Buns are best made with whipped topping, and if you don't have yeast at home you can substitute the following ingredients: baking soda, honey, rice wine, and old noodles. All of these items can make the dough fluffier and act as a leavening effect.

Baking soda

Baking soda is commonly known as lye, and the amount of yeast is different from the amount of baking soda and the amount of baking soda and noodles to be a little more. Stir the baking soda in warm water, add the flour and form a dough. Let it rise for two to three hours at room temperature in the mid-twenties. One thing to note, however, is that baking soda is alkaline, so if you put too much in, the dough will turn yellow and taste astringent. If you don't like this taste, you can add a little vinegar to the warm water with baking soda. The vinegar will neutralize the lye and greatly reduce the astringency without affecting the result.

Honey

Using honey instead of yeast to make pasta takes longer, 4 to 6 hours, but the result is good and has a sweet flavor, so if you like sweetness, you can try it. You can make the dough by melting honey in warm water. Contrary to baking soda, the taste of honey and dough is acidic, so you can add the right amount of lye to the water to neutralize the taste.

Rice wine

Rice wine is formed through fermentation, so there are yeasts in rice wine that can ferment it. Similarly, if you don't have rice wine at home you can also use beer, the hops are sweet and fresh, and using wine to mix the noodles can give the buns a different flavor. And when the noodles, rice wine needs to be diluted, the ratio of wine and water is about 1 to 1, so that the hair of the noodles fluffy and soft, the results are particularly good.

Old Noodles

Old Noodles are old noodles that have been fermented for a long time and can be used in place of yeast. It is easy to ferment with old noodles, add old noodles when the normal dough is about to be formed, mix the dough well, and try to knead the old noodles into the new dough as much as possible. If you want to add speed to the fermentation, you can also add a bit of salt to the mixing water, which will give you a good portion of leavened dough more quickly.

Of course, if none of the above ingredients are available at home, it's not bad to directly and dead bread buns, but dead bread buns should be made as little as possible because they tend to be hard and unpalatable after a long time.