1, choose the right starter. There are three kinds of 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 dosage of baking powder should be more than less. 500g of flour is almost the same as 5g of dry yeast powder.

3. Activating yeast is more important for beginners. A proper amount of yeast powder is put into a container, and warm water of about 30 degrees is added (about half of the total water consumption of dough, not too little). If you save trouble, all the water will be fine. ) stir it until it melts, and let it stand for 3-5 minutes before use. This is the process of activating yeast. Then the yeast solution is poured into the flour and stirred evenly.