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. 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.
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. Angel yeast and Danbaoli yeast, which I often use, are bought in the supermarket, and the results are good.
However, you can't pour a whole bag of yeast into a catty of noodles. The approximate dosage ratio is: 500g of flour is about 5g of dry yeast powder. Temperature, humidity, variety of flour, water temperature, etc. can all affect the time and effect of fermentation, which should be flexibly adjusted and used.
The third biggest dough-making skill: activating yeast is more important for beginners.
I don't really pay attention to the method of adding dry yeast. 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 should activate yeast first: put a proper amount of yeast powder into a container, add warm water of about 30 degrees (about half of the total water consumption of dough, not too little). If you save trouble, all the water will be fine. ) 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. If you don't have a thermometer, you can also feel the approximate temperature with your hands, just don't let your hands feel hot. Special note: use the back of your hand to measure the water temperature. Even in summer, warm water is recommended. Of course, you can also use cold water. I just hope that the dough making process will be as short as possible, which will 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. Approximate proportion: 500g flour, the amount of water can not be less than 250ml, that is, it is about equal to the ratio of: 2: 1. If you are making steamed buns or steamed buns, you can adjust the hardness of the dough according to your own needs and eating habits. At the same time, it should also be noted that different flours have different hygroscopicity, so this should be used flexibly.