[How long does it take to ferment steamed bread]_Baking time_How to bake
The head is most of the diet in northern China. Usually, everyone must eat steamed bread when eating and eating, but in the south, many people like rice, so whether it is steamed bread or rice, the nutritional value is very high.The taste is also quite good, but when making a steamed bun, the first task to pay attention to is fermentation, so as to ensure that the dream can be big and fat after it is made, and it is also very soft.
▼ Ferment fermentation techniques: choose the right starter 1. There are three types of starter for baking: baking soda, flour (old flour) and dry yeast powder.
They all work in a similar way: Under the right conditions, the starter produces carbon dioxide gas in the dough, and then it expands to make the dough soft and delicious.
2. The gas released by baking soda is not abundant, so the softness of the finished product after baking is not very good.
And it is a weak alkaline substance, which will destroy the vitamins in flour and reduce the nutritional value of pasta. It is not recommended.
3. In some places, the noodle fertilizer is also called old noodle. It is a piece of dough taken after the last fermentation. After proper preservation, it is used as a strain to start fermentation.
Pasta fertilizer must be used with alkali because it makes the dough sour.
However, alkali will destroy the nutrition of the flour, and the amount is very difficult to master, and it is easy to cause waste, so it is not recommended.
4. Active dry yeast (yeast powder) is a natural yeast extract, which is rich in nutrients and more valuable, it is rich in vitamins and minerals.
It is basically completely rich in vitamins, and it also has a protective effect on the vitamins in flour.
Not only that, the yeast can increase the B vitamins in the dough during reproduction.
Therefore, the fermented pasta products are several times more nutritious than fermented pasta such as cakes and noodles.
How is the flour fermented?
Flour fermentation techniques: Proportion of flour and water should be appropriate. The amount of baking powder should be as much as possible. The amount of baking powder is a natural substance. Using more will not cause bad results, it will only increase the speed of fermentation.Nutrients are also uncertain.
Therefore, for pasta novices, more should not be less can guarantee the success rate of pasta.
My commonly used Angel Yeast and Danbaoli Yeasts, I bought some when I encountered it in the supermarket, and the results were good.
Activated yeast is more important for novices. The method of adding dry yeast is actually not particular about it.
Sometimes lazy just mix it with flour and add warm water and flour.
However, for novices, the amount of yeast and uneven mixing have caused some problems in the results.
Therefore, it is recommended that novices activate the yeast first: put an appropriate amount of yeast powder in a container, add warm water at about 30 degrees (about half of the total water consumption of noodles, don’t be too small).
If you save trouble, the amount of water is fine.
) Stir it until it melts and let it stand for 3-5 minutes before using.
This is the process of activating yeast.
Then pour the yeast solution into the flour and stir well.