1. Add a little sugar and a little salt to a bowl of clean water.

2. Microwave to 30~40 degrees (about one minute)

3. Add a flat spoon of active dry yeast (available in the supermarket. If you can't find it, ask the clerk where the yeast is.

4. Stir well to make the yeast dissolve (it looks a bit like mud soup)

Use this "mud soup" to mix noodles until you feel comfortable.

6. Keep it in a warm place at 30~40 degrees (do not exceed 70 degrees, otherwise the live yeast will become dead yeast).

7. Wait 15~20 minutes. Pressing a hole with your finger after facial hair will not rebound.

8. Add a little dried noodles to adjust the feel

9. Make it into the shape you want. If the noodles continue to grow too fast in this process, you can consider putting them in a cool place, such as a window. Yeast stops growing at low temperature, but it will not die.

10 If you feel that the dough is not ideal, you can wait for a period of time after processing and shaping to let the yeast continue to grow.

Using yeast to make dough without adding alkali can avoid the destruction of vitamin B 1 in flour and avoid the influence of adding alkali on the absorption and utilization of inorganic salts.

Pure yeast is added to the dough, and at the temperature of 25℃ ~ 30℃, sugar and other substances in the dough are used for growth and reproduction, and the sugar is gradually decomposed by enzymes secreted by the yeast itself. After a series of biochemical reactions, a large amount of carbon dioxide gas and a small amount of alcohol are produced, which makes the dough swell. Steamed steamed bread is soft and fragrant.

Because the yeast released from the dough has a high purity, unlike the "flour fertilizer" mixed with a large number of lactic acid bacteria and acetic acid bacteria, there is no microbial acid production process, and the dough will not be sour after being triggered, and there is no need to add alkali to neutralize it. However, if the dough is fermented for a long time and contaminated by miscellaneous bacteria, the dough will eventually turn sour.

Practice has proved that dough made with yeast will not be sour for at least 4 hours, especially when the temperature does not exceed 30℃, which is beneficial to yeast reproduction, but not conducive to the growth and reproduction of miscellaneous bacteria. Because the optimum temperature for the growth and reproduction of lactic acid bacteria is 37℃, and the optimum temperature for acetic acid bacteria is 35℃. Therefore, when the fermentation temperature does not exceed 30℃, the souring of dough will be limited and the souring time will be delayed.

Yeast can quickly restore vitality, accelerate growth and reproduction, which is conducive to the generation of a large amount of carbon dioxide, making dough swollen, porous and elastic. Pay attention to the following points when kneading dough:

A small amount of sugar should be added to yeast dough. Because, if you want to give full play to the role of yeast, you must provide it with adequate nutrition. When yeast is used to make dough, a small amount of sugar can be added as nutrition when yeast is activated. However, the addition of sugar should not be excessive. Exceeding a certain concentration will inhibit the growth and reproduction of yeast, which is not conducive to dough expansion. Generally, the ratio of sugar to yeast is 1: 1, or the sugar is a little less.

The amount of yeast should be appropriate. When the addition of yeast is 65438+ 0.5% ~ 2% of the weight of flour, its fermentation ability is the best. Using active dry yeast to make dough is more convenient and efficient.

Dough containing more oil cannot be made with yeast. If there is too much grease in the yeast dough, the grease will form an oil film around the starch particles, which will make it difficult for the starch to be decomposed into sugar, and the propagation of yeast will be limited, which will affect the fermentation speed of the dough.

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 heating and expanding.

2. The gas released by baking soda is not rich, so the softness of the finished product made of 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.

3, face fat Some places are also called old noodles. It's a piece of dough left after the last fermentation. After proper preservation, it began to ferment as a strain. 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 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 nutrition, 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 the 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 bulking skill: the amount of baking powder should be more and less.

Baking powder is a natural substance. Too much will not cause bad results, but will only speed up the fermentation, and perhaps even increase more nutrition. Therefore, for the novice pasta, more should not be less to ensure the success rate of dough mixing.

The third skill of dough making: activated yeast is more important for beginners.

I don't really pay much attention to the method of adding dry yeast. Sometimes if you are lazy, you will mix the flour directly, and then add warm water and flour. But for beginners, the amount of yeast, uneven mixing and other issues will have some impact 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 and add warm water of about 30 degrees (about half of the total water consumption of dough, not too little). If you save trouble, the water will be fine. ) stir until it melts, and let it stand for 3-5 minutes before use. This is the process of activating yeast. Then pour the yeast liquid into the flour and stir well.

The fourth skill of dough making: master the water temperature of dough.

Mix the dough with warm water. The temperature is between 28 and 30 degrees. But many friends have no food at home. What should I do with a thermometer? Feel it with your hands Just don't let your hands get hot. Special note: measure the water temperature with the back of your hand. Even in summer, warm water is recommended. Can save time.

The fifth skill of dough mixing: the ratio of flour to water should be appropriate.

The ratio of flour to water is very important to dough. Many friends always say that it can't rise, maybe the dough is too hard. With less water and more noodles, the dough is hard, which is suitable for making handmade noodles. If there is more water and less flour, the dough will be soft when stepped on, and the finished product will taste poor. What proportion is appropriate? I'll give you an approximate ratio: 500g flour, and the amount of water added should not be less than 250ml, which is roughly equal to the ratio of 2: 1. Of course, whether making steamed buns or steamed buns, you can adjust the hardness of dough according to your own needs and eating habits. At the same time, we should also pay attention to the different hygroscopicity of different flour, so we should use it flexibly ~

The sixth skill of dough mixing: the dough should be smooth.

After the flour is mixed with yeast and water, it should be fully kneaded, and the flour and water should be fully combined as far as possible. The intuitive image of dough mixing is that the dough surface is smooth and moist. Too little water can't be rubbed, too much water will get on your hands.

Seventh hair care 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 friend a method that can be used all the year round: put hot water of about 60-70 degrees in a big steamer, put the basin in a pot (the basin should not touch the hot water), and cover the steamer.

The eighth skill of dough mixing: don't forget the second fermentation.

You can see that there are many air holes in the dough taken out of the steamer. But fermentation should not end like this. Hehe ~ ~ It's not a big mistake if it's over here, but the taste and shape of the finished dough will be different. 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 fermented for another 30 minutes at room temperature. Secondary fermentation plays an important role in the softness of finished dough.

The ninth skill of dough mixing: using fermentation AIDS skillfully.

1, adding a little sugar can improve yeast activity and shorten dough making time.

2. Adding a little salt can shorten the fermentation time and make the finished product softer.

3. Adding a little mash is helpful for fermentation and adds aroma to the finished product.

Adding a little honey can speed up the fermentation process.

Adding a little milk can improve the quality of finished products.

6. Add a little yogurt to make the yeast run at full speed.

7. Adding a little egg liquid can increase nutrition. ...

The tenth dough mixing skill: the production date of active dry yeast is very important.