The gas released by baking soda is not rich, so the softness of the finished product made of 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.

Active dry yeast (yeast powder) is a natural yeast extract, which is not only nutritious, but also more valuable, rich in vitamins and minerals. It is not only rich in vitamins, but also has a protective effect on vitamins in flour. Moreover, yeast can also increase B vitamins in dough during breeding. Therefore, the nutritional value of finished pasta made from it is several times higher than that of unfermented pasta (such as cakes and noodles).

2, the dosage of baking powder should be more should not be less:

Approximate dosage ratio: about 5 grams of dry yeast powder in 500 grams of flour. However, temperature, humidity, flour type, water temperature, etc. Will affect the fermentation time and effect, so the application scope should be flexibly adjusted.

3. Activating yeast is more important for beginners:

But for beginners, the amount of yeast and uneven mixing will have a certain impact on the effect of dough making. Therefore, it is suggested that novices activate yeast first: put a proper amount of yeast powder into a container and add warm water of about 30 degrees (about half of the total surface water consumption, not too little). ) save trouble, the total water volume is no problem.

Stir until it melts, and let stand for 3-5 minutes. This is the process of activating yeast. Then pour the yeast solution into the flour and mix thoroughly.

4, water temperature to master:

Warm water and noodles. The temperature is preferably between 28 and 30 degrees. Feel your back. Even in summer, warm water is recommended.

5, the proportion of flour and water should be appropriate:

The ratio of flour to water is very important for noodles. There are few strips on the water surface, and the dough is hard. This kind of dough is suitable for kneading by hand. Less flour water, soft dough, and poor taste of finished products.

6. The dough should be smooth:

The intuitive image of dough mixing is that the dough surface is smooth and moist. Too little water can't be rubbed, too much water will get on your hands.

7. Ensuring proper temperature and humidity is the key to success:

Put hot water of 60-70 degrees in a large steamer, put the basin in the steamer (the basin should not touch the hot water), and cover the steamer. The steamer has a small environment, temperature and humidity. Of course, if you are used to using a microwave oven or an oven.

8. Secondary fermentation.

You will see that the dough taken out of the steamer is rich in pores. But fermentation should not end like this. Haha ~ ~ If this is not a big mistake, the taste and shape of the finished product will be different. The dough should be placed on the panel, the air in the dough should be removed, and then it should be placed in a relatively sealed container and fermented for another 30 minutes at room temperature. Secondary fermentation plays an important role in the softness of finished products.

9. steaming

According to the size, the steaming time of macaroni is different. You can boil it with a small fire, and then press it by hand to judge whether it is cooked. But don't open the lid many times, and don't open the lid immediately after turning off the furnace, so the spaghetti will easily retract. After two or three minutes, open the lid and take it out, so that the steamed pasta is the most beautiful.

10, the production date of active dry yeast is very important:

This seemingly stupid technology is often overlooked.