I believe everyone who makes bread knows that every step of bread is very important. Inadvertently fermented, the dough will not grow up and become a cake; If kneading fails, the support of tissue and dough will fail; Plastic surgery is not good, the finished product is ugly, and I have no appetite. This sounds daunting. However, making bread is not that difficult. We just need to master the correct operation method and practice more. How does the dough vent? Why should the swollen dough be vented again? After kneading, the dough needs to be vented. There are several main reasons: large bubbles or carbon dioxide in dough will disperse into small bubbles. If there is no exhaust, these bubbles will affect the secondary fermentation and the taste of the finished product. After the bubbles are discharged, the structure will be more detailed. Exhaust can stimulate dough texture, strengthen gluten and make dough tensile strength better. This will fully expand the dough into fluffy and soft bread. It can promote dough fermentation and contribute to volume expansion.

The best way is to add some water to dilute it quickly, and add salt, monosodium glutamate, thirteen spices and chopped green onion. Heat the pan and put the oil in it. Pour in the batter pancakes. When cooked, roll up the green onions and eggs to eat. No fermentation, maybe the ambient temperature is too low. Why don't you try putting 50-degree hot water in a pot, then put the dough in this hot water pot, cover it and ferment for half an hour, and it will be successful.

Put the unproved dough in a steamer and steam it for about 30 ~ 40 minutes to see if there is any change in the dough below. Can be raised normally. You can use a wok to warm some water, turn off the fire when the water temperature is about 50, and put the unopened noodle container into the water to raise the temperature, so it can be served soon. I didn't send it last time. I blew it with a hair dryer for a while. You can also try this method. Under normal circumstances, the fermentation temperature is about 34 degrees. There is heating in the north, but it is still cold in the south in spring. You can burn warm water to help fermentation, or directly use the oven for fermentation, which takes about an hour.

Add 5g of yeast, 5g of sugar and10g of flour (common household flour) into the bowl and stir well. Pour 260 grams of 30-degree warm water into a bowl and stir until there are no particles. After standing for 10 minutes, the surface bulges. Maybe the cold yeast didn't work. You can heat the hot water to about 50 degrees in a pot, put the basin on it, cover it with a thick towel and let the noodles ferment! Or put the noodles in the rice cooker and press the heat preservation button to let it ferment.