The difference between resting and fermentation

Every time you make dumplings or steamed buns, the two types of flour used are different. Dumplings are made with flour without baking powder, while steamed buns require adding baking powder to the flour. After kneading the dough, just leave it for about 40 minutes. This period of time is called resting the dough. In fact, fermentation and resting the dough mean the same thing, but the steps may be slightly different.

1. Skills of making dough: It is not just a matter of adding a certain amount of yeast or old dough. It is related to many factors, such as temperature, humidity, the amount of yeast, and the amount of dough you make at one time and the speed of operation. These are all related to the quality of your finished product! The amount of yeast used is generally about 1% of the amount of flour. If you can ensure that the temperature is appropriate, 0.4% is enough. Too much yeast will affect the taste. You can add some white sugar when kneading the dough to make the yeast reproduce faster, but not too much. Generally, 5%-15% of the flour is appropriate, which can also improve the taste. You can also add some salt to increase the gluten content of the flour and offset the sour taste caused by excessive fermentation! ~

Waiting for the dough

When making pasta, no matter it is leavened or unleavened, as long as it is cooked or steamed, sugar (pronounced "xing") flour is used. That is, after the dough is kneaded or fermented, place it in an airtight place for a while before "shaping" it.

To let the dough rest, for leavened dough, resting it means undergoing secondary fermentation; for dead dough, it means covering the kneaded dough with plastic wrap or a wet cloth and leaving it for a while, so that the gluten can better play its role in increasing the toughness of the dough. The purpose is to make the steamed pasta softer, or the boiled pasta softer and more delicious.