Winter isSteamed steamed bunsBut the arrival of cold air also brings a certain degree of difficulty to the fermentation of pastries. At low temperatures, it is difficult for the dough to ferment quickly to a fluffy state. However, as long as we adjust the method and technique of dough making, we will be able to produce a pot of soft and soft in 1 hourSteamed buns。Next, I will share with you a kind of rapid fermentation winterSteamed steamed bunsmethod and provide some precautions and tips that I hope can help everyone enjoy the cold winter monthsDeliciousThe joy of pastry.
When making dough in winter, it is very important to choose flour that is suitable for winter fermentation. In general,Gluten flourThe gluten is high, and it is suitable for making those that require long-term fermentationPastaAll-purpose flourIt is more suitable for pastries that ferment quickly. Depending on personal tastes and needs, some can also be added to the flourYeast powderorBaking powderand other starter cultures to speed up the fermentation of the dough.
Gluten flourAs the name suggests, the higher the gluten, that is, the more it containsProteins。As a result, it absorbs moisture better, forms a smooth and tender dough, and takes a longer fermentation time. It is suitable for those who need to wait patiently for the fermentation effectPasta, such as largeSteamed buns, dumpling wrappers, etc.
In contrast,All-purpose flourThe gluten is lower and the fermentation rate is faster. As a result, it is more suitable for making fast-fermenting pastries such as:Small steamed bunsBun skinWait. I use it at the time of dough in winterAll-purpose flourIt can save a certain amount of time and allow you to enjoy it fasterDeliciousof pastries.
If you want to try something more innovative, you can also choose to add some spices or ingredients, such as:Finely chopped green onionsCarrotssilk, etc., to add flavor and color to the pastry.
The fermentation of the dough requires a certain temperature and humidity, while the low temperature in winterenvironmentIt is often not conducive to the fermentation of dough. Therefore, during the fermentation process, we need to keep the dough warmenvironmentto help the dough rise better.
When fermenting indoors, you can try placing the basin next to the heater or using a device such as a heater to raise the room temperature. This can provide a warmer oneenvironmentto make the dough get a better fermentation effect.
If fermentation is not possible indoors, you can also choose to knead and ferment by hand in a sunny area. Sunlight can provide warmthenvironmentto promote the fermentation of the dough.
In addition to taking advantage of external conditions such as heating and sunlight, there are a few tips that we can use to further enhance the fermentation.
First, you can preheat the mixing basin with warm water before pouring the dough into the basin. Hot water can provide warmth to the doughenvironmentto help the dough rise faster. But be careful not to get too high the water temperature, so as not to affect the activity of the yeast.
Secondly, the surface of the dough can be covered with a damp cloth orplastic wrapto prevent moisture evaporation from the surface of the dough. Wet cloth orplastic wrapIt can maintain the moistness and temperature of the dough, which is conducive to fermentation.
In winter, the temperature is low, and the dough is susceptible to dryness, so add the right amount of water and not too much at once. The right amount of moisture can make the dough softer and smoother, and it is also conducive to the fermentation of the dough.
At the same time, the control time is also successfulCritical。The state of the dough changes over time, so we need to adjust the timing and strength according to the condition of the dough in time to avoid over-kneading and causing the dough to become hard.
When making dough in winter, moisture control is very important. If too much water is added, the dough will become too soft and difficult to handle;Adding too little water will make it difficult for the dough to rise.
In general, the addition of water can be controlled according to the water absorption capacity of the flour. In general, the ratio of flour to water is controlled at 1:06-0.About 7 is enough. The amount of water can be adjusted according to how moist the dough is.
In addition, you can also try adding a small amount of salt, sugar, and other seasonings to the water to improve the elasticity and texture of the dough. However, it is important to note that the amount of salt and sugar should not be too much so as not to affect the fermentation effect of the dough.
1. Dough stage:
First, pour an appropriate amount of flour into a large bowl. Depending on your personal needs and taste, you can choose from itGluten flourorAll-purpose flour, which can also be mixed.
When the flour has mostly absorbed the water, you can knead it into a smooth dough by hand. The kneading process should be evenly applied to ensure that the dough is fully fermented.
Next, it can be covered with a damp cloth orplastic wrapLet the dough rest for about 20 minutes. This makes the dough softer and more elastic.
2. The first fermentation stage:
Then, divide the whole dough into small pieces, each of which takes up about 1 4 percent of the dough. This facilitates subsequent operations and fermentation.
Finally, place the formed pastry in a warm place and cover it with a damp cloth orplastic wrapto carry out the first fermentation. Generally, the first fermentation takes about 1-2 hours until the dough has about doubled in volume and is full of vitality.
3. The second fermentation and steaming stage:
Then, code it inSteamerMiddle. SteamerAdd enough water to the bottom and center to ensure sufficient steam.
After steaming, do not open the lid immediately, let the pastry sit in the pot for about 5 minutes before opening the lid and taking it out. This will keep the pastry fluffy and flavorful.
Through the above methods and techniques, we can quickly make a pot that is soft and soft in winterSteamed steamed buns。By choosing flour that is suitable for winter fermentation, maintaining a warm environment, controlling moisture and time, and fermenting and steaming correctly, you will be able to make delicious and nutritious pastries.
Hopefully, the methods and tips shared in this article will be useful to you in the cold winter monthsDeliciousPastaHelp. Good luck making and enjoying the warm winter pastriesGastronomy