In the process of dough making, we often use yeast powder to promote dough fermentation. After fermentation, the dough volume increases, which makes steamed bread and steamed buns taste softer. However, if the fermentation fails, it is easy to form dead noodles, which makes the pasta taste poor and not chewy. Generally speaking, the failure of dough fermentation is mainly caused by poor yeast activity, too low temperature or too short fermentation time.

1. It is very important to choose a good yeast.

It is necessary to choose yeast with better activity during fermentation, so that the success rate of fermentation is higher. For example, if fermentation fails, we need to check whether it is caused by yeast. Dissolve a spoonful of yeast in a small cup of warm water and wait for 5~ 10 minutes to see if there is foam on the water surface. If there is no foam on the water surface, it means that the activity of yeast used for fermentation is poor, or the yeast is invalid. At this time, better yeast powder is needed.

2. The temperature is too low

Many friends find summer easier to succeed. In winter, dough often does not rise, which is caused by low temperature. In winter, the activity of yeast is poor, and the growth temperature of yeast is about 30℃. At this time, it is best to melt the yeast with warm water before adding it to the flour. If there is no floor heating or air conditioning at home, it is best to ferment the dough at a higher temperature.

3. The fermentation time is too short

Many friends are irritable. Generally, when the temperature is appropriate, dough fermentation takes more than half an hour, and when the temperature is low, it takes longer. When the room temperature is below 20 degrees, dough fermentation takes about 2 hours to complete. So we need to wait patiently.

How to remedy if the face does not rise?

If the dough fermentation really fails, the following remedial measures can be taken at this time.

1. Dig a small hole in the dough, then pour a proper amount of white sugar, cover it with a wet cloth for about 10 minutes, then put the dough and a pot of boiling water in the oven for fermentation, and wait for more than an hour to make it.

2. Check whether the dough mixing method is correct. Generally speaking, it is necessary to knead dough with warm water. When the temperature is low, the yeast should be melted first. When the dough fails, it can be fermented again at a constant temperature of 25-30 degrees. Under normal circumstances, it can be remedied in time.