The dosage and usage of 1. yeast are incorrect. Yeast can be directly mixed into flour, but the fermentation effect will be better if the activation step is added in advance. Activating yeast is also very simple. Put the yeast into a small bowl, add a small amount of white sugar, add an appropriate amount of warm water of 30-40 degrees, stir until the white sugar melts, and then let it stand for a period of time. When a large number of bubbles appear on the surface, it means that the yeast has awakened. Next, pour the activated yeast water into the flour, stir it evenly, and add a proper amount of cold water or warm water to knead it into dough, so that the kneaded dough will have better fermentation effect.

2. Fermentation temperature and time are not enough. Put the container filled with dough into a warm water pot with a temperature of 30-40 degrees, and cover it to keep warm; Or put the dough container in a foam box, put a bowl of hot water next to it, and cover the foam box to keep warm.

3. The temperature of fermentation environment is too high. If the ambient temperature is too high, or the mixing temperature is too high, the dough can't be made, then there is no hope. You can only wrap jiaozi with the prepared dough, or make some pasta that you don't need to make.