Source: Gourmet Gewu
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Hello everyone and welcome to Gourmet Food.
Yeast powder is very familiar to friends who love pasta, and it is usually used for steamed buns, steamed flower rolls, steamed buns, and friends who like baking also need to use it to make pizza, toast, and toast. But usually we buy such a small packet of yeast powder in the supermarket for two or three yuan, and it will be used up once or twice.
Today I will share with you a method of making yeast powder at home, we can make a large pot at the cost of two yuan, and we can't use it up in a year, and we don't have to buy yeast powder after learning.
First of all, we need to prepare a packet of yeast powder, I bought a small packet of 10 grams, we need to use it as an introduction, if you often make those noodles in your home, if you have old flour fat, you can also use it instead, because the first step for us to use yeast powder today is to make old flour fat.
Prepared 10 grams of yeast powder. Pour it into a larger basin and add some sugar, the amount of sugar is about 10 grams, adding sugar can promote the fermentation of yeast powder. Add about 40 degrees of warm water to the pot, the amount of water is about 100 ml, stir for a while with egg extraction, dissolve all the yeast powder, stir evenly, let it stand for about five minutes, this step is to activate the yeast, the only thing you need to pay attention to when operating this step is the water temperature, the water temperature must be warm water, but the temperature must not exceed 40 degrees.
After stirring, let it sit for a while and then add the flour to it, just now we added 100 ml of warm water, and now we need to add 200 grams of flour. After adding the flour, use an egg whisk to make a thick batter, be sure to stir for a while until there are no dry powder particles in the batter. The first step of our homemade yeast powder must be to make old flour fertilizer, and this old flour fertilizer needs to be made into a flowing batter, so when adding flour at the beginning, we must add less flour, so that it will ferment faster.
Stir into a sticky batter and drip down, and the texture will disappear immediately, to the extent that it is OK. After that, find a plastic wrap to seal the batter and let it rise in a warm place for about 40 minutes. Although it is relatively cold outside the north now, if there is sun in the house, plus heating, the fermentation speed is particularly fast, after 40 minutes, we open the plastic wrap and there are many pores inside, we use an egg whip to stir it slightly, easy to exhaust.
The fermentation time must be determined according to the degree of fermentation of the batter, not to say that it is determined for 40 minutes, the batter must be fermented until there are a lot of bubbles in it, and it must smell sour. Then add 200 grams of flour to it, then add 200 grams of corn flour, and then stir it well with an egg whip, after adding these powders, the batter will become very thick and dry.
If you find that your last batter is a bit wet after it comes out, you can add some more cornmeal to it. After stirring to such a relatively dry batter, we start to knead it open, knead it into that kind of small gnocchi, if there is a relatively large gnocchi, do not break it with your hands, put the gnocchi in the middle with two hands and gently rub it open, once you find that the inside is sticky, add some dry flour or dry corn flour to it, it takes about three or five minutes to the whole process.
Once all the large pieces of dough have been kneaded, we can prepare for the next step to dry. Find a breathable bamboo basket, or a bamboo curtain, put the gnocchi we have made into the bamboo basket, and rub the big ones with their hands. The yeast powder we buy outside, in many cases, can not be eaten at one time, and the activity of the yeast powder will be reduced after a few days, many people use this yeast powder to open their mouths for a period of time, but find that the dough always can't get up, in fact, this is the reason.
The yeast powder we make at home is also more convenient to store, and its yeast activity will not be weakened even after a few months of use. Once all the gnocchi is rubbed out, spread it all out and spread it out as thin as possible, so that it can dry quickly. If there is both sun and floor heating in the north, it will take about 1 to 2 days to dry, and you must not try to save trouble. Put it outside to dry as the wind will blow this flour away.
The gnocchi is all dry, and the color is slightly darker, it feels hard to the touch, and it is this kind of rattling sound when you turn it up with your hand, which proves that it has dried out, and the next step is that we can directly break it, you can also put all these gnocchi into a small cloth bag, knock it vigorously with a rolling pin, grind it, or put it into the wall breaker to break it directly.
When we were young, there was no such thing as yeast powder, and we basically used old flour fertilizer to ferment, and the pasta made was not only fluffy and soft, but also had a sweet taste. And that taste is now this yeast powder is incomparable, after pouring all these gnocchi into the wall breaker, we cover the lid, when choosing the wall breaker, we must choose this grinding cup, and finally start to stir all these gnocchi into powder, at the beginning these gnocchi are relatively large, first use the low gear to break them, and then open the high-grade for a while. Hit it to a delicate state.
The yeast powder we make at home is more active, the steamed pasta is sweeter, and the pasta we make can really taste the same taste as when we were young. The good yeast powder is also more convenient to preserve, we cover the lid of the sealed box, if there is no such sealed box at home, find a mineral water bottle that we usually use. After loading, we take it out of the refrigerator when we use it, and put it in the freezer of the refrigerator when we don't use it, remembering that it is not refrigerated, but the freezer.
I believe that many friends will be worried, so is this yeast powder useful? How to use it? In fact, it is very simple, we use a small spoon directly when we need to use it. Scoop out some yeast powder, put it in a bowl, and soak this yeast powder in warm water at thirty or forty degrees for about five minutes. After soaking until the yeast powder softens, stir gently with a spoon to mix the yeast and water evenly.
Prepare about 200 grams of flour in the basin, and then use the yeast water we have just soaked to mix the noodles, just like we usually knead the dough, mix this water with the noodles and form a dough, and we make this yeast powder at home without putting sugar to accelerate the fermentation, and you can clearly smell the fragrance of this old flour fat when you mix the noodles. After reconciling, rub the bottom of the basin with dough slightly, so that the dough that lives out, the basin is smooth and bare-handed, if the water is not enough, you can add a little more, knead it vigorously, and knead the dough smoothly.
Once kneaded, place the dough on the bottom of the basin and cover with a sheet of plastic wrap. After the dough is kneaded, it is still the same and put it in a warm place to ferment for about 40 minutes. My dough has been fermented for 40 minutes, it is already a little over-fermented, and it smells a little sour, but it doesn't matter, if there is a sour taste, you can add a little baking soda to this dough to buy grams of flour and add one gram of baking soda to the dough, and then knead it to remove the sourness.
This dough is very good whether it is steamed steamed buns, steamed buns, flower rolls or hair cakes, regardless of the fermentation time or fermentation state, it is better than the yeast powder we buy outside, friends can try it at home, remember that the yeast powder we make must be put in the freezer of the refrigerator, you don't have to worry that this dry powder will freeze into a block inside, because there is no water in it, and it can maintain the state of this dry powder when it is completely dried inside. Every time you need to mix the dough, 500 grams of dry flour and 5 grams of yeast powder are enough, and remember to soak the yeast powder in warm water for 5 minutes before use.
Well, this method of making yeast powder at home is shared with you here, and friends who like it can try it for themselves