1. First, let's do the most important fermentation dough, put the dry yeast powder into a small bowl, melt it with 30 degrees Celsius warm water, put it aside and let it rest for 5 minutes to let them activate a bit. Key point: The most favorable temperature for yeast to multiply is 30~40 degrees Celsius. Below zero degree Celsius, the yeast will lose its activity; if the temperature exceeds 50 degrees Celsius, the yeast will be scalded to death. Therefore, the best temperature for fermentation is about 30 degrees Celsius.

2. Put the flour, baking powder and sugar into a bowl and mix well with chopsticks. Then pour in the yeast water, mix with chopsticks to form lumps, then knead with your hands repeatedly to form a ball, and finally cover the basin tightly with a piece of damp cloth, in order to prevent the surface from drying out, put it in a warm place to rest, and wait until the volume of the dough becomes bigger, and there are a lot of small air bubbles in the dough. This process will take about an hour or so.

3, focus: this step in the repeated kneading of the dough is very important, not simply mix all the ingredients mix, but to try to knead the dough, the purpose is to make the protein in the flour full of water absorption after the formation of gluten, which can prevent the loss of carbon dioxide produced in the process of fermentation, so that the good hair of the dough is puffed up and porous, so this step is very important, can not be sloppy.

Expanded Information

Techniques for making dough

1, choose the right leavening agent

1, there are three kinds of leavening agents used for making dough: baking soda, flour fertilizer (old flour) and dry yeast powder. They all work in a similar way: under the right conditions, the leavening agent produces carbon dioxide gas in the dough, which then expands through heat to make the dough soft and tasty.

2. The gas released by baking soda is not abundant, so the fluffiness of the finished product made with it is not very good. Moreover, it is a weak alkaline substance that can destroy the vitamins in the flour and reduce the nutritional value of the pasta, so it is not recommended to use it.

3, fertilizer, also known as old noodles in some places, is a piece of dough left after the last fermentation, properly preserved and then use it as a strain to start fermentation. The reason that the noodle fertilizer must be used with alkali is because it will give the dough an acidic flavor. However, alkali destroys the nutrients in the flour, and the amount is very difficult to control, and the finished product is easily wasted, lol ~ so it's not recommended either.

4, active dry yeast (yeast flour) is a natural yeast extract, it is not only rich in nutrients, more valuable, it is rich in vitamins and minerals. It is also not only rich in vitamins itself, it has a protective effect on the vitamins in the flour. Not only that, but the yeast also increases the B vitamins in the dough as it multiplies. Therefore, the finished pasta made with its fermentation is several times more nutritious than unfermented pasta such as cakes and noodles.

Two, the amount of baking powder should be more than less.

Baking powder is a natural substance, using more will not cause bad results, but will only improve the speed of fermentation, and perhaps add more nutrients may also be possible. So, for the novice pasta cook, it is advisable to use more rather than less to ensure the success of the fermentation.

Three, activation of the yeast is more important to the novice.

The method of adding dry yeast is not something I'm really particular about. Sometimes I'm lazy and just mix it with the flour and add warm water to the dough. However, for newbies, issues such as the amount of yeast and uneven mixing will have some impact on the result. Therefore, it is recommended that newbies activate the yeast first: put the right amount of yeast powder into a container, add about 30 degrees of warm water to stir it until it melts, and leave it to stand for 3-5 minutes before using it. This is the process of activating the yeast.

Four, and the pasta water temperature should be mastered.

Warm water is used for mixing noodles. Temperature between 28-30 degrees best. But many friends do not have food thermometer at home how to do? Use your hands to feel it. Don't let your hands feel hot on it. Special tip: Use the back of your hand to measure the temperature of the water. Even in the summer, it is recommended to use warm water. Of course you can use cold water, I just want the process of whipping the dough to be as short as possible to save time.

Fifth, the proportion of flour and water should be appropriate.

The ratio of flour and water is very important to the hair of the noodles. Many friends always say that the hair can not rise, may be because the dough is too hard. When there is less water and more flour, the dough is hard, and such a dough is suitable for hand-rolled noodles. If there is too much water and too little flour, the dough will be soft and the finished product will have a poor texture. What is the right ratio? I'll give you an approximate ratio: 500g of flour, not less than 250ml of water, which is equal to: 2:1.

Reference: