Today, I will share with you the technical problems of making steamed buns and buns. The making of steamed buns and steamed buns seems simple, but many people do it for the first time. They have no experience. It is easy to make small mistakes and cause fermentation failure. Today I will answer for everyone 6 big questions of the face.
Fermented pasta is more nutritious and more conducive to human digestion. This is an indisputable fact, but many novices are prone to make many small mistakes when making them, which leads to fermentation failures. The buns are not soft and fluffy. How to avoid and solve these small mistakes and doubts is something you must know before you are ready to send out.
Today, I sorted out the 6 big questions that you often encounter when you face, such as what will happen if you add more yeast? Will it be harmful to the human body? What should I do if the dough is fermented? How to judge that fermentation is just right? How can the dough be kneaded in place? Wait for questions, chefs with 20 years of experience will answer these questions for you, and hope to make your food road more and more smooth!
What happens if I add more yeast? Is it harmful to the human body and can it be eaten?
According to the truth, yeast is a pure green food without any harm to the human body. Its fermentation method is biological fermentation, not chemical fermentation like "baking powder". You can use yeast with confidence.
Sometimes we will increase the amount of yeast used in order to increase the fermentation speed of the dough. This is the most common practice. Adding more yeast will only increase the speed of fermentation. It is not easy for us to control the fermentation of the dough, which will cause the dough to over-ferment and produce a sour taste, but it is still not harmful to the human body, but the taste and taste of the steamed bread will be very bad. The solution is to add a small amount of edible alkali to neutralize the sour taste.
But it is recommended that you still need to pay attention to the amount of yeast added. Generally, we can add about 3 to 5 grams of yeast powder to our 500 grams of flour.
How to judge that the dough is just right?
How to judge that the dough is fermented just right? This is the question that many novices are most concerned about when making pasta. The fermented dough should be 1.5 to 2 times larger than the dough that has not yet begun to ferment, and the volume is significantly increased. After the dough is opened by hand, there are many honeycomb-shaped insides. Small stomata, these are the effects of gas expansion.
We can also stick dry flour with our fingers, insert a hole in the middle of the dough, and then see if there is any collapse or shrinkage around the small hole, if not, then ferment It's just right.
How to speed up the fermentation speed?
The main factors that affect the yeast fermentation speed are temperature and nutrients.
The best room temperature for yeast fermentation should be between 25°C and 35°C. It can be fermented at room temperature in summer, and fermentation needs to be heated in winter. We can boil a pot of hot water until the water temperature drops to about 30°C. , Put the dough bowl into the water and cover it for heat preservation and fermentation, which can significantly increase the fermentation speed in winter.
The other is that yeast fermentation requires nutrient, which is "sugar". Adding an appropriate amount of sugar when mixing noodles can speed up the fermentation speed, but if you use "low sugar yeast", add more than flour 7 % White sugar will obviously inhibit the fermentation reaction, so the amount of white sugar added should also be appropriate.
How to knead the dough in place?
Kneading noodles is also a level where everyone is prone to doubts. When steaming steamed buns or buns, there are two steps to knead the noodles. The first step is to knead the noodles before fermentation; the second step is to exhaust the noodles after fermentation.
The kneading before the first step of fermentation is also a factor related to the perfect fermentation of the dough. In this step of kneading, you must knead out the "gluten" of the dough, otherwise the dough will be produced during fermentation. The gas will not be able to support the dough, and there will be no "honeycomb" inside the dough. The steamed buns made are not soft or fluffy; that is to say, the "rib" is the "support".
The second part of the kneading after fermentation is also very important, otherwise the steamed buns and buns are pitted on the surface and the internal organization is not fine; when will it be counted?Is it just right to knead the dough and exhaust? We can cut the kneaded dough with a knife to see if there are any small pores on the surface of the knife. If the surface of the knife is smooth and without pores, it is considered to be kneaded.
How to remedy the over-fermented dough?
The dough will have a sour taste if it is over-fermented. If you add dry flour to knead the dough at this time, it will only produce a greater sour taste. The correct way is to add an appropriate amount of alkali to neutralize the sour taste. Do not add alkali Too much, just pinch a handful with your fingers, melt it with water, add it to the dough and knead evenly.
The second method can also use the same amount of dough and the spread dough to join the dough, and then re-ferment, in fact, the principle is to treat the over-fermented dough as the "old face" Let's ferment new dough.
What should I do if the fermented dough is too sticky?
The reason why the fermented dough is too sticky is that too much water is added when mixing the noodles. Remember that the ratio of flour to water in steamed buns and noodles is about 2:1, and the water absorption of different flours is slightly different. The amount of water added is also slightly different.
What should I do if the fermented dough is already very dirty? The method is very simple. When kneading the dough, add dry flour several times until the dough reaches the right softness and hardness; note that the dough with dry flour must be even and gluten when kneading, so that the subsequent steamed buns will be chewy strength.
What do you want to eat? What kind of dish? What dish do you want to learn?
