Put a tablespoon of the bought baking powder in half a bowl of warm water and stir it evenly until it looks like "mud soup";

Use this "mud soup" to make dough feel comfortable; (The degree of dough mixing is "three lights", that is, the face is smooth and the hand is smooth.)

Put it in a warm place and ferment for about 2 minutes. The dough has become honeycomb, and there are many small holes, indicating that it has been made.

first, the detailed production process:?

add a little sugar and a little salt to a bowl of clear water, and add a flat spoon of active dry yeast (available in supermarkets);

Mix well to make yeast dissolve, and use this "mud soup" to make dough;

mix it into a flocculent shape, and then knead it into dough slowly;

Keep it in a warm place for 3~4 degrees (do not exceed 7 degrees, otherwise the live yeast will turn into dead yeast);

After waiting for 15~2 minutes, pressing a hole with your finger will not rebound;

add a little dry noodles to adjust the feel;

Make it into the shape you want. If the dough continues to grow too fast during this process, you can consider putting it in a cool place, such as a window opening.

If you feel that the dough is not ideal enough, you can wait for a while after processing and shaping to let the yeast continue to grow.

Second, three methods of making dough:

White sugar method: Using baking powder to make dough and adding some white sugar can shorten the fermentation time, and the effect is good;

salt water dough making method: when dough is made, if a little salt water is added, the fermentation time can be shortened, and the steamed bread is softer and more delicious;

Beer dough making method: Add some beer (half beer and half water) to the flour when mixing the dough, so that the steamed steamed bread is particularly soft.

third, the optimal temperature of the dough: the optimal temperature of the dough is 27 ~ 3 degrees. The dough can be fermented successfully in 2 ~ 3 hours at this temperature. In order to reach this temperature, according to the change of climate, the temperature of water used for dough making can be adjusted appropriately: use cold water in summer; Warm water of about 4 degrees is used in spring and autumn; In winter, 6 ~ 7 degrees hot water can be used to mix flour, covered with wet cloth and placed in a warmer place.

4. If the fermented dough is too alkaline, white vinegar can be added to neutralize it. When the upper drawer is steamed to 78 minutes, it is found that there are too many alkali pairs. You can sprinkle some alum water on the finished product, or apply some light vinegar water after the drawer is lowered.