How to mix noodles?

I am an out-and-out northerner. Pasta is an essential staple food every day. Since I didn't live in a dormitory after graduation, I have the conditions to cook by myself. I often eat steamed bread and seldom eat steamed bread sold outside. Steaming steamed bread and noodles is the most important step. When the noodles are mixed, the steamed bread is delicious. If the noodles are not well cooked or made of acid, then the delicious steamed bread will not be steamed. There is a saying that practice makes perfect. If you do it often, you can find out your experience. What brand of flour uses the proportion of water and the proportion of yeast, you will feel very clear. At first, it is suggested to make dough according to the grams indicated on the yeast powder bag, which is safer. Next, I will talk about my usual kneading method, hoping to help you. If you have any better methods, welcome to communicate with us.

Flour, yeast, warm water.

With regard to pasta, children in the south grew up eating from childhood because of the geographical factors in the north and south. How to mix the dough? I thought about it for a long time. Is my answer appropriate? Mainly the level of making pasta is limited. However, on second thought, I just need to give you a true record of how we met at home and truly express my practice. This is an opportunity to learn. I hope everyone will be more tolerant and understanding. If there are any shortcomings, I hope everyone will be merciful and thank you very much.

Earlier, we answered a question and answer about how to make steamed buns and steamed buns. Today, let's take a good look at the question and answer. How to make noodles?

Coincidentally, my daughter-in-law made a toast yesterday, and I recorded the process of mixing noodles. Here is a brief introduction to how to mix flour when making bread.

Let's briefly explain the principle of dough mixing. In short, water and additives are added to flour. After a period of stirring and kneading, the protein in the flour gradually absorbs water and expands, and sticks to each other. The flour becomes smooth dough with certain elasticity, ductility, stickiness and plasticity, which can be further utilized by us. We can use different methods to make dough, and finally make pasta with different tastes for us to eat.

Dough is often mixed with dough. Because yeast is added to flour, under certain temperature and humidity conditions, yeast breeds air, which makes dough swell and the volume of dough increases to 2-3 times. After the dough is fermented, you can start making bread.

How to mix noodles?

What I'm telling you today is the process of kneading dough by hand. When kneading flour by hand at home, you can feel the whole process of flour from flocculent to moist state. Through constant rubbing and beating, it will gradually become smooth, which will make us feel full of happiness and satisfaction. Before introducing the specific process to you, let me introduce some important points in the process of kneading dough.

1, add water to flour, and add it in small amounts for several times. It's best not to add it all, but leave a little. In the process of kneading dough, add it as appropriate according to the actual situation;

2. After the flour is stirred into a flocculent state, it takes about 20 minutes to wait. The main function is to make flour fully absorb water, and also to appropriately reduce the subsequent kneading time;

3. The main action of kneading dough is kneading, which can be roughly understood as kneading dough out, taking it back and folding it, and then kneading it out and repeating it;

4. If you feel that the dough is dry in the process of kneading dough, it is best not to add water directly, but to beat the dough with water several times to replenish water to the dough;

Here is a brief introduction to how to mix noodles in the form of pictures and texts. What is the specific process?

First, preparation of ingredients;

200 grams of high-precision flour, 24 grams of sugar, 3 grams of salt, 8 grams of milk powder, 3 grams of yeast, water 1 15 grams, one egg and 30 grams of butter. In the process of production, I asked my wife, what will happen if we don't follow this ratio? My wife said that if we have good skills, we don't have to follow this ratio. When we know what we are doing, there is actually a specific proportion, but we are beginners, and it is best to have an electronic scale that can weigh specific grams.

2. Stir the flour into a flocculent shape, and let the flour absorb water and become more moist for 20 minutes;

1. Add milk powder and yeast to the flour, add salt, add water and stir for several times to form a floccule;

2. After stirring the flour in the bowl into a flocculent shape, cover it with plastic wrap and let it stand for 20 minutes, so that the broken dough in the bowl can absorb water as much as possible, which can save the later dough mixing time;

Third, the process of kneading dough;

1 After another 20 minutes, the dough in the bowl became wet. We took the broken dough out of the bowl and put it on the operating table.

2. Gather the dough with a scraper, knead it into a ball, beat it repeatedly, rub it out, take it back and fold it, then rub it out, and so on. This process lasts about 15-20 minutes;

3. After the dough is very smooth, you can add the butter we just prepared and knead it for about 3 minutes. Butter mixed with dough, and the dough became smooth again.

4. Add butter and knead repeatedly, and the dough can basically film. Pull the dough gently, it is tough and not easy to break, just like a film;

Fourthly, dough fermentation;

1. Put the kneaded dough into a large bowl and cover it with plastic wrap. Because it is summer, the indoor temperature is about 30 degrees, so the dough is made quickly, about 40 minutes, and the dough is 2-3 times the original volume;

2. We made a comparison chart. We can clearly see the situation before and after fermentation. If it is winter, the time may be longer, and the temperature of the environment has a great influence on the dough.

