What to do if the dough is too hard
Recently, many people have tried making pasta at home, but they often encounter the problem of hard dough. Whether it is buns, steamed buns or bread, the hard dough will affect the taste. This article will combine popular topics and hot contents across the network for the past 10 days to analyze the reasons and provide solutions for everyone.
1. Common reasons for the dough to get hard
| reason | Percentage | Specific performance |
|---|---|---|
| The water temperature is too high | 35% | The yeast is scalded to death, and the dough cannot ferment |
| Yeast failure | 25% | The dough does not expand and becomes hard |
| Inadequate kneading | 20% | Gluten has not formed, and the taste is hard |
| Insufficient fermentation time | 15% | The dough is not fully expanded |
| Other reasons | 5% | Such as flour quality, environmental humidity, etc. |
2. Practical skills to solve the hardness of the dough
1.Check yeast activity: Dissolve the yeast in warm water, add a little sugar, and let stand for 10 minutes. If foam appears, it means that the yeast is active.
2.Control the water temperature:Water temperature should be kept between 30-35℃ when kneading the dough to avoid burning the yeast. You can test it with the back of your hand, it feels warm but not hot.
3.Knead the dough thoroughly: Knead the dough for at least 10-15 minutes until the dough is smooth and elastic. You can try the "three lights" standards: hand light, basin light, and surface light.
4.Extend fermentation time: It is recommended to 1-2 hours for the first fermentation, and the volume will be increased to about 2 times. In winter, you can place it in a warm place or use the oven fermentation function.
5.Secondary fermentation is important: The dough after plastic surgery needs to be fermented twice, and it takes about 30-40 minutes, so that the steamed pasta will be soft.
3. Effective remedial methods for netizens to test
| method | Success rate | Operation steps |
|---|---|---|
| Steamer remedy | 85% | Put the hard pasta into a steamer and steam it on low heat for 10 minutes |
| Microwave method | 75% | Wrap pasta with a wet tissue and microwave for 30 seconds |
| Milk soaking method | 60% | Soak the pasta in warm milk for 5 minutes and then steam it |
4. Professional advice
1.Choose high-gluten flour: High-gluten flour has high protein content, which can form a better gluten network and make the pasta softer.
2.Adding modified agent: Baking powder or baking soda can be added in moderation, but the dosage must be controlled, generally 1-2% of the flour.
3.Control humidity: It is advisable to keep the humidity in the fermentation environment at 70-80%. You can spray water on the surface of the dough or cover it with a wet cloth.
4.Master steaming skills: When steaming, use high heat first, then turn to medium heat, turn off the heat, simmer for 3-5 minutes and then open the cover to prevent retraction.
5. Frequently Asked Questions
Q: Can it be remedy if the dough is hard?
A: If it has not been steamed yet, you can re-melt a small amount of warm water; if it has been steamed, you can use the above remedy method.
Q: Why do the same formula sometimes succeed and sometimes fail?
A: This may be related to changes in ambient temperature and humidity. It is recommended to adjust the fermentation time and water temperature according to the season.
Q: What happens if the dough is over fermented?
A: The dough that is overfermented will become sour and collapse. You can add a small amount of alkaline surface to neutralize, but it is best to remade.
Conclusion
The dough is a common problem for many newbies, but as long as you master the correct method, you can easily make soft and delicious pasta. It is recommended to do it a few more times to accumulate experience and you will soon become a pastry expert. Remember, failure is the mother of success, and every imperfect attempt is an opportunity for progress!
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