What are the ten tips for making old dough?

Many people have made steamed buns and steamed buns. In addition to the correct method, the leavening of the dough is also very important in determining whether the steamed buns and steamed buns are successful. There are ten tips when making dough with old dough. If you master these tips, making dough with old dough will not be a problem. Many details are very important, such as water temperature.

1. Choose the right fermentation agent

There are three types of leavening agents used for making dough: baking soda, yeast (old dough) and dry yeast powder. They all work in a similar way: under the right conditions, the leavening agent produces carbon dioxide gas in the dough, which then expands when heated, making the dough soft and delicious.

2. The amount of baking powder should be more rather than less

Baking powder is a natural substance. Using too much will not cause bad results, it will only increase the speed of fermentation. For pasta novices, using more is better rather than less to ensure the success rate of making dough.

3. Activating yeast is more important for beginners.

Issues such as the amount of yeast used and uneven mixing will have some impact on the results of the dough. Therefore, it is recommended that beginners activate the yeast first.

4. The water temperature for kneading the dough should be controlled

Use warm water to knead the dough. The temperature is best between 28-30 degrees. If you don’t have a food thermometer at home, use your hand to feel it. Don't let your hands feel hot.

5. The ratio of flour to water should be appropriate

The ratio of flour to water is very important for making dough. For example, for 500g of flour, the amount of water cannot be less than 250ml, which is approximately equal to the ratio of 2:1.

6. Knead the dough until smooth

After mixing the flour, yeast and water, knead the dough thoroughly to try to fully combine the flour and water.

7. Ensuring appropriate temperature and humidity is the key to success

The best ambient temperature for fermentation is between 30-35 degrees, and it is best not to exceed 40 degrees. The humidity is between 70-75%. The environment under this data is most conducive to dough fermentation.

8. Don’t forget the second fermentation

Place the dough on a panel and knead it to remove the air inside the dough. Then place it in a relatively sealed container and let it ferment at room temperature for about 30 minutes. Secondary fermentation plays an important role in the softness of the finished dough.

9. Use fermentation aids wisely

Add a little white sugar to increase the activity of yeast and shorten the rising time. Adding a little salt can shorten the fermentation time and make the finished product softer. Add a little fermented glutinous rice to assist fermentation and enhance the aroma of the finished product, and add a little honey to speed up the fermentation process.

10The production date of active dry yeast is very important