How to mix noodles?

At the end of the paper, I want to say a few words. When you knead flour by hand at home, you can feel the state of flour all the way from flocculent to moist. Through constant kneading and tapping, it gradually becomes smooth, and manual kneading will make us feel full of happiness and satisfaction. In the process of kneading dough, we summarize as follows:

1, flour is added with water, which is added in small amounts for several times;

2. After the flour is stirred into a flocculent state, wait for about 20 minutes;

3. The main action of kneading dough is simple kneading dough, which can be roughly understood as kneading dough, taking it back and folding it, and then kneading it out and repeating it;

4. If you feel that the dough is dry in the process of kneading dough, it is best not to add water directly, but to beat the dough with water several times to replenish water to the dough;

In summer, water and flour are mixed at room temperature. If some places are too hot, you can mix flour with ice water, especially with bread dough, because pay attention to the dough temperature.

Low water temperature does little harm to yeast, but at most it slows down its activity and fermentation, but yeast is alive. So there will be preserved wild yeast in the refrigerator and fresh yeast in the freezer. As long as the normal dry yeast does not expire, its activity will not be greatly affected.

High water temperature or high temperature fermentation environment is unfavorable to any yeast, and it will lose its activity. The intuitive feeling is that dough cannot be made. What is more dangerous is that the dough is made, but because the high temperature environment destroys the gluten tissue, even if it is "ripened", it will increase the risk of collapse and shrinkage of the finished product, especially the old steamed bread.

The dough of the old steamed bread is still made of water at room temperature, just wait in a slightly warmer place. After the dough is boiled, it is fully kneaded with alkali to make a green body. The fermentation temperature of green body should not be too high, and shrinkage should be avoided as far as possible.

The suitable temperature for yeast fermentation is warm water around 35℃. Secondly, adding a little sugar to dough is also beneficial to yeast fermentation.

Use dough to make steamed buns and steamed buns, and mix the dough like this:

500 grams of flour, 3 grams of yeast, 3 grams of sugar and proper amount of warm water.

1. Put the dry yeast in a little warm water and let it stand for a while until it melts.

2. Put the flour into the basin, add appropriate amount of sugar, pour the yeast at the water's edge and stir with chopsticks, and stir evenly. At this time, if you feel that the whole noodle is still too dry to reach the ideal level, add a small amount of warm water several times (because the requirements for dough hardness are different) until it is stirred into a flocculent shape with chopsticks, and then start to make a dough with moderate hardness, cover it and put it in a warm place to double it. It is best to put the dough on the chopping board, knead the dough and exhaust it before use.

If you want to use pure milk and flour, first heat the milk to a suitable temperature, and then follow the above steps.

4. If you want to make pasta with corn flour, it is best to scald the corn flour with boiling water to make it flocculent, let it cool to warm, and then add flour yeast. , according to the above method.

In addition, when mixing jiaozi noodles, add a little salt, warm water and noodles, and the noodles should not be too hard.

Add a little salt when rolling noodles, and then add an egg, cold water and noodles. Noodles should be harder.

Bugujie gourmet diary

Today, I will teach you a common method of mixing dough. Pay attention to the ratio of water to flour and the ratio of yeast. These are all important factors that affect the quality of dough. Only the correct proportion can make the dough rise, and the steamed pasta will expand and will not rebound. So this is a very important process for us. When this step is done, the pasta made later will be delicious.

1. Put a bowl of flour and eggs in a mixing bowl. Then add 3g yeast and a little salad oil. 250 grams of flour, that is, half a catty of flour, need to add 3 grams of yeast. This can meet the conditions for hair to rise.

2, a small amount of water for many times, stirring while adding water. Let's stir these into cotton wool and stop adding water. Knead the dough first, and then decide whether to add water according to the dryness and wetness of the dough. After kneading into a smooth and even dough, we stopped adding water and baked for an hour.

The dough can be taken out in an hour. Everyone takes out the dough. Let's take a look at the picture below. There is a hole below.

Let's put some flour on the dough and then continue to knead the dough. In this way, after kneading the noodles into strips, they can be cut into small doses of equal size.

5. Add some bean paste.

6. After wrapping it, we will roll it into pancakes.

7, draw a few vertical lines on it, be careful not to cut through.

8. From one direction, the dough should be rolled up from one side.

9. A small ring siege is enough.

10, so that it can be steamed in the pot, and the effect will be delicious.

The whole appearance is the state that the dough is completely raised, so the pasta made will be very delicious. Therefore, making dough is very important.

Simple and complex dough mixing is the beginning of many food making steps. I will share several simple methods of dough mixing, which are suitable for making different foods.

