Mom is going to make pasta, but there is no yeast powder, how to make noodles?

Generally, we use yeast to make steamed buns or steamed buns. Because the addition of yeast can make the flour rise more easily. When it comes to plain flour, how is it grown?

There is a way. We just add salt and sugar to the flour and stir well. Then pour the water into the flour and stir.

Once stirred, the dough is ready to be made. So we can get rid of yeast. In fact, if you want to make steamed buns or crepes, there is no yeast at home, only flour or can grow.

Prepare 10 grams of sugar, 10 grams of salt, 200 grams of water, 100 grams of flour. Then mix the flour with sugar and salt until smooth. Slowly pour the water into the flour mixture as you do.

Stir into a dough so you're ready to get up.

<> with baking powder. Nowadays, many people who sell steamed buns and other products use this method. The speed is fast.

Basically, 28 degrees takes 2 to 3 hours, and if the temperature is a little higher, the time is relatively less. (Basically, they are all old noodles that are added, and they are saved every day). Use old noodles.

This is the old tradition! You can buy some from the bun shop. The yeast I bought before was left after the noodles were made!

The yeast I bought now is good. This method of relying only on the old noodles will take a long time.

with liquor. When steaming steamed buns, if the dough does not rise, you can dig a small hole in the middle of the dough and pour two small glasses of white wine into it. After 10 minutes, the dough will rise.

When the dough has risen to twice its original volume, it is ready to use. If you smell the sourness of the dough, you can add some alkaline water and knead well before use. It's an innovative approach.

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In this case, you can use some baking soda, as well as alkaline noodles can be carried out, and the desired effect can also be achieved, and the live dough is placed in a warm place, which is more conducive to his fermentation.

You can prepare honey, sugar and baking soda, stir it with warm water, then seal it with plastic wrap and put it in a warm place to ferment successfully.

You can use baijiu instead, dig a small pit in the dough, put in a small bowl of baijiu and wait for about 15 minutes, the dough becomes soft and you can start kneading.

Ordinary flour can be made with white sugar or wheat self-rising flour, which contains baking powder. The earliest traditional method of fermenting Zhengling rolling flour is to use noodles to introduce it, which is also the old noodles (refers to putting a good piece of noodles to Wang Lun to ferment by himself), and the steamed bread made of old noodles is more delicious than yeast fermentation, but when fermenting with old noodles, alkali should be added to the noodles, otherwise it will be sour, because it is natural fermentation.

Yeast is a single-celled fungus and is not a unit of phylogenetic classification. A tiny single-celled microorganism invisible to the naked eye, which can ferment sugar into alcohol and carbon dioxide, distributed throughout nature, is a typical heterotrophic facultative anaerobic microorganism, can survive under aerobic and anaerobic conditions, and is a natural starter culture.

Yeast, like other living organisms, needs similar nutrients, like bacteria, it has a set of intracellular and extracellular enzyme systems to break down macromolecular substances into small molecules that are easily used for cellular metabolism, and belong to heterotrophs.

Sugar fermentation method: Add white sugar in a ratio of 2 to 1, add an appropriate amount of warm water, mix well, and pour it into a basin containing flour. Finally, knead the flour into a dough, cover and leave for thirty or forty minutes to complete the fermentation.

You can flour the dough. Here's how:Prepare the ingredients: 200 grams of water, 100 grams of flour, 10 grams of salt, 10 grams of sugar, 20 grams of baking soda.

1. Add salt to the flour.

2. Add sugar and baking soda and mix well.

3. Slowly pour the water into the mixed flour.

4. Stir while pouring and form a dough.

5. Knead the back dough to complete.