What can dough do if fermentation fails

The dough that failed to ferment can be used to make unleavened pasta or for other cooking purposes. Due to the lack of fluffy texture, the dough that is not fully fermented is not suitable for making Mantou, bread and other food that needs to be fermented, but can be processed into other food by frying, baking, boiling and other ways.

1. Non fermented dough

Non fermented dough can be directly rolled into thin slices to make non fermented dough cakes. Divide the dough and roll it into round thin slices. Dry fry or brush with a small amount of oil in a flat bottomed pan until both sides turn slightly yellow, with a texture similar to Indian naan or Mexican corn tortilla. This type of pancake can be paired with stir fried dishes, stewed dishes, or coated with sauce to make simple pancakes. During production, it is necessary to control the heat to avoid burning, and it is recommended to maintain the thickness of the dough at 2-3 millimeters to ensure even heating.

2. Hand made noodles

The unfermented dough is repeatedly kneaded and pressed and cut into strips, which can be used to make hand rolled noodles or Daoxiao Noodles. The dough needs to be kneaded until smooth and elastic, sprinkled with dry powder to prevent sticking, rolled into dough pieces, folded and cut into strips to shake and disperse. When cooking, boiling water should be added to the pot twice to ensure that it is fully cooked. Paired with a soup base or sauce, it becomes a strong noodle dish. This method is suitable for making noodles such as stewed noodles and oil splashed noodles. The moisture content of the dough can be slightly higher than the conventional ratio to enhance its extensibility.

3. Fried dough

Unfermented dough can be shaped and fried to make crisp Dim sum. Roll out the dough and cut it into a rectangle, cut and turn it into deep-fried dough sticks, or twist it into thin strips and weave it into Fried Dough Twists, then fry it at 180 ℃ until golden brown. This type of food should pay attention to the oil temperature to avoid being burnt on the outside and raw on the inside. The finished product can be seasoned with powdered sugar or salt and pepper. After frying, the dough will form a loose structure, partially compensating for the deficiency of insufficient fermentation.

4. Noodle Soup

Cut the unfermented dough into small pieces and directly pour them into boiling water to make noodle soup. Adjust the dough to a slightly soft state, quickly add it to the rolling soup with chopsticks or spoons, and cook it with ingredients such as tomatoes and vegetables. After the dough lumps are cooked, their volume slightly expands, and the soup has a moderate thickness, making it suitable as a substitute for staple food. When making, it is necessary to keep the soup boiling to shape the lumps and avoid adhesion.

5. Baking Crispy

Unfermented dough can be rolled very thin and baked to make crispy cakes. Roll the dough into a 1mm thin sheet, press out the shape with a mold, punch holes on the surface, and bake at 160 degrees for 15 minutes to obtain crispy chips with a biscuit like texture. Sesame, vanilla and other ingredients can be added to enhance flavor, suitable as snack or salad toppings. This method requires strict control of thickness and baking time to prevent coking. The dough that has not been successfully fermented still contains the original nutrients of flour, mainly consisting of carbohydrates and a small amount of protein. It is recommended to balance nutrition with ingredients such as eggs and vegetables during processing, and avoid producing harmful substances such as acrylamide when cooking at high temperatures. For the continuous occurrence of dough not fermenting, key factors such as yeast activity and water temperature should be checked, and if necessary, new yeast should be replaced. The remaining dough should be refrigerated and used within 24 hours to avoid microbial contamination.