How to make steamed buns with yeast
Steamed bun yeast is a key raw material for making steamed buns, steamed buns and other pasta. Its quality directly affects the taste and fluffiness of the finished product. Recently, there has been a lot of discussion on the Internet about traditional pasta making, especially the home-made yeast method. The following is a detailed tutorial based on hot topics in the past 10 days, with relevant data comparisons.
1. Core steps of yeast production
1.Raw material selection: Sorghum, corn or wheat are the traditional materials. Nearly 40% of netizens recommended using whole wheat flour for better fermentation effect.
2.fermentation environment: The success rate is highest when the temperature is 25-30℃, and the fermentation time varies significantly depending on the season:
| season | fermentation time | Probability of success |
|---|---|---|
| summer | 24-36 hours | 85% |
| winter | 48-72 hours | 65% |
3.Activity detection: High-quality yeast should have a distinct sour flavor, and the volume should expand to more than 2 times the original volume as a qualified standard.
2. Comparison of popular formulas across the Internet
| Recipe type | Material ratio | fermentation efficiency | Netizen rating |
|---|---|---|---|
| Traditional old noodles | Flour:water=1:0.6 | slower | 92% |
| Jiuqu accelerated version | Add 0.5% distiller’s yeast | 40% improvement | 88% |
| Fruit and vegetable natural yeast | Contains apple puree | unstable | 79% |
3. Solutions to common problems
1.Fermentation failed: Nearly 30% of the discussions related to fermentation abnormalities, mainly due to:
- Water temperature exceeding 40℃ kills yeast
- Containers are not completely sterilized and contaminated with miscellaneous bacteria
2.Saving Tips: Successfully made yeast can be dried and refrigerated for 15 days, or frozen for 3 months. Data show that the activity recovery rate of cryopreservation reaches 78%.
4. Sharing of advanced skills
1.Flavor enhancement: Adding 5% rice wine can increase the sweetness of the yeast. This is a new method recently recommended by food bloggers.
2.Quick wake up: Dormant fermentation is first activated with 30°C sugar water (sugar concentration 5%), and the efficiency is increased by 2 times.
3.quality judgment: High-quality yeast should meet the following indicators:
| index | Qualification standards | Detection method |
|---|---|---|
| pH value | 3.8-4.5 | Test paper test |
| Bubble volume | >50% volume | Visual observation |
| Brushed effect | ＞5cm continuously | Chopstick test |
5. Things to note
1. Avoid using metal containers, iron ions will inhibit yeast activity
2. Stir every 12 hours during the fermentation process to promote oxygen exchange.
3. In winter, it is recommended to use a fermentation box or a quilt to keep warm.
Data shows that 67% of netizens who make homemade yeast will achieve stable results on their third try. After mastering these skills, you can make high-quality yeast that is comparable to professional pastry houses, and bring healthy and delicious pasta experience to your family.
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