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How to make hair moist, soft and not sour?
1. Prepare flour, yeast and yeast companion. Put a spoonful of white sugar in a bowl, then put it in warm water of about 40 degrees, and pour a proper amount of yeast into the sugar water without stirring. After standing for about 3 minutes, it was observed that the surface melted into small bubbles. If there were no bubbles floating on the surface or sinking, the yeast would be useless if it was not alive, and the noodles would not be successful. The temperature of water can't be too low or too high, otherwise it won't work.

2. Pour some yeast partners into the flour and mix well. The dosage of yeast in front of the partner and the product is stated on the product packaging, but I am lazy to pour some at will.

3. Pour the yeast water into the flour, slowly pour it on the left hand side and circle it with chopsticks on the right hand, in order to make the flour wet evenly.

4. Then knead the dough with my right hand in the basin for 3-5 minutes before I move it to the chopping board or other flat surface. It's convenient to knead the noodles hard. I rubbed it on the clean marble in my house.

5. Knead on the marble for about 5 minutes, pause for a while to wake it up for about 15 minutes, which will be more difficult if it is rubbed all the time.

6. Continue to knead the dough after 0/5 minutes, and you will find that the dough is better to knead. After another five or six minutes, you can achieve a smooth and even effect. If it is too dry in the kneading step, wet your hands and continue to knead. Don't add too much water at once. After kneading, the plane is clean and even the hands are clean, indicating that the dough is just wet.

7. Put it in a pot for fermentation. The fermentation time is related to the temperature. In summer, the high temperature is about one hour, and the low temperature will be longer.

8. Cover it for fermentation and keep it moist, otherwise the dough surface will air dry to form a hard shell.

9. The fermented dough is twice as big as the original one.

10. When you gently open it with your hand, it is full of beehives, which means that the hair is very successful.

1 1. Take out the cooked noodles. Keep kneading the dough and drive out the bubbles inside. You can hear the sound of exhaust during kneading. Sprinkle a little flour on the marble to prevent it from sticking, but not too much. After all, the food we want to cook needs fermented dough. This is because if you sprinkle too much dry flour, it will affect the taste of the food behind.

12. After kneading the dough again, you can cook all kinds of food in about 10 minutes, such as steamed buns, steamed buns and flower rolls.

1. Activate yeast: put yeast powder into a container, add a little warm water, stir it until it melts, and let it stand for 3-5 minutes before use.

2. Adjust the water temperature: the temperature is between 28 and 30 degrees. The ratio of flour to water: the water content of 500 grams of flour should not be less than 250 ml, which is about equal to the ratio of 2: 1.

3. Dough treatment: After mixing flour with yeast and clear water, fully knead the flour and try to fully combine the flour with clear water.

4. Conditions for leavening: The optimum ambient temperature for fermentation is between 30 and 35 degrees, preferably not more than 40 degrees, and the humidity is between 70 and 75%.

5. Secondary fermentation: This is a very important process, which is related to the softness of the finished dough. Put the dough on the panel, knead the air out of the dough, then put it in a relatively sealed container and let it ferment for about 30 minutes at room temperature.

1, the yeast is soaked in warm water for 2-4 minutes, the flour is put into a basin, and eggs and a proper amount of salt are added.

2, prepared in advance, cold boiled and yeast into dough. Mix dough.

3. Put the mixed dough in the touch, seal the mouth of the basin with plastic wrap and leave it for two hours.

4. Take out the dough and knead it repeatedly on the chopping block in order to squeeze out the bubbles in the dough, about 200 times.

5. Stick the kneaded dough into a round cake, and be careful not to stick it too thin.

6. Put the rod-shaped dough into the electric baking pan and bake it on both sides to be golden.

7. Take out the baked bread and cut it into pieces, and the fragrant bread will be ready.

First, let's talk about noodles.

1, Yeast: The yeast I use is Angel yeast powder bought in the supermarket. There are 5g packs, which are convenient to use. The amount of yeast is relative, not absolute, and depends on the temperature and speed of the dough environment. Dissolve the acid mother in warm water before use and let it stand for 5 minutes; If the environment is cool or you want to grow faster, you can have more yeast, and 5 grams per 500 grams of flour is enough at normal temperature.

2, water quantity: the question of how much water is used for flour, in fact, this can be put in several times, it is best to ferment with warm water faster. The noodles of steamed bread should be mixed hard. Normal is 500 grams of flour and 250 grams of water. The noodles of meat buns are a little bit more Microsoft, which is easy to seal after being wrapped in stuffing; It's not easy to smooth the dough at first. You can knead the dough, cover it and let it stand for 10 minutes, and then knead it again after the water and flour are fully mixed, and it will be smooth easily!

Second, let's talk about hair noodles.

1, primary fermentation: put the kneaded dough into a pot, cover the pot or plastic wrap, and conduct primary fermentation. Dough is easy to ferment in hot weather. Generally, it can be fermented to twice the size of the original dough.

2. Shaping: When the dough is poured out and put on the panel, it is necessary to knead it for a while to discharge more air inside. The smaller and more uniform the holes in the section after cutting the dough, the smoother the steamed bread will be, and the surface of steamed bread will be smoother. The same is true of stuffed buns. Then, you can make steamed bread or steamed buns and put them in the steamer.

3. Secondary fermentation: Before steaming, it is best to conduct secondary fermentation, and let the green body stand in the steamer for about 20 -30 minutes. It is recommended not to ignore this step. Steamed steamed bread or steamed buns after secondary fermentation will definitely be better than those without this step. The weather is hot, and the steamer is filled with cold water, because it is easy to ferment at high temperature; When the weather is cold, the steamer is filled with hot water, which is more conducive to secondary fermentation.

Third, finally talk about steaming.

The amount of water put in the steamer is just a little bit between the steaming curtain and the bottom of the steamer. Too much water will easily cause the bottom of the lower layer of steamed bread to be scalded and sticky. Too little water will dry the steamer and the steamed bread will die. Before putting the steam curtain into the green body, pour some oil on it and wipe it open by hand or brush. The whole process is steamed with high fire, and the time is counted after the steam comes out of the pot. Generally, it is steamed according to the size of the pasta 15~20 minutes. After steaming, wait 2-3 minutes to open the lid.

Want to steam a successful steamed stuffed bun, sum up three points:

1, and dough-fully knead, we need a smooth dough;

2, dough-primary and secondary fermentation must be fully in place, which is really important;

3. Steaming-After the pasta is cooked, it needs to be steamed by fire. The steaming time must be sufficient, and the length of time depends on the size of the pasta. After turning off the fire, it must be steamed for three to five minutes, and the pot cannot be boiled immediately.

[Example] Examples of steps for steaming meat buns:

1, first melt the yeast in warm water and let it stand for 5 minutes;

2. Pour flour, sugar, salt and yeast water into the basin, then add water and stir with chopsticks. When there is no dry powder, knead the noodles by hand;

3. The smooth dough is fermented once, to twice the size (about 1 hour);

4. Prepare the meat stuffing; (Example: Chop pork (forelegs, 7 points thinner and 3 points fatter), add soy sauce, salt, chicken powder and chopped green onion, and stir well);

5. The air discharged from the dough is divided into small dough, and the dough is rolled into a dough with a thick middle and a thin edge with a rolling pin, and the meat stuffing is wrapped.

I always add some sugar to the dough. Steamed steamed bread is loose and soft.