How to judge whether the dough is fermented in place is a problem often encountered by novices in making pasta, the dough is not fermented properly, and the steamed buns are naturally not delicious. So how can you judge the fermentation state of the noodles? Today, I will teach you two ways to judge whether the dough is well risen.
The first can be judged by the finger detection method, which is to poke the dough deeply with dry flour with your finger, and if the edge of the hole is slightly tightened inward, but there is still a hole, it means that the fermentation is ready. If the fingers feel the elasticity of the dough strongly, and the hole shrinks or even disappears, it means that the dough has not risen enough and needs to delay the fermentation time. If the dough is collapsing in or around the hole, you can smell a faint sourness, and sometimes there are bubbles on the surface of the dough, indicating that the dough has overrisen.
The second can be judged by finger pressing, there are fingers pressing the dough, if the dough rebounds with a weak indentation, it means that the fermentation is done. If the indentation is clear and the dough does not bounce back, it is over-fermented. If the indentation** disappears, the dough has not risen enough.
The dough with different degrees of fermentation will have different steamed buns. The dough is moderately fermented, and the steamed bun has a smooth surface that rebounds when pressed with your fingers, and tastes soft. The dough that is over-fermented, the steamed steamed bread has uneven surfaces and bubbles, and it tastes slightly sour. If the dough is not fermented enough, the steamed bun will not rebound when pressed on the surface, and it will taste dry and hard, not fluffy.
To make fermented pasta, yeast is the key, Angel yeast's new small white yeast, tear and pour, to help easy fermentation. The yeast strain used in this little white yeast is not ordinary yeast, ordinary yeast encounters a dough with a high sugar content, it may feel "uncomfortable", and the yeast activity is not so high, which may cause yeast cells to lose water, reduce their activity, or even die, which will eventually affect the effect of fermentation and lead to poor appearance and taste of the finished product. The strains screened for this product have excellent performance in environments with high osmotic pressure such as high sugar. It is much more tolerant to sugar than regular yeast.
At the same time, this little white yeast adds five kinds of biological enzymes, with high activity, fast face, and sufficient stamina, which is very friendly to novices! Well-designed small packages, one is 5 grams, which can ferment a pound of flour. No waste, convenient and economical. In addition to making Chinese pastries, this yeast can also be used to make Western-style baking products such as bread and toast.