Making skills of dough in winter

The cold weather in winter makes hair a headache for many friends. Today, I will share with you my usual methods.

Melt the yeast with warm water, add a small amount of yeast, water and warm water into the flour in stages, stir it into a flocculent state, knead it into a smooth dough, and ferment it to twice its original size. Share with you the method of rapid fermentation: put a proper amount of water in the pot, boil the water until it is warm, then put the dough in a bowl, cover it with plastic wrap, cover it, and put it in the water for fermentation. The water temperature is cooled, and then the temperature is raised by combustion. Remember to control the water temperature, not too hot.

Another method is to pat a layer of clear water on the dough surface, cover it with a lid, cover it with a layer of black cloth, and then put it in a sunny place for fermentation. Knead the fermented dough evenly, exhaust it, roll it into thin slices, and press it out with a circular die.

Press out lines with the back of a knife or a long bamboo stick.

Put the textured side down and put a little vegetable oil on the surface.

Then fold the dough in half and pinch the left and right ends of the bottom together.

After all the operations are completed, put it into a steamer for the second fermentation. Similarly, when water is heated, the fermentation speed can be faster.

After the fire boils, turn to medium heat and steam for ten minutes. Turn off the heat and stew for five minutes before turning off the pot. It is also good to put some peanut butter in the middle, or floss.