1 How to remedy the disharmony of baking powder? 1. Add some water to make baking powder instead of dough. If the kneaded dough is dry and hard, there may be less water. You can slowly add a little warm water and rub it a few times, then cover it with a wet towel and put it in a warmer place in the room, such as kang, radiator, stove and so on. Let the dough rise later.

2. Add yeast powder to make baking powder, which can be remedied by adding appropriate amount of yeast powder to flour. Put a proper amount of yeast powder into a container, add a little warm water to make the yeast powder fully dissolve in water, then add water to the dough, and then put the dough in a warmer environment and wait for half an hour.

Is it ok to make steamed bread only with baking powder? Yes, but it is not recommended.

Baking powder Baking powder is a compound leavening agent. When it comes into contact with water, the acidic and alkaline powders in it will react, releasing a part of carbon dioxide, and also releasing gas in the subsequent heating process, making the dough swell and soften.

Therefore, when making steamed bread, you can use yeast powder alone. Yeast powder can make the dough of steamed bread swell and make steamed bread fluffy and soft, but steamed bread made with yeast powder is not as delicious as that made with yeast powder, so it is better to use yeast powder if possible.

How to make dough with baking powder 1. Prepare a big bowl. The bowl is dry without any moisture. Then add flour, baking powder and sugar and stir.

2. Pour warm water evenly, then stir evenly to form dough, cover the bowl with a slightly wet cloth and leave it in a warm place for 20-40 minutes.

3. When the dough swells and there are honeycomb holes in the dough, it means that the dough is ready.

4. At this time, the dough can't be pressed hard, so gently knead the dough into a ball with glutinous rice balls.

4 Reasons for the failure of baking powder to make dough 1. Insufficient baking powder: if too little baking powder is used to make dough, the baking powder will release limited carbon dioxide, and the dough is likely to be small or even absent. It is generally recommended to put about10g of baking powder into a catty of flour.

2. Too little water: baking powder will react only when it comes into contact with water, releasing carbon dioxide, so if too little water is added, the dough may not rise.

3. Insufficient temperature: dough needs to be placed at a higher temperature when baking powder and flour, and insufficient temperature may also lead to dough failure.

4. Incorrect selection of baking powder: baking powder is divided into fast reaction baking powder, slow reaction baking powder and double reaction baking powder. When the dough is fermented, try to use double-reaction baking powder, so that the dough will rise quickly and fluffy.