I have nothing to do at home on the weekend, I want to make snacks with dry yeast and flour, and I d

Yeast first mix well with water (if the bun is sweet, you can add some sugar), a pound of flour is about a penny yeast, that is, about 5 grams. It also depends on the temperature of your home.

If it's low, it's more than a gram. The effect will be better, don't wait until the face is in the bag. Mix the noodles well, smooth the surface with your hands (the best one is with a dough sheeter) and then wrap in the trap. After proofing, wait until you feel that the bun is light, and there are many small pits at the bottom. It's almost ready to be steamed.

Use high-sugar dry yeast: can be used to make bread, low-sugar dry yeast: can be used to make steamed buns, steamed buns, flower rolls, scones and many other fermented delicacies, and there are ways to use them on the back of the package.

Steamed buns can be made with dry yeast and flour.

Method: 1. Dissolve the dry yeast with a little warm water, and add warm water when adding flour and mix thoroughly.

2. Water should be poured into the flour slowly, the dough should not be too thin and slightly harder, the dough should be soft and even, and the top should be covered with a towel and fermented quietly for 30-50 minutes.

3. If it is soft to the touch, go down with a quick knife, see that there are evenly distributed small holes on the cutting surface, prepare the filling, wrap it one by one, and steam it in the basket.

If you want to make cookies and other things that need to be baked, then I don't know because I don't have an oven, no.

If it's steamed bread or something like that, it's very simple, or you can use some grains, such as cornmeal or soba noodles.

You can also make a lot of snacks with only flour, such as: blanch the flour with boiling water, stir it evenly with chopsticks, and when it is not hot, and form, divide it into subtotals, roll it out and fry it on both sides of the pot, do not put oil in this pot, you can roll cabbage or salted duck eggs, fresh eggs, etc., sweet and silky, very delicious.

You need some baking appliances, and the detailed method is not difficult, you can go to the corresponding ** to check, what style and what flavor are available.

Dry yeast dissolved with a little warm water, and add warm water when adding flour and mix thoroughly, water should be poured into the flour slowly, the dough can not be too thin to be slightly harder, the dough should be soft and even, covered with a towel or something, let it ferment quietly for 30-50 minutes, soft to the touch, go down with a quick knife, see that the cut surface has evenly distributed small holes, even if the first step of making dim sum is successful, prepare the filling, wrap it one by one, steam it in the basket, and you can enjoy you - the joy of success.

The yeast is universal, and it is recommended to use Angel's, which are sold on the market.

In addition, the relationship between the white and large hair and the yeast is not very large, mainly depends on the state of proofing, usually the wake needs to be about 36 degrees, the effect is the best, but there is no temperature control equipment, just put it in a basin, cover the quilt on it, usually the proofing dough is twice the original dough is good. When proofing, it must be wrapped in plastic sheeting, otherwise the surface will not be good if it dries.

Go to the supermarket to buy self-rising powder, it's relatively simple, just use warm water when mixing noodles, and put good noodles to wake up for about 15 minutes, and do it for 20 minutes.

If you are making your own steamed buns, I recommend the special self-rising powder for steamed buns, which can make large and white steamed buns without adding any chemicals!

The most important thing to make steamed buns is to use flour The quality of flour directly affects the steamed buns made!

Mix the yeast with the flour with warm water and pour in warm water......I also want to put some sugar, because I am a northerner, so I don't like sweet noodles very much, so I don't have a lot, this depends on yourself, the teacher used to say when I was in school, sugar is a ...... that helps yeast ferment

Usually I use Anqi, that is very easy to use, a pack of twice use, almost once with 2 catties of noodles, and after the noodles are reconciled, put them in a warm place to send it......

Go to the supermarket and buy fresh yeast and add some baking powder.

Angel yeast Mengniu fresh milk dough.

Go directly to the place where steamed buns are sold to buy a pound of noodles and come back and wrap it directly, which is the easiest.

Ingredients: 50 grams of butter, 45 grams of brown sugar, 35 grams of white sugar, 1 egg, 150ml of milk, 115 grams of all-purpose flour, 1 tablespoon of cocoa powder, 1 teaspoon of baking powder, 1 4 teaspoons of baking soda.

Method: 1. Melt the butter in the oven into a liquid (about 50), add brown sugar while hot, stir until the sugar dissolves, and add white sugar.

