Key points: The optimum breeding temperature of yeast is 30~40 degrees Celsius. Below zero degrees Celsius, yeast loses its activity; When the temperature exceeds 50 degrees Celsius, yeast will be burned to death. Therefore, the optimum temperature of dough is about 30 degrees Celsius.
2. Put the flour, baking powder and sugar into a basin and mix them evenly with chopsticks. Then pour in yeast water, stir it into a block with chopsticks, knead it into a ball repeatedly by hand, and finally cover the basin tightly with a wet cloth. To prevent the surface from drying out, let it stand in a warm place until the dough becomes bigger and there are many small bubbles in it. This process takes about an hour;
Point: It is very important to knead the dough repeatedly in this step. It is not simply to mix all the materials evenly, but to knead them into dough as much as possible. The purpose is to make protein in flour fully absorb water to form gluten, prevent the loss of carbon dioxide produced during fermentation, and make dough fluffy and porous. Therefore, this step is very important and cannot be sloppy.
Besides, don't stir the dough too hard ~
3, look at the time, whether the dough is ready, the volume has doubled (as shown below), and there is a honeycomb structure. Don't use it in a hurry at this time, continue to knead the dough by hand to squeeze out the air inside, and then cover it with a wet cloth to make the dough swell again;
Key point: The face is rising, so we must master the degree of fermentation. If the dough has a honeycomb shape and there are many small bubbles, it means that it has been fermented. The bigger the eyes of the honeycomb cube, the older the yeast is, even too much.
4. The dough that has been puffed twice can be used to make various pasta such as steamed bread, steamed stuffed bun, bean bag, flower roll, etc., and various pasta can also be changed at will, such as lotus leaf cake, silver silk roll, double color steamed bread, lotus seed roll, milk yellow roll, etc. ...