There are many kinds of delicious foods that can be made from wheat, with many kinds and different flavors. On the dining table of northerners, buns, steamed buns, flower rolls, fried dough sticks, jiaozi, noodles, sesame cakes and cakes often appear. If it reaches the pastry chef, there can be at least 100 kinds. Wheat is ground into flour, which is what we call flour. According to the different content of protein, it can be divided into gluten-free flour, low-gluten flour and medium-gluten flour. In most parts of northern China, flour has always been a staple food. In my impression, when I was a child, I saw my grandmother steaming steamed bread with flour. By the end of the year, I would mix flour and use jiaozi as stuffing. It can be said that I grew up eating flour and learned a set of pasta skills.

How to make steamed buns, steamed buns and rolls? It's actually simple. These three foods belong to fermented flour and need to be stirred with yeast powder. Flour is easier to digest than dead flour, which is very suitable for the elderly and children. Soft and delicious, full of wheat and fermented fragrance. When we operate, we only need to master the dosage of flour, water and yeast powder, and the other is the proficiency. In my life, most people around me eat pasta, so today we will make the technology of leavened flour more specific.

The process of making dough

Ingredients: yeast powder, flour, water.

Seasoning: white sugar

1, prepare 500 grams of flour and 260 grams of water, 6 grams of sugar and 5 grams of yeast, which is a relatively standard ratio. Generally speaking, the ratio of flour to water is 1:0.55, and the weight of water is half that of flour. Use clear water in summer and warm water in winter. (The water temperature does not exceed 40) White sugar is yeast's favorite "food".

2. Pour the yeast powder and sugar into the flour, stir evenly with chopsticks first, then bring clean water, stir while pouring, and stir until flocculent. Then knead it into the dough in the picture. Careful observation shows that the dough is not smooth. Don't worry, let's move on to the next step.

3. Knead the dough, put a pot on it and let it stand for about 5 minutes. Knead the dough when it's time. At this time, you will find that the dough after "rest" becomes easy to operate and continue to knead into smooth dough.

4. Put the dough into the pot, cover it with plastic wrap, or cover it. You can ferment in a warm place in winter and at room temperature in summer, and you will wake up twice as big in an hour or so. Don't take too long, the dough will be sour.

An hour later, we opened it and took a look. The dough is obviously fluffy, and the inside is covered with honeycomb pores. In this case, the dough was fermented very successfully. Sprinkle some dry flour on the chopping board and pour it out to knead the dough. Steamed steamed bread, flower rolls, steamed bread and fermented food are all acceptable.

Skill summary

1, the dough is sour for several reasons, which may be a long fermentation time or too much yeast. In this case, adding more alkaline noodles to neutralize it can alleviate some sour taste.

2. The ratio of flour to yeast powder should be kept at 100: 1, flour 100g in summer and yeast powder 1.2g in winter. In winter, the temperature is low and the survival rate of yeast is low.

3. When mixing dough, adding proper amount of sugar can promote yeast fermentation and shorten a certain time. This move is very useful. You must try.