Add some wine to warm water, mix it with an appropriate amount of flour, put it in a porcelain basin, cover it, and place it in a place with a higher temperature. It can be used after 5-6 hours; add a small bowl of flour and water. Knead into a softer dough and place it in a place with a higher temperature. It can be used after 10 hours;

Use honey instead of dough fertilizer:

Pour the honey into the water used for kneading the dough. Add 250 grams of water and 1.5 tablespoons of honey for every 500 grams of flour. Use warm water in winter and cold water in other seasons. (Honey can also be added directly to the flour). Knead it into a dough. Knead it evenly and place it in a basin. Cover it with a damp cloth and place it in a warm place. Let it sit for 2-3 hours, until the dough has risen to twice its original volume.

Key points for fermentation:

Add an appropriate amount of flour fertilizer. If you use homemade flour fertilizer, you can add more. For every 500 grams of flour, add about 80 grams of flour fertilizer. If you use fresh yeast, add about 80 grams of flour fertilizer for every 500 grams. Just add 5-10 grams of flour;

If you use fresh yeast, you can dissolve it in warm water, then add it to the flour in proportion and mix well, put it in a warm place and wait for it to ferment. If you use flour fertilizer, you can Carry out in two steps. First, add half a bowl of flour and flour and knead evenly. Let it rise for about 3-4 hours. Then knead in the other flour and let it rise for another 2-3 hours. If time is limited, you can combine the two steps into two steps. 1;

If the dough is rich in fertilizer and the ambient temperature is high, the fermentation will be fast. On the contrary, the fermentation will be slow;

A little salt can be added when kneading the dough, which can promote the yeast to multiply faster and produce carbon dioxide. More, the steamed buns will be soft, strong, sweet and delicious. You can also add some beer for a better effect.

How to identify the degree of fermentation

Press the dough with your hands. If the dough is strong and elastic, it means the fermentation is good. If the dough is cut open, the holes in the dough are small and few, sour and sweet. If the taste is not obvious, it means that the dough is not fermented enough and needs to continue fermenting;

The dough will be elastic when pressed hard, slightly sunk, and has a certain strength. The dough will make a "bang bang" sound when you tap it hard. Cut the dough to see , there are more holes, and there is a smell of wine, indicating that the dough has risen just right;

After the dough rises, the dough will immediately sink when you touch it with your hands, and the strength is poor. After cutting, the dough will look like cotton wool, with large and dense holes. , strong sour taste, indicating that the fermentation has been excessive. At this time, you need to add alkali or add some more flour before mixing. The amount of flour added depends on the degree of fermentation.

What to do if the dough has not risen well

Dig a hole in the dough that has not risen yet, add some white wine, mix it again, and then it can be shaped and put on the drawer;

< p>Add a little baking soda or soda flakes to the dough that has not risen, and knead it evenly;

If it is cold and the dough is baking, add a little sugar to the dough, which will not only rise quickly, but also The steamed buns are delicious.

How to control the amount of alkali?

If you add too much, the taste will be bitter and the pasta will not swell and the color will not look good. If you add too little, the taste will be sour and hard. Generally speaking, every 500 grams Flour, about 80 grams of flour fertilizer, and 4-5 grams of alkali added are appropriate;

The amount of alkali added should be flexibly controlled according to the age and tenderness of the fermented dough, the temperature, etc. For example, if the weather is hot and the temperature is high, and there is a lot of flour, Yeast is easy to breed, so you can add more; when the weather is cold and the temperature is low, the dough will have less fertilizer, so you should add less; after adding alkali, if it is not used in time, the yeast in the dough will still breed, and the dough will be acidic, so you should add alkali to neutralize it. .