Yeast is needed to make gluten, mainly to speed up the proofing of dough, but the amount of yeast should not be too much, otherwise the dough will be sour and affect the taste. Generally, the ratio of flour to water for making gluten is 2: 1. If gluten is not made in proportion, it may lead to soft and inelastic taste.

Yeast is necessary to make gluten.

You need to put yeast when you make gluten. When making gluten, add yeast and stir well. Be careful not to put too much yeast, just control it within 5g. After yeast fermentation, dough will be softer, gluten will be elastic and taste better.

When making gluten, we should strictly follow the ratio of flour to water, otherwise the gluten will be soft and inelastic. Flour commonly used to make gluten is mixed with water in the ratio of 2: 1. After the flour is stirred into a flocculent state, it is kneaded into dough. After the dough is proofed, you can add water to wash your face.

When making gluten, yeast is mainly added to accelerate fermentation. If the fermentation environment temperature is relatively high, the proofing time should be controlled within 30 minutes, otherwise the dough will be soured by yeast. If you accidentally add too much yeast and it turns sour, you can add baking soda to neutralize it in order not to affect the gluten flavor.