Steps:
1. First, pour the yeast into warm water and stir it gently, then add flour and a few teaspoons of sugar (according to personal taste) and mix well. ...
2. Gently spread some dry flour on the surface of the mixed dough, then put it in a pot, cover it with a lid or a wet towel, and wake it for about 1-2 hours (observing the dough regardless of the change of time, if the volume of dough after fermentation is two or three times that before fermentation, it means that the following steps can be done).
3. Sprinkle a layer of dry flour on the dry and waterless chopping board, then pour the prepared noodles on the chopping board, knead the noodles into strips, cut them into the shape of steamed bread according to your own preferences, and code the cut noodles. At this time, they are like steamed bread, let stand for five minutes (you can also directly put the cut steamed bread on the steamer and wake it for five minutes).
5. Put a proper amount of cold water into the pot, put the steamer and steamed bread, and cover the lid (if the sealing effect is not good, you can put a wet towel on the edge of the lid). After boiling for five minutes with strong fire, it can be changed to medium fire and burned for 5- 10 minutes, and then the pot can be taken out. If the skin of steamed bread is too dry, it can be steamed on low heat for five or six minutes. Steam with water in a rice cooker for ten minutes, and then keep the heat preservation effect. five
Many people say that steamed buns should wait until the water boils, but I found that the inside of steamed buns is hard, so steaming with cold water will not have this problem.
Question 2: How does Angel Yeast make dough with Angel Yeast?
Take 500g flour as an example.
Flour (500g), Angel Yeast (3g), sugar (3g), warm water below 40°C (250g).
Exercise:
1) Take a proper amount of water to dissolve yeast and sugar in it, then pour it into flour and stir, then slowly mix the remaining water according to the wet and dry conditions of flour, knead it into soft dough, cover it and put it in a warm place for fermentation. It takes about 1 hour to make.
2) After the steamed buns are wrapped, don't steam them in a hurry, and continue to steam them on the panel for 10-20 minutes. Then put it in the pot. Be sure to put cold water on the pot and start timing when the steam comes out. It will be finished in 20 minutes.
Characterized by softness and softness
Question 3: How to mix flour with active dry yeast 1, mix flour with cold water in summer, mix flour with warm water in winter, and mix flour in winter is 1 ~ 2 hours earlier than in summer. Be careful when adding water to the dough.
2. Knead the dough several times to make the starch and protein in the flour fully absorb water, so that the expressed gluten is sincere. Good dough should be stored at a certain temperature, 30℃ is appropriate.
3, when the noodles have risen, we must master the degree of fermentation. If the social group is already in a honeycomb shape and there are many small ones, it means that it has been fermented. The bigger the eyes of the honeycomb cube, the older the yeast is, even too much.
4, steamed buns on the cage to cook sheep, have to face. Winter is about 15 ~ 20 hours, and summer is shorter. When the steamed bread is put on the cage, the water in the pot must be turned up, and the atmosphere should be seen for 10 minutes.
5. The joint between the steamer and the pot mouth must not leak, and the leaking place must be blocked with a wet cloth. Cover the lid tightly when steaming with aluminum pot.
6. When steaming steamed bread, the pot must be heated with cold water and gradually raise the temperature, so that the steamed bread blank is evenly heated. Don't steam steamed bread with hot water or boiled water at first, because steamed bread is easy to pinch your hands.
Such steamed bread is elastic and tastes sweet and delicious.
Question 4: How to steam steamed bread with Angel yeast powder? Try the following methods.
Raw materials: flour 1000g, warm water 500ml, yeast 15g, baking powder 10g.
Paste process: 1. Pour the yeast into warm water, stir and mix, and then let it stand for about 10 minute;
2. Put the flour into a pot, dig a small hole in the middle of the flour, and gradually add baking powder and yeast water to stir the flour until it is flocculent;
3. Knead the dough, sprinkle a thin layer of dry flour on the basin, put the kneaded dough into the basin, cover it with a wet cloth, and put it in a warm place (about 30 degrees) for fermentation;
4. After about 1 hour, the dough doubles. Grab a piece of dough with your hands, and the internal tissue is honeycomb-shaped, and the proofing is completed.
Output: 1. Knead the dough on the chopping board for about ten minutes until it is smooth, and try to make the dough not foam;
2. Knead the dough into a cylinder and cut it into small pieces with a knife.
3. Add stuffing into the cut dough and wrap it into a round flower shape;
4. Add a proper amount of cold water to the steamer, spread wet drawer cloth or oil paper in the steamer, and put the steamed buns on the drawer cloth with a certain interval in the middle;
5, cover the lid, steam in cold water for about 30 minutes, and turn off the fire after the time is up.
6. When steaming, you can't open the lid immediately, because the temperature in the pot is high and the air pressure outside is high. If the air pressure outside is high, the steamed bread will be crushed, causing fingerprints or collapse and retraction, so wait for five to ten minutes to steam the steamed bread, and then slowly cool down before opening the lid, so that the steamed bread will look good and delicious.
