Can noodles made with baking powder be made?

You can't add yeast to make noodles and dumpling wrappers.

If the dough with yeast is added and then made into noodles or dumpling wrappers, the strength of the noodles will be lost, and it will even "rot the pot", that is, the noodles or dough will become soft and chewy, and the noodle soup will become mushy. Of course, to make noodles or dumplings, you can add a little salt or eggs to the dough, it is even better, it is both smooth and firm. Only when steaming or baking bread needs to add yeast, such bread or pancake will be weaker, softer and delicious.

How long does it take to make noodles.

Generally about half an hour.

Generally, the surface will undergo a certain color change, and the surface of the awakened surface will be very moist and even.

In fact, when cooking, make the noodles live first, put them on a cutting board or in a basin, and cover them up. Then choose vegetables, wash vegetables, cook vegetables, and wait for the dishes to be ready, and it's almost there!

Why wake up.

The process of letting the dough mature in the container wakes up the dough.

1. After all, the freshly mixed dough is uneven in the microstructure, there are many small dry noodles, and the mixed dough can be more uniform in the microstructure after standing;

2. The internal structure of the dough is in the > shrimp Tucang Lemon pen ash lie mold warehouse each Yun Gu Yan Malaria Lai League Lai Li Fishy Journey P >

No matter what product you are making, the dough is necessary to wake up, the normal time is 15-30 minutes, depending on the quality of your flour.

Yes, noodles made with baking powder can be used to make noodles and eat, and they will swell up when cooked, but they can also be eaten.

You can't make noodles with baking powder, because you can't make noodles with this kind of noodles, and it's very unpalatable.

I don't think it's okay to make noodles just because of the fermented noodles. It's going to break. The noodles used to make noodles cannot be fermented.

Can be made This kind of noodles may be softer, and the texture will be different from the one that was not put in.

This is possible, but if you make noodles with fermented flour, the taste will be poor.

No, fermented noodles are only suitable for eating steamed buns, which is not good for the body.

Hello, fermented noodles can be made into buns, not noodles.

If you can't make noodles with baking powder, you can make noodles with baked bread or steamed buns, and you can't make noodles with steamed buns.

The pasta made with baking powder can be made into noodles, this one is still very good, and it is relatively soft and rotten, I like it very much.

The fermented noodles can no longer be made into noodles, because they have already flare-up, and they don't have the softness and toughness of the noodles at all.

Noodles that have been made with baking powder can be made into noodles, and this kind of noodles is softer to make.

Noodles made with baking powder, this should also be able to make noodles, but it shouldn't be very tight, and it should be relatively easy to break, so this should still not be easy to eat.

Noodles that have been made with baking powder cannot be made into noodles, and noodles that have not been made have to be used.

Hello, noodles that have been made with baking powder should not be made into noodles.

After the yeast melts, add some dry flour and stir into a thick batter, pour the dough that has not been made before on the cutting board, spread it out, pour the yeast paste on it, sprinkle a handful of dry flour on top and knead it evenly, and put it in a warm place to rise to twice the size. The effect of putting less hair is not very good, not big enough, and the bun is not soft, but you can extend the fermentation time, such as the original 10 minutes, adjusted to: ferment for 30 minutes, it is best to buy an electronic scale, baking, more accurate, ** sold.

<>If you really can't make it, you can make dough cakes instead, and it's definitely no problem! The dough cake does not have great requirements for the dough, as long as the initiation point is done! The dough cake is made in the same way as a home-cooked pancake.

Sprinkle some baking soda and baking powder on the board, the ratio is 500 and good wet dough, add 4 grams of aluminum-free baking powder and 2 baking soda according to this calculation, put the dough without hair on the board for kneading, knead the baking powder and baking soda completely and evenly after proofing for about 40 minutes to make steamed bread.

Shandong people passing by, the best solution to adjust the variety. For example, the original plan to make steamed buns, without affecting the quantity and processing conditions, can be changed to a variety with lower requirements for dough

scallion pancakes, small twists, small pancakes", etc. These noodles can be thin, heavy in moisture, filling, seasonable, and the taste and quality of the product can be guaranteed after roasting or frying. The method is to make a flatbread, scallion pancake, it's delicious, you can try it, ** see and laugh, the epidemic has made me lazy to wash my hair.

