Sometimes it’s the newbies who are inexperienced, and sometimes it’s the “veterans” who are negligent. There will be problems with the dough rising. In fact, this is quite normal, it is a manual job in itself. Since there is a problem, we must seize the opportunity to remedy it.

Cannot start, use commonly used yeast to analyze possible reasons

①The yeast has expired. Yeast is a single-celled organism. It is all vacuum packed, keeping the yeast in a dormant state. There is an unwritten rule within the industry that yeast reaches its shelf life one month in advance. Because the activity of the yeast will not be exactly the same as the laboratory results, manufacturers are required to advance the date one month in advance. If the manufacturer's storage method is not very reasonable and the circulation link is unsaleable, it is very likely that the yeast will expire or even go bad. Yeast is a nutritious substance and will lose or reduce its activity after it expires. In other words, when purchasing yeast, you must read the packaging bag clearly. It must be one month in advance of the shelf life, otherwise it will be expired. It is very likely that the dough will not rise when using this kind of yeast.

②The dosage is less. Yeast is divided into two types: high sugar and low sugar. The amount of yeast used in making steamed buns accounts for 0.5-1℅ of flour. People are accustomed to using flour and yeast at a ratio of 100:1, which is not wrong. However, it should be noted that the amount of yeast is also related to the seasonal temperature. Use less when the temperature is high in summer, and increase appropriately when the temperature is low in winter. If you use too little, the noodles will not rise.

③The yeast is scalded to death. Generally, it needs to be dissolved with warm water to activate the "activity" of the yeast. The most suitable temperature for yeast growth is around 35 degrees, which is slightly higher in winter. When using yeast to make dough, if it reaches this temperature requirement, the dough will rise normally. But yeast has a temperature "red line", that is, 54 degrees will burn the yeast to death. If the water temperature exceeds this "red line" when the noodles are rising, the noodles will not rise.

④The yeast is not activated. The correct way to use yeast is to dissolve the yeast with warm water first, mix it and stir evenly. After letting it sit for another 8-10 minutes, the yeast enzymes will be activated and produce activity to make the dough rise. Otherwise, the dough will not ferment easily.

Remedial measures for facial hair that cannot be raised

①Add white wine. Poke a small hole in the middle of the dough, add about 1 tael of white wine, knead the dough again, and place it in a place with a heat source to rise again.

②Add sugar and yeast. Mix about 0.5 grams of yeast and 1 tablespoon of sugar, stir evenly, add it to the dough, and ferment again.

④Add aluminum-free baking powder. Baking powder is a quick fermenter. Generally speaking, steamed buns are made with aluminum-free baking powder and yeast. Take about 1 gram of baking powder and put it into the dough, knead it again and ferment it.

⑤Add baking soda. Baking soda is the main ingredient in baking powder. Add about 2 grams of baking soda to the un-risen dough and knead the dough again. Since baking soda expands when heated, place the dough in a basin and place it on a hot pan with warm water to heat and ferment.

⑥Add baking powder. Same operation as ④.

⑦Add vinegar and baking soda. When vinegar and baking soda are added to the un-risen dough, an acid-base neutralization reaction will occur, accelerating the rapid fermentation of the dough.

⑧Add vinegar and white wine. Vinegar and liquor are both products of fermentation, and they are rich in a variety of microorganisms and strains. The two are mixed in the dough and come into contact with the dough. They actually have the properties of old noodles, increase the reproduction of enzymes, and accelerate the speed of dough rising.

In short, if the dough does not rise, you should consider adding some fermented substances or other auxiliary fermented substances, kneading the dough again, and placing it in an environment suitable for dough rising to improve the environment for rising dough and improve the dough. Rising speed.

Remedy: Add yeast powder to warm water. Don’t use too much yeast powder and water. Add an appropriate amount according to the size of the unrisen dough. Dip your hands into yeast powder water, knead the dough, and let the yeast water blend into the dough. If the dough is soft, you can add an appropriate amount of flour, adjust it to the best state, and continue to ferment.