Why can't I get my face up

The inability to make dough rise may be related to factors such as insufficient yeast activity, improper water temperature, imbalanced sugar salt ratio, inadequate kneading, and poor fermentation environment. Dough fermentation is a process in which yeast breaks down sugars to produce carbon dioxide, and any mistake in any step can affect the fermentation effect.

1. Insufficient yeast activity

Using expired or improperly stored yeast can lead to a decrease in activity. Yeast should be stored in a cool and dry place, and it is recommended to seal and refrigerate after opening. You can first test the yeast activity with warm water. If no bubbles are generated within 10 minutes, it needs to be replaced. Fresh yeast has stronger fermentation ability, and it is recommended to activate dry yeast with warm water before use.

2. Improper water temperature

Water temperature above 40 degrees will kill yeast, while below 20 degrees will delay fermentation. The optimal water temperature is 30-35 degrees Celsius, which can be determined by body temperature in winter. It is recommended to feel slightly warm and not too hot. When making noodles, you can first adjust the water temperature to a suitable range to avoid using too cold or too hot water directly.

3. Imbalance of sugar salt ratio

Excessive sugar content can inhibit yeast activity, and salt content exceeding 2% of flour content can also hinder fermentation. It is recommended to add 5-10 grams of sugar per 500 grams of flour to promote fermentation, with salt controlled within 3 grams. Sugar and salt should not come into direct contact with yeast, but can be mixed evenly with flour first.

4. Improper kneading

Failure to knead dough to the expansion stage can affect the formation of gluten network. Rubbing the dough thoroughly until the surface is smooth can better wrap the gas, and the judgment standard is to stretch it into a thin film. Hand kneaded dough needs to last for more than 15 minutes, and machine kneaded dough also needs to reach the fully expanded stage.

5. Poor fermentation environment

Temperatures below 25 degrees Celsius or insufficient humidity can delay fermentation. The ideal environment is 28-32 degrees Celsius with a humidity of 75%. It can be fermented in an oven or insulated with a damp cloth. In winter, fermentation can be carried out in warm water, but it is necessary to avoid direct contact of the container with hot water, which may cause overheating at the bottom.

To improve the fermentation effect, attention should be paid to using high gluten flour to provide sufficient gluten, controlling the fermentation time for about 1 hour each time, and slowly pressing and rebounding with fingers indicates the completion of fermentation. Excessive fermentation can produce a sour taste, which can be neutralized by adding a small amount of alkali. Water and environmental temperature need to be adjusted in different seasons, and yeast consumption should be reduced in summer to avoid rapid fermentation. After shaping the dough, it needs to undergo secondary fermentation. Before steaming, ensure that the water boils before putting it into the pot to avoid sudden temperature changes that may cause collapse. Mastering these key points can significantly improve the success rate of noodle making.