Noodles are part of traditional Chinese food culture and are the basis for many delicious noodles such as steamed buns, steamed buns, and flower rolls. In this article, we'll explain the best ways to make noodles in detail, with tips on the steps and details you need to cook at home so you can make your leavened noodles tastier and fluffier.
1. Materials required for dough making
The main ingredients for making dough include flour, yeast, water, sugar and salt. The following is a specific introduction and selection principles for each material:
1. Flour
Flour is the main material for making dough, and the choice of flour is directly related to the taste of the final product. Generally speaking, it is advisable to choose high-gluten flour for making leavened dough, because high-gluten flour contains more protein, which can form a better gluten structure and is suitable for the production of leavened flour food. If gluten flour is not readily available, regular flour can also be used, but it is slightly inferior in terms of dough effect.
2. Yeast
Yeast is the key leavening agent for dough, and it is important to choose high-quality yeast. There are two common types of yeast on the market: fresh yeast and dry yeast. Fresh yeast needs to be kept refrigerated and is more vigorous, but it is not as convenient to use as dry yeast because it has a shorter shelf life. Dry yeast can be stored at room temperature, with strong vitality and easy to use. No matter what kind of yeast you choose, you should pay attention to its production date and shelf life, and try to choose fresh products to ensure the effect of the dough.
3. Water
Water is an indispensable ingredient in the process of doughing, and the quality of water will also affect the effect of dough. Generally speaking, choose clean water that is free of impurities. The temperature of the water is also very important in the dough process, and it is recommended to use warm water of 30 to 40 degrees Celsius, which is suitable for yeast fermentation.
4. Sugar and salt
Sugar is mainly used to provide the nutrients needed for yeast fermentation while increasing the sweetness of the dough. Although the amount of salt is small, it cannot be ignored, and its main effect is to improve the taste of the dough and inhibit the growth of harmful bacteria. Generally, the amount of sugar should not be too much in the process of dough rising, otherwise it will inhibit the fermentation of yeast. The amount of salt is usually about 1% of the weight of flour.
Second, the specific steps of the dough
1. Preparation
Before you start making dough, you need to have all the ingredients ready. The specific ratio is: 500 grams of high-gluten flour, 5 grams of dry yeast, 10 grams of sugar, 5 grams of salt and 270 ml of warm water. At the same time, prepare a large bowl or basin to mix the dough.
2. Dissolved yeast
Put 5 g of dry yeast and 10 g of sugar in a bowl, pour in about 30 ml of warm water and stir well. Let sit for 5 to 10 minutes to allow the yeast and sugar to fully dissolve and begin to activate. This step helps to check the activity of the yeast, and if a large number of air bubbles appear on the surface after a few minutes, the yeast is well active.
3. Mix the dough
Pour 500g of cake flour and 5g of salt into a large bowl and mix slightly. Pour in the already activated yeast solution and the remaining 240 ml of warm water. Using chopsticks or spatula, stir all ingredients well until the flour is almost moist. At this point, the dough can be kneaded into a whole by hand, ensuring that the flour and water are completely mixed to form a smooth dough. In the kneading process, flour or water can be added according to the humidity of the dough, but remember that the amount of water should not be too much, and the dough should be moderately soft and hard.
4. Knead the dough
Place the dough on a clean cutting board or tabletop, fold and push the dough with both hands, and knead repeatedly until the surface of the dough is smooth and elastic. This step takes about 10 to 15 minutes. Kneading dough not only helps in gluten formation but also makes the dough more uniform and soft.
5. First fermentation
Place the kneaded dough in a large bowl, cover it with plastic wrap or a damp cloth, and place it in a warm and moist environment for the first fermentation. The ideal fermentation environment is 25 to 30 degrees Celsius and humidity around 60%. In this environment, the dough takes about 1 to 2 hours to ferment until it expands to 2 to 3 times its original volume.
6. Exhaust
At the end of the first fermentation, the fermented dough is removed and gently kneaded on a cutting board with the aim of removing the carbon dioxide gas from the dough. This step helps to improve the structure of the dough and makes the final product softer and more homogeneous.
7. Styling
Depending on the type of pasta you're making, divide the dough into small portions and knead them into smooth balls. At this time, various modeling processes can be carried out, such as making steamed buns, steamed buns, flower rolls, etc. Place the dough on a cutting board and cover with a damp cloth to prevent the surface from drying out.
8. Second fermentation
The dough is fermented a second time and placed again in a warm, moist environment for about 30 minutes to 1 hour. When the dough volume expands again to about 1.5 times, the next step can be moved.
9. Cooking
Choose different cooking methods depending on the pasta you're making. If you want to make steamed buns or steamed buns, you can choose the steaming method. Add water to the steamer, put a drawer cloth on the pot, put the dough in after the water boils, and continue to steam for 10 to 15 minutes. If you want to make flower rolls or other fried pasta, you can choose the frying method, add a little oil to the frying pan, heat it over medium heat, and add the dough to fry until both sides are golden brown.
3. Factors affecting the effect of dough making
1. Dosage and activity of yeast
Yeast is the most important ingredient in the fermentation process, and too much or too little will affect the leavening effect. It is recommended to strictly control the amount of yeast according to the proportion, pay attention to the shelf life of yeast, and use fresh yeast to ensure the fermentation effect.
