dry yeast method
By JaydaJacobi
One of the main processes in making steamed buns, rolls, steamed buns, pancakes, pizza, etc. is spreading dough. If the dough is cooked well, you can make many snacks. Here will introduce you to a relatively simple and easy-to-apply dough dyeing method-dry yeast fermentation method.
Recipe Recommendations
- flour appropriate amount
- dry yeast appropriate amount
- white granulated sugar appropriate amount
Steps for dry yeast method
1
Preparation: Pour the noodles into the basin; for each kilogram of noodles, about a bowl of water (the specific amount of water depends on the next step of kneading). Pour some yeast into the water, and the surface of the water will be almost covered (The amount of yeast is also about enough, and you can control the length of the dough later to make up for it), then put two small spoons of sugar in and stir well.
2
Mix dough: After stirring the water evenly, pour it into the basin, stir the dough with chopsticks while pouring, and then repeatedly mix the dough with your hands to make the dough have a shape, that is, they can stick together, and mix it into shuttle dough as shown in the figure., so that the amount of water is just right.
3
Kneading dough: After the dough is mixed, knead it into a smooth dough. Knead until the surface shines, and you can put it in the basin. When you dough, you pay attention to three lights, that is, the surface light, the basin light, the hand light, and the three lights.
4
Waking face: Then cover it with damp gauze, waking face, pot lid, plastic wrap, anything can be done, as long as it does not come into contact with the air and does not dry the skin.
5
Waiting: In summer, it takes about an hour to make dough, and the dough is just right when it reaches twice. If there is less yeast or the weather is cold, you can extend the dyeing time until it is good. If it is winter, you can put a basin of warm water under the bowl where the dough is held (I put it in the rice cooker this time to control the temperature) to facilitate fermentation.
6
Shape: After the dough is cooked, take out the dough and exhaust the air (because the fermentation time is short and the dough is not sour, there is no need to add edible alkali). Make various finished products according to needs: steamed buns, and dough cakes. Here, we are making steamed buns. First knead them into long strips, and then cut them into steamed buns with a knife.
7
Steaming: Put all the steamed buns on a steamer, cover them, do not open fire, let the noodles wake up in the pan for ten to twenty minutes, turn on a high fire, boil the water, and steam for 15 to 20 minutes.
8
This is a cooked steamed bun. The shape is not very good, but it is delicious.