Do you use starch and dough to steam steamed buns with yeast?

If you want to ferment better, the bread is fluffier and the yeast is recommended.

To make bread, pour the flour into a basin, add all the eggs, and mix well. Then pour pure milk, sugar, yeast powder, salt, and corn oil into a clean bowl, stir until the sugar melts, you can pour this into the flour, continue to stir, and the batter at this time has become thicker. After stirring, you can cover the basin with plastic wrap and put it at room temperature until the batter becomes twice as big.

If you don't have yeast powder at home, you can also use the following ingredients instead: baking soda, honey, rice wine, and old noodles. These items can make the dough fluffier and have a leavening effect.

Baking soda

Baking soda is what we commonly call alkaline noodles, and the amount of yeast powder is different, and the amount of baking soda and noodles is a little more. Mix the baking soda in warm water, add the flour and form a dough. At room temperature of more than 20 degrees, it can be proofed for two or three hours.

However, it is important to note that baking soda is alkaline, and if you put too much of it, the dough will be yellow and astringent. If you don't like the taste, you can put a little vinegar in warm water with baking soda. After the vinegar and alkaline noodles are neutralized, the astringent taste will be greatly reduced, and the dough effect will not be affected.

Honey

Although it takes 4 to 6 hours to use honey instead of yeast to make dough, the effect is good and has a sweet taste, so you can try it if you like sweetness. Honey is melted with warm water and formed into a dough, contrary to baking soda, honey and noodles have a sour taste, and appropriate alkaline water can be added to the water to neutralize the taste.

Rice wine

Rice wine is formed by fermentation, so there are yeasts in rice wine that can ferment. In the same way, if you don't have rice wine at home, you can also choose beer, the hops are sweet and fragrant, and using wine and noodles can bring a different taste to the buns. When mixing the noodles, the rice wine needs to be diluted, and the ratio of wine to water is about 1:1, and the resulting dough is fluffy and fluffy, and the effect is particularly good.

Old noodles

The old noodles are the ones that were reconciled in the past, and the yeast in them can be used instead of yeast after fermentation for a long time. The method of fermenting with old noodles is very simple, add the old noodles when the normal noodles are about to take shape, mix the dough evenly, and try to knead the old noodles into the new dough. If you want to add the fermentation speed, you can also add a little salt to the dough water, which will get a good dough faster.

Of course, if the above materials are not available at home, it is not bad to make dead bread buns directly, but try to make as little dead bread as possible, because it is easy to harden and not delicious after a long time.

Steamed buns without noodles and yeast, of course, have to go and buy. At the same time, putting some liquor can improve the fragrance and remove the smell, and putting white sugar can improve the sweetness of the buns. You can choose to add it according to your personal taste.

Steamed bun method: First of all, the noodles must be good, otherwise, even if the filling is good, the steamed buns will not taste fragrant. The weather is cold, the dough time should be extended, the yeast must be melted with warm water and then poured into the flour, in addition to adding yeast can add a small spoon of sugar, which has the effect of promoting the speed of dough, kneading the dough into a warm place and letting it rise to twice the size.

In this way, the noodles are very successful, there are many honeycombs, sprinkle some dry flour, put it on the cutting board to exhaust and knead until smooth, you can cut the agent, roll out the skin and wrap the buns. Many people will directly roll out the dough bag, which is not correct, and each dough should be kneaded again and then rolled out, so that the dough will be more gluten and elastic, and the filling of the bag will not break the skin. Because the process of kneading the dough is equivalent to the bun skin rising again, the longer the kneading time, the better the taste, so the step of kneading each dough again can not be missing, so as to ensure that the skin is thin and the filling is large.

There are two kinds of buns, round and wheat ear shapes, the round bun is the left hand holding the dough, putting the filling, the right hand begins to pinch the folds, while pinching while turning in a circle, the left thumb closes the mouth, until the mouth is tightened A bun is wrapped. The wheat ear bun is put on the filling, folded in half with the left and right hands, and the folds are pinched from one end to the left and right, until the pinch is wrapped to the end.

