Kneading dough, fermenting dough, adding alkali, measuring alkali, adjusting hardness and steaming.

Noodles:

The dough mixing step is very important, and the ratio of flour to water is required to be 1 kg flour and 4 parts water. In fact, the less water the better. I have only two mouthfuls of water left in my life, so I have great strength. Why do you say less water is better? Because in the process of kneading dough, some moisture will be produced. If there is too much water, the dough will become thinner and thinner after a long time, so it needs to be dried. 1 kg of flour and 4 grains of water, and 10 to 12 hours of hair, the hardness is just right (this is verified by Yisheng Gange according to the data obtained from online video). Dogs that have been brothers for a lifetime basically have to change their dry noodles for ten or twenty hours a day and night.

Dough mixing experience:

Flour weighing:

Novices can use the kitchen scale with its own peeling function. If you don't know, you can read the instructions. However, according to the experimental data of Gange's life, it is convenient to master the proportion of flour and estimate the weight. The proportion of dry flour is half that of water, and one liter of flour is one catty. Whether this is accurate or not can be verified by yourself. Measuring cup 250ml, measuring cup 255g, measuring cup 10 15g. This is the data that brother gan got all his life. With this rule, flour is basically not weighed, and many containers have to be calibrated, such as common rice cookers, salad pots, large cups and so on. Moreover, I have done a lot and experienced a lot, and I can roughly know the weight with my eyes. It seems that few people have summed up the problem of flour ratio. The advantage of reading elder brother's articles for life is here, which will increase your knowledge.

Mastery of water:

4 What is the concept of two waters? 200ml. With a little knowledge of physics, it's not difficult to draw a conclusion that the specific gravity of water is1000g/L. Take a calculator to calculate it. We can completely weigh the water with a cup. Some large water cups are graduated.

Noodles:

It's simple. Just mix flour, water and flour fertilizer evenly. This step can be done with a bun machine. I did it manually. Say a few words about flour fat. Before making steamed bread every time, leave a small piece of dough as the next pastry. In fact, the new flour is inoculated with yeast and probiotics from old noodles. Under normal circumstances, everyone leaves the flour fertilizer before applying alkali, but for the sake of accurate data, I always leave the flour fertilizer after applying alkali, which proves to be possible.

Flour weighing: the first picture, the measuring cup weighs 250ml 2；; In the second picture, the measuring cup weighs 8. Judging from this weighing data, the weight of one liter of flour is exactly one catty. Therefore, the steps of steaming steamed bread and weighing flour in the future can be completely omitted, and one liter of flour is directly one catty. Of course, if the flour is wet, don't be serious with your lifelong brother.

Hair surface:

Put the mixed dough into a container and ferment it in a warmer environment for a period of time. According to the searched information, it usually takes at least 4 hours, and the common sending time is about 10 ~ 12 hours. Of course, this is for the convenience of everyone. The dough will increase to 1 to 2 times, and the flour will have a lot of holes and be honeycomb-shaped. Try not to spend too long, office workers can't help it. Basically, most of them are in a state of excessive hair and their faces are soft. Remember to seal the dough container to prevent insects from crawling in. Generally, there will be air holes in the lid of the pot, and a small dough is stuffed, which is considered as local materials. If you are particular, you can use plastic wrap, but it is not as good as dough and will stick.

Picture of flour fertilizer: flour fertilizer is actually the old flour left over from previous steamed bread, and it is a carrier for providing yeast and probiotics.

Look carefully at the small hole in the glass cover and seal it with dough to prevent insects from crawling in. This is a detail that few people mention.

If you are careful, you will find bubbles. If you don't take a detailed picture, this is too sticky to cover your hands, so you can't use the camera.

Alkali application:

The function of alkali is to neutralize the acidic substances produced during dough making. In fact, the traditional dough making method is that many probiotics are fermented together, and some probiotics will produce acidity, such as lactic acid bacteria and acetic acid bacteria. Yeast fermentation is pure yeast, so Angel yeast and other fermented products do not need alkali, but it is said that this time should be strictly controlled. Dry yeast fermentation usually lasts about 4 hours, and it will turn sour after a long time.

