Biscuits Practice and Recipe 2

Name: Biscuits Practice and Recipe 2
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 kg Flour; 15g Fermented baking powder; Some oil; Some Thirteen incense; Some salt

by Have you eaten 123

4.6 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

Biscuits are one of the main traditional pasta dishes in our country. There are many varieties, such as flatbreads, scones, sesame buns, scum buns, mixed buns, beef tongue buns and so on. The traditional method of sesame seeds is to use active dry yeast or zha head, and the new method of sesame seeds is to use fermented baking powder to quickly ferment the dough.
The usual aluminum-free baking powder noodles only increase the output, while the fermented baking powder can not only increase the gas production for fermented noodles, but also increase the gas production activity of the yeast and increase the whiteness of the fermented noodles. The method of using fermented baking powder for biscuits is very simple. You only need to calculate the amount of fermented baking powder based on the weight of the flour and the addition amount of 1.5-2%, and then mix the fermented baking powder and flour to make the noodles.

Ingredients

Biscuits Practice and Recipe 2

1. Weigh the flour, baking powder, yeast, and water according to the recipe.

2. First add the fermented baking powder to the flour and mix properly.

3. Add yeast, water and noodles.
Description:
1) Before using the yeast, it is best to dissolve it with a proper amount of warm water and leave it for a few minutes to fully activate the yeast, and the yeast will have a better effect.
2) Normal temperature water is used for kneading noodles in summer, and hot water (water temperature around 55℃) is used for kneading noodles in winter.

4. It usually takes about 1 hour to let the mixed dough stand for proofing. The actual proofing time depends on the proofing degree of the dough.
Description:
The best conditions for proofing: temperature 33-35℃, humidity 70-80%.
Judgment criteria:
The volume of the proofed dough is one to two times larger than the original dough, and the inside has a uniform network structure.

5. Divide the proofed dough into small pieces, knead the small pieces on the table into long strips, press them into dough pieces, apply oil, thirteen incense, and salt in turn, roll them, press, and roll them into round cakes.

6. Place the round cake on the surface of the oven and bake for a few minutes to finish. Then, put it into the oven and bake it into golden, fluffy biscuits on both sides.

Tips:
3. Matters needing attention Fermented baking powder will react with water and produce a lot of gas, so don't dissolve the fermented baking powder in water for use.
The general dosage of fermented baking powder is about 1.5%, and the dosage can be adjusted appropriately according to the baking speed of the biscuits.