Second, you can also steam the dough directly, and put a small glass of white wine in the middle of the steamer, so that the dough will grow again.
Third, you can also put some salt and sugar in the dough, knead it repeatedly, and then cover it with a wet cloth for about 10 minutes, and the noodles can be re-made.
Fourth, you can add some yeast and flour and knead the noodles again. If the activity of yeast is not good, use good yeast instead. If the dough does not rise because of the low temperature, it can be fermented quickly in an environment with a constant temperature of 25-30 degrees.
Extended data:
First pour the flour into the basin, then poke a hole with chopsticks, pour a small amount of water and add a proper amount of yeast powder. "Appropriate amount" can be seen in the instructions on the yeast package. There may be a problem of putting more and less, but it doesn't matter. If you put less, the fermentation time will be longer, and if you put more, it will have no effect. The key is to see the production date and shelf life of yeast clearly, and expired yeast can't stand it.
Second, while adding water, stir in the same direction with chopsticks until the flour is flaky.
Third, knead the dough by hand until the "three lights": face light, basin light and hand light.
Fourth, cover a clean wet cloth to keep it moist, cover it, and ferment it at a suitable temperature.
5. Fermentation time depends on temperature, shorter in summer and longer in winter. It would be nice to increase the dough volume to two or three times. In order to make the steamed pasta taste softer, you can knead the noodles a few times during this period.
Sixth, to test whether the fermentation is successful, you can dip your fingers in some flour and poke holes in the dough. If the hole rebounds immediately, it means that fermentation is not enough and fermentation is needed; If the surface of the dough collapses, it means that the dough will be sour and can be neutralized with baking soda.
References:
Baidu baikefa noodles