Key points:
The most favorable breeding temperature for yeast is 30~40℃. Below zero degrees Celsius, yeast loses its activity; When the temperature exceeds 50 degrees Celsius, it will burn the yeast to death. Therefore, the optimum temperature of the dough is about 30 degrees Celsius.
2. Put the flour, baking powder and sugar into the basin and mix them evenly with chopsticks. Then pour in yeast water, stir it with chopsticks to form a block, knead it into a ball repeatedly by hand, and finally cover the basin tightly with a wet cloth. In order to prevent the surface from drying, put it in a warm place and let it stand until the dough becomes larger and there are a lot of small bubbles in it. This process takes about an hour.
Key points:
It is very important to knead the dough repeatedly in this step. It is not simply to mix all the materials evenly, but to knead the dough as much as possible. The purpose is to make the protein in the flour fully absorb water and form gluten, so as to prevent the loss of carbon dioxide produced in the fermentation process and make the dough fluffy and porous. Therefore, this step is very important and cannot be sloppy.
Besides, don't mix the dough too hard ~
3. After twice swelling, the dough can be used, which can be used to make steamed bread, steamed buns, bean bags, flower rolls and other kinds of pasta, and can also change various kinds of pasta as you like, such as lotus leaf cakes, silver rolls, double color steamed bread, lotus seed buns, cream buns and so on. ...