5 grams of yeast and 3 grams of water are added to 1 catty of flour.

when making pasta, the ratio of yeast to flour is 1: 1, and the function of adding yeast is to produce a large amount of carbon dioxide gas in dough, which will expand when heated during cooking, thus making pasta soft and delicious.

Yeast is divided into fresh yeast and dry yeast. It is an edible and nutritious single-celled microorganism, which is called "inexhaustible nutrient source" in nutrition. Besides protein, carbohydrates and lipids, yeast is also rich in vitamins, minerals and enzymes. Experiments have proved that the protein content in each kilogram of dry yeast is equivalent to the protein content in 5 kilograms of rice, 2 kilograms of soybeans or 2.5 kilograms of pork.

dough making skills:

1. Check the date and shelf life of yeast powder

Yeast powder is usually bought in flour shops or supermarkets. They usually buy in bulk. Look at the production date first. If the shelf life has passed, yeast powder will basically have no effect. The main component of yeast powder is yeast, and its activity is related to the shelf life. After the shelf life, its activity will be greatly reduced.

2. Yeast can't be directly poured into flour. If you want to melt it with warm water,

it is the practice of many people to directly add yeast powder into flour, but it is wrong to do so. Even if it is still within the shelf life and the packaging is intact, it is not certain that the yeast is active, so don't do this, just do one more step. First, pour the yeast powder into a small bowl, add warm water at about 35℃, stir and let it stand for 1 minutes.