1, with a small amount of lukewarm water to add no inactive yeast, while a small amount of the dough did not rise well, while kneading, if the dough is too soft, kneading at the same time you can add a small amount of dry flour.

2, placed in a constant temperature of 25 ~ 30 ℃ environment, can be faster fermentation.

3, when the flour, you can add some sugar in the flour, to provide more nutrients for the yeast to accelerate the reproduction, and at the same time the yeast decompose the sugar to produce carbon dioxide and water, to accelerate the fermentation process.

4, when fermenting, press a few small holes in the kneaded dough, add a high degree of white wine and put it in a warm environment, the fermentation can be completed within half an hour.