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Excuse me, what is old yeast and how to control it?

Today, I would like to share with you the method of making Lao Yaozi, which is usually used for steaming steamed bread at home, and how to use it to mix noodles. I sent out an old yeast last year, and today I share another method: no yeast powder, no mash, no wine koji, the steamed bread steamed with this old yeast tastes better and tastes better.

The old yeast is the traditional yeast head for making noodles in the past. in the past, there was no fresh yeast, and this method of yeast fermentation was usually used to make noodle products at home. Clean glass bottle, 360 grams of boiled water at room temperature, 120 grams of grapes or raisins [or other fruits such as strawberries, blueberries, etc.], 1 tablespoon of sugar, room temperature space, remember to open the bottle twice every morning and evening to add a teaspoon of sugar and shake the glass bottle. It takes 5 to 7 days in summer and 7-10 days in winter.

Mix 50 grams of rye flour with 70 grams of water and place it in a clean, sealed container for 24 hours at room temperature. Add 50 grams of high powder and 50 grams of water to the seed solution for 24 hours, stir and cover evenly for 24 hours. After two days of fermentation, the seed liquid will expand to a certain extent, and there are air bubbles on the surface. Take half of the seed liquid and add 50 grams of high powder and 50 grams of water to stir evenly and place for 24 hours.

When the dough is obviously expanded and a large number of honeycombs appear, it is proved that the dough has been fermented, so the fermented dough is the old fermented noodle. Methods cooked bun fermentation was used in cooked bun fermentation. Three steamed buns steamed with old fermented noodles were prepared in advance, and then these steamed buns were broken into small pieces for standby.

[homemade yeast powder] required ingredients: 13g yeast powder, appropriate amount of sugar, warm water 200ml, 400g flour, 200g corn flour. First of all, we prepare a packet of yeast powder, which is the kind of Angel yeast powder we bought from the supermarket. After buying it, put it in a bowl, then add the right amount of sugar and stir it well. Next, we prepare the warm water of 200ml, pour it into the yeast powder and stir it until there is a lot of foam.

When in use, first dissolve the yeast with water and finally become a paste, then pour it into the new flour, then add some water to stir, mix, knead and so on. After the dough is fermented, it must be sour. Here, according to the quantity and sour degree of the dough, add appropriate alkali noodles to neutralize it.

How do you make the yeast for steamed bread?

Put all the ingredients into the fresh-keeping box; stir the chopsticks evenly, without dry powder; cover, ferment twice in a warm place, full of bubbles, and refrigerate for one night; do not seal the holes when refrigerated; ferment until the dough is elastic and pull is not easy to break. Put the old noodles on the electronic scale, touch the hand with dry powder, lift the old noodles, cut off the appropriate grams with scissors, put into the new flour, cut into small pieces, mix the new flour.

Pour two cups of warm water into the basin, about 500g, then add yeast powder to stir evenly, if there is mash at home, you can also use mash grains, add about 8g yeast powder, and then add corn flour to stir evenly. The reason for using corn flour instead of white flour here is that after the white flour is dried, it takes longer to soak, while the corn flour can be slightly soaked and stirred into a slightly thicker paste. After stirring, seal it with plastic wrap and let it ferment.

The remaining piece of raw steamed bread is fully fermented at room temperature for more than 12 hours. Tear up the fully fermented dough, for example, add 210 grams of bubbles for soft fermentation, add 300 grams of corn flour to knead well, then seal with plastic wrap and wake up quietly, which takes more than 12 hours.

Today, I would like to share with you the method of making Lao Yaozi, which is usually used for steaming steamed bread at home, and how to use it to mix noodles. I sent out an old yeast last year, and today I share another method: no yeast powder, no mash, no wine koji, the steamed bread steamed with this old yeast tastes better and tastes better.

Set aside a little old noodle every time you make it. If it is the first time, you can also use rice wine first, and then leave some old noodles. Soak the yeast in warm water when steaming the bun, put the noodles together, keep the temperature above 20 degrees, and send it for 5 hours. The specific time is related to the temperature and the amount of old noodles. After the noodles come out, neutralize the sour taste with noodle alkali water, and then steam.

When making steamed bread, you have to use old yeast. How do you make old yeast?

Knead together into a ball, cover with plastic wrap and let it ferment, then dry naturally. It becomes an old yeast.

Today, I would like to share with you the method of making Lao Yaozi, which is usually used for steaming steamed bread at home, and how to use it to mix noodles. I sent out an old yeast last year, and today I share another method: no yeast powder, no mash, no wine koji, the steamed bread steamed with this old yeast tastes better and tastes better.

Leave it in a warm place to ferment naturally for two days, don't worry about overdoing it, just ferment until the sour taste appears, the fermented noodles will be a little thin, there will be a unique sour taste, and there will be a lot of honeycomb in the dough. At this time, the old noodles will be ready.

