"Twenty-eight, send noodles", so how did the noodles get up?

"Twenty-eight families make faces in the twelfth lunar month" can make faces well, which means good fortune in the coming year!

There are three kinds of leavening agents: baking soda, flour fertilizer (old flour) and dry yeast powder. Their working principles are similar, but active dry yeast (yeast powder) is the best. Yeast powder is a natural yeast extract, which is rich in vitamins and minerals and has a protective effect on vitamins in flour. Yeast can also increase the B vitamins in dough during reproduction. Therefore, the nutritional value of pasta products fermented with it is several times higher than that of unfermented pasta such as cakes and noodles.

Baking powder is a natural substance. Too much will not cause bad results, but will only speed up the fermentation, and perhaps even increase more nutrition. Approximate dosage ratio: 500g flour is about 5g dry yeast powder.

Activate the yeast first: put a proper amount of yeast powder into a container and add warm water of about 30 degrees (about half of the total water consumption of dough, not too little). If you save trouble, the water will be fine. ) stir until it melts, let it stand for 3-5 minutes, then pour the yeast liquid into the flour and stir evenly.

The optimum environmental temperature for fermentation is 30-35 degrees, preferably not more than 40 degrees, and the humidity is 70-75%. A common method in all seasons: put hot water of about 60-70 degrees in a large steamer, put the basin in the pot (the basin should not touch the hot water), and cover the steamer. In the small environment of steamer, there are both temperature and humidity. Of course, if you are used to using microwave ovens or hot water,