Tips on how to make dough from old dough

1. Add proper amount of water to flour to make soft dough, cover tightly and ferment at room temperature for about 24 hours (room temperature is about 20 degrees) to make yeast seeds; The identification method is as follows: the dough becomes thin and sour, and the dough is opened by hand to observe that there is a honeycomb inside; These are all good phenomena of dough fermentation.

2. Then carry out secondary fermentation. Add proper amount of dry flour and alkaline water to the fermented seeds, and the amount of flour added shall be subject to the requirements. The amount of alkali used is 1% of the amount of flour, and the edible alkaline noodles are diluted with 4 times pure water (the ratio of water to alkaline noodles is 4: 1). The dough does not smell sour.

3。 Knead dough with three lights: face light, hand light and basin light. After kneading, put it in a pot and continue to ferment until it is twice as big as the original dough, and then set it as required. After sorting, put it in the drawer and wake it for 20 minutes, and steam it in cold water for 20 minutes.

Please note the following

1. Choose a suitable leavening agent: there are three leavening agents: baking soda, flour fertilizer (old flour) and dry yeast powder. They all work on the same principle: under the right conditions, the starter produces carbon dioxide gas in the dough, and then the dough becomes soft and delicious by heating and expanding.

2. The amount of baking powder should be more or less: baking powder is a natural substance, which will not cause bad results and will only improve the fermentation speed. For the novice pasta, it should be more than one thing, in order to ensure the success rate of dough mixing.

3. Activating yeast is more important for beginners: the amount of yeast and uneven stirring will have some influence on the result of dough making. Therefore, it is recommended that novices activate yeast first.

4. The water temperature of the dough should be well controlled: the dough should be warm. The temperature is between 28 and 30 degrees. There is no food at home. Feel the thermometer with your hand. 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 dough. For example, for 500g flour, the water addition should not be less than 250ml, that is, the ratio of 2: 1.

6. The dough should be smooth: after the flour is mixed with yeast and water, it should be fully kneaded to make the flour and water fully combined as far as possible.

7. Ensuring proper temperature and humidity is the key to success: the optimum environmental temperature for fermentation is between 30-35 degrees, preferably not more than 40 degrees. The humidity is between 70-75%. The environment under this data is the most favorable for dough fermentation.

8. Second fermentation: Knead the dough on the panel, knead the air out of the dough, then put it in a relatively sealed container and let it ferment for another 30 minutes at room temperature. Secondary fermentation plays an important role in the softness of finished dough.

9. Clever use of fermentation AIDS: add a little sugar to improve yeast activity and shorten fermentation time. Adding a little salt can shorten the fermentation time and make the finished product softer. Add a little mash to assist fermentation to increase the aroma of the finished product, and add a little honey to accelerate the fermentation process.

10. The production date of active dry yeast is very important: it cannot be used after expiration. If the production date is too far from the use time, it is recommended not to use it.