Key points:
The optimum breeding temperature of yeast is 30~40℃. Below zero degrees Celsius, yeast loses its activity; When the temperature exceeds 50 degrees Celsius, it will burn the yeast to death. Therefore, the optimum temperature of dough is about 30 degrees Celsius.
2. Put the flour, baking powder and sugar into a basin and mix them evenly with chopsticks. Then pour in yeast water, stir it into a block with chopsticks, knead it into a ball repeatedly by hand, and finally cover the basin tightly with a wet cloth. To prevent the surface from drying out, let it stand in a warm place until the dough becomes bigger and there are many small bubbles in it. This process takes about an hour.
Key points:
It is very important to knead the dough repeatedly in this step. It doesn't simply mix all the materials evenly, but knead the dough as much as possible. The purpose is to make protein in flour fully absorb water and form gluten, so as to prevent the loss of carbon dioxide produced in the fermentation process and make the dough fluffy and porous. Therefore, this step is very important and cannot be sloppy.
Besides, don't mix the dough too hard ~
3. The dough can be used after it has been expanded twice, and it can be used to make various kinds of pasta such as steamed bread, steamed stuffed bun, bean bag and flower roll. You can also change various kinds of pasta according to your own preferences, such as lotus leaf cake, silver roll, double color steamed bread, lotus seed steamed bun and cream steamed bun. ...