First, the simple method of adding water and salt is suitable for making dough, cakes and the like. Generally, put the flour in a basin, add a spoonful of salt to increase the strength of the flour, dig a hole in the middle of the flour pile, and slowly add water or any vegetable juice. Add slowly, stir slowly with chopsticks until there is no loose powder, and then knead into dough. When you basically knead into a ball, you may not be able to do basin light, face light and hand light. You can cover it with plastic wrap or a lid first to let the noodles return to the water. Knead 10 minutes each, and you will find it smoother. Rub it a few times until the surface is very smooth, and you can use it.

Second, the dough making method generally requires yeast fermentation, which is suitable for making steamed bread, bread, steamed bread and so on. Add a little sugar to the flour. Sugar can promote fermentation. Add yeast and alkaline flour to prevent souring after fermentation, and then slowly add water or other liquids. When the chopsticks are stirred until there is no loose flour, they will be rubbed to the basin, surface and hands, and then put in a warm place with plastic wrap or cover to ferment for about 2-3 hours (depending on the temperature) until the flour volume is twice as large as before, and the dough is honeycomb-shaped and light to pick up. Take the dough to the flour-sprinkled chopping board, knead it repeatedly and exhaust it, knead it into the shape you want, then cover it and ferment for about 20 minutes. Secondary fermentation is very important. It can be steamed or baked.

Third, the oil wake-up method is similar to the previous steps. Flour, liquid, salt, yeast (as the case may be) and good flour are added with oil to wrap the dough, or the dough is kneaded into the desired shape and then wrapped with oil for proofing. After about 65,438+0 hours, put it in the refrigerator overnight and use it. It can be pulled into noodles and made into cakes, which is more plastic and energetic than common practices.

Noodles and noodles are the basis, which determines the quality of making various staple foods, that is, cakes and snacks.

How to mix noodles here? There are many ways to form dough, depending on what kind of pastry you make. For example, there are fermented noodles (mainly steamed bread, flower rolls, steamed buns, bread, cakes with various fermented noodles, etc. ), instant noodles, sansheng noodles (mainly steamed dumplings, pot stickers, lotus leaf cakes, fried cakes with instant noodles, etc. ), cold water, sub-flour (mainly noodles, jiaozi, sub-flour cakes, etc. ), egg crispy noodles, oil noodles (cakes).

Method of kneading dough: For beginners, it is necessary to practice the method of kneading dough according to each step, which is also called basic exercise. How to mix water, oil, eggs, fresh milk and other liquids with flour evenly?

Step of kneading dough: pour the flour into the desktop, make a nest in the middle, add water or homogeneous liquid, peel the dry flour to make a thin paste, add water for many times, and mix the dry flour into 1/3 to make a snowflake shape. Then feel the softness and hardness of flour to determine what kind of dough is suitable for, and then knead it into a ball and knead it evenly, and the dough will relax. Of course, after proficiency, the face will be fast and good.

Mix noodles.

Specifically, what to cook and what noodles to cook. Throughout the year, the flour used is the same, and the amount and temperature of water are different. (There are also different water consumption of flour brands. )

Next, I'll tell you the main points of dough mixing.

Steamed bread, steamed bread:

Put the flour into a container, mix the flour with warm water, baking powder and yeast, stir well with warm water, and wake for 40 minutes.

Pancake:

A kilo of flour, seven taels of water, warm water in winter (otherwise it won't open), and normal temperature in summer.

Noodles:

A kilo of flour and half a kilo of water in winter and four or two kilos of flour in summer are enough. Add some edible salt (10 Jin 22 Liang) and an egg when mixing flour, and wake up for more than half an hour.

Jiaozi noodles:

In winter, one catty of noodles contains six ounces of water, and in summer, more than half a catty is used. Normal temperature water was used, and hot water made jiaozi sticky.

No matter how you mix noodles, you must finally achieve three lights, hand light, basin light and surface light.

In general, cooking at home is just like that, I hope it will help you. Thanks for sharing.

Hello, everyone, I am a professional pastry chef who works with me as a staple food video! Make family-friendly food in a professional way!

Through the questions, we can see that the subject usually doesn't cook much! Then I analyzed it from a professional point of view and summarized a set of methods suitable for family and noodles. If you know how to read and study, you will also be a gourmet! !

Dough can be divided into dough, which is generally used to make steamed bread rolls.

Steamed buns! This kind of dough is characterized by easy digestion and soft taste!

Share the cosmic dough here

Flour 500g warm water 270g yeast 8g sugar10g.

Can be used to make flower rolls, steamed buns, cakes and so on.

Making steamed bread can reduce water!

Steamed steamed bread and flour:

Materials: 1000g flour, 5g yeast and proper amount of water.

Put the yeast into the flour, add warm water to the flour several times, stir it into catkins with chopsticks, and then knead it into smooth dough by hand.