Isn’t it hard to have noodles when the weather is cold? The pastry chef teaches you tips on how to make dough in cold weather, so that the dough will be strong and chewy quickly

Pasta occupies a very important part in Chinese food culture. Especially for northerners, every meal is inseparable from staple foods such as steamed buns and steamed buns. The weather is slowly becoming more and more... It's getting colder. People who were born in rural areas know that all farm work comes to an end at this time, and there is more time. When I was a child, I often stayed in the kitchen with my mother during this time, making delicious food, such as I make a lot of steamed buns and steamed buns every time because I can eat them for about 3 days when the weather gets cold. When the weather is cold, it is not so easy to make dough. If you lose control even a little bit, it will be difficult to make it rise, and it will take a long time.

There is a steamed bun shop next door to my house, which has been open for many years. My mother often chats with them, and thus also learns from them some knowledge about making noodles in cold weather. The pastry chef said that it is better to make noodles in cold weather. When cooking, it is very important to control the temperature. If it is cold, it will not rise. If it is hot, it will easily burn the noodles to death. It will be difficult to control if it takes a long time. Sometimes the same method works well on the first day, but doesn’t work the next time? Do you all have the same troubles as my mother? The pastry chef will tell you why.

First of all, let’s analyze it. The noodles are caused by yeast, and a very important reason for whether the yeast can work is the temperature. When the temperature of the yeast is controlled at about 37 degrees, it is When it is most active, it will stop working if the temperature is low. If it is too high, it will cause the yeast to be scalded and unable to perform its function. Therefore, when making dough in cold weather, you must not only control the amount of yeast, but also pay attention to the temperature. The following is Let’s take a look at the detailed method of making dough. Not only does the dough rise quickly, but it also has chewy texture. Because I am losing weight recently, I use steamed buns made of whole wheat flour and flaxseed powder.

Required materials: 500 grams of whole wheat flour and flaxseed powder in total, yeast powder, and warm water.

Production steps:

1. Prepare 5 grams of yeast powder, dissolve it with warm water of about 40 degrees, pour it into the flour, and then use water with a slightly lower temperature, slowly Pour into the basin in batches, stir first to form a fluffy consistency, and then knead into a smooth dough.

2. Prepare a steamer, boil water in the pot, turn off the heat when the water temperature reaches 40 degrees, put the cooked noodles into the pot across the water, cover it, or find some old quilt handles. Wrap the pot so that the fermentation will be faster. After the dough has doubled in size and the inside has become a honeycomb shape, the dough has fermented successfully.

3. After the dough is ready, scoop it out and put it on the chopping board. Keep kneading it with both hands for about 7 minutes. Divide it into small portions, and then roll it into a round shape with your hands. Pour 2 liters of water into the pot, place the steamed buns on top of the steamer, cover with a lid and turn on low heat.

4. After about 20 minutes, when the dough slowly ferments again until doubled in size, you can turn up the heat to the maximum, steam for 15 minutes, then turn off the heat and continue to simmer for 5 minutes before opening the lid. Now, the fragrant and large whole grain steamed buns are ready, low in fat and delicious.

Pastry chef’s tips:

1. The temperature of the water to dissolve the yeast should be controlled well. When making the dough, put the live dough into a pot with 40-degree warm water. , then wrap it with cloth to keep it warm. In more than an hour, the noodles will be completely fermented. If you have a stove at home, you can put the basin close to the stove, so that the fermentation will be faster.

2. If you want the steamed buns to taste chewy, after the dough has risen, you can put a little dry flour on the chopping board, put the dough on it and keep kneading it. The longer the time, the chewier the texture will be. Remember to add some dry flour in the middle.

3. Open the pot quickly to prevent the distilled water on the lid from dripping onto the steamed buns, which will easily become flat.