2. The dosage of baking powder should be more than less. Baking powder is a natural substance. If it is used too much, it will not cause bad results, but will only increase the speed of fermentation, and perhaps even add more nutrients. Therefore, for the novice pasta, more should not be less to ensure the success rate of dough making.
3. Activating yeast is more important for beginners. Activating yeast is more important for beginners. Add warm water and flour.
4, and the water temperature to master. Use warm water for dough mixing. The temperature is between 28 and 30 degrees.
5. The ratio of flour to water should be appropriate. For 500g of flour, the water content should not be less than 250ml, which is about equal to the ratio of: 2:1.
6. The dough should be smooth. After the flour is mixed with yeast and clear water, it should be fully kneaded, and the flour should be fully combined with clear water as far as possible. The intuitive image of dough kneading is that the surface of dough is smooth and moist. Too little water can't be rubbed, and too much water will get on your hands.
7. Ensuring proper temperature and humidity is the key to success. The optimum environmental temperature for fermentation is between 30-35 degrees, preferably not more than 40 degrees. The humidity is between 70-75%. The environment under this data is the most favorable for dough fermentation.
8. Don't forget the second fermentation. The dough should be kneaded on the panel, the air in the dough should be kneaded out, and then it should be placed in a relatively sealed container and allowed to ferment for another 30 minutes at room temperature. Secondary fermentation plays an important role in the softness of the finished dough.