Put a piece of corn leaf on the wrapped bun to replace the role of the drawer cloth to prevent sticking. Add enough water to the pot and place the buns neatly on the grate, leaving a gap between the buns, because the dough will become larger, and if it is placed too tightly, it will stick together. Steamed buns, never go directly to the pot, if you directly steam the buns, the skin will definitely not be soft, and it will also collapse.

Steamed buns need to be proofed twice, and many people will miss this step, no wonder the steamed buns feel the same as the noodles are not opened, a little hard, like hot bread, not soft at all. The correct way is to put the buns in the pot, cover the pot, and let them rise for about 10-15 minutes. If you make pork rib stuffing, you should steam for 10 minutes, so that the steamed buns are guaranteed to be as soft and delicious as bread.

Soda is also called a sparkler. There is no need to add fermented products. Knead the dough in the original way and put it in a hot place to make it yourself.

Natural expansion. You can steam steamed buns and steamed buns. Although you have to leave a small piece of hair, you will have to be fat.

Next time, I will use it as a fermented product to replace the role of dry yeast.

You can use baking soda, alkaline noodles and noodles, and you can also use yeast decomposition to make noodles to ensure the softness of the buns. Yes, you can add milk to the flour, use warm water and dough, and add an appropriate amount of baking soda to ensure the softness of the dough.

You can put in some alkaline noodles or you can put in some foaming powder. However, there are many other ways to make steamed buns and noodles, which do not require rectum, and can also be placed directly in a place with a relatively high temperature at home.

Then you can only go to the supermarket to buy dumpling wrappers and mix these dumpling wrappers together to make noodles. If you don't have yeast powder, you will make dead noodles, and it's a big deal to get more sun.

Steamed buns and steamed buns are deeply loved by people in daily life, but many people don't know how to make them, especially with yeast powder, in fact, this method is very simple and easy to learn, you only need to prepare the required materials and tools and then according to the steps given step by step, you can complete the dough, interested friends can give it a try, I believe there will be a good effect.

01 First of all, take an appropriate amount of dry yeast and flour, the ratio of flour and yeast, often do it of course look at the addition, if you haven't done it or look at the proportion written on the yeast bag and add it once, you will know a rough idea later. Then add a small spoon of sugar, which will speed up the speed of dough rising, which is a small spoon for children to eat.

02 Put it in water, warm water is best, cold water doesn't matter much in summer, but it is best to add water at a temperature of 35 degrees Celsius, and stir with chopsticks until fully dissolved.

03 Pay attention to add a little less at a time, add some water with your left hand, stir with your right hand once, slowly stir the noodles into flocculents, and then start to mix the noodles with both hands, the steamed noodles and steamed noodles are slightly different, that is, the steamed noodles should be softer, and the noodles are not effortless, and they feel soft when they are good, and the steamed bread I feel that it is still hard and chewy.

04 Then knead the dough with your hands, cover it with a basin, and let it sit for about 10 minutes.

05 If the dough has been formed, the volume has expanded to twice the original size, and a honeycomb-like tissue appears, do not rush to use it, continue to knead the dough with your hands, squeeze out the air inside, and then cover it with a damp cloth again to let the dough expand again.

06 After two expansions, the dough can be used, put a small amount of flour on top and continue to knead the dough, you can cut and knead until the surface is smooth, cut into several dough of uniform size, roll the dough with a rolling pin until round for later use, it can be used to make steamed buns, buns, bean buns, flower rolls and other types of pasta, and you can also change it as you like.

07 Then put the pre-prepared stuffing on a plate for later use, the steps of preparation: take an appropriate amount of meat filling, add a little minced green onion, minced ginger, take a bowl of water, add an appropriate amount of soy sauce, Sichuan pepper powder, five-spice powder, pepper powder, large incense powder, salt, a little monosodium glutamate. With hands or chopsticks, stir while adding water in one direction, be sure to follow one direction, and add too much water each time, otherwise the filling is not sticky, add water until the filling is sticky, it is estimated that this step must be repeated for at least 20 minutes, the longer the time, the better the effect, but under normal circumstances, 20 minutes to half an hour is enough, drop a little sesame oil and stir well, so that a pot of fragrant meat filling is ready.

