Steamed buns and buns are staple foods on our northerners' tables, fluffy and soft, white and fat, you can use thick and thick to describe them, especially just out of the pot, soft and soft, pick up one is delicious. Now in the winter, the weather turns cold, at home with yeast noodles or dough is not too slow, or can not be up, the taste of the pasta is not good, the family does not like, resulting in waste, headaches.
In fact, when making noodles, we can add an appropriate proportion of baking powder, which can solve these problems above. It also saves the most critical step in our haircut, which is very time-saving. Use baking powder and yeast to make noodles, remember the key 2 steps, steamed bun buns are fluffy and soft, let's take a look at it.
一、泡打粉的作用
Baking powder is one of the most commonly used food additives in pasta. Its role is to make the food stable and fluffy, fermentation effect is extremely fast, so that the volume of the noodle product is more bulky and loose.
The main components of baking powder are disodium pyrophosphate disodium, sodium bicarbonate, corn flour, etc., which is what we often call alkaline and acidic materials compounded. The proportion of disodium pyrophosphate in baking powder generally accounts for about 80%, which plays a role in stabilization and fluffiness. Sodium bicarbonate is the main component of baking soda, and when heated, it will release carbon dioxide to inflate food, and the two mainly play a role in stabilizing and fluffy noodle products. When we choose baking powder, we must choose aluminum-free baking powder.
二、酵母的作用
Yeast is often used in noodle foods, it is a biological leavening agent, fermentation works very slowly, in the fermentation process to decompose the sugar in the flour to produce carbon dioxide gas, so that the dough expands, but also produces the effect of some flavor substances.
When we use yeast powder fermentation, we must use a temperature of about 30 degrees and noodles, which can speed up the fermentation speed of the dough, and the water temperature should not be too high, otherwise the yeast will be burned to death, cannot survive, and the noodles will not rise.
三、泡打粉和酵母发面的优点
泡打粉和酵母发面的作用是将面粉快速发酵起来，使成品口感更加蓬松。
The fermentation rate of yeast is slower than that of baking powder, and the fluffy effect of pasta fermented by baking powder is not as good, if the weather is cold, because the dough takes more time to start or is not easy to start. Therefore, the mixed use of baking powder and yeast powder can make up for the lack of yeast powder, speed up the fermentation speed, make the fermented dough more stable, make the steamed bun or bun more soft and fluffy, and the effect is better than better.
四、和面
发面团的配方比例：500克的中筋面粉，加入5克的酵母，3克的白糖，5克的无铝泡打粉，250克的温水。
把面粉、泡打粉、白糖一起放入盆中，搅匀，再把酵母放入温水中，发酵5分钟，然后慢慢倒入面粉中，边倒边用筷子或手搅拌，把面粉搅拌成大面絮状，揉制成一个面团，松弛5分钟，继续把面团揉制光滑，醒面10分钟，然后直接就可以做馒头或包制包子。
和面的关键点
1.食材的放置顺序，切记泡打粉不能直接和水接触，泡打粉在接触到水之后很快就产生大量的二氧化碳，因此，最好是先将面粉和泡打粉干拌均匀，再加入水揉制。 It is possible to bake flour noodles with cold water and warm water and noodles.
2. With warm water and noodles, yeast powder needs a certain temperature and humidity to cooperate, want to speed up the speed of noodles, it is best to use warm water to modulate the dough, pay attention to and face water temperature does not exceed 35 degrees, winter it is best to use 35-40 degrees of warm water and noodles. Because the activity of yeast is greatly affected by temperature, it is best to use warm water when making noodles to promote yeast fermentation.
3. The dough needs to be relaxed, after the dough is reconciled, because the gluten has not yet formed, we are not good at operation, the relaxation can make the dough form a network gluten, will become obedient, convenient for us to face the shaping of the product.
五、醒发
加入泡打粉的面团，我们可以省略掉一次醒面的这个关键环节，面团松弛好之后就可以直接制作包子、馒头等，然后再进行醒发。 夏天一般醒面20-30分钟左右，冬季40-60分钟左右，醒发好的面制品拿在手里轻轻的，是原面制胚的1.5大时，冷水上锅蒸制20分钟，焖5分钟即可出锅，这样做出来的包子馒头个个蓬松暄软。
醒发面制品的关键
1. The steamed bun or steamed bun is best placed in the cage drawer to wake up the hair to prevent the surface of the noodle product from drying and affecting the taste.
2. The winter weather is relatively cold, the water in the steamer can be heated to 40-50 degrees, the water is warm, can not be hot, put the noodle products on the steamer for fermentation, which can speed up the fermentation speed. Remember to leave gaps in the lid of the pot to avoid the water vapor in the pot dripping on the dough products and affecting the finished product.
3.注意不要醒发的时间太长，那样制作出来的馒头或包子内部组织结构空洞，容易塌陷。
epilogue
Using baking powder and yeast noodles, making noodle food is the easiest to get started, unlike yeast noodles, which requires certain experience and skills. As long as you pay attention to the order of adding ingredients to the noodles, wake up the dough can be directly made, and then it is time to observe the waking state of the noodle products, as long as you follow these 2 steps to operate yourself, you can make fluffy and soft bun steamed buns, saving time and effort is also simple. It's cold, so you might as well use baking powder to make noodles at home and try it out.
I am a food dance, using food to convey love, so that love sprinkles all over the world. If you like food, please follow me! Every day I will make a different meal and share it with everyone, welcome to comment, like, retweet, and finally, thanks for reading.