How to make beer dough

The method of using beer to make dough is actually not very recommended. The effect of this method is not very prominent, and you will also feel that the taste of the flour has changed. If this is the case, you should pay more attention to it. You should still use the traditional method of making dough, so that the dough will become more perfect. Sometimes people will add some baking soda water to it, which can also make the dough rise quickly.

1. Choose the right fermentation agent

1. There are three kinds of leavening agents used for making dough: baking soda, yeast (old dough) and dry yeast powder. They all work in a similar way: under the right conditions, the leavening agent produces carbon dioxide gas in the dough, which then expands when heated, making the dough soft and delicious.

2. Baking soda does not release a lot of gas, so the dough made with it is not very soft. Moreover, it is a weak alkaline substance that will destroy the vitamins in flour and reduce the nutritional value of pasta, so it is not recommended.

3. Yeast fertilizer is also called old dough in some places. It is a piece of dough left after the last fermentation. After proper storage, it is used as a culture medium to start fermentation. Yeast must be used with alkali because it will make the dough sour. However, alkali will destroy the nutrition of flour, and the dosage is very difficult to control, and the finished product is easily wasted. Haha ~ So it is not recommended to use it.

4. Active dry yeast (yeast powder) is a natural yeast extract. It is not only rich in nutrients, but more importantly, it contains rich vitamins and minerals. Not only does it contain rich vitamins itself, it also has a protective effect on the vitamins in flour. Not only that, yeast can also increase the B vitamins in the dough during the reproduction process. Therefore, the nutritional value of finished pasta made by fermenting it is several times higher than that of unfermented pasta such as cakes and noodles.

Dough fermentation refers to the process of allowing yeast to fully multiply and produce gas under certain temperature and humidity conditions, thereby causing the dough to expand. When yeast converts starch into sugar and consumes it in the aerobic environment inside the dough, it releases carbon dioxide gas. At this time, the volume of the dough will expand and rise.

Fattened noodles also refer to noodles that have been fermented.

Yeast was discovered accidentally during the development of pasta, and humans have been using yeast to make dough for 5,000 years.