How to make a good face?

Whether the dough is in place is directly related to the quality of steamed and baked products, such as steamed bread, steamed buns, flower rolls, flour cakes and other foods. The most basic ingredients of dough are nothing more than flour, yeast (or old noodles) and water. Some people may use a small amount of milk, sugar or salt. But the principle of dough mixing is the same, and the effect of dough mixing is the same, that is, to make the dough well.

How can I make delicious noodles? In fact, we should pay attention to the following points:

It is necessary to master the proportion of ingredients. Water is a large part of all ingredients in the dough, accounting for about 38%, even higher than this in winter; If yeast is used for flour mixing, it only accounts for about 1%-2% of flour, and if it is used for flour mixing, it will not exceed 10%. Some people only use sugar to provide nutrition and energy for yeast powder in the early stage of dough making to shorten the dough making time, and its dosage should not exceed the amount of yeast; Salt is added only to increase gluten and toughness, and should not be used more than yeast. As for adding milk, it's just for taste, it's a personal preference, and it's not necessary to add it.

Yeast should be melted with warm water. Yeast itself is "alive" and can only be activated if it is dissolved in water at 20-30 degrees. When the water temperature is low, yeast activity is not strong and fermentation is slow, but the water temperature should not be too high. If the water temperature is too high, the active ingredients of yeast will be killed, and no matter how to make noodles, it will never rise.

Can't be impatient. Don't pour the yeast directly into the flour when kneading, but melt the yeast with warm water. If you want to add sugar in winter, you must pour yeast water first and then add sugar water. You can't directly mix flour with yeast water or sugar at the water's edge, and pour "dough water" at the same time. When it is stirred until it is flocculent, add water to the dough, knead it into a ball, and knead it for 8- 10 minutes.

According to the air temperature and water temperature at that time, let the dough stand somewhere for a few hours to see if the dough expands to more than twice its original size. Beat the dough with your hand and make a beep to tear or cut the dough. The obvious honeycomb is a good textured surface.

Determination of hairiness. To judge that the dough is ready, you can dip your finger in some flour and poke it down from the center of the dough. After your finger is removed, the hole does not rebound, that is, the dough is not ready; If the hole not only does not rebound, but also collapses around it, then the face is overdone; If you can feel the dough rebound and not collapse, then this dough is basically a good dough.

It is worth noting that conditions such as temperature, flour type, yeast supply and variety should be carefully handled.