1. First, make the most important fermented dough. Put the dry yeast powder into a small bowl, melt it with warm water of 30 degrees, and let it stand for 5 minutes to activate. 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. The dough expanded twice can be used, and can be used to make steamed bread, steamed stuffed bun, bean curd, flower rolls and other pasta. And you can change all kinds of pasta at will, such as lotus leaf cake, silver silk roll, double color steamed bread, lotus seed roll, milk yellow roll, etc. ...