The practice of old yeast noodles in our hometown is the most primitive, make old yeast noodles, first find a little old yeast introduction, do not find some noodles, do not use too long, too long has a sour taste. Put it in a basin and add soaking soft. if you buy hair noodles, change the water a few more times and keep it clean. Take some hay, boil it, add some cold water when it comes out, just don't let your hands be too hot, put it into the soft noodles, don't add too much, stir well and mix it into a paste.

The method and formula of old yeast for steamed bread

Food materials: 100g of old yeast, 200g of water, 450g of flour, 5g of edible alkali and 35g of sugar. Break the old yeast into small pieces, melt it with warm water, and see small bubbles on the surface of the water. Then add the sugar and stir well. Pour the soaked yeast into the flour, stir well, and finally add edible alkali to knead into a uniform dough. Put it in a warm place and let it wake up to twice its original size.

Make old noodles: mix the flour, water and yeast well, put them in a container with a lid, and cover well. When fermented at room temperature for 12-15 hours, the fermented noodles will taste sour and full of round holes (dense phobias do not take pictures). The next day's steamed bread: mix the old bread fermented the day before with 500 grams of flour and 180 milliliters of water in the next day's steamed bread to form dough (no alkali / baking soda at this time).

The recipes that need to be prepared are medium gluten noodles, old noodles, sugar, salt, yeast and water. The method is to mix the main ingredients well for fermentation, pour into the medium gluten powder used for choking noodles, re-mix and ferment, roll out after fermentation, roll up and cut, let stand for 40 minutes, steam for 15 minutes and then simmer for 10 minutes.

I know the method and recipe of old noodle steamed bread: add all the ingredients except milk to the flour, salt, sugar, and yeast powder. Knead into a smooth non-sticky dough, the dough is not in place to directly affect the softness of steamed bread. The internal honeycomb of the fermented dough is fine and well organized, and whether the fermentation is successful or not will directly affect the softness of steamed bread. The dough is reshaped and vented, and if it sticks, sprinkle the flour and then stick to the hand.

The proportion of ingredients: special flour 500g, active dry yeast 5-10g (more flour can be reduced at one time), white sugar 5g (helping fermentation), salt 3G (strengthening strength), warm water 250g. Main points: warm water should be added step by step, and the dough should be kneaded repeatedly. Steamed steamed bread with mixed noodles need not put alkali with dry yeast, use the correct amount of alkali from old noodles and use one yuan of alkali for each jin of noodles.

The method of baking dough with old yeast

The method of steaming steamed bread with yeast noodles: add about 10g of old yeast to the bowl, then add warm water to stir it, after melting, add flour and stir well, stir into this paste, and then cover it with plastic wrap to let it ferment thoroughly. Now that the fermentation is ready, let's take a look at it. It looks like this after fermentation.

Put the right amount of noodles in a bowl, take the yeast according to the ratio of flour to yeast 200pur1, put the yeast in a small bowl and mix well with warm water. Dig a hole in the middle of the noodle and pour in the yeast water. Mix the yeast water with noodles with chopsticks. Prepare warm water, then pour it into the small hole dug, use chopsticks and noodles to make the noodles into a flocculent shape, knead the floc noodles together with your hands, and then rub the noodles hard after feeling the noodles are relatively soft. Knead it into a ball.

Add the flour with the right amount of water and form a soft dough, cover it with a strict lid and ferment for about 24 hours at room temperature (about 20 degrees at room temperature). The methods of identification are as follows: the dough becomes thinner and sour, and the dough is opened by hand to observe that there is a beehive inside; all these are the phenomena that the dough is fermented. Then fermentation was carried out twice. Add an appropriate amount of dry flour and lye to the fermented seed, and add the amount of flour to meet the requirements.

Method 3: the simplest one, take the basin and add 200 grams of corn flour, 50 grams of liquor and 100 grams of water. Knead it together into a ball, cover it with plastic wrap and let it ferment, and after it is done, it will dry naturally, and it will be the old yeast. Method 4: fresh watermelon meat and noodles (the size is the size of a steamed bread), the dough is wrapped in hemp leaves, fermented for 6-7 days, then dried in the shade, and fermented with koji foams.

The method of making steamed bread with old yeast and noodles it is easy to master the method of making steamed bread with yeast. The effect of dough is closely related to temperature, and the amount of yeast can be slightly increased when the temperature is low in winter. Uniform honeycomb tissue should be formed inside the fermented dough. If the honeycomb is too loose, dough can be properly added to the dough.

The method of making flour fertilizer: the production method of new flour fertilizer is 500 grams of flour, 250 grams of water, and static fermentation. 4 hours in summer, 7 hours in spring and autumn, 8 hours in winter.