1, first of all, the noodles did not rise, may be because the baking powder is not enough, in which case it will take longer to rise; sometimes because of the cold weather in winter also need more time to rise, so it is best to adjust the temperature of the environment when the noodles.

2, the development of the pasta need to be appropriate ambient temperature, if the temperature is too high, the pasta directly to the hot cooked, so how can not hair up.

3, there is a flour, put baking powder to water to pay attention to the temperature of the water, can not be too hot, easy to put the yeast scalded to death, it can not play the role of the flour, the water is too cold will reduce the activity of the yeast, the flour time needs to be longer.

4, if it is because the time is not enough to cause the hair of the noodles did not hair up, so that it will be placed again for a longer period of time; if it is because the ambient temperature is too high, or the temperature of the water is too high, resulting in the hair of the noodles, in this case, you can use the noodles have already been used to wrap the dumplings, or to do some of the pasta does not need to be hair of the noodles to eat on the good.

Here's how to make dumplings.

Main ingredients: 300 grams of pork, 200 grams of cabbage, 300 grams of flour, 160 grams of water, 4 grams of sugar, 3 grams of baking powder (non-aluminum), 10 grams of sugar

Accessories: 4 grams of salt, 40 grams of soy sauce, the right amount of green onions, a little ginger

Steps:

1, flour, sugar, 1 gram of salt, yeast into the pot, add cold water, the amount of water You don't have to add all of it at once, according to the water absorption of the flour and your favorite softness to adjust, the best bun noodle is not too soft, too soft will make the buns have no three-dimensional sense

2, use chopsticks to mix these materials into flocculent, and then add the baking powder

3, after mixing well, knead with your hands to form a smooth dough, and then masked with plastic wrap, and set aside molasses development

4, molasses While the dough is rising, take care of the filling: wash the lean pork, remove the sinews, and cut it into cubes

5. Put it into a cooking cup and beat it into a fine meat mixture

6. Pour the meat mixture into a bowl, add a little water and beat it smooth, then add salt and soy sauce and mix it well in one direction

7. Add the minced scallions and ginger. Onion and ginger in a bowl, put a small amount of water, scratch into the onion ginger water, and then pour the onion ginger water in the filling and mix

8, the right amount of cabbage chopped into fine, cabbage and meat ratio adjusted according to personal preference

9, cabbage into the meat filling, cabbage is very tender, do not need to salt the soup out of the cabbage juice will be mixed with the meat filling, not waste, and will not be out of soup

10, mix well, taste, and then add salt, soy sauce in one direction, not the soup

11, the meat filling will be mixed with the meat filling, not waste and not out of soup

12, the meat filling is very tender, and then add salt to the meat filling. p>10, mix well, taste the salt to decide whether to add salt

11, the dough out of the kneading mat, rolled into a long strip

12, cut into uniform size of the dosage, the size of the head can be arbitrary, and then kneaded into a ball relaxation for 5 minutes

13, take a dosage, rolled into the middle of the thicker edges of the slightly thinner round, take the appropriate amount of filling in the center

14, according to their own favorite techniques, and put it in the center of the filling

15, the dosage is not a good idea, but it's a good idea to put it in the center of the dough. Simmer for 5 minutes and then open the lid

17, rounded buns done ~