Because of the cold weather and low temperature, it didn't meet the requirements of dough making. When the room temperature is between 20 and 30 degrees, the dough is basically fermented at about 1 hour. When the room temperature is below 20 degrees, the dough may take about 2 hours to ferment. When the room temperature is lower than 10℃, the fermentation may not be completed in six or seven hours.

Skills of using leavening agent in dough;

1, there are three kinds of leavening agents: baking soda, flour fertilizer (old flour) and dry yeast powder. They all work on the same principle: under the right conditions, the starter produces carbon dioxide gas in the dough, and then the dough becomes soft and delicious by being heated and expanded.

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

3, flour fertilizer is also called old noodles in some places. It is a piece of dough left after the last fermentation. After proper preservation, it is used as a strain to start fermentation. Flour fertilizer must be used with alkali because it will make the dough sour. But alkali will destroy the nutrition of flour, and the dosage is very difficult to master, and the finished product is easy to waste, hehe ~ so it is not recommended to use it.

4. Active dry yeast (yeast powder) is a natural yeast extract, which is not only rich in nutrients, but also rich in vitamins and minerals. It is not only rich in vitamins, but also has a protective effect on vitamins in flour.

Not only that, yeast can also increase the amount of yeast in dough during reproduction? B vitamins. Therefore, the nutritional value of pasta products fermented with it is several times higher than that of unfermented pasta such as cakes and noodles.