How to make steamed steamed buns without baking powder

The method of steaming steamed buns without baking powder is as follows: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.

3. Use liquor. When steaming steamed buns, if the noodles seem to be non-hairy, you can dig a small pit in the middle of the dough, pour in two small glasses of white wine, and stop for 10 minutes, and the noodles will open.

Put the baking powder into warm water and stir well, then pinch a little small Suda and put it in the water to start to make the dough, and after the dough is opened, it can be steamed directly in the pot.

Many people use yeast when making old noodle steamed bread, but in fact, you don't need yeast to make soft steamed bread, you only need to remember the following three tricks: flour fat fermentation; Season with alkali; Hand steamed bun medicine, let's learn and see it together.

Flour fertilizer: The ratio of white flour is 1:3

Make flour fertilizer: take 50 grams of flour and 35 grams of water, stir it into a batter thoroughly, put it in a bowl and seal it with plastic wrap, ferment it at room temperature for 6-8 hours, and replace the yeast's old flour fertilizer.

Put the fermented old flour fertilizer into a large basin, add 500 grams of flour and 220 grams of water, and mix into a delicate dough.

Seal the mouth of the basin with plastic wrap and let it ferment in a warm place for 3-4 hours.

Add an appropriate amount of alkali, mix 3 grams of alkaline noodles and 8 ml of water into alkaline water, pour it into the fermented dough in batches, and knead the dough according to the usual method.

Knead the dough into long strips, knead it into a similar size by hand, knead it into a circle, put the round dough into a steamer, boil over high heat, turn to low heat and steam for 15 minutes, and the steamed bun is made that is soft and does not collapse!

Two ways.,One is the old face.,But this is too slow.。。。 His fermentation principle is the same as that of yeast, but because the fermentation time is long, it is easy to become sour, so alkali is added.

The other is to use baking powder, but baking powder is a thing, eating too much is not good for the body, there is no problem with eating it once in a while at home, if you eat it often, you still go to buy yeast, and it is not expensive, and the yeast of 5 catties of noodles is only 1 yuan.

1. Use leavened dough to make dough.

2. The leavened noodles are made of the good noodles used for steamed steamed bread, and the size is the same as that of a steamed bread agent.

3. The storage method of the leavened dough head can be put into a flour container, or it can be placed in the room temperature room of the refrigerator, 4. Usage, when steaming steamed bread, first soak the yeast noodle head in warm water below 30 degrees to dissolve, then pour in flour, add an appropriate amount of flour and good.

5. Put the reconciled noodles, cover them with a lid, and keep them warm. After all the noodles are raised, you can start steaming the steamed buns.

6. Before steaming steamed buns, take a small handful of edible alkaline noodles, put them in a bowl, and then use warm water to dissolve the alkaline noodles. Dip your hands in alkaline water and pour them into the dough until you know that the dough is not sticky. If you are not sure, you can tear a piece of the dough open and smell it with your nose, and if you feel that the dough smells good, it means that the dough has been reconciled.

At this time, you can start steaming steamed buns officially.

Natural fermentation

Prepare a basin, put about a pound of flour into it, and then add the prepared warm water to it, the temperature of the warm water is about 40 degrees, while adding warm water to the flour, stir the flour with chopsticks, until the flour appears cotton-like, do not add water.

Then knead the flour by hand, knead the flour into a dough, knead the dough after kneading, you need to prepare a clean towel to cover it tightly, and then put it in a place where the temperature is about 30 degrees, and ferment the dough, and the fermentation time is best more than 10 hours.

When the dough has a significant expansion and a large amount of honeycomb appears, it proves that the dough has been fermented, so that the fermented dough is old leavened dough.

Cooked buns are fermented

Using the fermentation method of cooked steamed buns, you need to prepare 3 steamed steamed buns from old yeast noodles in advance, and then break these steamed buns into small pieces for later use.

At the same time, prepare a basin, add the required flour to it, add warm water to stir it into cotton wool, and then add the prepared steamed bun pieces to the flour, knead it, knead the flour into a dough and finally cover it with a clean towel, (in winter, it is best to cover it with plastic wrap).

When the dough is fermented at a temperature of 30 degrees Celsius or higher, and when it is twice the original size, the old leavened dough is ready.

Put the flour and a little sugar and put it for 48 hours, use it as a flour fertilizer after drinking, and then mix it with flour and filial piety, and then neutralize it with appropriate edible alkali, make a steamed bun for another 15 minutes, and finally put it in a pot to steam for 25 minutes.

Old dough can also be used, or adding yogurt can also help the dough rise.

Put it at the right temperature, or add old noodles, or add a little wine to make the noodles good. The steamed buns made are not too overhanging, but they have their own unique taste and nutritional value.

If you don't have wheezing powder, you can only use the leftover dough screwdriver from the previous past.

1. If there is no yeast, you can use rice wine instead, slowly pour the rice wine into the flour when mixing the noodles, and stir while pouring; 2. Or use old noodles to replace yeast, and the steamed steamed bread is soft and white, with a strong wheat fragrance; 3. Or add an appropriate amount of sugar and white vinegar when mixing the dough, which can also make the dough rise.

How to make steamed steamed buns without yeastIn daily life, yeast is mainly used to make dough. Yeast is a single-celled fungal microorganism and a biobulking agent that is beneficial to the human body. The principle of dough is mainly that yeast metabolizes in the dough, produces nutrients and flavor substances that are conducive to human absorption, and produces CO2 gas.

Under certain temperature and humidity conditions, the dough will fully reproduce and produce gas, which will promote the dough to expand. This is also known as "fermentation". In addition to yeast you can use to make dough, you can also use baking soda to make dough.

If you don't have yeast powder to make the dough, you can use rice wine, baking soda, old noodles or sugar instead, which can make the dough rise well. In addition, it can also allow the dough to rise naturally, but it takes a longer time. When mixing the dough, add only water, knead it into a smooth dough, and then put it in a warm, moist place and let it sit for a day and a night before the dough rises.