Due to the low temperature in winter, the speed of dough fermentation is slow, and it takes about 3 hours to ferment completely. If you want to shorten the dough making time, you can put hot water of about 70 degrees in a steamer, then put the kneaded dough on the steamer and cover it with the lid for dough making. In this way, the environmental humidity of the hair surface can be artificially controlled, the hair surface time can be shortened, and a better hair surface effect can be achieved.

The volume of the fermented dough is two to three times the original size. To test whether the fermentation is successful, you can dip some flour with your fingers and poke holes in the dough. If the holes rebound immediately, it means that the fermentation is not enough and you still need to continue the fermentation.

Hairdressing skills:

Baking soda, flour fertilizer (old noodles) and dry yeast powder. Their working principles are similar, but active dry yeast (yeast powder) is the best. Yeast powder is a natural yeast extract, which is rich in vitamins and minerals and has a protective effect on vitamins in flour.

Yeast can also increase B vitamins in dough during reproduction. Therefore, the nutritional value of pasta products fermented with it is several times higher than that of unfermented pasta such as cakes and noodles.

Baking powder is a natural substance. If it is used too much, it will not cause bad results, but will only increase the speed of fermentation, and perhaps even add more nutrients. Approximate dosage ratio: 500g of flour is about 5g of dry yeast powder. But don't be too dogmatic. Temperature, humidity, variety of flour, water temperature, etc. can all affect the time and effect of fermentation, so it should be flexibly adjusted and applied.