The process of making dough is the process of cultivating yeast. The mechanism is to decompose a small amount of polysaccharides into water and carbon dioxide by breeding yeast. These small carbon dioxide particles in the dough will expand when steamed or baked, making the dough white and soft.

The process is as follows:

1. Add a small amount of sugar and a little salt to a bowl of clear water, 1000g/500g of water, 2-3 in winter, 1 in summer, and 1 in spring. -2 hours.

2. Heat in microwave to 30~40 degrees (about one minute)

3. Add one level tablespoon of active dry yeast (available in supermarkets)

4. Mix well until the yeast is dissolved (it looks a bit like mud soup). Noodles 1000g/15g. Yeast temperature 40

5. Use the "mud soup" to knead the noodles until they feel comfortable.

6. Place in a warm place at 30~40 degrees (not exceeding 70 degrees, otherwise the live yeast will become dead yeast)

7. Wait for 15~20 minutes. After facial hair, press a hole with your fingers and there will be no rebound.

8. Add a little dry flour to adjust the feel

9. Process it into the shape you want. If the dough continues to rise too quickly during this process, consider moving it to a cooler place, such as a window. Yeast stops growing at low temperatures but does not die.

9.5 If you feel that the dough is not quite perfect, you can wait a while after processing to allow the yeast to continue growing.

Three methods:

1. Use baking powder to make dough and add some sugar to shorten the fermentation time and the effect is good.

2. When making dough, if you add a little salt water to adjust it, the fermentation time can be shortened, and the steamed buns will be softer and more delicious.

3. Add some beer (half beer and half water) to the flour when kneading the dough, so that the steamed buns will be extra soft.

The optimal temperature for baking dough: The most suitable temperature for baking dough is 27 to 30 degrees. At this temperature, the dough can ferment successfully in 2 to 3 hours. In order to reach this temperature, the temperature of the water for making dough can be adjusted appropriately according to climate changes: cold water in summer; warm water around 40 degrees in spring and autumn; hot water of 60 to 70 degrees in winter can be used to knead the dough, cover it with a damp cloth, and place it in a A warmer place.

What to do if you add too much baking alkali: If the fermented dough has too much alkali, you can add white vinegar and alkali to neutralize it. If you find that there are too many alkali pairs when steaming in the upper drawer until it is about 70% cooked, you can sprinkle some alum water on the finished product, or apply some light vinegar water after lowering the oven.

Fast Proofing: I want to eat steamed buns but the dough has not risen yet, what should I do? There is a way you can try: add 500 grams of flour to 50 ml of vinegar and 350 ml of warm water. Mix the dough and let it sit for 10 minutes. Add 5 grams of baking soda or alkaline noodles and knead vigorously until there is no sour taste. This way The steamed buns are still soft and fluffy.

How to judge whether the yeast dough has risen well: When the dough has risen to a certain extent, gently press the top of the dough with your fingers. After you remove your fingers, if the pressed dough piece cannot return to its original shape, the dough will sink slightly. If the pressed area quickly returns to its original state, it means the noodles are not yet ready. You can also grab a piece of dough and check it. If the dough has formed a honeycomb shape and there are many small holes, it means it has risen well. The bigger the honeycomb eyes are, the older the fermentation is. If it looks like tofu dregs, it means it has been over-fermented. If the fermented dough is over-risen, you can add a certain amount of dead dough. The amount added depends on the degree of over-fermentation.

Honey can replace the starter for making dough: Add 250 ml of water and 1.5 tablespoons of honey for every 500 grams of flour. Pour the honey into the kneading water to knead the dough. Knead the dough evenly and put it in the dough. Put it in a basin, cover it with a damp cloth, place it in a warm place, and let it ferment for 4 to 6 hours. When the dough swells to 2 times its original volume, it can be used

The beer steamed buns are soft and soft. When kneading the dough, add some beer (half beer and half water) to the flour, so that the steamed buns will be extra soft.

Use salt water to make the dough soft. When making dough, if you add a little salt water to adjust it, the fermentation time can be shortened, and the steamed buns will be softer and more delicious.

Use baking powder to make dough in cold weather, and add some sugar to shorten the fermentation time, and the effect is good

1. Soak the baking powder in warm water, the best water temperature is 35 degrees Left and right

2. Knead the dough with warm water soaked in baking powder and be sure to knead for 15 minutes. Then place it in a warm and humid place for fermentation. If the room temperature is low, you can put the dough pot into a large pot with warm water and cover the pot. The fermentation time must not be less than 1.5 hours, preferably 2 hours.

3. The fermented dough is relatively soft, then add flour and knead it evenly, knead it into shape, and ferment it twice. That is, the formed dough is placed in a test tray or steamer, which should not be less than half an hour. This kind of noodles can make people excited. When I make bread, I usually bake it for at least 2 hours in summer and 4 hours in winter.