There is no fixed data on the amount of alkali used in steamed bread. After watching the related videos, it took a long time. 2.5g to 5g per catty, the data is not necessarily reliable. What we need to grasp is only a rough range. The amount of alkali is related to the degree of dough fermentation. It is not surprising that the maximum dry dough in a lifetime is 6.5 grams to 7 grams. Others cooked dough for 10 to 12 hours, and I cooked it for 20 hours, resulting in different acidity and different alkali consumption. Not to mention acidity, not to mention the time of hair, all data are hooligans.

Estimation of alkali content:

Alkali also has a specific gravity. 5ml of alkali is about 3 to 4g, which means 5ml measuring spoon and a flat spoon. The use of measuring spoons is also very particular. Don't interfere too much with the substance to be weighed. Powdered substances such as surface alkali are different from liquids. Press hard and the density will naturally change. It is generally measured in a natural state. How to master the flat spoon? Take in the measuring spoon, and scrape off the excess alkaline surface with a scraper, which is a flat spoon.

This is a scraper. The main purpose of the scraper is to weigh with a measuring cup and spoon in the hand of a lifetime dry brother. Use the bottom surface to ensure a flat spoon and a flat cup, which is convenient for quantity estimation. Of course, stainless steel can be used to clean the table.

Alkalinity test:

General 1 kg flour, about 5-6g soda ash, melted with a little water and kneaded into flour. In the process of kneading dough, the smell of dough is constantly smelled. If there is sour taste, add alkali, 0.5g at a time, not too much. In fact, this method is easy to use too much alkali, because if you smell it carefully, even the dough with the right amount of alkali will have a faint sour taste. Let's talk about it first

I feel almost the same. Try steaming a small piece in the steamer. If there is not enough alkali, add it again, which is also 0.5g If there is less alkali, it will be sour, and if there is more alkali, it will turn yellow. If the amount of alkali is too large, don't panic, it can be completely corrected. Leave the dough there to ferment for a while, and the acid will naturally neutralize. 0.5g of alkali can be easily removed, and the scientific name is "alkali removal". Therefore, I advocate that the alkali should be a little bigger all my life, because some alkali will also be taken away in the process of sobering up.

Adjust the hardness of dough:

Generally speaking, according to 1 kg flour 4, 10 to 12 hours, the water quantity is just right and the hardness is moderate. But it is not absolute. Fermentation for more than 20 hours must be soft. You need to add some dry flour to adjust the hardness. Take your time and have a try. In theory, the less dry flour, the better, otherwise it will become stiff. After adjusting the hardness, it will taste better after a period of sobering up.

Face:

In fact, it is necessary to bake noodles with or without dry flour. Without dry flour, the baking time can be shorter, that is, alkali and acid can fully function and penetrate each other, and can also effectively avoid uneven alkali surface and steam out a pot of big flowers.

Steamed steamed bread:

It's simple. Put a proper amount of water in the steamer, cover the curtain and draw the cloth. Knead the dough into the shape of steamed bread, carefully put it on the drawer cloth, cover it, and steam it over high heat. Usually steam for about 20 minutes, and it will be cooked.

Matters needing attention in steaming steamed bread:

Steamed bread should be placed with a certain gap, because it will rise greatly when steamed, and it will stick together if the gap is too small. Drawer cloth doesn't seem to be sold in the market, so it can be replaced by slag bag. 2.5 yuan, I 12× 16 big bag, the general pot is enough. After steaming the steamed bread, don't rush out of the pot, some will stick to the drawer cloth. Wait a few minutes, it will be much smoother to take it off while it is hot. Don't put moths on a piece of paper either. The quality of the paper is not good, it is all stuck on the steamed bread and can't be opened. I have suffered all my life. When steaming steamed bread, try to put all the prepared noodles into the pot at once. As mentioned above, dough will become alkaline if it is kept for a long time. It doesn't matter if you don't use it all. The rest is used as flour fertilizer.

This slag bag is used as drawer cloth.

There should be a certain gap in the placement of steamed bread.

Of the two methods of using alkali for these four steamed buns, 6.5g soda ash of 1 kg is less frosting, and 7g alkali of 1 kg is more frosting. This amount is for reference only. Flowering and alkali are only half a step away, so be careful. Moreover, my noodles have been fermented for 20 hours, and the amount of alkali used must be very large from 10 to 12 hours.