat flour mellow quickly? There are three kinds of leavening agents used to wake up the dough: soda, old flour (leavened flour) and dry yeast powder. Their principles are similar: under suitable standards, the leavening agent causes carbon dioxide vapor in the batter, and then the batter becomes softer and more refreshing according to the deformation caused by heat.
Secondly, the steam released by soda is not rich and colorful, so the softness of the finished products awakened with it is not very good. Moreover, it is a weakly alkaline substance, which will destroy the vitamins in wheat flour and reduce the nutrients in pastry, and is not recommended.
How to make flour ferment quickly
Third, some areas of the old noodles are also called dough, which is a piece of batter made from materials before and after fermentation. After moderate storage, it is used to make the vaccine start to ferment. Old noodles must be used with alkali because it will make the batter smell strange. However, alkali will destroy the nutritional components of wheat flour, and the amount used is very difficult to grasp, and the finished products are very easy to cause consumption, so it is not recommended to use it.
Fourth, yeast powder is a pure natural substance, and it is not easy to lead to bad results when used too much. It always improves the rate of alcohol production, and perhaps it can also improve a lot of nutrients. Therefore, for beginners of pastry, it is more suitable than less to ensure the passing rate of waking up.
High gluten flour: it is dark in color, active and smooth, and it is not easy to form a ball by hand; It is more suitable for making bread and some pastry, such as Danish pastry. It is mostly used in muffins (thousand-layer cakes) and cream hollow cakes (puffs) in western cakes. In terms of cakes, it is only used in high-content fruit cakes.
Medium gluten powder: milky white in color, between high and low powder, and semi-loose in constitution; Generally, Chinese snacks are used, such as steamed buns, steamed buns and noodles. (Note: Generally available flour without special instructions can be regarded as medium gluten flour. Moreover, this kind of flour is generally marked on the package, which is suitable for making steamed buns, jiaozi, steamed bread and noodles)
Low gluten powder: the color is white, and it is easy to form a ball by hand; Low-gluten flour has an average protein content of about 8.5%, low protein content and less gluten, so it is weak in gluten, so it is more suitable for making cakes, muffins, biscuits and pastry with fluffy and crisp taste.