Ingredients required: 500 grams of flour, 240 ml of warm water at 40 degrees Celsius, 5 grams of yeast, 1.5 grams of salt, and 25 grams of white sugar.
The correct method for kneading and baking dough: Step 1: First mix all the warm water, yeast, and white sugar together, then stir evenly until all the white sugar melts, then wait patiently for 5 minutes and set aside.
Want to make dough quickly in winter?
Don’t be stupid and just add yeast!
Let me teach you a trick to make the basin full in 20 minutes. Step 2: Put the fermentation water prepared above into the flour, and at the same time, put the salt into the flour. Use chopsticks to stir the flour into a dough and set aside.
Want to make dough quickly in winter?
Don’t be stupid and just add yeast!
Let me teach you a trick to make the bowl full in 20 minutes. Step 3: Knead the dough into a dough, and then knead the dough repeatedly until the surface of the dough is very smooth, delicate, and very strong, and the dough is ready.
If you still don’t know how to judge whether the dough is kneaded well, you can slowly pull the dough apart. If the membrane can be pulled out, it means the dough is kneaded in place.
If you want the steamed buns to be soft, the dough must be kneaded in place, otherwise the finished steamed buns will look like dead dough.
Want to make dough quickly in winter?
Don’t be stupid and just add yeast!
Here’s a trick to make the pot full in 20 minutes. Step 4: Prepare a steamer, put 2 large bowls of hot water at the bottom of the steamer, then put the dough in the pot into the steamer, and then immediately cover the pot.
, wait patiently for 20 minutes, the dough will double in size.
When fermenting the dough, be sure not to open the lid of the pot midway. This will cause the heat to escape and cause the dough to fail to ferment.
Want to make dough quickly in winter?
Don’t be stupid and just add yeast!
Let me teach you a trick to make a full basin of dough quickly in 20 minutes: When making dough in winter, the yeast needs to be put into warm water at 40 degrees Celsius in advance, and an appropriate amount of white sugar needs to be added. This can stimulate the activity of the yeast in advance and make the dough better.
Faster fermentation.
When making dough, we put the dough into a steamer with hot water, which can keep the yeast fermenting at a temperature of about 40 degrees. Therefore, using this method to ferment the dough, it can be full in 20 minutes at most.
Big basin.