It is recommended to use yeast dough when making pies. The dough is softer and has a better texture. It is recommended to use yeast powder when making the dough.

Pie is a common food in daily life, and the fillings used are also different. They can be roughly divided into two types: vegetarian filling and meat filling.

Yeast is a natural fermentation agent that can survive in both aerobic and anaerobic conditions and has a good fermentation effect.

When we knead the dough, the ratio of flour to yeast is usually 200:1. It is recommended to use warm water for kneading.

After the dough is kneaded, it is fermented. You can wrap the dough with plastic wrap and place it in a warm place for fermentation. The time should be controlled in about an hour.

Generally speaking, when a honeycomb shape appears in the middle of the dough and the volume is one generation larger, it means that the dough is fermented.

It should be noted that the dough should not be over-fermented during fermentation. If the flour is over-fermented, it will have a heavier sour taste.

At this time, you can add an appropriate amount of alkaline noodles or alkaline water, and then knead the dough. Be sure to knead evenly and try to discharge all the gas produced by fermentation in the dough.

Finally, don’t add too much alkaline noodles at one time. It is best to add it little by little according to the situation.