Do hair masks need to wake up

Famen Bao usually needs to be awakened in order to allow the dough to fully ferment, enhance the taste and fluffiness of the finished product. Fa Mian Bao is a pre mixed powder containing yeast or baking powder, mainly used to simplify the process of making noodles.

When using the hair mask, waking up the face is a key step in the production process. After kneading the dough, it needs to be placed in a warm and humid environment for a period of time to allow the yeast to fully function. During the awakening process, yeast breaks down sugar to produce carbon dioxide, causing the dough to expand in volume and form a honeycomb like structure inside. The temperature control is more suitable at 25-30 degrees Celsius, and the time is generally 30-60 minutes. After waking up, the dough will become soft and elastic, with a smooth surface, and will slowly rebound when gently pressed. At this point, the dough is more suitable for subsequent shaping and cooking, ensuring the soft texture of the noodles.

In some special cases, it may not be necessary to wake up for a long time. For example, when using the rapid fermentation type of instant noodles, the fermentation time can be shortened to 15-20 minutes. Adding baking powder to the dough may also accelerate the fermentation rate in high temperature and high humidity environments. But completely skipping the wake-up step will result in a tight texture and lack of fluffiness in the noodles. If time is tight, the dough can be divided into small pieces or the ambient temperature can be increased to accelerate fermentation, but the basic awakening time still needs to be ensured.

It is recommended to adjust the wake-up time according to the product instructions when making noodles with Famanbao. Different brands and formulas of hair masks have slightly different temperature and time requirements. During the awakening process, a damp cloth can be used to cover the dough to prevent surface cracking. When the volume of the dough increases to 1.5-2 times its original size and has a slight aroma of wine, it is considered to have awakened. Reasonably controlling the wake-up time can help achieve the desired texture of noodles and avoid quality problems caused by insufficient or excessive fermentation.