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Quick and good dough can be made using methods such as yeast powder, baking powder, baking soda, aged noodles, and self baking powder. These methods each have their own characteristics and are suitable for different noodle making needs.

1. Yeast Powder

Yeast powder is the most commonly used dough material, containing active yeast that can break down sugar and produce carbon dioxide, causing the dough to swell. Yeast powder can make noodles at a moderate speed, which usually takes 1-2 hours. It is suitable for making Mantou, steamed stuffed buns and other pasta that need fluffy taste. When using yeast powder, it needs to be activated with warm water. If the temperature is too high, it will kill the yeast. The dough made from yeast powder has a unique fermentation aroma and high nutritional value.

2. Foaming Powder

Foaming powder is a chemical leavening agent that produces gas immediately when it comes into contact with water. It has the fastest foaming speed and usually takes 15-40 minutes to complete. It is suitable for making Dim sum that need quick noodles, such as cakes, muffins, etc. Baking powder does not require a fermentation process, but excessive use can produce a bitter taste. The food made from baking powder and flour has a soft texture but lacks fermentation aroma, making it suitable for occasions with high time requirements. Baking soda, also known as sodium bicarbonate, produces carbon dioxide when it comes into contact with acid, causing the dough to swell. The noodle is fast, about 30-60 minutes, suitable for making biscuits, deep-fried dough sticks sticks, etc. Baking soda needs to be used in combination with acidic substances such as vinegar and lemon juice. When using baking soda to make dough, pay attention to the amount used, as too much can cause the food to turn yellow and have an alkaline taste. Baking soda noodles have a crispy texture and are suitable for making specific types of noodles.

Fourth, Old Noodles

Old noodles are a traditional fermentation method that uses the dough left over from the previous fermentation as a fermenting agent. The speed of making noodles is relatively slow, usually taking 4-8 hours, but the fermentation flavor is the strongest. Laomian is suitable for making traditional pasta such as Laomian Mantou, steamed stuffed bun, etc. To use aged noodles, it is necessary to master the degree of fermentation, as excessive fermentation can produce a sour taste. The texture of the food used for making aged noodles is delicate and has a strong wheat aroma, but it needs to be prepared in advance.

Fifth, Self Firing Powder

Self Firing Powder is a flour pre mixed with a leavening agent, which is easy to use and takes about 30-60 minutes to make dough. Suitable for beginners or quick preparation of simple pastries such as scones, pancakes, etc. The proportion of leavening agent in self generated powder is fixed and cannot be adjusted, which may not be suitable for certain special formulas. The food with self generated flour and flour has a uniform taste, but the flavor is relatively monotonous.

The method of making noodles should be determined based on the type of noodles, time requirements, and taste preferences. Yeast powder and aged noodles are suitable for pasta that requires fermented flavors, while baking powder and baking soda are suitable for quick preparation. Regardless of the method used, attention should be paid to material ratio and temperature control. Sugar can be added appropriately during the dough making process to aid fermentation, but it should not be too much. The dough should be made in a timely manner after fermentation to avoid excessive fermentation affecting the taste. Fermentation time can be adjusted in different seasons, with a suitable reduction in summer and an extension in winter. Noodles should be thoroughly steamed and cooked to ensure complete maturity.