To make dough with yeast, the ratio of yeast to flour should be controlled at about 1:100, so as to ensure the full fermentation of the dough. When making noodles, use warm water to melt the yeast, stir it evenly with chopsticks, add more warm water to knead the flour into dough, and finally use it to make all kinds of pasta after twice fermentation.
If we want to make noodles with yeast, we only need to control the ratio of yeast to flour at about 1:100. To use yeast flour, just melt the yeast with warm water, and then pour the yeast water into the flour and stir evenly.
Then add an appropriate amount of warm water to the flour and stir them fully with chopsticks. When the flour becomes flocculent, we can directly knead the flocculent flour into dough by hand, and then put it into a warm environment for the first fermentation.
After the initial fermentation of the dough, we should take out the dough, knead and exhaust. Finally, we can make the kneaded dough ferment again and use it to make steamed buns, steamed buns and other pastries we want to eat. In this way, the pasta will be fluffy, soft and taste better.