How to remedy the problem of facial hair not rising

The inability to make dough rise can be remedied by adjusting yeast activity, controlling temperature and humidity, adding auxiliary materials, extending fermentation time, and re kneading the dough.

1. Adjusting yeast activity

insufficient yeast activity is one of the main reasons for dough fermentation failure. Check if the yeast is within its shelf life, as expired yeast activity will significantly decrease. Yeast can be dissolved in warm water, and a small amount of sugar can be added to observe whether bubbles are produced. If there is no reaction, new yeast needs to be replaced. When using dry yeast, it is recommended to activate it with warm water first. The water temperature should be controlled at around 35 degrees Celsius, as excessive temperature can kill the yeast. Fresh yeast needs to be stored in refrigeration and has a short shelf life. Its condition should be confirmed before use.

2. Control temperature and humidity

The fermentation environment temperature should be maintained between 25-30 degrees Celsius. In winter, the dough can be placed in a closed container with hot water insulation. Low humidity can cause the dough surface to become dry and hard. It can be covered with a damp cloth or placed in a sealed space such as a microwave oven, while also adding a cup of hot water to increase humidity. When using the fermentation chamber, it can be adjusted to an ideal state of 28 degrees Celsius and 75% humidity. Excessive temperature can cause yeast to lose activity prematurely, leading to weak fermentation in the later stages.

3. Adding auxiliary materials

Adding a moderate amount of white sugar can provide nutrients for yeast. It is recommended to add 10-20 grams of sugar per 500 grams of flour. A small amount of salt can enhance gluten toughness, but excessive salt can inhibit fermentation. The proportion should be controlled within 1% of the flour content. A small amount of yogurt or rice wine can be added, and the active bacteria in it help with fermentation. Baking powder can be used as an emergency aid, and when combined with yeast, it can improve the success rate of fermentation, but it should not be excessive to avoid affecting the taste.

4. Prolong Fermentation Time

Fermentation time can be appropriately extended in low-temperature environments, and may take 2-3 hours in winter. Observe that the dough volume has doubled and the fingers press slowly to rebound, indicating that fermentation is complete. Using the refrigerated slow fermentation method, the dough is refrigerated for 8-12 hours in a low-temperature environment for more uniform fermentation. If the first fermentation is insufficient, a second fermentation can be carried out, and after shaping, let it stand for 30-60 minutes again. Be careful to avoid excessive fermentation that may cause the dough to become sour or collapse.

5. When the dough has not yet started, new yeast can be added and kneaded again. Tear up the failed dough, mix it with freshly mixed yeast water in proportion, and knead it until smooth again. This method is suitable for failures caused by yeast failure or improper water temperature. In extreme cases, a small amount of baking soda can be added to neutralize the acidity, but it will alter the flavor of the finished product. After re kneading, it is necessary to ensure that all materials are evenly mixed and create a suitable fermentation environment.

Dough fermentation is a crucial step in noodle making, and in addition to mastering remedial methods, it is also important to prevent fermentation failure. It is recommended to use fresh and high-quality flour. Different brands of flour have significant differences in water absorption, so it is necessary to adjust the water content flexibly. It is advisable for the water temperature to be close to room temperature when making noodles, and in summer, ice water can be used to control the temperature. Avoid frequent opening and inspection during the fermentation process to maintain a stable environment. Developing the habit of recording formulas and environments can help accumulate experience. If multiple attempts still fail to solve the problem, consider changing the flour or yeast brand, and consult a professional pastry chef if necessary. Successful fermentation can give the dough a honeycomb like structure, and after steaming and baking, the texture is soft and elastic.