If the activity of yeast is not good, switch to good yeast. If the activity of yeast is not very bad, you can still use this yeast, add some yeast and flour, and knead the dough again.

2, the temperature is low, and the low water cooling temperature affects the dough.

3. The noodle water is too hot. In this case, there is no way. If the water temperature is too high, the yeast loses its activity.

4. Noodles are not fresh after being bought back or before being bought. It has been a long time. Generally, noodles take a long time, which affects the hair. In this case, it will not be sent, even if it is sour.

If the third and fourth points are excluded, pay attention to creating this condition. When this temperature is reached, it will start very quickly. Otherwise, although it takes a long time to leaven the dough, the steamed bread will be a dead pimple. In winter, the dough should be mixed with warm water, and then placed by the fire, so that the dough can be quickly launched. You can also put the basin in hot water, and the dough will be made soon. On the other hand, although the dough rises, the steamed bread is not white and not big, and there are bubbles on the surface like dead noodles; Or when the pot was just uncovered, the steamed bread was very big, and after venting, the steamed bread shrank again. The former phenomenon is because the dough fermentation is too strong, and the yeast has no stamina.

Fermentation can only be started at a certain temperature and time, so if you add baking powder, you can't afford it if the temperature and time can't meet the requirements. For example, if the temperature is about 30 degrees, it will take at least one night to make it. If you want to hurry, put it by the electric stove at 40-50 degrees, and wrap it up. It will take three or four hours to make it. Try it several times, and you will have a good grasp of the fermentation temperature and time.

Extended data

Steamed bread, there is only one word in the south, and it is also called "steamed bread", "steamed bun", "rolled cake", "big bun", "steamed bun", "steamed bun", "cooked cake" and "dry food" in the north. Known as "white steamed bread" and "solid steamed bread" in Jiangsu and Zhejiang, it is also known as "solid bag" in Wenzhou, Zhejiang. Other places are directly called "steamed buns" or "light buns", which are generally semi-circular in appearance and are printed with red seals at the top of festivals. This kind of product is a kind of food with single flour or several kinds of flour as the main material, with little or no other auxiliary materials except starter (auxiliary materials are added to produce colorful steamed bread), and processed by kneading, fermentation and steaming. Mainly divided into the following main types.

Baidu encyclopedia: steamed bread