Be careful, you should first add sugar or salt, mix it with the dry flour, then put the yeast in the water used for kneading the dough, and add it to the dough together. If yeast is placed together with sugar or salt, direct contact with high concentrations of sugar and salt will cause the yeast activity to decrease or even become inactive.

Kneading noodles generally requires using warm water in winter and cold water in other seasons.

Because the temperature of the dough is easily affected by the natural air temperature, the temperature of the mixed dough is always maintained at 30°C by varying the temperature of the water used during mixing, because the protein in the flour has the highest water absorption at this time. It can reach 150. At this time, the gluten production rate is also the highest, the quality is the best, that is, the extensibility and elasticity are the best, and it is most suitable for stretching.

If the temperature is lower than 30°C, the water absorption and quality of the protein will decrease as the temperature decreases. Exceeding 30°C will also reduce the production of gluten. When the temperature reaches 60°C, it will cause protein denaturation and lose its properties. It is to keep the dough in the most suitable stretching range.

Extended information:?

The temperature of the noodle water is generally 60-100 degrees. Because under the action of hot water, the protein in the flour coagulates and decomposes water, the gluten is destroyed, the starch absorbs a large amount of water, expands into a paste, and decomposes monosaccharides and disaccharides, thus forming a hot water dough dough. It is glutinous and weak, and the finished product is translucent and poor in color, but it has a delicate taste, rich sweetness, and is easy to mature when heated.

Hot water noodles are suitable for making steamed buns, steamed dumplings, siu mai, pot stickers, oil cakes, etc.

The dough mixed with flour and an appropriate amount of warm water at about 50 degrees is called warm water dough. Since the water temperature is higher than cold water, the diffusion of water molecules accelerates, which limits the formation of gluten texture, but the water absorption of starch increases. The gluten, toughness, and elasticity of this kind of dough are lower than those of cold water, and the color of the finished variety is inferior. Dough in cold water.

The characteristics of noodles kneaded with warm water are soft but strong, full of plasticity and easy to shape; it is not easy to lose shape after cooking, has a moderate taste and a white color. This characteristic is especially suitable for making steamed cakes of various colors. , such as cabbage cakes, goldfish cakes, and Sixi cakes.