1, baking powder is soaked in warm water, the water temperature is preferably about 35 degrees, and it is fully dissolved for use. Put three or two baking soda in a catty of flour, which is the ratio of 10:3.

2. Knead the dough with warm water soaked in baking powder 15 minutes. Then put it in a warm and humid place for fermentation. If the room temperature is low, you can put it in a large pot filled with warm water with a bowl full of dough and cover it. The fermentation time should not be less than 1.5 hours, preferably 2 hours.

3. Knead the fermented dough to be soft, then mix it with flour and knead it evenly, knead and shape it, and ferment it twice, that is, put the molded dough into a test tray or steamer for not less than half an hour. Only in this way can the hairy surface be magnificent.

4. Tip: Add some beer (half beer and half water) to the flour when mixing dough, so that the steamed stuffed bun is particularly soft.

Note: Be sure to control the quantity.

Extended data:

Hairdressing skills:

First, select the correct initiator:

1. There are three kinds of leavening agents: baking soda, flour fertilizer (old flour) and dry yeast powder. They all work on the same principle: under the right conditions, the starter produces carbon dioxide gas in the dough, and then the dough becomes soft and delicious by heating and expanding.

2. The gas released by baking soda is not rich, so the softness of the finished product made of baking soda is not very good. Moreover, it is a weakly alkaline substance, which will destroy the vitamins in flour and reduce the nutritional value of pasta. It is not recommended to choose.

3, face fat Some places are also called old noodles. It's a piece of dough left after the last fermentation. After proper preservation, it began to ferment as a strain. Flour fertilizer must be used with alkali because it will make the dough sour. But alkali will destroy the nutrition of flour, and the dosage is difficult to master, and the finished product is easy to waste, hehe ~ so it is not recommended to use it.

4. Active dry yeast (yeast powder) is a natural yeast extract, which is not only rich in nutrition, but also rich in vitamins and minerals. It is not only rich in vitamins, but also has a protective effect on vitamins in flour.

Not only that, yeast can also increase the 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.

Second, the amount of baking powder should be more or less.

Baking powder is a natural substance. Too much will not cause bad results, but will only speed up the fermentation, and perhaps even increase more nutrition. Therefore, for the novice pasta, more should not be less to ensure the success rate of dough mixing.

(Source: Baidu Encyclopedia: Famian)