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When the temperature is lower than 30 degrees, it is lower than the best fermentation temperature, and the fermentation time can be left for four to five hours. If the temperature is higher than 35 degrees, although the temperature is the best fermentation temperature, hair four or five hours after adding edible alkali. Through the acid-base neutralization, also available.

Fairing tips

1, choose the right leavening agent:

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

Active dry yeast (yeast flour) is a natural yeast extract, which is not only rich in nutrients, but also more valuable and rich in vitamins and minerals. It is not only rich in vitamins but also has a protective effect on the vitamins in the flour. Not only that, yeast also increases the B vitamins in the dough during the breeding process. As a result, the nutritional value of finished pasta made from it is several times higher than that of unfermented pasta, such as cakes and noodles.

2, the amount of baking powder should be more than less:

Approximate dosage ratio: about 5 grams of dry yeast powder in 500 grams of flour. However, temperature, humidity, type of flour, water temperature, etc. will affect the fermentation time and effect, should be flexible to adjust the scope of use.