2. Temperature and humidity
The fermentation process requires the control of the right temperature and humidity. If the temperature is too low, the fermentation time will be prolonged, so that the dough will not ferment completely; If the temperature is too high, it will affect the yeast activity and even cause the dough to fail to ferment. Low humidity will cause the surface of the dough to dry out, affecting the dough effect; If the humidity is too high, the dough will be too moist and sticky to the hands.
3. The quality of the flour
The protein content of flour directly affects the formation of gluten, which in turn affects the effect of dough rising. Choosing high-quality, high-gluten flour is one of the keys to a successful dough turn.
4. Kneading techniques
Kneading dough is a key step in making dough, and through kneading, gluten can be fully formed, thereby improving the elasticity and ductility of the dough. The kneading time and strength should be moderate, not too short or too long, and the dough should be smooth and elastic.
5. The amount of sugar and salt
Although the amount of sugar and salt used is small, it also directly affects the effect of dough. The appropriate amount of sugar can provide nutrients to the yeast and promote fermentation; Adding salt in the right amount can improve the taste of the dough and inhibit the growth of harmful bacteria.
4. Common problems and solutions
1. The dough doesn't rise
The failure of the dough to rise may be related to the activity of the yeast, or it may be related to the unsuitable temperature and humidity. The solution is to check the expiration date of the yeast and make sure that fresh yeast is used; It also provides a suitable temperature and humidity environment during the fermentation process.
2. The dough is too sticky
Dough that is too sticky to your hands can be caused by too much water or poor water absorption of flour. The solution is to reduce the amount of water or add flour during the kneading process to achieve the right firmness.
3. The surface of the dough is dry and cracked
Dry and cracked dough surfaces can be caused by insufficient humidity during fermentation. The solution is to cover with plastic wrap or a damp cloth during fermentation to maintain a suitable humidity environment.
4. The finished product is not fluffy
The finished product is not fluffy, which may be due to insufficient yeast usage or insufficient fermentation time. The solution is to add yeast exactly in the right proportions and to ensure sufficient fermentation time.
5. There are large air holes inside the finished product
There are large air holes inside the finished product, which may be caused by incomplete exhaust or excessive fermentation. The solution is to knead the dough thoroughly after fermentation, expel excess gas, and control the appropriate fermentation time.
5. How to improve the effect of the face
1. Increase the moisture content of the dough
Increasing the water content of the dough can improve the softness and fermentation effect of the dough, but it should be noted that the amount of water should not be too much to avoid the dough being too moist and affecting the operation.
2. Use hot water dissolved yeast
Dissolving yeast in warm water at 30 to 40 degrees Celsius helps to increase yeast activity and promote fermentation. If the water temperature is too low, the yeast will not be active enough, and if the water temperature is too high, it may kill the yeast.
3. Increase the fermentation time
Extending the fermentation time appropriately helps the formation of air bubbles in the dough and makes the dough softer. Especially in winter, when the temperature is low, the fermentation time can be appropriately extended, but it is necessary to avoid over-fermentation.
4. Use secondary fermentation
Secondary fermentation can further increase the softness and lightness of the dough, making the finished product softer and more homogeneous. Venting and styling after the first fermentation, followed by a second fermentation, is a common method to enhance the appearance of the complexion.
5. Add the right amount of grease
Adding a moderate amount of fat (such as cooking oil, butter, etc.) can increase the softness and texture of the dough, but not too much so as not to affect the dough structure.
6. Preparation skills of different leavened foods
1. Steamed buns
When making steamed buns, the water content of the dough should be moderate, and the dough should be avoided from being too smooth when kneading. After the first fermentation, the dough is kneaded thoroughly to expel excess gas, and it is relaxed again before shaping. After shaping, the steamed bread is fermented for the second time, and the dough volume is significantly increased before steaming. After the water in the steamer boils, put in the steamed buns and steam over medium heat for about 15 minutes.
2. Steamed buns
When making buns, the dough needs to be soft but not sticky to the hands, and the amount of water is relatively high. After fermentation, the dough is deflated and shaped, and then the bun filling is wrapped. The wrapped buns are fermented for the second time and steamed after the volume increases. After the water in the steamer is boiled, put in the steamed buns and steam on high heat for about 15 minutes. The characteristic bun filling and styling style can be adjusted according to personal preference.
3. Hanamaki
When making flower rolls, the dough needs to be soft and elastic. After fermentation, the dough is deflated and rolled into thin slices, coated with an appropriate amount of oil, salt, chopped green onion and other seasonings, rolled up, cut into sections, and twisted into the shape of a flower roll. The shaped flower rolls are fermented for the second time and steamed after the volume is significantly increased. After the water in the steamer is boiling, add the flower rolls and steam over medium heat for 10 to 15 minutes.
7. Summary
Leavening noodles is the foundation for making all kinds of delicious pasta dishes, and mastering the methods and techniques of making noodles can greatly improve the level of cooking. In the process of dough making, it is necessary to pay attention to the selection of materials, the control of proportions, the adjustment of the fermentation environment, and the kneading skills. By gaining experience through practice, you can gradually learn the best way to make noodles and make them more delicious and fluffy.
Hopefully, the methods and tips provided in this article will be helpful to you so that you can easily make a variety of delicious leavened noodles at home. Whether it's steamed buns, steamed buns, or hanamaki, as long as you master the basic steps and key points of making noodles, you will be able to make delicious dishes that will satisfy your family and friends.