The Basics of Making Dough

Ingredients

First Fermentation (pre-ferment)

• 1 ¼ cups (150 grams) flour
• 1/3 cup (75 grams) water
• 1.5 grams active dried yeast
• Tip: The water weighs 50%-55% of that of the flour,
  and yeast weighs 1%-1.2% of that of the flour.

Second Fermentation (fermented dough)

• 2 ½ cups (300 grams) flour
• 2/3 cup (150 grams) water
• 1/2 pound (225 grams) pre-ferment dough

Fermented Dough

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Preparations

1. Take the materials for the first fermentation and mix them into a ball. Place in clean, airtight container for 17 hours.


2. After it has fermented, remove from container. If the dough rises significantly, takes on a honeycomb texture, and has a sour smell, this is the first fermentation, also known as the pre-ferment.


3. Mix together the ingredients for the second fermentation. Place in the same container used for the first fermentation for 17 hours. The fermented dough made this way should have a smoother, silkier texture than the leavened fermented dough.

Keys to Success

1. Mix water and flour evenly. It will ferment naturally if placed in room temperature. If the flour mixes with oil, it will not ferment.


2. Do not use all of the fermented dough. Leave approximately 2.65 ounces (75 grams). at the bottom for next time. The ratio should be 4 : 22 : 11 of dough : flour : water. Each time, 2.65 ounces (75 grams) of dough should be left over to use cyclically.


3. If you don't need to use the fermented dough, it can be stored in an airtight bag and placed in the freezer for up to 3 months. When you need to use it, just take it out and defrost it.

Ingredients

• 1.3 pounds (600 grams) fermented dough
• 1 cup & 2 tablespoons (225 grams) sugar
• 1 teaspoon (4 grams) baker's ammonia
• 1/4 teaspoon lye water
• 2 ½ tablespoons (38 grams) water
• 2 teaspoons (8 grams) lard
• 2 cups (225 grams) flour
• 2 teaspoons (11 grams) baking powder
• 2 tablespoons (19 grams) starch powder

Sweetened Dough

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Preparations

1. Mix sugar, fermented dough, baker's ammonia, and lye water. Use hands to knead until sugar is completely dissolved.


2. Add other ingredients. Knead together until it becomes a soft, smooth dough.

Keys to Success

This type of dough is already partially fermented. It can be used right after being prepared.

Ingredients

• 1.3 pounds (600 grams) flour
• 1 teaspoons (6 grams) baking powder
• 2 teaspoons (6 grams) active dried yeast
• 1/2 cup & 1 tablespoon (115 grams) sugar
• 2 teaspoons (8 grams) lard
• a little bit less than 1 cup (188 - 225 grams) ice cold water

Mantou Dough

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Preparation

1. Sieve flour and baking powder evenly. Form a crevice in it. Add other ingredients and knead into a soft, smooth dough.

Keys to Success

1. You can use a pasta roller (noodle press) to squeeze the air out of the dough. This will give it a smoother texture.


2. The dough can be used right after being prepared. The buns must be allowed to ferment for 1 hour after being formed, however.

Ingredients

• 4 cups (494 grams) all-purpose flour (bread flour)
• 1 cup (115 grams) wheat flour
• 3 ½ teaspoons (11 grams) active dried yeast
• 1/2 cup (115 grams) sugar
• 1/2 cup (115 grams) vegetable oil
• 1 egg
• approximately 1 cup (225 - 266 grams) ice cold water

Dough For Rolls

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Preparation

Mix all ingredients into an elastic dough with a fine, smooth texture. Let ferment for 1 hour.

Keys to Success

1. After forming the dough, set to the side to let ferment for 1 hour. The dough's texture will become softer and looser. Air in the dough must be patted out before it can be formed.


2. While fermenting, cover the dough with plastic wrap so the surface doesn't stiffen from contact with the air.