Making dough with yeast is a relatively simple and convenient method. Generally speaking, when making pasta, the ratio of yeast to flour is 100: 1, that is to say, every 100g of flour needs 1 g of yeast, that is, every 1 kg of flour needs 5g of Angel dry yeast. It should be noted that if the ambient temperature is low, the amount of yeast can be appropriately increased or the fermentation time can be prolonged.

When Angel Yeast is used, firstly, the yeast is dissolved in warm water (not scalded) at about 35℃, and then poured into flour, and kneaded into smooth dough; The dough is allowed to stand for about 10 minute, made into embryoids such as steamed bread and steamed buns, and fermented in a warm place (30-36℃) for 40-60 minutes; When the dough doubles in volume or honeycomb appears in the dough, it can be steamed (about 10- 15 minutes after fire).

Matters needing attention in dough making

1. When making dough for the first time, knead and exhaust it, divide the dough into evenly sized agents, and then make it into green embryos. Don't forget to wake up for the second time. The second idea can make the yeast give full play, and it won't take long to wake up at this time. Wake up at room temperature 15 minutes.

2. In the process of dough fermentation, if the amount of yeast is increased, the speed of dough fermentation can be promoted. For the novice pasta, the amount of baking powder should be much more, so as to ensure the success rate.

3. The optimum temperature for fermentation is between 30 and 35 degrees. When mixing flour with baking powder in winter, first mix the flour with warm water, put the mixed flour by the fire, or put the basin in hot water. After a while, the dough got up.