After entering autumn and winter, the temperature gradually decreases. How should flour be fermented at this time?
1, treat yeast activation first. In cold weather, we should first pay attention to the activation of yeast. If fresh yeast is used, it can be dissolved in warm water, then neutralized by adding flour in proportion, and fermented in a warm place. It is best to activate it with warm water of 35-45 degrees Celsius for about ten minutes.
2. Warm water and noodles. In order to make the flour ferment normally, special attention should be paid to the water temperature when mixing flour, and warm water of almost 30 degrees is appropriate. Sugar can also be added appropriately to promote yeast fermentation.
3. Cover the dough. There are probably two kinds of commonly used covers, and you can use the usual plastic wrap and wet cage cloth. After the dough is mixed, cover it with a wet cage cloth, and then cover the basin with a layer of plastic wrap. Then take the pot to a warm place and let it ferment.
4. High temperature fermentation. In fact, the most important thing in dough fermentation is temperature. When this temperature is reached, the dough can be perfectly fermented. You can usually use several simple fermentation methods.
(1) Put it in the microwave oven. Put a bowl of boiling water in the microwave oven, then put a basin on it and close the door. See how the fermentation is after 30 minutes, and then decide whether to continue heating the water.
(2) Air conditioning tuyere blowing. You can turn on the air conditioner, let the basin face the air outlet of the air conditioner, and use the hot air discharged from the air conditioner to ferment the dough.
(3) Put it on hot water. Boil a large pot of hot water, put the pot into the hot water, and ferment the dough with the help of hot water. But the temperature of hot water should be around 50 degrees Celsius.