How to make noodles in winter

In winter, the weather is cold and the temperature is low. To make dough quickly, the following methods are needed:

(1) Make dough with warm water.

(2) If you use "old dough", you need to leave more old dough or put more yeast powder.

(3) After the dough is cooked, put it in a place with high temperature, or cover the basin with a quilt.

2. Brief introduction of leavening:

leavening refers to the process in which the dough is allowed to fully propagate and produce gas under certain temperature and humidity conditions, and the dough is expanded.

3. Pasting process:

(1) Add flour, pour it into the basin, poke a hole in the middle with chopsticks, pour a small amount of water and put a proper amount of yeast powder.

(2) While adding water, stir with chopsticks until the flour is flaky.

(3) Knead the dough by hand until it is "three lights", namely, face light, basin light and hand light.

(4) Rub some water on the dough surface to keep it moist.

(5) Cover and let it ferment in a warm place.

(6) The fermentation time depends on the temperature, shorter in summer and longer in winter. When the dough volume increases to two or three times the original, it will be fine.

(7) To test whether the fermentation is successful, you can dip some flour with your fingers and poke holes in the dough. If the holes rebound immediately, it means that the fermentation is not enough and you still need to ferment. If the surface of the dough collapses, it means that it is over-fermented, and the dough will have a sour taste, which can be neutralized with alkali, such as baking soda.

(8) If you look inside the dough, there will be honeycomb holes.