1 Hour Rapid Pasta Method, So that The Pasta is Loose and Soft, Do

Name: 1 Hour Rapid Pasta Method, So that The Pasta is Loose and Soft, Do
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 300g Flour; 150g warm water; 3g yeast; 2 bags Wuzhen powder; 10g Sugar

by Pure cuisine

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Whether it’s steamed buns or buns, Xiaopu always thinks that they are delicious, and the taste is completely different from the ones bought outside. I don’t know which one you like to eat? Many friends also want to make it by themselves. In fact, the methods and fillings are quite simple. In the process of making noodles, many friends don’t make it well, and the buns or steamed buns made are not good in appearance and taste. Today, Xiao Yu will share with you a quick The little coup for baking dough is very simple. The dough that comes out is soft and strong. It is the habit of Xiaopu's family to add two packets of Wuzhen powder to the staple food. Wuzhen powder is a whole grain coarse grain product without chemical additives. It is good for the body, especially for babies who have a lot of food. You can eat some often. Let's see how to do it together~

Ingredients

300g Flour
150g Warm Water
3g Yeast
2 bags Wuzhen Powder
10g Sugar

1 Hour Rapid Pasta Method, So that The Pasta is Loose and Soft, Do

1. Prepare 300g flour and 150g warm water for later use (the warm water is not hot, the ratio of flour to yeast is 2:1).

1 Hour Rapid Pasta Method, So that The Pasta is Loose and Soft, Do recipe

2. Prepare 3g of yeast and pour it into warm water (the size of the cap of a mineral water bottle is almost 3g). The ratio of flour to yeast is 100:1.

3. Then pour 10g of sugar to promote fermentation.

4. Stir the yeast water until the yeast is completely melted.

5. Pour the yeast water into the flour several times evenly, stirring while pouring.

6. Stir the flour until there are no dry particles. This will prevent your hands from getting wet when kneading.

7. Knead the dough well (standards are pot light, surface light, hand light). It doesn't matter if you can't do Sanguang well, you can finish the surface light~ Haha and then seal the basin with plastic wrap.

8. Hot water in the pot, about 35 degrees is the best time to make the noodles. Put the basin into the pot and cover the lid to start the fermentation.

9. You can compare the characteristics of the dough that has been made (1, you can see that there is rich cellulite when you open it; 2, there is a rebound in the hand jab; 3, the volume is obviously larger, about twice).

10. You can put the dough on the chopping board and rub it forward with the palm of your hand to remove the air in the dough until you cut the dough and you can’t see the air holes, so that the steamed buns or buns will be smooth and beautiful. ! ps: Wuzhen powder is a kind of coarse grain cereals, two packs are relatively small, generally will not affect the hair quality, and the grinding of Wuzhen powder is very fine, don't worry about coarse grain particles~