Improver for yeast bread that doesn't get hard when it's cold What to add to yeast bread that doesn't get hard when it's cold

We all know that there are many ways to make cakes, and yeast cake is a very common one. It tastes soft and delicious, and is very popular among people. After the yeast cake is made, it will become hard when it cools down. So what should be put in the yeast cake to prevent it from becoming hard when it cools down? Let's take a closer look!

What to put in the dough so that it won't get hard after it cools down

Leavened bread is bread that is baked after the dough is fermented. Leavened bread is soft and fluffy and easier to digest than unleavened bread.

Increase the amount of water in the dough

The amount of flour and water for leavened bread is more than that for steamed buns. If the softness and hardness of the dough is similar to that of steamed buns, the leavened bread will taste good when it is hot, but will become hard after it cools down.

When making steamed buns, the ratio of water to flour is about 1:2, which means that one pound of flour requires at least 250 milliliters of water. When making steamed buns, at least 300 milliliters of water is needed for one pound of flour. More water means the dough will be softer, and the steamed buns will also be softer.

Add oil to the dough

After the flour is mixed with water and yeast to form a dough, add oil and knead it into a dough, cover it with plastic wrap and let it ferment. The purpose of adding oil to the dough is to keep the moisture of the dough, so that the finished pancake will not become hard even if it cools down.

It is best to use lard. If you don't have lard, use salad oil. However, it is best to heat the salad oil first to remove the fishy smell, and then add it to the dough after it cools down. About 20 grams of oil per pound of flour is enough. Too much oil will form an oil film and affect the fermentation of the dough.

How to keep yeasted bread from getting hard when it cools down

1. First, the dough should be soft. According to the dryness and wetness of the flour and the amount of water it absorbs, feel its softness and hardness when kneading it with your hands, and add water in batches. And use warm water of about 30 degrees to knead the dough.

2. Secondly, the key to baking is to control the temperature. If the temperature is too high, the cake will be hard on the outside and too hard on the inside. If the temperature is too low, the cake will be slow to cook and hard. Therefore, controlling the temperature is also an important factor to ensure that the cake is not hard.

3. After the pancake is baked, cover it with a cloth or lid to keep it soft.

Summarize:

If you want the yeast pancakes to not be hard, just knead the dough like this. Dissolve the yeast powder with warm water, add it into the flour, stir well and let it stand until bubbles appear. Then use warm water to mix the flour into whisker shape. Add the bubbling batter into the whisker shape flour and knead it into dough. Cover with plastic wrap and let it stand until the dough becomes like a honeycomb. Add baking soda, tomatillos, vegetable oil, and sesame powder, and knead well. You can make it into oil cakes, white pancakes, or baked steamed buns. They are all delicious, crispy on the outside and crunchy on the inside.

Homemade recipe for steamed bread

Ingredients: flour, yeast, sugar, warm water, lard/salad oil, sesame candy filling

Step 1: Pour 3 grams of yeast and 5 grams of sugar into 200 ml of warm water and stir until the yeast dissolves. Then pour the yeast water into 300 grams of flour in batches and stir the flour into a soft dough.

Step 2: Add 10 grams of cooked oil, then knead it into a dough, cover with plastic wrap and let it ferment until the volume increases by more than twice.

Step 3: Add an appropriate amount of flour to the sesame filling prepared in advance and mix well. (Adding flour to the sugar filling can prevent the sugar from flowing after melting and avoid burns)

Step 4: When the volume of the dough becomes larger, peel off the surface of the dough to see the honeycomb structure inside. Pinch off a piece of dough directly, adjust it slightly with your fingers, then fill it with appropriate amount of stuffing, and tighten the mouth like making dumplings.

Step 5: Preheat the electric baking pan or frying pan with oil, place the dough with the seam facing down into the baking pan, press lightly with your hands to make it thinner, brush a little more oil on the surface, then cover the pan and fry on low heat until the bottom is slightly yellow, then turn over.

Step 6: Fry on low heat until both sides are golden brown and then serve.

Tips: When making pancakes, do not use too high a heat, otherwise the crust will be burnt, the sugar in the filling will not melt, and it will still taste grainy. When making pancakes, use an arched lid because the pancakes will continue to ferment during the baking process, and a lid that is too low will inhibit the fermentation of the pancakes.