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1, about 10g yeast is added to 500g high gluten flour. Making dough with yeast is a relatively simple and convenient method. Generally speaking, 3 kg of flour (that is, 1500g) is just the amount of a bag of yeast. A bag of angel yeast, common in the market, 15g. In other words, the ratio of flour to yeast is 100: 1.
2. Of course, the ratio of 100: 1 is not absolute. It is also related to weather, room temperature and water temperature. Under normal circumstances, such as spring and summer, it is enough to make noodles with cold water.
3. But in winter, you need hot water to make noodles. If the weather is very cold, there is a trick, that is, boil the water in the steamer, turn off the fire, and then cover the noodles in the steamer. In fact, the purpose of doing this is to raise the ambient temperature.
Finally, when making steamed buns or steamed buns, you need to smell whether the dough below is sour. If it is normal to have sour taste, just add some alkaline water and knead it evenly. Steamed bread or steamed bread is ready, just wait to be steamed in a steamer.
5. Yeast is an indispensable and important raw material for making dough. If you want to make cakes well, you must master the quantity of yeast.
6. If the amount of yeast is improper, the yeast is used in excess, the method is wrong in the process of making cakes, and the cooked food is not mastered well, which will also affect the appearance of cakes, causing the surface of cakes to collapse, die and taste sour.
7. The amount of yeast used to make dough. It changes according to the season and also according to different cakes.
8. When making steamed buns and buns, add 3 grams of yeast to a catty of flour in summer, and add a little more in winter, about 3 to 5 grams, and put the dough in a warm place in winter.
9. Northerners can put their hair on a hot kang or an electric blanket in winter. Southerners should put their hair in warm water and cover it with a wet towel to prevent it from drying.
10, rapid fermentation, steamed buns, steamed buns. The usual dosage of yeast is 6 grams of yeast per catty of flour, and the temperature of dough should be kept at about 30, so that the fermentation speed is faster.
1 1, the amount of yeast used to make bread and dessert. A catty of flour is three to five grams, and appropriate amount of sugar can be added to promote bread expansion and increase the taste of bread.
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