After the yeast is melted with warm water, pour the flour into a basin, add water (warm water in winter and cold water in summer), and fully stir into dough. It doesn't matter if it doesn't go well. After all, you have to knead it after fermentation.

2/5

1, yeast number and water temperature are the factors that determine the fermentation time. When the temperature of yeast is high (about 37 degrees, which is similar to the temperature of our hands), fermentation will be fast, otherwise it will take a long time. Generally, I use a small spoon at home, a flat spoon is enough, with four bowls of pointed noodles (that is, small bowls in the pressure cooker); 2. If it is cold in winter, it is not conducive to fermentation, so don't worry. I have a brilliant idea. Add water to the steamer and heat it. Be sure to pay attention to the water temperature. When you reach in and feel warm, you can turn off the fire. Squat the basin on the pot and cover it for two or three hours. If the water temperature is too hot, the surface of the basin bottom will be steamed, and the effect is not good. If you are in a hurry, keep the water temperature constant and heat it once every half hour. Generally, there is no hurry. 3. The fermented noodles are about three times larger than before, and there are many pores.

3/5

The next step is exhaust shaping. This method I use does not require a second proofing of the dough. It can be steamed directly after setting. It uses baking soda, which is sold in the supermarket. Just put a little (I put a little too much in this picture, but the effect is good), add a little water to dilute it, then mix baking soda water into the cooked flour, fully knead it, and drain the pores inside to form a smooth dough.

Finally, shape the dough and put it into a pot. Steamed flower rolls, steamed buns, steamed dumplings and steamed buns can be used. Finally, there is another note, that is, when steaming the pot, it must be steamed with cold water and low fire, and then steamed with high fire after the pot is aerated, so as not to burn the bottom of the pot in the noodle shop to death.

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