1, yeast must be melted with warm water.

Generally, yeast needs to be added to the dough. It is best to melt the yeast with warm water first, especially in winter, and the water temperature must be controlled, preferably around 35 degrees.

2. Pay attention to the amount of water.

When making dough, you should add water to stir the flour. At this time, you should pay attention to the amount of water. Generally, about 500 grams of flour should be added with about 250 grams of water, so that the flour that is finally kneaded will be moderate in hardness. If it is in winter, you can add a little more water, which can be about 260 grams to 270 grams.

3. Stir while pouring water.

When mixing dough, you should pay attention to it. You must mix it while pouring water. Many people may pour all the water in before mixing the dough. This is not correct. The correct way is to stir while pouring water. As long as the dough is flocculent, you can knead it by hand.

4. Do not add alkali.

Many people may add alkali in the process of dough making, because they are worried that the dough will have a sour taste after adding yeast, so they will add a little alkali to neutralize the sour taste. In fact, it is not necessary to add alkali when using yeast to make dough, but only when using old leavened dough.

5. After the dough is fermented, exhaust it.

After the dough is fermented, many people may directly make the dough into buns. In fact, this is not correct. The correct way is not to make the dough into buns immediately, but also to knead the dough a few times first.