Cold noodles are hard to do. Is there any trick to start it quickly and make it fluffy?

Cold dough has a knack. Add 1 essence to the yeast powder, and the dough will be fluffy and full of pot after one hour.

The cold weather in winter is very challenging for steaming steamed bread, because steamed bread uses fermented dough. Steamed steamed bread after dough fermentation will be very fluffy and soft. If steamed bread is not fermented directly, it will not be successful. Steamed bread is too hard to eat. Whether steamed bread, steamed buns or fried cakes, dough is fermented with yeast powder. It is cold in winter, and the activity of yeast powder is very low. This requires some skills in making dough. Today, I will share a skill of making dough. If you make dough in this way, you can make it full in an hour. The dough is very fluffy and soft, and the buns are big and delicious.

Steaming steamed bread in winter can't just use yeast powder. The optimum temperature of yeast powder is about 35 degrees. At this temperature, it has the strongest activity and makes the dough fluffy. In winter, the activity of yeast powder decreases, because the weather is cold and the temperature will also decrease. At this time, it is necessary to add white sugar for seasoning. White sugar can effectively promote the fermentation of dough and make the activity of yeast powder higher in cooking school. Let's talk about the detailed dough making steps. If you like steamed buns or steamed buns, you might as well have a try!

Food preparation

800g of flour, 8g of yeast powder and 5g of sugar.

Cooking steps

First, put the flour into a basin, then pour the yeast powder into the flour evenly, stir it evenly first, then add a spoonful of sugar and continue to stir it evenly.

(2) Then prepare warm water, about 30 degrees. You can test it with your fingers. As long as it is warm and not hot, this warm water is the best. Take a water container in your left hand and slowly pour it into the flour, and pour it evenly in all positions. At this time, keep stirring with the chopsticks in your right hand and stir the dough into a lot of dough.

(3) When there is no dry flour in the basin, it takes a long time to knead the dough to make the dough smooth. At this time, cover the basin surface with plastic wrap, or cover it and put it on the radiator for fermentation. In winter, the indoor temperature in the north is about 20 degrees. Because of the radiator, the temperature is always constant, so it is good to put it on it for fermentation.

④ In about an hour, the dough has become very fluffy. Now open the plastic wrap and have a look. If there are many small honeycomb bubbles in it, it means that the dough has been fermented. Take it out and put it on the chopping board and rub it again. It will be smoother.

⑤ Divide into small pieces, knead each small piece into round steamed bread, and cover it with plastic wrap for 20 minutes. At this time, the embryo of steamed bread will be twice as big as the original one, indicating that it has awakened and can be steamed into steamed bread.

⑥ Put the steamed bread into a pot filled with cold water. First, turn on a large fire to boil water, then continue to turn to medium heat to keep a lot of steam, and continue to steam for 20 minutes to turn off the fire. At this time, do not lift the lid, continue to steam for five minutes, and then lift the lid out of the pot. Steamed bread is fluffy, soft, white, big and delicious.

knack for cooking

It's cold in winter, so it's very good to keep a constant temperature when making dough. Only in this way can the dough ferment quickly.