I hope this experience is useful to you.
Question 5: How to mix dough with Angel yeast powder? I want to steam steamed bread, but I can't make it! 50 points are introduced as follows:
Materials:
Yeast, sugar, flour, water.
Exercise:
Prepare some warm water. Make sure the water is not hot. Mix yeast with a little sugar. Pour warm water into a bowl filled with yeast and let the yeast melt. If I think the yeast melts slowly, I usually stir it with a spoon or something. After the yeast is completely dissolved, let it stand for a period of time to give the yeast a chance to be active. I usually stand 10 minutes or so. If yeast activity is good, there will be a thick layer of small bubbles on the surface of yeast liquid.
If the yeast activity is not good, the surface of yeast liquid may be just a thin layer of bubbles.
If the yeast is new and has good activity. You will see the bubbles on the surface of yeast liquid swell, and the surface looks like a hill.
Question 6: What is the fastest way to make dough with Angel Yeast? It will be much faster to seal the dough with plastic wrap and cover it with a hot towel. You can try.
Question 7: How do yogurt and Angel Yeast make dough? Yeast is an outstanding pastry master. It ferments dough into bread, steamed bread and other staple foods. Yeast not only makes cakes soft and delicious, but also adds more nutrition to cakes. In the fermentation process, yeast can also decompose phytic acid in flour, which inhibits human body from absorbing minerals, making it easy for people to obtain mineral nutrients such as calcium, iron and zinc! Fermented pasta is more nutritious and tastes more pure. How to save dough time and make steamed bread soar? Here are some suggestions for you:
First, Angel yeast is the first choice for dough making, which needs to be "activated" before use. Commonly used starter cultures include "old noodles", baking powder and yeast. Angel yeast is the first choice, because it is not only rich in vitamins and minerals, but also has a protective effect on vitamins in flour and can increase B vitamins in dough.
Angel yeast should be "activated" before use. First, add Angel Yeast into warm water until it is dissolved, let it stand for 3-5 minutes, then add it into flour and stir, so as to ensure the full fermentation of good dough. 2. Add sugar, honey and yogurt to make the fermentation faster. When kneading dough, in addition to Angel yeast, adding a spoonful of sugar, honey and yogurt can improve yeast activity and accelerate fermentation. This can save about 1/3 of dough mixing time, and steamed bread can be softer and sweeter.
Third, when the dough rises, the temperature is 30℃-35℃. Appropriate temperature and humidity are also the key to whether the dough is fully spread. Here's a method to keep the dough at 30℃-35℃: add 60℃-70℃ water to the steamer, put it into the basin, and cover it. It should be noted that the basin should be placed on the bracket and not in direct contact with hot water.
Question 8: How to steam steamed bread yeast, sugar, flour and water with Angel yeast?
Exercise:
Prepare some warm water.
I usually put half a bowl of cold water in the microwave oven and turn it around.
30
Seconds, the temperature is almost the same. of course
Make sure the water is not hot.
Mix yeast with a little sugar.
Pour warm water into a bowl filled with yeast and let the yeast melt.
If I think the yeast melts slowly, I usually stir it with a spoon or something.
After the yeast is completely dissolved, let it stand for a period of time to give the yeast a chance to be active.
I usually sit still.
10
About minutes.
If yeast activity is good, there will be a thick layer of small bubbles on the surface of yeast liquid.
If the yeast activity is not good, the surface of yeast liquid may be just a thin layer of bubbles.
My yeast is new this time.
Very active.
I saw the surface of yeast liquid when I went to see it.
Bubbles are bulging and the surface looks like a hill.
Question 9: How to make dough with Angel Yeast? Is there anything special to pay attention to? Just add it according to the proportion given at the back of the bag.
Some say that yeast should be washed with a small amount of warm water to make yeast water, poured into noodles and mixed with water.
If you are lazy, pour the yeast into the noodles, mix the noodles with water and keep the temperature in the wake-up room.
1-2 hours, twice as big.
Question 10: Is it necessary to put alkaline noodles after using Angel Yeast? 1. After Angel Yeast is used to make dough, baking soda is not needed, because yeast absorbs the sugar in flour (the main component of flour itself is a sugar that can be decomposed into maltose), and decomposes the sugar into carbon dioxide and water to provide energy for yeast itself.
Second, the principle of dough making is to add some gas-producing substances to the flour to make the flour swell.
The main component of edible soda ash is sodium carbonate, which decomposes into carbon dioxide when it meets the moisture in flour, and carbon dioxide is gas, which makes flour expand and form steamed bread.
Third, as long as the dough is just right, the dough will not be sour after being overcooked. It should be used to neutralize the acid, so that the steamed bread will not be made.
Acid. If you really don't know how to judge, you can pinch some good noodles and taste the sour taste with the tip of your tongue.