Is it difficult to send it when it is cold? The pastry chef teaches you the skills of making dough in cold weather. The dough is fast and firm.

Pasta occupies a very important position in China's food culture, especially for northerners. Every meal is inseparable from staple foods such as steamed bread and steamed buns, and the weather is getting colder and colder. At this time, people born in rural areas know that all farm work is over and the time has increased. When I was a child, I often stayed in the kitchen with my mother and made some delicious food, such as steamed buns and steamed buns. When it's cold, it's not so easy to get your hair done. If you can't control it a little bit, it will be difficult and take a long time.

There is a steamed bread shop next door to my house, which has been open for many years. My mother often chats with them, thus learning a little about making noodles in cold weather. When pastry chef Fu Shuo cooks noodles in cold weather, it is very important to control the temperature. It won't start if it's cold. If it is hot, it is easy to burn the noodles and it is difficult to control them for a long time. Sometimes the same method is done on the first day, but it won't work next time? Do people have the same troubles as my mother? The pastry chef will tell you why.

First of all, let's analyze that noodles are caused by yeast, and whether yeast can play a role is a very important reason, that is, temperature. Yeast is most active when the temperature is controlled at about 37 degrees. There will be a strike when the temperature is low. If it is too high, it will cause yeast burns and will not work. So when it is cold, we should not only control the amount of yeast, but also pay attention to the temperature. Let's take a look together.

Required materials: whole wheat flour and flaxseed flour 500g, yeast powder and warm water.

Production steps:

1. Prepare 5g of yeast powder, melt it with warm water of about 40 degrees, pour it into flour, then slowly pour it into a basin with water with a slightly lower temperature, stir it into a flocculent state, and then knead it into a smooth dough.

2, prepare a steamer, boil water in the pot, turn off the fire when the water temperature reaches 40 degrees, put the live noodles in the pot, cover it, or find some old quilts to wrap the pot, so that fermentation will be faster. After the dough is doubled, the inside becomes honeycomb, and the noodles have been fermented successfully.

3. After the dough is made, dig it out and put it on the chopping board. Continue rubbing with your hands for about 7 minutes. Divide into small doses, and then rub them round by hand. Put 2 liters of water in the pot, put the steamed bread on the steamer, cover it, and turn on a small fire.

4, about 20 minutes, when the dough is slowly fermented to twice the size again, you can adjust the fire to the maximum, steam 15 minutes, then turn off the fire and continue to stew for 5 minutes before opening the lid, so that the fragrant and big coarse-grain steamed bread is ready, low-fat and delicious.

Advice to the pastry chef:

1, the water temperature of dissolved yeast should be controlled well. When kneading dough, put the live dough into a pot filled with warm water of 40 degrees, and then wrap it with cloth to keep warm. When it exceeds 1 hour, the dough can be completely prepared. If you have a stove at home, you can put the basin near the stove, so the fermentation will be faster.

If you want to eat steamed bread, you can put a little dry flour on the chopping board after the dough is cooked. Put the dough on it and knead it for a long time, the taste will be stronger. Remember to add some dry flour in the middle.

3. Boil the pot quickly to prevent the distilled water on the lid from dripping on the steamed bread, which is easy to flatten.