The dough making steps are as follows:
1. In order to be healthy, we used half whole wheat flour, added half white flour, poured it into the basin, poked a hole in the middle with chopsticks, poured a little water and put a proper amount of yeast powder. "Appropriate amount" can be seen in the instructions on the yeast package. You may be inexperienced at first, and there will be problems with putting more and less, but it doesn't matter. If you put less, the fermentation time will be longer, and if you put more, it will have no effect. The key is to see the production date and shelf life of yeast clearly, and expired yeast can't stand it.
2. While adding water, stir with chopsticks until the flour becomes flaky.
3. Knead the dough into "three lights" by hand, which can be surface light, basin light or hand light.
4. Rub some water on the dough surface to keep it moist.
5. Cover it and let it ferment in a warm place.
6. Fermentation time depends on temperature, shorter in summer and longer in winter. It would be nice to increase the dough volume to two or three times.
7. To test whether the fermentation is successful, you can dip your fingers in some flour and poke some holes in the dough. If the hole rebounds immediately, it means that fermentation is not enough and fermentation is needed; If the surface of the dough collapses, it means that the dough will be sour due to excessive fermentation, which can be neutralized with alkali, such as baking soda.
8. Check the inside of the dough, there will be honeycomb holes.