When kneading dough, you can stir it with proper amount of warm water, which can shorten the fermentation time. It is best to control the stirred warm water between 40℃ and 50℃, otherwise too hot water will kill yeast. After the dough is stirred, it can be fermented in a warm place. If the indoor temperature is low, it can also be heated and fermented in an oven, or placed in a room with heating.
Adding more yeast powder can also speed up the yeast fermentation, but after adding more yeast powder, the steamed stuffed bun will have a strong alkaline taste, which will affect the flavor and taste of steamed stuffed bun. If you accidentally add more yeast, you can add a small amount of white vinegar to stir, because white vinegar can neutralize the alkaline taste in yeast.
Selection method of flour
According to the content of protein in flour from high to low, it can be divided into high gluten flour, medium gluten flour and low gluten flour. The higher the gluten, the more tough the pasta is, and the lower it is, the softer it is. Low-gluten flour is weak in gluten and suitable for making biscuits, bread, etc. Medium gluten flour is loose and suitable for making steamed buns, jiaozi and steamed bread. High gluten flour has the strongest gluten and is suitable for making bread and pastry.
Fuqiang flour is a kind of medium gluten flour, which is ground from the core of wheat. It is fine, with high gluten content, less impurities, whiter and better taste. It is suitable for making pasta such as steamed buns and pies. Wheat core flour is made by grinding the endosperm in the central part of wheat, which is the highest quality flour with the highest precision. The finished product has smooth surface and smooth taste. Steamed bread, jiaozi, steamed buns, noodles, pancakes and other family pasta can be used, with good versatility.