It is likely that there is little yeast powder in the pastry noodles. You can melt the yeast powder with warm water, add an appropriate amount of sugar and pour it into the dough for re fermentation. In addition, the fermentation time should not be less than 1 hour. If it is not released, you need to cover the fresh-keeping film to continue the fermentation work. In northern China, local people like to call the pastries made of wheat flour pastry 'pastries', which are made of more materials and can be mixed with all kinds of miscellaneous grains. Unlike the staple food steamed bread and steamed stuffed bun, the pastries are often softer and more suitable for children and the elderly.
The common reason why Fagao noodles don't bloom is that there is less yeast powder. If Fagao noodles are made from coarse grains, the moisture in it will aggravate the dough, and more yeast powder is required. In this case, you can melt the yeast powder with warm water, add some sugar appropriately, and then put it into the dough for fermentation.
Under normal circumstances, the time for making noodles should be at least 1 hour, and the time for making cakes should not be shorter than this time. If you see that it does not make, it is likely that the fermentation time is not enough. Continue to cover the fresh-keeping film and ferment again.