There are two reasons for the failure of dough in winter. One is that the proportion of fermented flour is not well controlled. Moreover, many people have the habit of putting salt in the dough, which can make the dough more flexible. However, if it is just too much, the fermentation may be inhibited, and the dough will not rise.
1. The fermentation time can be shortened by adding some white sugar to the dough with fermented powder.
2. When making noodles, if you put a little salt water to mix, it can shorten the fermentation time, and the steamed bread will be more soft and delicious.
3. When mixing flour, add some beer (half beer and half water) to the flour, so that the steamed bread is very soft.
Adding salt to yeast: adding proper amount of salt into fermented dough, accounting for 0.1% - 0.2% - 0.3% of flour, can promote yeast reproduction, improve fermentation speed, and strengthen gluten. Add salt to prevent dough from losing strength. )
Beer steamed bread is soft. When mixing flour, add some beer (half beer and half water) to the flour, so that the steamed bread is very soft.
Soften with salt water. When making noodles, if you put a little salt water to mix, it can shorten the fermentation time, and the steamed bread will be more soft and delicious.
In cold days, the fermentation time can be shortened by adding some white sugar to the dough with fermented powder.
How to do if the flour alkali is put more: if the fermented dough has more alkali, white vinegar and alkali can be added to neutralize. If the steamer is steamed to seven or eight minutes, it is found that there is too much alkali. You can sprinkle some alum water on the finished product, or apply some light vinegar water after the drawer. Steamed bread hair surface alkali put more how to do?
Quick dough: want to eat steamed bread, but not flour, how to do? There is a way to try: 500 grams of flour plus 50 ml of vinegar, 350 ml of warm water, mix the flour well, 10 minutes, and then add 5 grams of baking soda or soda, vigorously knead, until there is no sour taste, so steamed bread is still soft.
How to judge whether the leavened dough is good: when the dough swells to a certain extent, gently press the top of the dough with your finger. After the finger is taken away, if the pressed dough can not be restored to its original state and the dough is slightly depressed, it indicates that the dough has been well developed; if the pressed part can quickly recover to its original state, it indicates that the dough is not well developed. You can also grasp a piece of dough for inspection. If the dough has become honeycomb, there are many small holes, indicating that it has been made.
Honey can replace starter: according to the ratio of 250 ml of water and 1.5 tbsp of honey per 500 g flour, pour honey into the flour and water, knead the dough evenly, put it in the basin, cover with a wet cloth, and let it ferment for 4-6 hours. When the dough is expanded to 2 times of its original volume, it can be used. If you smell the dough sour, you can add some alkaline water, knead well before use.
Food sharing from all over the world: when using fermented flour in winter, the warm water is hotter than that in summer, and the time for baking and kneading can't be ignored. Generally speaking, it's better to have more than 15 minutes. It's OK to serve 4 hours in winter. If you haven't started it for a long time, you can make a mouthful of liquor in the dough, and it will be ready soon.