The method is as follows:

1. Make a pit on the dough that has not risen, pour a small amount of white wine into the pit, cover it with a damp cloth for about 10 minutes, and the dough will rise again. .

2. Put the dough in a drawer and put a small cup of white wine in the middle of the steamer, so that the dough will rise again.

3. You can put some salt and sugar in the dough, knead it repeatedly, and cover it with a damp cloth for about 10 minutes, and the dough can rise again. You can add some more yeast and flour and knead the dough again. If the temperature is too low and the dough cannot rise, you can put the dough in a constant temperature environment of 25-30 degrees to ferment faster. Warm reminder: Be sure to use warm water when kneading the dough.

Reasons for flour fermentation failure

1. Too much white sugar

When making dough, adding some white sugar will help speed up the fermentation process. Because yeast needs energy when it works, adding some white sugar can provide the yeast with the energy needed for fermentation. However, if too much sugar is added, the yeast will lose a lot of water and become inactive, causing fermentation to fail.

2. The water temperature is too high

Yeast likes a warm and humid environment, and the outer packaging of the yeast clearly states that the temperature should not exceed 40 degrees. Otherwise, the yeast will lose its activity, which is what is said to be scalded to death. If this is the case, the yeast will not be able to ferment, and naturally the dough will not be able to rise. It is certain that the dough will eventually become dead dough.

This 40 degrees means not only that the temperature cannot be too high when activating the yeast with warm water, but also that the temperature of the water used when kneading the dough cannot be too high. And the temperature during the subsequent fermentation process cannot be higher than 40 degrees, otherwise it may cause a large number of yeasts to be scalded to death before they can take effect, resulting in failure of the dough.

3. There is less yeast

There is a mark on the outer packaging of the yeast. 5 grams of Angel yeast can ferment 1 kilogram of flour. Using yeast according to this ratio, coupled with appropriate temperature and humidity, the flour can be fermented well. If the yeast ratio is too low, good fermentation results will not be achieved. It can be simply understood as a small horse pulling a big cart, and of course the effect will be poor. By the estimated time, the dough still did not have the ideal level of fermentation.

4. The temperature is low

Yeast is an active bacteria that likes a warm and humid environment. If the temperature is too low, the fermentation speed will become very slow, resulting in The fermentation effect cannot be achieved within the same period of time. The suitable temperature for yeast fermentation is between 20 and 40 degrees. Too high and the yeast will be scalded. Too low and the fermentation process will be doubled.

5. The yeast is useless

Now I usually buy small packages of yeast online, that is, 5 grams, which is just enough every time. I used to often buy it in supermarkets. The smallest bag of yeast in my supermarket is 10 grams.

If you can’t use it all at once, tie the seal tightly and put it away. Sometimes you forget it. When it is taken out for use, it may have expired, or because the temperature in the kitchen is high or the environment is humid, the active ingredients of the yeast lose the ability to ferment, causing the dough to fail to rise.

6. Uneven yeast

When making pasta, such as making dumplings or buns, you need to knead the flour to a certain extent so that the best gluten properties of the flour can be exerted. Many people use yeast, especially in summer. They like to mix yeast powder directly with flour, and then add water to make dough. Some people also like to dissolve the yeast in warm water first, and then knead the dough. Both methods are acceptable.

It’s just that the latter method is more suitable when the temperature is low. If the yeast is not stirred evenly during the kneading process, and the kneading time is short later, the yeast will be unevenly distributed in the dough, which will also cause slow fermentation or failure.