Baking powder to make steamed bread, when do you need high activity dry yeast

There is no need to add baking powder, as the yeast already has the effect of raising the dough, and the preparation is as follows:

1. Materials. 450 grams of flour, 5 grams of yeast, 50 grams of sugar, 225 grams of water.

Second, the practice. 1.Flour mixed with sugar.

Dissolve about 5 grams of dry yeast in warm water at about 30 degrees Celsius and let stand for 5 minutes.

Add yeast water, little by little, to the flour and knead the dough until the surface is smooth.

Add water at about 40 degrees to the steamer, put the dough into the container, then put it in the steamer, cover with a layer of plastic wrap (to prevent steam water from dripping in), and then cover the steamer. Hair.

It's probably more than an hour. The dough becomes twice as large.

Take out the dough, vent, knead and knead to make the surface of the dough smooth, and let it rise at room temperature for half an hour.

Sprinkle some flour on the cutting board, divide the awakened dough into 6 parts, and knead it into 6 small balls.

Put a drawer cloth in the steamer, and put the small dough in the steamer for about 10 minutes. Bring to a boil over medium heat, add gas, and steam for 18 minutes.

First of all, I would like to briefly talk about the difference between yeast powder, baking powder and baking soda:

Baking powder, also known as instant baking powder or bubble powder or cake powder, abbreviation, is a kind of pastry bulking agent, often used in the production of cakes and cakes.

Baking powder is a white powder made from baking soda mixed with other acidic materials and corn flour as a filler.

Although baking powder has the ingredients of baking soda, it is added to acidic powder (such as tartar powder) to balance its pH after precise testing, so basically, although baking soda powder is an alkaline substance, the commercially available baking powder is neutral powder, therefore, baking soda powder and baking powder cannot be arbitrarily replaced.

Eat baking soda nahco3, and use it as baking powder to make steamed buns at home. However, steamed steamed buns are often not too soft, because the carbon dioxide released by baking soda when heated is not much, and there are few small pores in the steamed bread, and the noodles do not rise well.

Yeast: We often use active dry yeast. The product is widely used in the food industry and the fermentation industry. As a leavening agent for flour, active dry yeast for bread is widely used in the production of bread, steamed bread and biscuits. In other words, yeast is the most suitable for steamed bread.

Therefore, to steam steamed buns, only yeast is used, and there is no need to put baking powder. Moreover, dry yeast, do not use boiling water, high temperature boiling water will kill the yeast, use warm boiled water, in order to make it fast, you can add a spoonful of sugar to warm boiled water and then mix the noodles.

I usually use dry yeast to steam steamed buns, one percent of flour, baking powder is one-third of yeast, if you are in a hurry, you can increase the dosage appropriately, only use baking powder steamed steamed bread effect, nutrition is not good.

You don't need to put yeast anymore when you put baking powder, they all work the same way. <>

Baking powder is fluffy, fermented with yeast is also very good, and some people use old noodles to add edible alkali. It is recommended to use yeast. Especially beginners.

When making steamed buns, you put baking powder, so you don't need to put yeast. Because both have the effect of making the steamed bread swell and soften. But when making steamed bread, it is best to put yeast powder, because there are some probiotics that are beneficial to the human body, as well as yeast vermicelli, and the organic matter is a little healthier.

When making steamed bread, you must put yeast, you can't put baking powder alone, the effect is not very good, baking powder is an auxiliary role, fermentation still needs yeast, and the steamed bread that comes out of this way is soft and delicious.

It is recommended that only yeast is used to make steamed bread, do not use baking powder to make it, if it is full of steamed bread made of baking powder, it is not fluffy enough, and then because baking powder generally contains aluminum, it is not very healthy, so use yeast to make it!

Yeast must be put in, yeast is dough, baking powder is soft, so it is best to put yeast to make steamed bread.

To make steamed bread, you can put baking powder to make noodles, you can also use yeast powder to make noodles, you can also add baking powder to make noodles with yeast, and the noodles with baking powder are a little sweet, and the noodles are softer with yeast.

It is best not to use baking powder to make steamed buns, just use yeast powder, because baking powder contains lead, and it is best to use less baking powder.

To make steamed buns, you need to add baking powder and yeast. In this way, the steamed bread will have a soft texture.

When you make steamed buns, you have to put baking powder and put some yeast to make them delicious.

