The approximate time to use Angie's yeast depends on factors such as the amount of dough and the temperature around the dough, generally two to three hours in summer, and a little longer in winter.

Yeast is divided into two kinds of fresh yeast and dry yeast, which is a kind of edible, nutritious single-cell microorganisms, and it is called "inexhaustible source of nutrients" in nutritional science. In addition to protein, carbohydrates, lipids, yeast is also rich in a variety of vitamins, minerals and enzymes.

An experiment proved that every 1 kilogram of dry yeast contains protein, equivalent to 5 kilograms of rice, 2 kilograms of soybeans or 2.5 kilograms of pork protein content. Therefore, the nutrients contained in the steamed bread, bread than not flour cakes, noodles to be 3 to 4 times higher, protein increased by nearly 2 times.

Cooking Tips:

1, the water absorption of flour is different, add water and stir the flour to all flocculent, there is only a small amount of dry powder, and then knead the dough. The dough must be kneaded until strong, kneading halfway to add the right amount of water from time to time, so that the steamed buns chewy.

2, the egg can be replaced with milk, water and so on. Add eggs steamed buns color golden and shiny, but also more chewy.

3, the dough fermentation until double the size, with a finger poke without obvious rebound, is the fermentation is successful, and then proceed to the next step.

4, the dough repeatedly kneaded exhaust, divided into small sections of kneading dough to continue to knead exhaust, repeated kneading will make the buns more smooth white.