Cannot be placed together.
To make dough with baking powder, first mix the flour to be prepared in a ratio of 2-3 baking powder (excessive addition of baking powder will cause the food to taste bitter), then add an appropriate amount of warm or cold water and knead or Stir and give it a certain fermentation time.
When using a steamed bun improver to make dough, dissolve the improver with warm water and add yeast to the flour. Follow normal operations to make the dough.
The fermentation time depends on the temperature, shorter in summer and longer in winter. It's ready when the dough has doubled to three times in size. To test whether the fermentation is successful, you can dip your fingers into some flour and poke holes in the dough. If the holes spring back immediately, it means that the fermentation is not enough and it still needs to be fermented; if the surface of the dough collapses, it means that the fermentation is overdone and the dough will have a sour taste. You can use an alkali, such as small Neutralize with soda.
Extended information:
Dough making skills:
1. The amount of baking powder should be more rather than less. Baking powder is a natural substance. Using too much will not cause bad results. It will only increase the speed of fermentation and add more nutrients. Therefore, for novice pasta cooks, more should not be less to ensure the success rate of dough rising.
2. The water temperature for kneading noodles should be controlled well. Use warm water for dough. The best temperature is between 28-30 degrees.
3. The proportion of flour and water should be appropriate. For 500g of flour, the amount of water should not be less than 250ml, which is approximately a ratio of 2:1. If there is less water and more flour, the dough will be hard. This kind of dough is suitable for hand-rolled dough. If there is more water and less dough, the dough will be soft and the finished product will have a poor taste.
4. The dough should be kneaded smooth. After mixing the flour with yeast and water, knead the dough thoroughly and try to fully combine the flour and water. The surface of the kneaded dough is smooth and moist.
Reference materials:
Baidu Encyclopedia - Baking Powder
Baidu Encyclopedia - Steamed Bun Improver
Baidu Encyclopedia - Baking Powder