1. Add proper amount of water to flour to make soft dough, cover tightly and ferment at room temperature for about 24 hours (about 2 degrees at room temperature) to make yeast seeds; The identification methods are as follows: the dough becomes thin and sour, and the dough is opened by hand to observe that there are beehives inside; All of the above are good phenomena of dough fermentation.

2. Then carry out secondary fermentation. Add proper amount of dry flour and alkaline water to the fermented seeds, and the amount of flour added shall be subject to the requirements. The amount of alkali used is 1% of that of flour, and the edible alkaline noodles are diluted with 4 times of pure water (the ratio of water to alkaline noodles is 4:1). The dough doesn't smell sour.

3。 Knead the dough to achieve three lights: face light, hand light and basin light. After kneading, put it in a basin and continue to ferment until it is twice as big as the original dough, and then shape it as required. After dividing it, put it on a drawer and wake it up for 2 minutes, and steam it in cold water for 2 minutes.

Pay attention to the following matters

1. Choose the right leavening agent: There are three 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 being heated and expanded.

2. the amount of baking powder should be more than less: baking powder is a natural substance, which will not cause bad results, but will only improve the fermentation speed. for the novice pasta, more than less can ensure the success rate of dough making.

3. Activating yeast is more important for beginners: the amount of yeast and uneven mixing will have some influence on the dough making results. Therefore, it is suggested that novices activate yeast first.

4. Make sure the water temperature of the dough: use warm water for the dough. The temperature is between 28 and 3 degrees. There is no food at home. Feel it with your hands with a thermometer. Don't let your hands feel hot.

5. The ratio of flour to water should be appropriate: the ratio of flour to water is very important for dough making. For example, 5g of flour, the amount of water can not be less than 25ml, that is, the ratio is about equal to: 2: 1.

6. the dough should be smooth: after the flour is mixed with yeast and clear water, it should be fully kneaded, and the flour should be fully combined with clear water as far as possible.

7. Ensuring proper temperature and humidity is the key to success: the optimum environmental temperature for fermentation is between 3-35 degrees, preferably not more than 4 degrees. The humidity is between 7-75%. The environment under this data is the most favorable for dough fermentation.

8. second fermentation: knead the dough on the panel, knead the air out of the dough, then put it in a relatively sealed container and let it ferment for about 3 minutes at room temperature. Secondary fermentation plays an important role in the softness of the finished dough.

9. Use fermentation auxiliaries skillfully: add a little sugar to improve yeast activity and shorten the time of leavening. Adding a little salt to shorten the fermentation time can also make the finished product softer. Add a little mash to assist the fermentation and add the aroma of the finished product, and add a little honey to accelerate the fermentation process.

1. The production date of active dry yeast is very important: it cannot be used after expiration, and it is not recommended to use it if the production date is far from the use time.