Yeast and baking powder can be put together when steaming steamed buns for the following reasons:

1. Baking powder is a chemical starting agent, the main ingredients are sodium bicarbonate and ammonia bicarbonate, and baking powder is easy to make the dough yellow when using too much, so attention should be paid to controlling the dosage when using;

2. Yeast powder is a natural ingredient, yeast is a natural organism, containing protein, B vitamins, trace elements and dietary fiber, yeast powder for fermentation, most of which are active dry yeast, when used, added to the flour and water environment, the yeast will produce carbon dioxide, which makes the dough fluffy, and also increases the nutrition of the dough;

3. Baking powder and yeast are used at the same time, the dough is easy to be fluffy and too large, so that the surface is not smooth, and the dough will be yellowed because of the factors of baking powder, so it is safer and more nutritious to use yeast to make dough, and try to avoid using chemical baking powder to make dough.

These two functions are different.

It is better to use yeast for steamed bread.

Ingredients: 500 grams of flour, 80 grams of sugar.

Excipients: 5 grams of yeast, 250 grams of water.

The total amount of water is controlled at 250g, which is about 50% of the flour you have under it, with a little lukewarm water first.

Weigh and prepare 5g of yeast powder as shown in the figure below.

Pour the yeast powder into warm water and let it ferment, as shown in the picture below.

Prepare 80g of sugar, as shown in the figure below.

Dig a hole in the middle of the flour pour, put in the yeast powder water, and then pour in the sugar, as shown in the picture below.

Then it is better to knead the dough by hand, and it is better to knead it after 10 minutes after small kneading, as shown in the figure below.

Then the fermentation is doubled, as shown in the figure below.

Take it out to drain the gas, knead and knead until there are no bubbles, as shown in the picture below.

Divide into 9 to 10 portions, as shown in the image below.

Knead into a circle and set aside for 20 minutes, as shown in the picture below.

The steamer under cold water will steam for about 25 minutes, as shown in the picture below.

The finished product is as follows, as shown in the figure below.

To make steamed buns, the main starting materials are baking powder or yeast, old noodles, and have nothing to do with improvers. Moreover, the use of yeast partner to make steamed buns (that is, steamed bread improver, is a biological enzyme preparation, not baking powder, and the bread improver used to make bread is not the same) do not use yeast and baking powder at the same time, only choose one of them to use, only the use of old noodles fermentation will need to add alkali (alkali). Please follow the recipe or refer to the instructions on the outer packaging of Yeast and Baking Powder.

Yeast is generally about 1% of the dry powder, and baking powder is generally in between, depending on the brand and nature. If you need to use baking powder, it should be mixed evenly with flour and other powder dry ingredients before adding liquid raw materials, and the amount used needs to be strictly in accordance with the formula ratio, and cannot be increased or decreased at will. When steamed, it is hard and yellow, indicating that the alkaline (mainly the alkaline components in baking powder) is too large.

The steamed bun will crack, indicating that the amount of baking powder is incorrect. The dough using baking powder is a type of rapid non-fermentation, such as scones, sweet flowering buns, in principle, as long as the formation is completed and waited for a while (let it stand for a while), it can be directly baked or steamed, and there is no fermentation time and this process, and the chemical reaction of baking powder will decay after a long time, and the production will fail. And:

General principle: the use of baking powder will no longer use yeast, and there is no problem of fermentation time, and the use of yeast will be combined with bread improver (only suitable for making bread, make steamed buns can not put bread improver), but will not use baking powder, the use of the two environment, working principle, and effect are not the same, so they can not be mixed. There are three types of methods that can be used according to the principle of fluffy food starting:

Physical fluffing method (e.g., mechanical rapid whipping used in beating cake embryos), chemical fluffing method (e.g., using chemical raw materials such as baking soda, baking powder, etc., to make raw embryos fluffy), and biological fluffing method (e.g., yeast fermentation). Among them, physical fluffy and chemical fluffy are often used together, and they are most used in cakes. The latter two are basically used in the production of bread and steamed bread, and due to the different fluffy principles and applicable conditions, the nature of the dough state and the operation process are also different, basically they can not be used together, only one of them can be used alone, and the yeast can no longer be used when using the chemical fluffy method, and the yeast can only be used alone or with the old noodles (need to be mixed with alkali), and the properties of the final product are also completely different.

Baking powder is now taboo, it is best not to use it, since baking powder has been used, you can no longer put yeast, and yeast also needs to be mixed with flour first, if you use yeast to make dough first, you don't need to put baking powder.

