"On the twenty-eighth day of the twelfth lunar month, every family makes their noodles." Being able to make your noodles well means good luck in the coming year!

There are three types of leavening agents used for making dough: baking soda, dough fertilizer (old noodles) and dry yeast powder. They all work similarly, but active dry yeast (powdered yeast) is best. Yeast powder is a natural yeast extract that is rich in vitamins and minerals and has a protective effect on the vitamins in flour. The yeast can also increase the B vitamins in the dough during the reproduction process. Therefore, the nutritional value of pasta products fermented with it is several times higher than that of unfermented pasta such as cakes and noodles.

Baking powder is a natural substance. Using too much will not cause bad results. It will only increase the speed of fermentation and maybe add more nutrients. Approximate dosage ratio: for 500g of flour, use about 5g of dry yeast powder.

Activate the yeast first: put an appropriate amount of yeast powder into a container, add warm water of about 30 degrees (about half of the total amount of water used for kneading the dough, not too little. If you want to save trouble, the entire amount of water is enough No problem.) Stir it until it melts, let it sit for 3-5 minutes, then pour the yeast solution into the flour and stir evenly.

The optimal environment temperature for fermentation is between 30 and 35 degrees, preferably not more than 40 degrees, and the humidity is between 70 and 75%. A method that is common to all seasons: put it in a large steamer Hot water of about 60-70 degrees, put the basin into the pot (the basin should not be in contact with the hot water), cover the steamer lid, the temperature and humidity are all in the small environment of the steamer, of course, if you are used to it A microwave or oven is also available.