Some tips on how to master yourself: 1. The amount of baking powder should be more or less. Angel yeast powder is generally used. The baking powder is a natural substance. If it is used more, it will not cause bad results, and it will only increase the speed of fermentation. Therefore, for novice noodles, it is better to avoid the success rate of the noodles. Approximate dosage ratio: 500g flour is about 5g dry yeast powder. But don't teach too much ~ temperature, humidity, flour varieties, water temperature, etc. can affect the time and effectiveness of fermentation, to be flexible to apply. 2. Activate yeast. Put a proper amount of yeast powder into a bowl, add warm water of about 30 degrees to stir it, and let it stand for 3-5 minutes. This is the process of activating yeast. Then pour the yeast solution into the flour and mix well. (If you want to ferment better, you can add some sugar and then melt the water. Add a little sugar to increase the activity of the yeast and shorten the time of the noodles) 3. The ratio of flour to water. Approximate ratio: 500g flour, water volume 250ml, which is about equal to: 2:1 ratio. Of course, do steamed buns, adjust the hardness of the dough according to your own needs and eating habits. At the same time, it should be noted that different flours have different hygroscopicity and should be used flexibly. 4. You can add some glutinous water and milk to the flour, either pure milk or sweet milk. Both help ferment. After I added these two things, I basically didn't need to add water. (Adding a little glutinous rice can help ferment and add aroma to the finished product; adding a little milk can improve the quality of the finished product.) 5. The dough should be smooth. After the flour is mixed with yeast, milk, etc., it is necessary to fully knead the noodles and try to make the flour and water fully combined. The intuitive image of the dough is: the surface of the dough is smooth and moist. Too little water will not move, too much water will touch your hand. 6. After the dough is finished, cover it with a wet towel and start the fermentation. It usually takes about 1-2 hours. If you see the dough swell up almost twice as large, and you can see that the inside is filled with even honeycomb-like pores, one fermentation is ok. 7. Secondary fermentation. Remove the dough and place it on the panel to remove the air from the dough. It is then placed in a relatively sealed container and allowed to ferment for another 20 minutes at room temperature. Secondary fermentation plays an important role in the softness of the finished product. (You can put it in the steamer and cover it for the second fermentation) 8. Steaming in cold water. When steaming the steamed bread, the pot must be cooled with cold water, heated by a large fire, and gradually warmed up to make the steamed billet evenly heated. Don't try to steam the steamed bun with hot water or boiling water at the beginning, because the steamed steamed bun is easy to sandwich. 9. The date of production of the active dry yeast is important. When buying yeast powder, it is best to see the date of production and pick the vacuum compression without leaking.
Mix flour with milk and glutinous water;
Dry yeast and white sugar are heated to a temperature of about 30 degrees.
After mixing 2 evenly, pour into the basin, pour the surface with chopsticks, and then make it into a cotton-like shape. Repeat the surface with your hands to make the surface have a shape, that is, you can stick together, and then pour the surface on the panel. Repeatedly rubbing, rubbing the surface to shine, you can put it in the basin, and pay attention to the three lights, that is, face light, basin light, hand light, three light;
Then cover your face with a damp gauze or towel;
The dough is fermented in a good state: the dough is swollen to the original 1.5-2 times, the intoxicating yeast and facial notes, the dough is thin, transparent, bright and can see broken holes, and the dough is filled with a uniform honeycomb. Porosity (how much time is required for the hair surface: the speed and quality of the fermentation will vary depending on factors such as the amount of ingredients used, operating procedures, temperature, humidity, and north-south areas, so do not stick to the time, but the state of the dough is standard)
One of the practices of making noodlesrTaro is the most common noodle food and a staple food for northern families.rJust made a good face, poured it on the panel, smashed it, and grew it.
Then use your hand to make a uniform size, cut with a kitchen knife, you can cut into a smooth gravel-like shape, do not hoe, cut directly with a kitchen knife, you can, anyway, as long as the face is good, you want to steam what shape No one is against it.
Put the water in the steamer, put on the steamer cloth, put the steamed buns on it, leave the gap, because it will become bigger when steamed.
Put the hoe on top, cover it, don't open the fire, then let the face wake up in the pot for about 20 minutes, then open the fire, the water is open, and the steam is steamed for 18 to 20 minutes.
Pasta practice two, HanamakirDid you eat enough? Then we eat the rolls.rA good noodles, flattened with a rolling pin, thin and even;
Sprinkle with chopped green onion, salt, cooking oil, allspice, pepper noodles, thirteen incense or something, must be even, especially salt;
Roll it from one end to the other, roll it up, compact it by hand, and then cut it into even pieces with a knife;
Pick up a piece by hand, the part of the knife edge is on the side, and the two hands are gently pulled apart;
After pulling open, isn’t it thin in the middle? Just fold it home. Grab a head, turn a circle, let the two heads meet and stick together. Pinch together with a little force, just fine.r In this way, the following is done in this way, it is like this
Put it in the pot, just like the steamed bun, wake up for a while and steam for about 18 minutes.
Pasta practice three, bunsr After eating the above, are you not satisfied yet, then eat buns. Stuffing, as you like, introduce the stuffing and prunes.rrOr just send a good noodles, grow into strips, cut into small pieces of uniform size, and then into a large leather, the skin should be thick in the middle, thin around;
Pick up the leather, stuff the stuffing in the middle, pick up the leather in one hand and pinch it in the middle. Press the stuffing in the middle with one hand. Finally, just close your mouth, just fine; if you don't, think of ways to stuff the middle of the dough into the stuffing, and find a way to let him not show it, just fine, as for the way, to come slowly, this is definitely a skill. Things, the first time I wrapped the horrible thing, now it is a model.rr Put it in the pot, like the steamed bun, the flower roll, it is not repeated here.
Method for making stuffing of dried plum meat bag:rPrepare the onion and ginger, then wash the soaked dried vegetables and wash the water to the chopping board.
Add the oil to the wok, add the minced meat and stir-fry after the heat is cooked. Add the ginger and stir-fry after the stir-fry.
Add soy sauce, oyster sauce, add two tablespoons of white sugar, pour the minced mold and dried vegetables, stir fry and turn off the heat.
After the moldy dried vegetables are cooled, add the diced green onion, add the sesame oil, add the appropriate amount of salt, and mix thoroughly.
The filling method of stuffing buns:rr Cut the carrots, put a small amount of salt, and pour off the water after the water. The fans are softly chopped; the dried beans are chopped;
Eggs are fried in frying pan with egg-shaped flower, plus shrimp skin, chopped; put oil, put oil, put salt, put chicken essence. Try it yourself. It is advisable to suit your taste.