1, the baking powder is soaked in warm water, the water temperature is preferably about 35 degrees, and it is fully dissolved for later use. Put three or two baking soda in a catty of flour, that is, the ratio of 10:3.

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2. Knead the dough with warm water soaked in baking powder for 15 minutes. Then put it in a warm and humid place for fermentation. If the room temperature is low, you can put it in a large pot with warm water together with the basin filled with dough, and cover the lid. The fermentation time must not be less than 1.5 hours, preferably 2 hours.

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3. The fermented dough is soft, then mixed with flour and kneaded evenly, kneaded and shaped, and fermented twice, that is, the molded dough is placed in a test tray or steamer for not less than half an hour. Only in this way can the hair surface be Xuan Teng.

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4. Tips: Add some beer (half beer and half water) to the flour when mixing the dough, so that the steamed buns are particularly soft.

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Note: Be sure to control the quantity.

Extended data:

Hairdressing skills:

First, choose the right starter:

1, there are three kinds of leavening agents: baking soda, flour fertilizer (old flour) and dry yeast powder. They all work on the same principle: under the right conditions, the starter produces carbon dioxide gas in the dough, and then the dough becomes soft and delicious by being heated and expanded.

2. The gas released by baking soda is not rich, so the softness of the finished product with baking soda is not very good. Moreover, it is a weakly alkaline substance, which will destroy the vitamins in flour and reduce the nutritional value of pasta. It is not recommended to choose it.

3, flour fertilizer is also called old noodles in some places. It is a piece of dough left after the last fermentation. After proper preservation, it is used as a strain to start fermentation. Flour fertilizer must be used with alkali because it will make the dough sour. But alkali will destroy the nutrition of flour, and the dosage is very difficult to master, and the finished product is easy to waste, hehe ~ so it is not recommended to use it.

4. Active dry yeast (yeast powder) is a natural yeast extract, which is not only rich in nutrients, but also rich in vitamins and minerals. It is not only rich in vitamins, but also has a protective effect on vitamins in flour.

Not only that, yeast can also increase B vitamins in dough during reproduction. Therefore, the nutritional value of pasta products fermented with it is several times higher than that of unfermented pasta such as cakes and noodles.

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

Baking powder is a natural substance. If it is used too much, it will not cause bad results, but will only increase the speed of fermentation, and perhaps even add more nutrients. Therefore, for the novice pasta, more should not be less to ensure the success rate of dough making.

(Source:/baike.baidu.com/item/%E5% 8f% 91%E9% 9d% A2 # 4 "target =" _ blank "title =" Baidu Encyclopedia: Famian "> Baidu Encyclopedia: Famian)