Is it better to use dough or semi-dough for commercial pastry? What is the difference?

The dough is called dough head, which originated from the last time when a piece of dough with better mellow texture was taken out. Generally, it tastes very sour, and it contains lactic acid bacteria beverage. Because of the fermentation of lactic acid bacteria beverage, there is a honeycomb shape in the batter, which is also an important reason why the dough is soft and refreshing when making steamed bread or other pastry. Nowadays, it is rare. You can directly sprinkle yeast into the batter, mix well and put it in a warm place for two to three hours before you can use it. The alias dough head is derived from the last time when a piece of dough with better mellow texture was taken out. Generally, it tastes sour and contains lactic acid bacteria beverage. Because of the fermentation of lactic acid bacteria beverage, there is a honeycomb shape in the batter, which is also an important reason why the dough is soft and refreshing when making steamed bread or other pastry. The disadvantage of this kind of dough is that it is necessary to add edible soda ash every time, and the addition of alkali depends entirely on work experience.

yeast fermentation can be directly sprinkled into the batter and put in a warm place to wait for two to three hours before use. There is no need to put edible soda ash in the process of use, which is very practical. Bread cake, add old noodles and alkali when kneading! The cakes are delicious! It is memorable! The more you eat, the more you love it! The pie made by yeast is added with yeast and baking powder when kneading. Just wake up and the cake will be as hot as it is! Personally, I feel that there is not much difference between leaven and yeast! The pie given to the dough is fermented with old flour. Every time I make it, I pull off a piece and put it on it. When I make it next time, I take it out as the leaven head. I think the chaotic skin made in this way is more biting and has a sweet aroma after the passage. And there is no yeast powder when I was a child, so I may have left a reluctant complex in my heart.

Yeast powder is a compound additive, which is mainly used to make food and fried food. Yeast powder contains many chemicals, the main components are sodium bicarbonate and hydrochloric acid. Nowadays, yeast powder is basically used. In fact, the dough made from yeast powder is very loose and tastes softer and stronger, but I still like the smell of hair, but it is very rare to eat it now. Pancake is a kind of pastry, which can be said to be a kind of dinner. There are several kinds of cakes, and it is said that there are thousands of them, including scones, miscellaneous grains pancakes, crispy biscuits, traditional cakes, Hugou biscuits, crispy biscuits, crispy biscuits, crispy biscuits, fried dough biscuits, dregs biscuits, sugar sesame sauce biscuits and hanging furnace biscuits.

Crispy cakes, beef tongue cakes, etc., have sweet and salty flavors. The pie is divided into crisp and meat. The noodles that are baked with sesame seed cakes are always like this. They are soft and tender, and they are popular in Xian Yi, young and old. The specific method is to use yeast powder to make dough, then mix the dough, and then it can be operated after secondary fermentation. Pull up a small dose, roll the dumplings with thin skin, spread pastry, add spiced powder or other condiments if you like, roll them over and roll them into a ring or a shape you like, bake them in an electric baking pan when they are ripe, and bake them directly in the electric baking pan if you don't like them too crisp.