Optimum temperature of hair surface: the optimum temperature of hair surface is 27 ~ 30 degrees. At this temperature, the dough can be fermented successfully within 2 ~ 3 hours. In order to reach this temperature, according to the climate change, the temperature of flour mixing water can be adjusted appropriately: cold water is used in summer; Warm water of about 40 degrees is used in spring and autumn; In winter, you can mix flour with 60 ~ 70 degrees hot water, cover it with a wet cloth and put it in a warmer place. What if there is too much alkali in the dough? If there is too much alkali in the fermented dough, white vinegar can be added to neutralize it with alkali. Steam on the drawer for seven or eight minutes and find that there are too many alkali pairs. You can sprinkle some alum water on the finished product, or apply some light vinegar water after the drawer is put down. Quick dough mixing: I want to eat steamed bread, but I don't have dough mixing. What should I do? There is a way to try: according to the ratio of 500 grams of flour, 50 ml of vinegar and 350 ml of warm water, mix the noodles, bake them for 10 minute, add 5 grams of baking soda or alkaline noodles, and knead them vigorously until they are not sour, so that the buns are still soft. How to judge whether the fermented dough is developed: when the dough expands to a certain extent, gently press the top of the dough with your fingers. After the finger is removed, if the pressed dough cannot be restored to its original state, the dough will sink slightly, indicating that the dough is well developed; If the compressed part can recover quickly, it means that the surface is not well developed. You can also grab a piece of dough and have a look. If there are many holes in the dough, it means it is ready. The bigger the honeycomb eye, the older the fermentation, such as bean curd residue, indicating that it has been overdone. The fermented noodles are overdone, so you can put a certain amount of dead noodles. The dosage depends on the degree of over-fermentation. Honey can replace leavening agent to make dough: according to the ratio of 250 ml water and 1.5 tbsp honey per 500 g flour, honey is poured into flour mixed water to make dough. Knead the dough evenly, put it in a basin, cover it with a wet cloth, and ferment it in a warmer place for 4-6 hours. When the dough expands to twice its original volume, it can be used. If you smell the sour dough, you can add some alkaline water properly and knead it before use.