How to make fermented dough:

1. First make the most important fermented dough. Put the dry yeast powder into a small bowl, dissolve it with 30-degree warm water, and put it on the Let it sit for 5 minutes to let them activate;

Key point: The most favorable breeding temperature for yeast is 30 to 40 degrees Celsius. Below zero degrees Celsius, yeast loses activity; when the temperature exceeds 50 degrees Celsius, yeast will be scalded to death. Therefore, the optimal temperature for baking dough is around 30 degrees Celsius.

2. Put flour, baking powder and sugar into a basin and mix evenly with chopsticks. Then pour in the yeast water, stir it into lumps with chopsticks, and knead it repeatedly with your hands. Finally, cover the basin tightly with a piece of wet cloth. In order to prevent the surface from drying out, put it in a warm place and let it rest until the dough becomes larger in size. It's ok when there are a lot of small bubbles in it. This process takes about an hour;

Important: It is very important to knead the dough repeatedly in this step. It is not simply to mix all the ingredients, but to knead as much dough as possible. The purpose is The protein in the flour fully absorbs water to form gluten, which prevents the loss of carbon dioxide produced during the fermentation process and makes the risen dough puffy and porous. Therefore, this step is very important and should not be taken carelessly.

In addition, don’t make the dough too hard~

3. Check the time to see if the dough has risen and doubled in size (as shown below) , and honeycomb-like tissue appears. Don’t rush to use it at this time. Continue to knead the dough with your hands to squeeze out the air inside, and then cover it with a wet cloth again to let the dough expand again;

Key points: The face has been When rising, it is necessary to control the degree of fermentation. If you see that the dough has a honeycomb shape and there are many small bubbles, it means it has fermented well. The larger the eyes of the honeycomb surface are, the older the fermentation is, or even over-fermentation.

4. The dough after two expansions is ready for use. It can be used to make steamed buns, steamed buns, bean buns, flower rolls and other types of pasta. It can also be changed into various types of pasta as you wish. , such as lotus leaf cake, silver roll, two-color steamed bun, lotus paste bun, custard bun, etc.