When the baking powder is put less, the impact is not very big if the weather is hot, a little longer can be, in winter, it will not be able to get up for half a day, and the steamed buns will be blue, the taste of porcelain is very bad, if you put less, choose a place with a relatively high temperature, so that you will quickly make the dough better. Mix with a small bag of baking powder in a small bowl of warm water. After the baking powder is completely dissolved.

Pour into the dough and knead well. Leave it in a place with a high temperature (around 30 degrees) for 2 hours. The noodles also ferment.

It's okay to eat, but the taste is not so good, and people don't want to eat such noodles, thinking that they won't have any nutrients.

This noodle can still be eaten, but the texture and taste of this noodle are relatively poor, which will affect your appetite and hurt your body a little.

It is not edible. 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.

If you don't have baking powder, you can do it in one of two ways:

1. Use baking powder.

Nowadays, many people who sell steamed buns and the like use this method. It's fast. Basically, it should be 2 to 3 hours at 28 degrees Celsius, but if the temperature increases, the time is relatively reduced.

2. Use old noodles.

This is the traditional method before! You can buy a little from the ** that sells steamed buns. The previous ones were all left over after the yeast was bought! This method of relying on the old noodles alone will take a long time. It's about 8 to 10 hours.

You can also do the following:

First, first mix a small bowl of flour with warm water to form a dough, then put this dough in the basin where the dough will be mixed in the future, and then put some water around the dough to prevent this piece from drying out, so that if you put it at the current temperature for a day and a night, this dough will be filial (a little sour);

2. Depending on how many steamed buns you want to steam, if you want to make seven or eight bowls of noodles, pour the raw flour into the basin of the filial dough and mix it together, and then put a certain amount (a small amount such as 2 3 teaspoons) of baking soda powder in the process (the sour and salty neutralization will bubble and the noodles will rise.) ).You can also put an egg;

3. Knead it for a few more minutes, and then put about 20 minutes, and you can make steamed buns;

4. Put it on the steaming drawer and steam for about 20 minutes before it comes out of the pot.

Tool Material:

500 grams of flour, 5 grams of yeast powder, 5 grams of sugar.

How it works: 01 Fermented flour, first prepare yeast powder, the amount of yeast powder is particular, 500 grams of flour should use grams of yeast powder. A little more is fine, but less is not. 02

Take a small bowl again, pour half a bowl of boiling water, dry it into warm water at about 35 degrees, and put the prepared yeast powder into warm water to melt it to make yeast water. It is not advisable to use both boiled and cold water. 03

If you want the flour to ferment well, you can also take a small bowl, put some sugar in the bowl, and then pour boiling water to dissolve the sugar, and use warm water and noodles with added sugar to help ferment quickly. 04

Put the flour in a basin and prepare another 250g of warm water. The ratio of flour to water is the key to making the dough well, and the ratio of flour to water is about 2:1. In other words, 500 grams of flour requires 250 grams of water, and of course warm water. 05

Pour the flour into the basin, add yeast water, sugar water, and then add the remaining warm water, while adding water, stir the dry flour with chopsticks, stir all the dry flour into wet gnocchi, look, there is no remaining dry flour in the basin, clean and clean, so that the dough that comes out is smooth, not sticky, and the softness is just right. 

06Then knead the gnocchi into a dough, leave it on for 10 minutes, then knead it for a few more minutes, knead it thoroughly. 07

Then, cover the kneaded dough and place it in a warm place to ferment for 1 hour. 08

When the time comes, and you see that the dough has doubled in size compared to before, and there are honeycomb holes, it indicates that the flour has risen and you can make the dishes you want. 09

Put 500 grams of the desired flour in a basin. 10

Add warm water to the basin at about 30 degrees Celsius, and stir the flour with chopsticks while adding water. 11

Don't pour a lot of water at once, add little by little, while adding water, stir the flour with chopsticks until all the dry flour is stirred into gnocchi, so that when kneading the dough, your hands will be very clean and will not stick to the batter. 12

Then knead the gnocchi with your hands, knead it evenly and thoroughly, and knead it into a smooth dough, so that the dough is reconciled, it's very simple, have you learned?