2. Wait until it is cool, beat in an egg, pour in the milk, and stir well.

3. Combine the flour, cocoa powder, baking powder, and baking soda powder in another bowl.

4. Sift the powder into the liquid mixture, mix well with a rubber spatula, and don't stir excessively if you can't see the dry powder.

5. Use a spoon to scoop the batter into the mold, and gently drop the mold twice to make the batter surface smooth.

6. Bake for about 15 minutes.

You can make dough cakes, which is simple and trouble-free.

(1) Decompose the glucose in the flour and generate carbon dioxide gas at the same time, and the carbon dioxide gas expands when heated;

a. Sodium bicarbonate is baking soda, not table salt, so the statement is wrong; b. The pH value of sodium bicarbonate solution is, so sodium bicarbonate solution is an alkaline solution, so the statement is correct; c. Sodium bicarbonate is a soluble salt, which is correct; d. In addition to hydroxide ions, the anions in the solution also contain bicarbonate ions, so the statement is wrong;

Therefore, the answer is: decompose the glucose in the flour and generate carbon dioxide gas at the same time, and the carbon dioxide gas expands when heated; bc；

2) In the program.

In the first and second bottles, sucrose and dry yeast are added to bottle A, and under suitable temperature conditions, the yeast decomposes sucrose to produce carbon dioxide to make the balloon bulge; In scheme 1, bottle B only has dry yeast, and in scheme 2, bottle B only has sucrose, which cannot produce gas, and the balloon will not puff up

Scheme 1 is more reasonable Since this experiment is to verify the fermentation effect of yeast, the experimental variable is yeast, not sucrose The experimental variable of scheme 1 is yeast, and the experimental variable of scheme 2 is sucrose

Therefore, the answer is: (Option 1) The balloon in bottle A is puffed up, and the balloon in bottle B remains unchanged; (Scheme 2) The balloon of bottle A is puffed up, and the balloon of bottle B remains unchanged;

Since this experiment is to verify the fermentation phenomenon of yeast, the experimental variable should be yeast, the experimental variable of scheme 1 is yeast, and the experimental variable of scheme 2 is sucrose

Baking common sense (zt).

1. High-gluten flour: above protein content, generally suitable for making bread.

2. Low-gluten flour: the protein content is below and is generally suitable for biscuits and cakes.

3. Sugar: used to increase the sweetness, moisturizing and aroma of food.

4. Butter: The ingredient is milk fat, which has a fragrant and soft product.

5. Eggs: the main material of pastries, which can provide product moisture, fragrance, bubbles and elastic taste.

6. Yeast: Yeast is a living fungus, which is divided into fresh yeast and dry yeast. In a humid and warm environment, it slowly multiplies and releases carbon dioxide to make the dough expand, and is generally used to make steamed buns, steamed buns and bread, and can also be used to make soda biscuits, while cakes use almost no yeast.

7. Baking powder: referred to as baking powder, which is used to make the product produce bubbles, so that the product has a bulky taste, and its pH value is neutral.

8. Baking soda powder (baking soda): abbreviation, which is used to make the product produce bubbles, so that the product has a bulky taste, and its pH value is alkaline.

9. Tartar powder: used to neutralize the alkalinity of egg whites, help the stability of protein foam, and are often used in chiffon cakes.

10. Gelatin slice powder: also known as animal glue, transparent sheet or powder, must be soaked in 5 times cold water, soluble in 40 warm water, generally used for jelly and mousse cake. One gelatin tablet is about one gram, and it can be substituted with the same amount of gelatin powder when used.

Not suitable for vegetarians.

11. Geely T: plant-based gums, available for vegetarians. It can be used as a substitute for Geretin in equal amounts. It can also be used for piping gel.

You don't need to put any yeast at all, but you have to put some baking powder. Because you didn't stir it well. And there is too much baking powder.

First of all, crack the eggs into a large bowl, and ask for the kind of big bowl. Hit 3 is enough. Break the eggs with a whisk and beat them well, if it's with electricity, it's okay to beat it for 5 minutes, and if it's with your hands, it's tiring for a girl like you, and it's hard to do it well.

After beating well, add baking powder and white flour. The proportions are in your own hands. Okay, let's not talk about it, I'll do it for you when I'm free.

Not good, dry yeast is suitable for bread, steamed bread. Just use eggs and baking powder, regular flour will do.

You don't use yeast to make cakes...

Use a powder with a relatively low gluten...

The yeast is encapsulated in oil, and the yeast is not easy to ferment. The flour is not fermented well, and the resulting thing is ugly.

That kind of return is not sufficient.