Yeast powder can be replaced by yeast powder, which is a compound leavening agent. The speed of fermenting flour with baking powder is very fast, and the cakes made are also very soft and waxy. Honey can also replace yeast powder. For every 100g flour, put about 3g honey and mix well. You can also use baking soda, but the cake tastes alkaline.

1, baking powder

Baking powder is actually a compound leavening agent and a rapid starter, so baking powder can be used instead of yeast powder. The fermentation speed of baking powder is fast, and the pasta will be fluffy, which is very suitable for making soft noodles such as western-style cakes, bread, steamed cakes and rice cakes.

2. honey

If there is no yeast powder when mixing noodles, honey can be used instead. About 3g honey should be added to every 100g flour. Although honey can't make flour swell and ferment, the dough kneaded with honey is covered with a wet cloth, and after 4 ~ 6 hours, the steamed pasta will be sweet and delicious.

3.baking soda powder

In fact, baking soda powder and baking powder have the same effect. After mixing with water, the dough can gradually expand. However, baking soda powder is a chemical substance, which has a strong alkaline taste and should not be put too much. In fact, if it is fermented, you can use baking soda to neutralize the sour taste of fermentation.