The correct method for making noodles with warm water

The correct method for making dough with warm water is to dissolve yeast in 35-40 ℃ warm water, mix with an appropriate amount of sugar to promote fermentation, knead well, and let it sit in a warm environment until the dough volume expands to twice its size. The dough making effect is mainly affected by factors such as water temperature control, yeast activity, sugar addition, ambient temperature, and dough kneading degree. When making noodles with warm water, it is necessary to ensure that the water temperature does not exceed 40 ℃. High temperatures can kill yeast and cause fermentation failure. Add yeast and a small amount of white sugar into warm water for static activation. It can be seen that foam rises on the surface, indicating good activity. The recommended ratio of flour to water is 2:1. After kneading until smooth and non sticky, cover with a damp cloth and place in an environment of 28-32 ℃. In winter, the fermentation function of the oven or warm water bath can be used for insulation. In summer, direct sunlight should be avoided to prevent excessive fermentation and sour taste.

Low water temperature will slow down the fermentation rate, and the dough needs to be allowed to stand for more than 3 hours. Using fresh yeast that has not been refrigerated can increase the success rate. If the dough collapses or has an unpleasant odor, it needs to be remade. The standard for fermentation completion is a slow rebound of the ball after poking the hole with the finger, with a uniform honeycomb structure inside. Whole wheat flour needs to increase the water content by 10% and extend the fermentation time. Adding a small amount of salt can enhance gluten toughness. During the dough making process, it is necessary to avoid frequent observation by opening the lid, as temperature fluctuations can affect fermentation stability. The dough that has completed fermentation should be used in a timely manner, as excessive fermentation can lead to a sour taste in the final product. There are differences in water absorption among different types of flour. It is recommended to add water in batches to adjust the humidity. Fermented dough can be refrigerated for 12 hours and needs to be reheated before use. Using milk instead of water can enhance the aroma, but the amount of yeast needs to be increased accordingly to ensure fermentation efficiency.