Hair:
Ingredients: Flour 2 cups of dried blue yeast (ActiveDryYeast) 1 spoon of blue milk 1 cup of blue sugar 1 spoon
Production:
1. Noodles: Milk is warmed into warm milk of about 30oC in a microwave oven. After adding sugar, add dry yeast. Leave it at room temperature for 10 minutes, then spray it on the surface, mix it into the flour, mix well, and soften it. A dough that is hard and moderate (add a small amount of flour or milk as appropriate) and achieves "three light" (ie, hand light, face light and basin light).
2. Fermentation: Put the dough into the pot, cover it, and keep it at 30oC for 2~3 hours. When the dough rises to 2~3 times of the original, it indicates that the dough has been made.
3. Forming: Make a good dough before using it again. After making finished products such as steamed buns and steamed buns, it should be put on hold for 15~20 minutes, called wake up, and then steamed.
4. Steaming: steam and then steam for 12 to 15 minutes. After the flameout, let the finished product cool for about 5 minutes, then open the lid and take out the finished product.
Note:
1. The first step is not simply mixing all the materials, mix well, mainly, try to be as much as possible. The main function and purpose of kneading are to make the protein in the flour fully absorb the water and form gluten, which can prevent the loss of carbon dioxide generated during the fermentation process, and make the dough floury and porous, so the step of kneading is very important. Don't be sloppy. Be sure to get through.
2. The best temperature of the hair. The most favorable breeding temperature for yeast is 30 to 40 degrees Celsius. Below zero degrees Celsius, the yeast loses its activity; when the temperature exceeds 50 degrees Celsius, the yeast is burned to death. Therefore, the optimum temperature for the surface is about 30 degrees Celsius. At this temperature, the dough can be fermented successfully in 2 to 3 hours. To reach this temperature, the dough can be placed in the oven in winter, but it does not have to be heated.
3. When steaming the steamed buns, people are used to boiling the water in the pot and then putting the steamed buns. In this way, the steamed bread is heated abruptly, and the outside is hot first, which makes it easy to hold the steamed bread. My approach is to put the steamed bread on the tray, put it on for 20 minutes, then steam it again, so that the temperature rises slowly, not only the steamed bread is evenly heated, it is easy to steam, and it can also make up for the lack of fermentation of the dough. After steaming, don't want to see the results earlier. If you turn off the fire, you will open the lid vigorously. Otherwise, you will see the white fat hoe that has been completed hard. Suddenly, the skin shrinks and skin wrinkles.
4. The dough is very fat, but steamed buns are not white, the surface has a bubble-like dead face. This is because the dough is over the head and the yeast has no stamina. You can pour some flour into the dough before forming.
5. When the steamed bread is placed in the steamer, the steamer cloth should be wetted, and the steamed bread and the steamer cloth are stuck together. This is because the steamer cloth is too dry.
Description:
1. Use dry yeast to make noodles without adding alkali. The common method used in the past in the country is to use the old yeast noodles, that is, use an old yeast noodle (also known as “old fat”, “face”, “introduction”, etc.) and blend with flour to make the dough. Fermentation. It is easy to mix in the bacteria with the old yeast. After the dough is initiated, it is prone to acidification, so it is necessary to add alkali to neutralize. If you don't eat pasta often, the old leaven is not easy to preserve. Now, the dry yeast produced by the factory is fermented. Because the dry yeast is prepared from pure culture bacteria, unlike the noodle fertilizer, there are a lot of lactic acid bacteria and acetic acid bacteria, so there is no microbial acid production process. Acidification occurs, so it is not necessary to add a base to neutralize. However, if the baking time is prolonged, some bacteria that are contaminated on the surface of flour, water, and basin will grow faster than yeast, and the dough will still be sour. The practice has proved that when using fresh yeast to make noodles, it will not become sour at least within four hours, especially when the temperature does not exceed 30 ° C, it is beneficial to the reproduction of yeast, but not to the reproduction of bacteria.
2. Domestic households do pasta with water, only high-grade Western-style cakes use milk to make noodles, I think this is because the domestic milk is expensive. In the United States, the price of milk is almost the same as that of water, and yeast does not have to consider losing weight. Drink more milk and sugar to help it breed and grow.