1, the first step, put the right amount of noodles in the basin.
2. Step 2: Take the yeast according to the ratio of flour to yeast of 200:1,put the yeast in a small bowl and mix it evenly with warm water.
The water temperature is almost the same as the body temperature.
3. Step 3: Dig a hole in the middle of the noodles and pour in yeast water. Mix the yeast water and flour together with chopsticks.
4. Step 4: Prepare warm water, then pour it into the dug hole, and mix the noodles with chopsticks to make the noodles flocculent.
5. Step 5: Knead the flocculent noodles together by hand, and then knead the noodles hard after feeling soft. Knead into a ball.
6. Step 6: Cover the surface with a layer of gauze and place it in a warm place for about an hour.
You can open the middle to see if there is a honeycomb in the middle of the flour. If so, it means that the flour is fermented.
Extended data:
Fermentation skills:
First, 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 being heated and expanded.
2. The gas released by baking soda is not rich, so the softness of the finished product with 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 it.
3, flour 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 as a strain to start fermentation. Flour 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 master, and the finished product is easy to waste, 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 nutrients, 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 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.
Second, the amount of baking powder should be more or less. Baking powder is a natural substance. If it is used too much, it will not cause bad results, but will only increase the speed of fermentation, and perhaps even add more nutrients.
Third, the water temperature of the dough should be mastered.
Fourth, the ratio of flour to water should be appropriate. The ratio of flour to water is very important to the dough. Many friends always say that it won't rise, probably because the dough is too hard. With less water and more noodles, the dough is hard, and this kind of dough is suitable for making handmade noodles. There is more water and less surface, so the dough is soft to tread, and the finished product tastes poor. What proportion is appropriate? I'll give you a rough ratio: 500g flour, and the amount of water should not be less than 250ml, which is about equal to the ratio of 2:1.