My steamed rolls didn't go up. Why on earth?

Use yeast to make hair or use old flour. Novices generally recommend using old flour for fermentation. The yeast activity contained in old flour is stronger than that of yeast powder, and the success rate is high. Some yeast powder will lose its activity if it is left in the supermarket for too long, but the old flour has good activity at room temperature and will reproduce for a long time. Pasta is one of many kinds of pasta, which is simple to make and rich in flavor. It can roll some ingredients at will according to its own taste, such as onion sprayed with edible oil and then rolled, dried Chili powder rolled and then rolled, leek rolled and so on, because of its various practices.

So it is welcomed by many people. I believe everyone is familiar with the paper, especially northerners. Paper is a delicious pasta. Soft and elastic, salty and sweet, and can be made into various flavors. Sesame sauce, salt and pepper, spicy and spicy are all delicious. I like steamed rolls, too. Everyone steamed flower rolls at home, which was delicious. Why don't your steamed rolls swell? It is recommended to send the dough to twice the size of the original dough. When the dough is slow, put it on the warm green embryo and then put it in a pot with cold water.

After the pot is boiled, turn to medium heat and steam. Too much water and too much firepower in the pot can easily lead to fluffy, noisy, soft and even death. This place, don't be impatient, you should send it twice as big, then rub it hard to remove the air inside, and the made flower rolls must be fluffy. In the early years, we steamed flower rolls with edible alkali, but because pasta was not often cooked at home, the amount of alkali was not easy to control, either too large or too small, so it was gradually eliminated by people. Dry yeast is relatively convenient, and the most important thing is that the dosage requirements are not so demanding. At present, most of the steamed paper in our house uses dry yeast.

The above is Bian Xiao's detailed explanation of the problem. I hope it will help you. You can leave me a message in the comments section if you have any questions. If there is anything wrong, you can also interact with me more. If you like the author, you can also follow me. Your praise is the greatest help to me. Thank you.