Even if the dough fails to rise, it can still be used.

It can be used under normal circumstances.

Dough that fails to rise is generally not very fluffy, and the food made with it will be relatively flat, so it can generally be used to make scallion pancakes, pancakes, pimple soup and other delicacies.

Usually when making pastries such as steamed buns and steamed buns, yeast needs to be used to expand the dough, so that the pasta becomes particularly soft and delicious.

Dough proofing is a process in which yeast can fully reproduce and produce gas under certain temperature and humidity conditions, causing the dough to expand.

The main reason for dough failure is related to the amount of yeast and temperature.

How to make dough? Increase the proportion of yeast powder and add baking powder. The two simultaneous effects will speed up the dough making process.

Pour yeast powder, baking powder, and sugar into flour and mix evenly.

And pour in warm water of 35-40 degrees to knead the dough.

After the dough is kneaded, set it aside to rest for 5 minutes.

Knead the dough with white vinegar.

After pouring all the white vinegar into the flour, add an appropriate amount of water and knead the flour into a dough.

The amount of yeast used is generally about 1% of the amount of flour. If you can ensure that the temperature is suitable, 0.4% is enough. Adding too much yeast will affect the taste. You can add some sugar when kneading the dough to make the yeast reproduce faster.

But not too much. Generally, 5%-15% of the flour amount is appropriate, which can also improve the taste.

You can also add some salt to increase the gluten content of the flour and offset the slightly over-fermented sourness.