What can you do with dough without yeast?

The dough without yeast is the dough that has not undergone the fermentation process, without yeast, directly with water and freshly used, this kind of dough is relatively hard, but it is resistant to cooking, and the taste is firm and chewy.

Dead dough is suitable for a variety of cooking methods such as "boiled and fried", such as dumplings, noodles, wontons, pancakes, fried dumplings, pot stickers, fried noodles, etc., all of which are delicious. Now I would like to share with you a home-cooked dish made from dead noodles called "fried vegetable rolls".

The characteristics of fried vegetable rolls] The method is simple, time-saving and labor-saving, fresh and fragrant, suitable for all ages.

And good dead dough, as long as the noodles.

Twenty minutes, roll the vegetable filling like making a flower roll, put it into a pan, fry it in the way of fried dumplings, the bottom surface forms a golden crispy burnt shell, the top dough is strong and chewy, the filling inside can be meat or vegetarian, the fresh fragrance is particularly delicious.

The steps are as follows.

1) Add 300 grams of flour to the basin, add a little salt and mix evenly, add about 150 grams of warm water in batches (warm water in winter, cold water in summer), stir while adding, stir first into a flocculent, and then knead it into a smooth dough, and set aside for 20 minutes.

2) Knock three eggs into a bowl, add a little water to beat it evenly, heat the oil, pour the egg liquid into the hot oil, solidify it slightly, keep breaking it up, fry it into fine pieces, and then let it cool for later use.

2) Put 300 grams of spinach, remove the rotten leaves, wash the roots, add water to the pot, add a little salt and cooking oil.

Blanch the spinach first and then make the filling), put the spinach in the water, blanch until the spinach changes color evenly, quickly take it out and cool it, then take out the dry water and put it on the cutting board, chop it and put it in the basin, then cut in 3 grams of minced ginger, and then put the cooled eggs in, add 4 grams of salt, 10 grams of oyster sauce, and mix the filling evenly for later use.

3) Put the dough on the cutting board, knead it into long strips, divide it into appropriate size agents (the length of the rolled agent should be determined according to your own pot), take a mixture, reunite it and press it flat, then roll out a rectangular thin dough sheet, put the filling on the dough sheet and lay it flat, and then fold the stuffed dough sheet twice from front to back, fold it into three layers, and then pinch and seal both sides to prevent the filling from flowing out. So that the vegetable roll is rolled.

4) Brush the oil in the pan to preheat, put the finished vegetable rolls into the row, cover the lid, fry them slightly over low heat, fry the scorched shell at the bottom of the vegetable rolls, and then pour an appropriate amount of water along the edge of the pot, the amount of water is half of the vegetable rolls, cover the lid, fry slowly over low heat, wait for the water in the pot to dry up, hear the sound of zilala, the vegetable rolls are cooked, take it out with a shovel, cut it into pieces and put it on the plate after it cools slightly, and the delicious "fried vegetable rolls" are ready.

I don't have yeast in the dough, I think it is a good choice to make some small oil cakes with green onions, then make some leek boxes, and make some dumplings, wonton stew, and hand-rolled noodles.

Dough without yeast can be made into dumplings, noodles, pancakes, pies, etc. If you want to make dumplings or pie noodles, you need to be softer and the dumplings that come out of this way are delicious.

You can make dough without yeast: dumplings, noodles, wontons, pancakes, fried dumplings, potstickers, fried noodles, etc., everything is delicious.

Unleavened flour can be made into sugar cakes as follows:

1. First of all, knead the dough with water and white flour, and ferment for 15 minutes.

2. Then add a little flour to the sugar and mix well. The dough is then rolled out into a thick crust and the cooking oil is applied to the surface.

3. Roll up the thick skin and divide it into small sections. Then knead it into a thin crust by hand, then wrap it in sugar, and then roll out the dough with white sugar again.

4. Then put a little oil in the hot pan, put the rolled dough into the pan and burn it until the surface is golden brown, turn it over to the other side and burn it until yellow.

It can be used to make pancakes or dumplings, and can also be made into hand-rolled noodles or dough sheets, and the taste of making it into braised noodles is also very good.

The dough with yeast is dead noodles, we can make dumplings with dead noodles, knead the dough into small agents, roll it into dumpling skins, and wrap it with all kinds of fillings you want to eat.

In general, it is unnecessary to add yeast powder after the dough has risen, and it may affect the taste and quality of the dough.

The yeast in the dough multiplies during the fermentation process, causing the dough to gradually expand and grow, while also producing aroma and texture. If the dough has already risen well, adding yeast powder may cause the dough to over-ferment and even make the dough sour.

In addition, if the yeast in the dough has been completely fermented, adding yeast powder will not produce a better effect, but will waste yeast powder.

Therefore, if the dough has risen well and the taste and quality are up to the mark, there is no need to add yeast powder. If the dough doesn't rise well, consider rekneading and fermenting, or increasing the fermentation time instead of adding hooded yeast powder.

It is not okay to put yeast powder on the dough after it has risen.

You can knead another dough, and then knead two doughs together, fully knead it, and you need to add a little bubble face powder, so that it will be faster.

Yeast powder is yeast that has not been decomposed, but the nutrients of yeast powder have been decomposed, the speed and efficiency of microbial absorption and utilization are higher, and the fermentation residue is less; Yeast extract and yeast extract are mostly used in biological fermentation research, and yeast powder is mainly widely used in traditional antibiotics and other fermentation industries.

The concepts of yeast powder and yeast infusion powder are easily confused by some people. Yeast infusion powder and yeast powder play a similar role in fermentation, both provide microorganisms with organic nitrogen sources and nutrients such as vitamins and growth factors.

Yeast extract is also known as powdered yeast extract, it is rich in nutrition, high protein content, and contains 18 kinds of essential amino acids and functional peptides (including glutathione), some types also contain dietary fiber glucosan and mannan, indispensable nucleic acid (RNA) and nucleotides, B vitamins, rich in a variety of trace elements, is a natural flavoring agent with high nutritional value.

It is best not to add yeast after the dough is kneaded, because in this way, the fermented dough will be uneven and dissolved sufficiently, and the stool with pores after steaming will be uneven and the taste will not be soft. The yeast should be mixed with flour and water in front of it.

If it has already been initiated, there is no need for yeast powder.

Yeast powder is put for fermentation, so it has been fermented, what else do you put it for?

Summary. Hello dear, flour without fermentation can be used to make bread, pancakes, scallion pancakes and other foods, when we ferment the dough, it is best to maintain the temperature of the environment at about 35 degrees Celsius, because usually at this temperature the probability of successful dough fermentation is very high. In addition, if the dough does not ferment, it may be that the yeast has lost its activity.

What can flour do without leavening?

Hello dear, flour without fermentation can be used to make bread, pancakes, scallion pancakes and other foods, when we ferment the dough, it is best to maintain the temperature of the environment at about 35 degrees Celsius, because usually at this temperature the probability of successful dough fermentation is very high. In addition, if the dough does not ferment, it may be that the yeast has lost its activity.

Flour is not fermented and can be used to make noodles, dumpling wrappers, pancakes, and gnocchi. Flour is kneaded into a dough with water and rolled directly into a thin dough, which can be used to wrap dumplings or cut into thin noodles with a knife. The pancakes are directly made into a batter with flour, sprinkled with chopped green onions, poured into a pan and fried in oil over low heat to make pancakes, and gnocchi is cooked by adding the batter to boiling soup.