09 Then put an appropriate amount of cold water in the electric pot, put a little more, in order to prevent the pot from drying, put the steamer and cage cotton cloth to spread, put the prepared pasta into the dough for half an hour, this step is a key step, the steamed buns and steamed buns must be proofed for 30 minutes, and then steamed The buns and steamed buns that come out of this way are soft and delicious.

10 Then start steaming over medium heat, about 40 minutes, then turn off the switch, and then simmer for about 5 minutes before boiling.

11 Then the absolutely soft and chewy steamed buns and steamed buns are out of the pot.

If you don't have yeast powder when making steamed buns, you can use chemical leavening agents such as baking powder and baking soda instead of yeast powder to ferment the dough. Or we can also use rice wine, water, and flour according to 1:2:

The ratio of 10 is mixed together and kneaded into a dough for fermentation, so that the buns can also be made.

What to do if you don't have yeast powder to make buns.

When we make steamed buns, we generally need to knead the flour into a dough and then place it in a warm place for fermentation, where yeast powder is often added to make the dough rise, so if we don't have yeast powder, how should we ferment the dough to make steamed buns?

If we don't have yeast powder at home, we can also find out if there is baking powder, baking soda and other slow finger chemical leavening agents, if there is, you can pour them into flour and water to knead into a dough, but it should be noted that you also need to add a little white vinegar when using baking soda to make noodles.

If there is no chemical leavening agent, you can see if there is rice wine at home, and then mix it with water and flour in a ratio of 1:2:10 to knead it into a dough, and then seal it with plastic wrap and let it stand for a while.

There is no yeast in the dough, what else can be used instead?

If it is used to make pastries, you can use baking powder instead of yeast. Baking powder is a substance mixed with baking soda, acidic raw materials and corn starch, baking powder is a compound leavening agent, it is synthesized from baking soda, acidic materials and corn starch, baking soda is widely used in the pastry in the past, dissolved in water can react with it, produce carbon dioxide gas, and form many small pores in the dough, so as to make the food achieve a fluffy effect. It is more suitable for making bread, fat cakes, rice cakes, etc., so you can use it instead of yeast powder.

There is another thing that can replace yeast, that is, using egg whites, beating egg whites into egg whites, adding batter and stirring well, it can be used to make cakes or steamed buns, the taste will not deteriorate, and even taste better because of a smell of eggs.

You can also use honey to make noodles, and the steamed buns steamed with honey are still soft and fragrant, with a sweet taste.

1. Add an appropriate amount of water for every 500 grams of flour, and then add 15-20 grams of honey and noodles.

2. Wait until it is smooth and smooth to form a dough, then cover it with a damp cloth for 4-6 hours to ferment.

Old noodle steamed bread is a kind of food that has been handed down from ancient times, using the substance left over from the fermentation of the dough left over from the last time the steamed bread has become sour, and the noodles are used to help ferment.

1. Dilute the old noodles with water, add dry flour to knead and press into a dough, and then cover the edge of the container with a layer of cloth to ferment for about 2 hours.

2. When the fermentation time is up, dilute the alkaline noodles with water and slowly put them in the noodles to make steamed bread.

How to steam steamed buns without baking powder:

1. Make some noodles first and be soft.

2. Put it in a basin and cover it, wait for about a day and a half to see if there is a honeycomb in the noodles.

3. It is OK to have honeycomb on the same surface. Put warm water to dilute the noodles inside, depending on how much noodles you want to mix, put less water.

4. The noodles are put there to ferment naturally, and now it is only six or seven hours in this season.

5. After fermentation, take it out, add baking soda, put a tablespoon according to three catties of dry noodles, and so on.

Baking powder is a compound additive, which is mainly used in the production of flour products and puffed foods.

Baking powder contains many substances, the main components of which are sodium bicarbonate and tartaric acid. Usually compounds of carbonates and solid acids.

When carbonates come into contact with water and acids, they dissociate into several substances.

In this process, carbon dioxide is released, but no flavor substances are produced. Therefore, the taste of the product is not affected.