When making steamed buns, flour is the most indispensable ingredient. Just making the dough requires a lot of skills:

The first big skill in making bread: choose the right starter.

1. There are three types of leavening agents used for making dough: baking soda, dough fertilizer (old noodles) and dry yeast powder. They all work on the same principle: under the right conditions, the starter produces carbon dioxide gas in the dough, which then expands with heat to make the dough soft and delicious.

2. The gas released by baking soda is not abundant, so the finished product made with it is not very soft. Moreover, it is a weakly alkaline substance that will destroy the vitamins in flour and reduce the nutritional value of pasta, so it is not recommended.

3. Dough 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 to make bacteria to start fermentation

Dough 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 control, and the finished product will easily cause waste, haha~ so it is not recommended to use it.

4. Active dry yeast (yeast powder) is a natural yeast extract. It is not only rich in nutrients, but more valuable, it contains

rich vitamins and Minerals. Not only is it rich in vitamins, it also has a protective effect on the vitamins in the flour. Not only that, the yeast can also increase the B vitamins in the dough during the reproduction process. 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 skill in baking dough: the amount of baking powder should be more rather than less.

Baking powder is a natural substance. Using too much will not cause bad results. It will only increase the speed of fermentation and may also add more nutrients.

The substance may also be . Therefore, for novice pasta cooks, more should not be less to ensure the success rate of dough rising. I commonly use Angel yeast and Danbao yeast. I buy whatever I encounter in the supermarket, and the effect is good.

However, no matter how much you pour into a pound of flour, you cannot pour a whole bag of yeast into it. The approximate dosage ratio is: use about 5g of dry yeast powder for 500g of flour

That’s about it. Temperature, humidity, flour type, water temperature, etc. can all affect the time and effect of fermentation. This needs to be adjusted flexibly.

The third most important skill for making dough: activating yeast is more important for novices.

I am actually not particular about the method of adding dry yeast. Sometimes I'm lazy and just mix it with flour, then add warm water to knead the dough. However, for novices, the amount of yeast used and uneven mixing will have some impact on the results of the dough. Therefore, it is recommended that novices activate the yeast first

The mother bacteria: put an appropriate amount of yeast powder into a container and add warm water of about 30 degrees (about half of the total water used for kneading the dough, not too little. If < /p>

It saves trouble and all the water is fine.) Stir it until it melts and let it sit for 3-5 minutes before use. This is the process of activating yeast. Then

Pour the yeast solution into the flour and mix evenly.

The fourth tip for making dough: the temperature of the water for kneading the dough should be well controlled.

Use warm water for kneading the dough. The best temperature is between 28-30 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 tip: measure the water temperature with the back of your hand. Even in summer, it is recommended to use warm water. Of course you can also use cold water

I just want the dough making process to be as short as possible to save time

The fifth biggest dough making tip: the proportion of flour and water should be appropriate< /p>

The ratio of flour to water is very important for baking dough. Many friends always say that it cannot rise, maybe because the dough is too hard. If there is less water and more flour, the dough will be hard. This kind of dough is suitable for hand-rolled dough. If there is more water and less dough, the dough will be soft and the finished product will have a poor taste. Approximate ratio:

500g flour, water volume cannot be less than 250ml, which is approximately equal to: 2:1 ratio. If you are making steamed buns or steamed buns, you can adjust the softness and hardness of the dough according to your

needs and eating habits.

At the same time, it should also be noted that different flours have different hygroscopicity, and this should be used flexibly

.