3: Roll out the dough into thin dough and cut it into strips with a knife and sprinkle with flour (it won't stick easily).

Flour does not need to be fermented to make noodles, because it is made of high-gluten flour.

I hope the answer is helpful to you, please give me a thumbs up

Homemade snacks] Ingredients: maltose, glutinous rice flour, sugar, flour.

Production method: 1: First prepare a pot, pour 70 grams of maltose and 200 grams of water into the pot, boil the maltose and water on medium heat, turn off the heat after boiling, pour 200 grams of glutinous rice flour and stir it into a dough and put it in a bowl to dry for a while (honey can also be used without maltose).

Homemade snacks. 2: Add 100 grams of flour, add the flour several times (do not pour it in at once) and wait until the glutinous rice flour is not so hot, then knead it into a smooth dough.

Homemade snacks. 4: Cut the top of the rectangular cake in half with a knife, then cut it into long strips, and if it feels like it is still long after cutting the long strips, then cut it from the middle and cut it shorter.

Homemade snacks. 5: Put oil in the pan, wait until the oil temperature is 4 minutes hot, put the long strips in and fry it, don't put too much when you put it, it will stick together if you put too much, turn on low heat and fry it slowly.

Homemade snacks. 6: When the low heat is fried to a little floating, don't be in a hurry to turn it over, the surface is not yet formed and will be very sticky, and then fry it for a while and turn it over, and you can get out of the pot when it is golden brown.

Homemade snacks. 7: Pour 45 grams of sugar and 40 grams of water into the pot, turn on low heat to boil into syrup, then turn off the heat, put the squeezed snacks in the pot and stir it, sprinkle some sugar, each one is stained with white sugar and you can get out of the pot.

Question: How to ferment tofu residue without baking powder.

What is it called expert bullshit.

The answer is to ensure that it is wet, the moisture is not less than 35%, and it must be sealed for fermentation, because there is no additional strains, and the fermentation time will be longer, but generally about a week is enough, of course, you must soak in hot water in winter.

Using flour instead of baking powder, you can make egg cakes, which are convenient and easy to digest, and the nutritional value will be higher.

There are many nutrients in flour, such as protein, sugar, fat, iron, calcium, potassium, phosphorus, magnesium and other elements unsaturated fatty acids, as well as vitamin E, riboflavin, thiamine, carbohydrates, which are very beneficial to human health.

The nutrients of flour are very beneficial to human health, and eating flour regularly can improve the function of human brain cells and enhance memory.

The nutritional content of flour.

The protein content of flour is up to 30%, and the fat content.

It also contains vitamin E, riboflavin, thiamine, carbohydrates, iron, calcium, potassium, phosphorus, magnesium, zinc and unsaturated fatty acids, in addition to sugars.

Flour is one of the staple foods, in the north mostly flour is the staple food, traditional Chinese medicine believes that flour is sweet and salty, cool, can treat self-perspiration and night sweats, fatigue and hot flashes, etc., eating has many benefits to the body, rich in cellulose and vitamin E also has the effect of preventing cancer and anti-blood coagulation, flour is also one of the most important foods in the world.

Flour has a very good therapeutic effect, flour is sweet and cool, can nourish the heart and kidneys, strengthen the spleen and quench thirst, is a very good natural health nutrition, many places are based on pasta, illustrating the nutritional value of flour.

Flour boosts our body's immunity and contains protein, which we all know is the most basic nutrient for maintaining our body's immune function.

It is the main component of white blood cells and antibodies in our body, and flour makes our blood pressure easier to control and dilates capillaries, so that blood viscosity decreases.

It can improve circulation, soften and protect our blood vessels, and effectively reduce the role of blood lipids and cholesterol in our body.

Flour can also remove toxins and excess water from our body, can promote the metabolism of blood and water, and plays a role in diuresis and swelling, which contains diuretic ingredients.

Removes toxins from our bodies and promotes our health. It also contains fiber, which can promote the peristalsis of our intestines, help the body digest, effectively prevent dry stools, and can promote bowel movements.