How to use yeast powder to make dough

Noodles are the staple food of many northerners, and most of the time people spend more time eating noodles than rice. Many people in the south also like to eat noodles, but the skills required are more refined. Making various kinds of noodles for sale and doing interviews require one step, which is to leaven the dough. The more common way is to use yeast powder to leaven the dough, which makes the dough more resilient and enhances people's taste. As for leaving dough, do you know how to use yeast powder better?

1 Natural strawberry yeast dough

Material

"100CC strawberry yeast liquid", "100 grams of high-gluten flour", "30CC strawberry yeast liquid", "30 grams of high-gluten flour", "15CC strawberry yeast liquid", "15 grams of high-gluten flour",

practice

Natural strawberry yeast liquid

1: Natural strawberry yeast liquid

Start making strawberry yeast dough (yuanzhong):

2: Start making strawberry yeast dough starter (original starter): first sterilize the bottle. I still use a glass bottle with a capacity of about 700CC and a metal lid. Bring to a boil, cook for about 5 minutes, then let drip dry.

First round of materials: Strawberry yeast liquid 100C

3: First batch of ingredients: 100CC strawberry yeast solution 100g high-gluten flour

After mixing, cover with a rubber band.

4: After mixing, cover with a lid, mark with a rubber band, and place in a warm place to ferment until it doubles in size.

When it grows up, you can refrigerate it until the next day.

5: When it is big, you can put it in the refrigerator and keep it until the next morning.

Second feeding material: strawberry yeast liquid 30

6: Second feeding materials: 30CC strawberry yeast liquid and 30 grams of high-gluten flour. After stirring evenly, cover with a lid, mark it, and let it ferment until it doubles in size.

When it grows up, put it in the refrigerator.

7: When it grows up, put it in the refrigerator.

Third feeding material: strawberry yeast liquid 15

8: Ingredients for the third feeding: 15CC strawberry yeast liquid and 15 grams of high-gluten flour. Cover with lid, mark, and let rise at room temperature until doubled in size. This is what it looks like when enlarged to twice its size. The strawberry yeast dough starter (yuanzhong) is finally ready. This dough can be used to make bread or steamed buns. I put it in the refrigerator and waited until the next day to make bread.

Store in the vegetable compartment of the refrigerator and use it every day.

9: Store in the vegetable compartment of the refrigerator, stir once a day with a clean spoon. It is recommended to use it within three days. Do not use it if there is any odor. Finish.

2. Sake lees yeast dough (part 2 of natural yeast production)

Material

"Sake lees yeast liquid (1 time) 45 grams", "whole wheat or high-gluten flour (1 time) 45 grams", "warm water 50CC", "white sugar as needed"

practice

Method for making sake lees yeast liquid: http

1: How to make sake lees yeast liquid: https://icook.tw/recipes/111915

Make it in the morning of the day the yeast solution is ready.

2: Make the starter immediately on the morning of the day when the yeast solution is completed: sterilize the bottle. I'll prepare two bottles.

First feeding: add 45CC of yeast

3: First feeding: add 45CC of pure yeast liquid and 45g of whole wheat flour. After stirring with a sterilized spoon, use a rubber band to mark (height). Yeast pure liquid and flour are generally equal in amount.

Cover with plastic wrap and place in a warm place.

4: Cover with plastic wrap and place in a warm place to start fermenting.

It will expand to twice its size. Then put in ice

5: Let it expand until it is twice as large. Then place in the vegetable compartment of the refrigerator overnight.

The second feeding starts on the second day: yeast solution

6: Start the second feeding on the next day: the ratio of yeast liquid to flour is 1:1. So, add 45 grams of pure yeast liquid and 45 grams of flour, stir, then ferment until it doubles in size and put it in the refrigerator.

The third day morning, I took it out of the refrigerator.

7: What it looked like when taken out of the refrigerator on the third morning.

After taking it out on the third morning,

8: After taking it out on the morning of the third day, carry out the third feeding. At this time, add the following changes: 50CC of water and 25 grams of high-gluten flour to each bottle. Let ferment until doubled in size. (You can add 1 small amount of sugar to enhance activity)

After mixing thoroughly, place in the refrigerator.

9: After mixing thoroughly, place in refrigerator.

On the fourth day, when the temperature returns to normal, you can start making

10: On the fourth morning, when the temperature returns to normal, you can start making bread.

This is the Yuanzhong made with high-gluten flour.

11: This is the Yuanzhong made with high-gluten flour. It is different in color from the Yuanzhong made with whole wheat flour. The whole wheat one is light brown, and this one is pure white.