I feel that yeast is good for making steamed buns.

One, because it is faster to make yeast flowers.

The second reason is that asking you to do things belongs to biological fermentation. There will be no negative effects, three. It is good to feel that yeast does not have an effect when I make baking powder. Steamed bread made of yeast has a noodle flavor, but it does not make it with baking powder.

Baking powder is a chemical substance, and it is not good to say whether it is harmful to the human body for a long time.

Baking powder and yeast are good working dough experts, in fact, the quality of the two is inconclusive, because both have their own advantages and disadvantages, but from the health consideration, it is recommended that you use yeast, mainly because yeast uses the principle of biological fermentation, without too many chemical components involved, it is safer and harmless for the human body. Baking powder is a chemical agent that can be harmful to our body when consumed regularly, and many baking powders have aluminum salts added to them, which can damage our brain cells! Yeast is relatively healthy, but its rising speed is indeed much slower than that of baking powder.

Hello, I personally think that baking powder is not good for making steamed buns, and it is still necessary to use yeast. The steamed bread made with yeast is very delicious, thank you.

Of course, it is better to use yeast to make steamed buns. Bubble powder is a kind of fermentation culture that makes steamed bread fluffy, and yeast contains a probiotic that the body needs.

Personally, I think it's better to use yeast, because the steamed buns made by yeast taste much better!

Personally, I feel that yeast is better and the taste will be softer. It is recommended to match Luhua flour with sweet and sweet, which is more delicious.

Baking powder and yeast are not the same as they are healthy. Of course, yeast is the first choice, because it is not only rich in vitamins and minerals on its own, but yeast also plays a protective role in the vitamins in the flour and can increase the B vitamins in the dough. Relatively speaking, yeast is natural, nutritious, healthy, safe, will not produce bad flavor, eating is good for the body, you can use yeast with confidence.

Baking powder is a leavening agent, baking soda powder is added to acidic substances, is to produce a large amount of carbon dioxide in the cooking process, so the food fermented with baking powder is very large, but it is very small when pinched by hand, it is a chemical leavening agent, it is composed of chemicals, it is recommended that there are children and pregnant women at home to minimize the use; It is generally used in pastries, such as cakes, biscuits, etc., eating too much is not good for the human body, if you blindly pursue visual effects, you have to make big and noisy steamed buns, regardless of other consequences can insist on eating.

Now you know?

You don't need to put yeast in baking powder to make steamed buns, you can't put them all at the same time, and don't put too much, which will affect your health.

Hello, happy with your question. Not necessarily, baking powder is fluffy, fermented with yeast is also very good, and some people use old noodles to add edible alkali. It is recommended to use yeast. Especially beginners.

The usage and proportion of yeast to make steamed bread 1, using yeast to make noodles without adding alkali, can avoid the destruction of vitamin B1 in flour, and at the same time can avoid the absorption and utilization of inorganic salts by the human body due to alkali. 2. Add a small amount of sugar to the dough with yeast. Because, for yeast to be fully functional, it needs to be provided with adequate nutrients.

When using yeast to make dough, a small amount of sugar can be added as a nutrient for yeast activation. However, adding sugar should not be excessive, exceeding a certain concentration, but inhibiting the growth and reproduction of yeast, which is not conducive to dough growth. Generally, the ratio of table sugar to yeast is 1:

1, or less sugar. 3. The amount of yeast used should be appropriate. When the amount of yeast used is the weight of flour (about 1:).

50), its fermentation power is the best. It is more convenient and efficient to use active dry yeast to make dough. 4. When making steamed bread, soak the yeast in warm water, then add flour and evenly, and then leave it for 40-60 minutes (the temperature of about 30 degrees is the most suitable), if the weather is cold, you can put it next to the stove fire or in the hot water basin.

5. Steam steamed buns over medium heat, and steam for 20 minutes after the water boils.

I hope mine can help you and have a great day!

In fact, it is best not to use baking powder to make steamed buns, just use yeast or add some sugar, a little more, a pound of noodles and five grams of small noodles to carry out the meeting, a good baking powder, not beneficial to the body to try to think.

Yes, but baking powder and yeast are used at the same time, the dough is easy to be fluffy and too large, so that the surface is not smooth, and the dough will turn yellow because of the factor of baking powder, so it is safer and more nutritious to use yeast to make dough, and try to avoid using chemical baking powder to make dough.