Add some wine to warm water, add proper amount of flour, mix well, put it in a porcelain basin, cover it, put it in a high temperature place and use it after 5-6 hours; Add water to a small bowl of flour to make soft dough, and put it at a high temperature for 10 hour before use;

Use honey instead of flour fertilizer;

Pour honey into the water for kneading flour, add 250g of water per 500g of flour, 1.5 tbsp of honey, use warm water in winter and cold water in other seasons (honey can also be directly added into flour), knead into dough, put it into a basin, cover it with a wet cloth, and put it in a warm place for 2-3 hours until the dough expands to twice its original volume.

The key to fermentation:

Add a proper amount of flour fertilizer, and you can add more homemade flour fertilizer. Add about 80 grams of flour fertilizer to every 500 grams of flour. If fresh yeast is used, add 5 5- 10/0g to every 500g of flour.

If you use fresh yeast, you can melt it with warm water, then add flour to neutralize it evenly and put it in a warm place. If flour fertilizer is used, it can be fermented in two steps. Knead evenly with half a bowl of flour and flour fertilizer for about 3-4 hours, and then knead with other flour for 2-3 hours. If time is limited, these two steps can be combined into one.

Flour has more fertilizer, high ambient temperature and fast fermentation, on the contrary, slow fermentation;

You can add a little salt when kneading dough, which can promote yeast to reproduce faster and produce more carbon dioxide. Steamed steamed bread is soft and firm, sweet and delicious, and beer can also be added for better effect.

How to identify the degree of fermentation

The dough pressed by hand is firm and elastic, indicating that the fermentation is good. If the holes are small and few after the dough is cut, and the sour and sweet taste are not obvious, it means that the dough is not fermented enough and needs to be fermented continuously;

Pressing the dough hard is elastic, slightly concave and has a certain strength. When I patted it hard, the dough went bang. When you cut the dough, there are many holes and a wine aroma, which means the dough is just right;

Touch the dough by hand, and the dough will sink immediately after being pushed out, and the strength of the dough is poor. The cut dough looks like cotton wool, with large and dense holes and heavy sour taste, indicating excessive fermentation. At this time, you should put alkali or add some flour. The amount of dough added depends on the degree of fermentation.

What should I do if the noodles are not cooked well?

Dig a hole in the unexpanded dough, add some white wine and stir again to form an upper drawer;

Add a little baking soda or soda slices to the dough that is not ready, and knead well.

For example, when the dough is cold, put a little sugar in the dough, which will not only make the dough rise quickly, but also make the steamed bread delicious.

How to master the dosage of alkali

If the taste and bitterness are increased, the pasta will not swell, and the color will not look good. If the taste is reduced, it will be sour and hard. Under normal circumstances, for every 500 grams of flour, about 80 grams of flour fertilizer and 4-5 grams of alkali are appropriate;

The addition of alkali should be flexibly controlled according to the age, tenderness and temperature of yeast. For example, the temperature is high, the flour is rich, and the yeast is easy to reproduce, so it can be more; Cold weather, less flour and fertilizer, less; If it is not used in time, the yeast in the dough will multiply and the dough will be acidic, so it should be neutralized with alkali.