Keywords: surface primer; Slag head; Natural old face; Yeast; Old flour fermentation; Biochemical indicators; Quality of steamed bread; Technology; Flavor; Dough characteristics; Inoculate starter, yeast and yeast.

The dough fermented by natural dough is the oldest and most original method of making natural yeast. We have crossed the eastern civilization; European civilization; Nile civilization; Mayan civilization; Babylon and India and Indian civilization; It is found that the ancients have repeatedly eaten this natural yeast for thousands of years. Are you online? Industrial yeast? Before (dry yeast, low-sugar yeast, high-sugar yeast, instant yeast) came out; Humans have been using this yeast to steam steamed buns and bake wheat fragrance. The natural old noodles are just a kind of yeast, passing through the fermentation civilization and writing the retro journey of Year.

steamed bread made of handmade yeast and baking powder have different tastes. I believe those who have eaten it have a deep understanding!

name: yeast (yeast powder)

use: steamed buns and steamed buns with leavened dough

raw materials: pure wheat flour, pure corn flour and water

production process: natural fermentation, air drying

storage method: dark and dry

this yeast is made naturally without any additives. The drying process is faster, but the drying process is slower in bad weather. The whole process takes about one week, and the yeast can't be made too much at a time. After a long time, it will be too strong, so it can't be made too much at a time. In order to ensure the quality of yeast, the temperature, moderation and environment can be made in detail.

① 1g of distiller's yeast and 1g of yeast; 1- grams of batter starter, 8 grams of warm water, fully stirred, adjusted to a very thin paste, and the slag head is ready. Put the adjusted slag head in a warm environment of 28 degrees (fermentation box is best) for fermentation for half an hour. There is a little gas bubble in the fermented slag head;

② add 5% warm water (6? ）。 After fully stirring, make it into a thin rice noodle paste, and then put it in 3? Ferment for three or four hours in a fermentation box at a temperature of ℃, without stirring during fermentation (the same applies below). Rice flour can be corn flour or rice flour. This rice flour needs to pass through a flour sieve. The corn flour bought in the supermarket is fine enough to pass through the sieve. The corn paste has become fluffy, from a thin paste to a thick paste. You can also see small bubbles and a strong wine aroma;

③ add 12g of corn flour, without water, and after fully stirring, put 32? Degrees of fermentation box, fermentation for 4 hours. After the hair is released, it becomes fluffy just like the first hair, and there is a wine aroma.

④ add 1g of corn flour, 5g of warm water, fully stir, and put it in a fermentation box at 28 degrees for 4 hours. After fermentation, you can also smell a wine aroma;

⑤ add 12g of corn flour without water. After fully stirring, continue to put 31? Just ferment in the fermentation box for two hours.

find a clean board, and the home panel will do. Pour the corn flour fermented for four times on the board and air it for four days, so that the corn flour is dry and the yeast is ready. Be careful not to dry in sunny places, but in shady places. For the convenience of use, you can crush the yeast, divide it into small packages, put a bag outside for later use, and put it in a light-tight container (or a dark container). When making a paste, you don't have to soak it in advance, just put it in the noodles and add the enzyme, so you can make the paste;

⑥ the method of using rice wine as leaven

1g of fermented batter added when making dregs on it is replaced by 12g of fresh sake, which is the clear liquid when making rice wine. When making rice wine, there is little clear liquid on it. Just grate the rice wine and take enough. If your rice wine is poured out of the refrigerator, you should first put the poured rice wine in a fermentation box at a temperature of 27-29 degrees for a while, and then adjust the dregs when the rice wine is fermented and bubbles appear again. The other dosage is unchanged, and the steps are the same;

⑦ Fermented seeds are afraid of the sun, and light irradiation will reduce the fermentation performance of fermented seeds. Therefore, during storage, they should be kept in a dark and dry place to avoid direct sunlight, especially in summer. The fermentation degree of yeast will slowly decrease with the extension of time, so the storage time should not be too long, preferably from March to June; If refrigerated or frozen, it can be stored for 1-3 years; Store in a dry place for one year;

⑧ If a worker wants to do a good job, he must first sharpen his tools: utensils-wooden trough, stainless steel trough, glassware, porcelain jar; Boil water 1 times? Or 75? Alcohol disinfection and sterilization to maintain the purity of cultured bacteria;

pet-name ruby, please appreciate the author's original "How to make a natural old leaven with flavor", which can extend the category of fermented dough;

⑩ Please enjoy the original Application of Fermented Dough and Eight Kinds of Fermented Dough.

Du Dechun, a pastry craftsman, has been focusing on pastry fermentation and baking food ingredients, formula, technology and the essence of cake culture aesthetic attainments for 43 years; Traditional craftsman of design; Perpendicular and professional attainments, proficient in traditional cakes from Beijing, Suzhou and Guangdong schools; Senior preservative expert in bread, cake and baked goods; Form its own school. Du Dechun, a China Bakery Craftsman-After Japanese and German, he is a real rising senior pastry craftsman in China.