Dough making is the basic part of pastry making, and yeast powder is the key factor in dough making. Mastering the correct method of yeast powder dough can ensure that the pastry is soft and delicious. Here's a detailed description of the correct way to make yeast flour.
1. Choose high-quality yeast powder and flour.
1.Yeast powder: Choose yeast powder that is fresh, has a clear production date and a reasonable shelf life. Fresh yeast powder ferments better and tastes better.
2.Flour: Choose the right flour according to your pastry needs, such as high-gluten flour, all-purpose flour, and low-gluten flour. High-gluten flour is suitable for making bread, and low-gluten flour is suitable for making pastries.
2. Activate yeast correctly.
1.Pour the yeast powder into a bowl and add an appropriate amount of warm water (about 30), taking care not to overheat the water temperature to avoid scalding the yeast.
2.Stir the yeast powder by hand so that it dissolves completely. Wait for the yeast powder solution to stand for a period of time to observe whether the yeast powder solution produces foam, if there is foam, it means that the yeast has been activated.
3. Noodles. 1.Prepare a clean basin and pour in an appropriate amount of flour. The amount of flour can be adjusted according to demand, generally 500 grams of flour needs to be paired with 3-5 grams of yeast powder.
2.Pour the activated yeast powder solution into the flour while stirring with chopsticks as you pour. During the mixing process, warm water can be added according to the humidity of the dough until the dough is formed.
3.Knead the dough until it is smooth and elastic. Then place the dough in a basin, cover with plastic wrap, and place in a warm place to rise.
4. Fermentation. 1.Fermentation environment: Yeast grows and multiplies in a warm, moist environment, so the dough needs to be fermented at the right temperature and humidity. The general recommendation is to ferment at a temperature of 25-30 °C and a humidity of about 70%.
2.Fermentation time: Fermentation time varies depending on the type of pastry and environmental conditions. Generally, the fermentation time is 1-2 hours, until the dough volume expands to 2 times its original size.
3.After fermentation, take out the dough, knead and exhaust, put it back in the basin and continue to ferment for 15-30 minutes to make the dough more fluffy.
5. Make pastries.
1.After fermentation, depending on the type of pastry, the dough is rolled into cakes, kneaded into strips, or cut into small pieces.
2.Place the dough product in a steamer or oven and allow for a second ferment for about 15 minutes.
3.Steamed or baked dough products, until the pastry is cooked thoroughly, it can be served out of the pan.
In short, to master the correct method of yeast powder dough, you need to pay attention to the following points:
1.Proportion: Adjust the proportion reasonably according to the packaging instructions of flour and yeast powder.
2.Activate yeast: Dissolve the yeast powder with warm water, taking care not to get too hot.
3.Mix the dough: Pour the activated yeast powder solution into the flour, add an appropriate amount of water, and knead into a smooth dough.
4.Fermentation: Provide a warm, moist fermentation environment with sufficient fermentation time.
5.Making pastries: After the fermentation is completed, make various pastries and carry out secondary fermentation to ensure that the pastries are soft and delicious.
Extended content. Precautions for yeast powder noodles:
1.Preservation of yeast powder: Yeast powder should be stored in a sealed, cool, dry environment, away from direct sunlight and moisture. When using, try to use fresh yeast powder.
2.Avoid over-fermentation: Fermentation for too long will cause the pastry to taste sour, and too short for fermentation will cause the pastry to taste too hard. Knowing the fermentation time is the key to making delicious pastries.
3.Observe the state of the dough: During the fermentation process, the state of the dough should be observed in a timely manner, and if abnormal conditions such as moldy and peculiar smell of the dough are found, they should be dealt with in time.
4.Add other ingredients: In the process of mixing noodles, other ingredients such as sugar, oil, milk powder, etc. can be added according to the needs of the pastry to enhance the taste and flavor of the pastry.
5.Dough kneading: The dough is kneaded before and after fermentation, so that the air in the dough can be expelled and the pastry will be softer.
6.Control of fermentation temperature and humidity: During the fermentation process, it is necessary to maintain the appropriate temperature and humidity. If the fermentation temperature is too high or too low, it will affect the fermentation effect of the yeast.
7.Secondary fermentation: When making pastries, secondary fermentation can further improve the softness of the pastry. The time for secondary fermentation is generally 15-30 minutes.
8.Cooking method: Fermented pastries can be made by steaming, boiling, baking, frying and other cooking methods. During the cooking process, pay attention to the heat and time, and avoid the pastry batter or the texture is too strong.
Through the above precautions, you can better grasp the skills of yeast flour dough and make delicious pastries. Trying your hand at making a variety of pastries at home is not only an exercise in your craft, but also a joy of food for your family. I wish you to go further and further on the road of pastry making, and continue to innovate and progress!