What can you do with dough without yeast?

The dough without yeast is the dough that has not gone through the process of fermentation, our Shandong dialect calls it "dead noodles", it is not yeast, directly with water and freshly used, this kind of dough is relatively hard, but it is resistant to cooking, and the taste is strong and chewy. Dead dough we generally make it into a "cake shape" first, and then process, and will choose a specific method according to the softness of the dough, for example, a slightly softer dough can be used to wrap dumplings, wontons, and pancakes, while hand-rolled dough needs a slightly harder dough to do.

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 also share with you a home-cooked delicacy made from dead noodles, called "fried vegetable rolls", which I often make at home, and I often get robbed when it is served.

Features of fried vegetable rollsThe method is simple, time-saving and labor-saving, fresh and delicious, 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 specific operation 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.

3) Put 300 grams of spinach, remove the rotten leaves, remove the roots and wash them, add water to the pot, put 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.

4) Put the dough on the cutting board, roll 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 dose, reunite it and press it flat, then roll out a rectangular thin dough sheet, put the filling on the dough sheet and spread it flat, and then fold the dough sheet with the filling 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.

5) 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 drain, 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 a little cooling, and the delicious "fried vegetable rolls" will be ready.

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.

Absolutely. If there is old noodles at home, that is, the kind of noodles that have been overdone, then directly add appropriate dry flour to ferment this kind of noodles, this method is still better, then in addition to this way, it is best to use yeast powder for fermentation, yeast powder is faster and more efficient.

How to make noodles without yeast powder:You can add an appropriate amount of honey to the flour or after it is ready, and then add some other seasonings according to your taste, and then leave it for half an hour and he will make the dough by himself.

I also think that noodles made with honey are more delicious, and although they are a little more expensive, they taste really good.

No yeast can be made, we just need to use baking powder instead of yeast. Baking powder is a chemical leavening agent, it will melt and release a large amount of gas after it encounters water, we only need to pour it into the flour, stir evenly, then add water to knead the dough and let it stand for a period of time to complete the fermentation.

You can't make dough without yeast

We usually need to knead the flour into a dough and ferment it when making fried dough sticks, buns, bread and other foods, most people are used to adding yeast to the flour to help fermentation, so if we don't have yeast, can we still make dough?

If you don't have yeast, you can make dough, we just need to use other items to complete the fermentation. For example, we can buy an appropriate amount of baking powder, then put it in the flour, stir it well, then add water to knead it into a dough and let it sit for a while.

Baking powder is a chemical leavening agent, it will dissolve and produce a lot of gas after contact with water, and the gas it releases can make the dough rise to achieve the purpose of fermenting flour, and it takes much less time to make dough than yeast.

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.