Yeast is a high-tech biological product. It is not a chemical additive. You can make yeast at home, but the name is different. It is called Lao Mian Yin. Each time you steam the steamed buns, leave a small piece of noodles in a bag for natural fermentation. When noodles are cooked, just melt them with warm water. This is the traditional method of making noodles. The yeast powder sold now is only processed to turn it into dry yeast, which is more convenient to use and easy to store. Some people think that eating yeast is bad for the body. This does not exist. If there is no yeast, the pasta steamed from flour will be It's hard, so the stomach can't stand it.
First, let’s talk about buying yeast. As long as it is yeast, it can make noodles. There is no good or bad. Just pay attention to the three words high sugar tolerance. If you make pasta with high sugar content, like cakes and breads , Snacks, etc., choose high-sugar-tolerant yeast, whichever is the same for steamed buns and buns. The family recommends choosing a small bag, 3g or 5g, which is convenient to use. Like 100g, it can be used for a long time after opening a bag. If the sealing is not in place, it will easily cause the effect of yeast to be greatly reduced. The amount of time used may not be well grasped and affect the baking.
Next, let’s talk about how to use it. First of all, you must use the right proportions. There are detailed instructions on the packaging. Generally, 3-5 grams of 500 grams of flour is enough. A little more will not affect it, but less will not work. , It will directly cause the noodles to be unavailable, so I suggest you buy them in small bags so that novices will at least not use the wrong amount. Secondly, do not pour yeast powder directly into flour. This is really a problem for many people. The main ingredient of yeast is yeast. The correct use method will fully activate the yeast, and the natural noodles will develop well. Therefore, the most correct activation method is to thoroughly dissolve the yeast powder with warm water, and then pour it into the flour. This step is very important. The water temperature is about 30 degrees Celsius. If it is too hot, it will not work, it will burn directly. While pouring, use chopsticks to stir until there is no dry flour. Knead it into a smooth dough and place it in a warm place to proof it to twice its size. As long as the proportion is correct and the method of use is correct, ensure that the dough can be spread. The dough made by
is very fluffy and soft. It has a honeycomb shape like my picture. This is a very successful process. Whether steamed buns or buns, ensure that they are soft and delicious, and there will never be buns that are as hard as stones. Another key point is that the buns must be proofed a second time, that is, put the kneaded buns in the pot, do not directly steam them, you need to proof them again for 20 minutes, and then start the fire again. If this step is missing, the buns will be hard. The reason for this, remember to make sure to wake up again.
Yeast use knowledge: why steamed buns are not soft? Learn how to use yeast, the steamed buns are soft and delicious. Seeing my steamed buns are white and fat. Isn’t that appetizing? Delicious steamed buns are softer and more delicious than bread and cakes. You can eat steamed buns without side dishes. The more you chew, the more fragrant they are. They are so delicious. This is all thanks to the yeast, so you have to make them well. For pasta, you must use yeast, otherwise everything will be wasted. Share about the use of yeast here. If you like it, forward it to your friends and relatives. If you also have a little knowledge about yeast, please leave a message in the comment area to share, so that more friends can learn and benefit.
