This year is a special year. At the beginning of the new year, an epidemic trapped everyone at home. The biggest influence of "basic necessities of life" is "food" in life. The restaurant was closed and could not go out, which led to the days when there was no food.

During that time, online data showed that the food APP became the place with the highest search volume, and the daily traffic was also very large. It is conceivable that almost everyone in the country has started cooking at home. It promoted the birth of many online celebrity recipes. Things that seem time-consuming and laborious at ordinary times, such as "cold rice noodles" and "rice cooker steamed cakes", became good things to kill time at that time.

And what I do most is all kinds of pasta. I was born and raised in the north, and I am ashamed! I've never been good at making spaghetti. Finally, I made a bag of flour and a decent steamed bread at home.

After a success, I got bolder and began to try fancy steamed buns with different shapes and colors. Although the process is a bit difficult, I feel very satisfied after making the finished product. What I have been afraid to try can be accomplished as long as I calm down.

Do more and more, and gradually master the skills of doing hair.

At present, as a family cooking for the post-80s and post-90s generation, yeast is used the most, because it is convenient and fast, and if the dosage is enough, there will be almost no fermentation failure.

Yeast powder is produced by yeast by absorbing protein and powdered sugar in flour, which produces gas to make dough fluffy. Advantages: convenient and fast fermentation;

Old noodles, which we often say, have the advantages of natural health. Steamed steamed bread has a natural sour taste, and alkaline noodles are usually added to neutralize the sour taste. The disadvantage is that the dosage is difficult to grasp. When alkaline flour is added, the pH value is not well grasped, the fermentation time is long, and it is easy to lose activity when stored for too long.

Baking powder and baking soda, baking powder is a compound leavening agent, baking soda is the basic raw material, and some other ingredients are added, which belongs to food additives. When the baking powder comes into contact with water and acid-base powder, it will react, some of which will release carbon dioxide, and at the same time, it will release gas during baking and heating, which will make the product expand and soften.