A complete collection of spaghetti flower practices

(1) mixed dough

1, flour is generally medium gluten flour, which is more suitable for making steamed bread (generally medium gluten flour is not specified in the market).

2, yeast is generally active dry yeast, baking powder, baking soda, sugar, salt, these four are common accessories. Generally speaking, only active dry yeast can be used for fermentation. Baking powder and yeast are commonly used auxiliary products for making steamed bread and baking.

Yeast powder is a compound starter, and yeast powder is a rapid starter, which is mainly used for rapid fermentation of cereal products.

Baking powder mainly plays a fluffy role. As long as the fermentation is in place, there is no need for baking powder. White sugar can promote yeast fermentation, and salt can make dough firm. You can choose according to your requirements.

3. Generally, the water temperature of dough is 37℃, which is the best activity temperature of yeast.

4. The most important thing of patterned steamed bread is color, shape and taste. Generally, vegetables and fruits that are not easy to change color are squeezed or steamed and mashed into dough. Whether it is squeezing juice or cooking mud, the amount of water is similar. Generally, purple potato, spinach, pumpkin, sweet potato, yam, carrot and butterfly bean curd are not easy to change color.

5. When making patterned steamed bread, the dough is usually a little harder. The most common ratio is flour: yeast: warm water = 200g: 1g: 95ml, baking powder, baking soda, sugar and salt. If added, 1-2g is added to this ratio. A small amount of sugar can promote yeast fermentation, and baking powder plays the biggest role in fluffy. Baking soda mainly removes the sour taste of dough after fermentation. Baking soda is generally added or not after dough fermentation, and a small amount of salt can increase the gluten of steamed bread. )

6. Friends who just started to learn dough can choose to pour a little less at the beginning of adding water. When there are more and more bumps in the flour, knead the dough first. Don't pour water at this time, rub it with your hands to reduce the amount of water added each time. When you finally knead the dough, rub some water on your hands for a while, and you can make your hands smooth.

(2) Common skills in making steamed bread:

1, cut

Step 2 brush

3. Volume

Step 4 edit

5. Pressure

Step 6 hand over

Step 7 dig

8. Cut

9, clip

There are many other techniques, such as poking, folding, pulling and pinching. At present, these are the most commonly used.

Let's talk about common coloring ingredients: 1, pumpkin 2, purple potato 3, spinach 4, sweet potato 5, yam 6, black rice 7, carrot 8, amaranth 9, black bean 10, mango, etc.

Common manufacturing tools are: 1, chopsticks 2, spoon 3, toothpick 4, comb 5, scissors 6, clip 7, bottle cap 8, scraper 10, rolling pin, etc.

By the way, a little trick:

1. If the dough is not well vented, you can choose the fermentation process.

2. In order to ferment steamed bread, prepare to put it in the refrigerator and do all the fermentation together.

3. Secondary proofing, whether it is primary fermentation or secondary fermentation, is the most important process and can never be omitted.

4. Friends who don't know the grams of flour can use disposable paper cups, a cup of about 70 grams.

5. Friends who don't know the number of grams of yeast use mineral water covers, and a cover is about 2.5 grams.

(3) Problems encountered by ordinary friends in making steamed bread

1, can the fermented steamed bread yeast powder and yeast powder be used together?

Answer: Although they can be used together, when the two leavening agents are used together, the dough will be fluffy and the surface will not be smooth easily. Too much baking powder can easily lead to yellowing of dough. Yeast is more nutritious and safer than baking powder, and a yeast dough is enough. If you want to buy baking powder, you must choose aluminum-free baking powder.

2, it can't ferment, and the steamed bread is very hard. What happened?

A: First, there are many reasons why dough cannot be fermented, such as the following:

1: the amount of yeast. About 3-4 grams of yeast should be added to every 500 grams of flour.

2: temperature. The temperature of yeast fermentation is generally between 35 and 40.

3. Ferment frequently. The fermentation time in summer is generally between 30 minutes and 1 hour. The fermentation time in winter is generally 2-3 hours.

4: Second wake-up. After the steamed bread is formed, it is usually cold water, half an hour in winter and 15 minutes in summer.

5: Temperature and duration. Boil water on high fire and steam for about 25 minutes on medium fire (also depends on the size of steamed bread)

Second, the steamed bread is hard for the following reasons:

1, the reason of long fermentation time

The dough has pushed out a big honeycomb hole, which is almost the same.

2. Steamed steamed buns are in a hurry.

Don't worry about opening the lid after steaming, because the temperature difference between inside and outside is too large, which is easy to cause the steamed bread to harden. Turn off the fire and stew for ten minutes until the temperature difference between the inside and outside of the pot is not big.

3, flour reasons

Use as little high-gluten flour as possible to steam steamed bread at home, and the effect of steaming medium gluten will be better.