1. Add 5 grams of yeast to 500 grams of flour. "Generally, 500 grams of flour requires 5 grams of yeast. The amount of water can be added appropriately. Just knead the flour into a ball. Everyone's habits will have certain deviations. When adding yeast, it depends on the type of pasta to be made. Add the softness and hardness as appropriate.

2. Before mixing the flour into shape, the yeast needs to be melted in warm water, and then the flour is added. The amount of water determines the softness and hardness of the dough. < /p>

Extended information:

There are many ways to make dough, including baking soda dough and yeast dough. These methods have the same effect, which is to produce a large amount of carbon dioxide gas in the dough. During the cooking process, the carbon dioxide expands due to heat, so the pasta becomes soft and delicious. However, the principles of the two methods are different. In the former method, baking soda will seriously destroy the B vitamins in the flour.

Yeast fermentation is completed through the biological process of yeast fermentation, and the nutritional value is improved.

Yeast is divided into two types: fresh yeast and dry yeast. Edible, nutritious single-cell microorganisms are called "inexhaustible sources of nutrients" in nutrition. In addition to proteins, carbohydrates, and lipids, yeast is also rich in a variety of vitamins, minerals, and enzymes.

Experiments have shown that the protein content of 1 kilogram of dry yeast is equivalent to the protein content of 5 kilograms of rice, 2 kilograms of soybeans, or 2.5 kilograms of pork. Flatbreads and noodles that do not rise are 3 to 4 times higher, and the protein is increased by nearly 2 times.

Baidu Encyclopedia-Yeast