Tips for making dough quickly: When making dough in winter, you need to put yeast into warm water at 40 degrees Celsius in advance, and you need to add appropriate amount of sugar, which can stimulate the activity of yeast in advance and make the dough ferment faster. When making dough, we put the dough in a steamer with hot water, so that the yeast can ferment at a temperature of about 40 degrees all the time. So by fermenting in this way, a pot full of dough can be made in 20 minutes at most.

The correct method of dough making:

Ingredients: 500g flour, 240ml warm water at 40 degrees Celsius, 5g yeast, 0.5g 65438+ salt, and 25g sugar.

Step 1: First, mix all warm water, yeast and sugar together, then stir evenly to melt all the sugar, and then wait patiently for 5 minutes for later use.

Step 2: Put the prepared fermented water into the flour, and put the salt into the flour at the same time, and stir the flour into a flocculent state with chopsticks for later use.

Step 3: Knead the flour wadding into dough, then knead the dough repeatedly until the dough surface is very smooth, delicate and firm, and then knead it. If you don't know how to judge whether the dough is well kneaded, you can slowly pull the dough apart. If the film can be pulled out, it means that the dough is kneaded in place. If you want to soften the steamed bread, you must knead the dough in place, otherwise the cooked steamed bread will look like dead noodles. Step 4: Prepare a steamer, put 2 bowls of hot water at the bottom of the steamer, then put the dough in the pot into the steamer, immediately cover the lid, and wait patiently for 20 minutes. The dough will be twice as big as before. When fermenting dough, don't open the lid half-way, which will make the hot air lose and lead to unsuccessful dough fermentation.