First, mix it with a small piece of dough and put it in a warm place for natural fermentation. It will be fine in about two or three days. As a "noodle starter", it will be fermented soon if it is made with water and other flour.

What if your face doesn't rise?

You can make pancakes without making noodles. Divide the flour into dough the size of a small steamed bun. Can be made into different flavors.

Fried scallion cake

Roll small dough into big dough, the thinner the better. Pour in a little oil, sprinkle with chopped green onion and salt, spread the oil, salt and chopped green onion evenly on the dough, carefully roll it up from one side, roll it into a spiral shape, and then flatten it and roll it out. The final thickness should not exceed half a centimeter, because there is no dough, it is too thick to taste and digest easily. Then put some oil in the pan and fry it until it is done.

Bean paste cake

The steps are exactly the same as above, except that the salt and chopped green onion are replaced with bean paste.

Salt and pepper cake

The steps are exactly the same as above. Use a little pepper and allspice instead of chopped green onion.

What can cornmeal and white flour do without hair?

Cake, mushy.

Steamed steamed bread noodles are not ready, can they still be used?

The following are the skills I learned from my elders, hoping to inspire and help you. 1, wash hands and wash basins. 2. Put two or three small bowls of water in the washbasin, which can be increased or decreased as needed. 3. Put a proper amount of yeast powder into the washbasin and mix it evenly by hand. 4. Dig a tablespoon of white flour with a spoon, or add a little corn flour, pour it into a basin, and stir it into spikes with the other hand. 5. Hold the basin edge with one hand, and rub the basin edge with the back of one hand until there is no sticky surface on the basin edge. 6. Rub your hands until there are no sticky surfaces. 7. Squeeze the dough block by pressing the wrist with both hands, and turn it upside down repeatedly until the dough block becomes soft and smooth. 8. Cover the basin to prevent the surface from drying. 9. Leave it in a sunny or warm place for three or four hours, and then you can do other housework. (The above is the dough mixing process, pay attention to the three lights: basin light, hand light and surface light, 15 minutes can be done. ) 10, arrange the panel, level off, clean and dry, and put it on the surface, which is the bottom of the chassis. 1 1. Put the prepared noodles together with the basin on the panel, pour the noodles on the box, grab a small amount of dry noodles by hand and rub the bottom of the basin until it is clean, and put the rubbed noodles together with the big noodles. 12. Knead the dough into strips, and put the dough on the right head with your left hand, depending on the width of the four fingers of your hand. Move your left hand to the left, cut off a piece and move it to the left in turn to avoid hurting your hand. 13, the dough is wrapped, and now it looks like steamed bread. Pay attention to cover them with cloth and leave them for two or three minutes. 14 While the steamed bread is being raised, the pot can be arranged. For example, put an appropriate amount of cold water in the pot, put reeds or cloth strips, and put the cloth strips evenly on the reeds. 15. Put the steamed bread on the prepared reed and cover the pot. 16, fire, depending on the size of steamed bread, the master time is 25 minutes or 30 minutes. 17, turn off the fire, wait a little while, and the pot can be boiled. Steamed bread is delicious, but it is very troublesome to make. I'm afraid my hands will stick to my noodles, so I often go to my mother's house and bring them to make ready-made food. I am not a pastry chef. How do you know how to make steamed bread? There are several ways to judge whether the steamed bread is cooked: (1) pat the steamed bread with your hand, and it will be cooked if it is elastic; (2) Tear the skin off a piece of steamed bread. The skin is ripe when it can be uncovered, otherwise it is not ripe; (3) After gently pressing the steamed bread with your fingers, the pit will soon calm down the mature steamed bread. If the pit does not recover, it means that it has not been steamed. There are three key links in making steamed bread: first, noodles should be mixed with flour, and the ratio of yeast powder to flour should be done according to the instructions. It's best to buy a cooked noodle to make yeast. Second, the dough should be made for a long time. Yeast powder and noodles should be awake for more than 2 hours. Wet yeast and noodles should be awakened for more than 4 hours. The third is the temperature of steaming in the pot. Don't steam cooked noodles until the water boils. Raw noodles should be steamed in cold water. Fourth, the steaming time should be well grasped. It usually takes more than 30 minutes. Don't open the middle cover. Steamed bread struggles for breath, and it is not easy to make steamed bread mature if it runs away. The key to making steamed bread from Xuansong steamed bread is fermentation. Yeast can chemically change the starch of dough to produce sugar, alcohol and acid, and release carbon dioxide gas. However, if the heating method is not appropriate, such as uneven heating, it can only become a "sesame cake" with hard skin and soft inside; If you want Xuansong's steamed bread, you must ask for help from high-temperature steam. When people put the kneaded raw steamed bread into the steamer, high-temperature steam will soon surround the steamed bread and heat it evenly from all sides. The carbon dioxide gas in steamed bread will expand when heated, but it is not easy to come out, so it can only be drilled around, which will expand many small bubbles and make steamed bread loose and mysterious. If you put some sugar in the noodles, the fermentation is sufficient, the steam temperature is high, and the steam supply is fierce, you can steam out the "flowering" steamed bread with cracked surface. Such steamed bread is elastic and tastes sweet and delicious. Steamed bread is the staple food in the north. The production process of steamed bread includes fermentation, kneading with alkali, shaping and steaming. 1. Flour making: Put a proper amount of baking powder into ordinary flour to make dough, mix it with water evenly and knead it until it doesn't touch your hands. Cover the dough in the pot and let it ferment. The temperature is lower than 10 degrees Celsius, and it should be placed by the fire. 2. Knead the dough with alkali: when the surface is expanded, it is honeycomb-shaped and slightly sour when torn. At this time, you can take the dough out and put it on the panel, and add a proper amount of edible alkali to knead it. When you don't smell sour, tear a piece of dough with your index finger and bake it by the stove. If it is yellow and its nose smells sour, it will be shaped. If it is yellow, it means there is too much alkali. You can leave it for a while, send it again and steam it. If you smell sour taste, it means there is less alkali, so you need to apply a little alkali to shape it. 3. Forming: the surface to be applied ";

Why not send noodles and noodles?

There are two reasons, one is that the noodles are scalded by hot water when mixing noodles, and the other is that the indoor temperature is low.

If you can't make steamed bread out of dough you can't afford, what can you eat?

You can bake pancakes.

Roll the noodles into large pieces, brush them with oil, sprinkle with chopped green onion, spiced noodles and salt, then roll them up, roll them up from one end, brush them with oil in the pot, and then bake the cakes in the pot until they are golden on both sides. This is a baked oil cake, which will make you delicious.

Here's how to make steamed bread.

First, the dough is made of yeast and fermented in a warm place.

Second, when the dough is fermented to twice the size, it can be made into steamed bread.

Third, the cover cloth in the shape of steamed bread is raised.

4. When the steamed bread is twice as big, steam it in the pot.

Changhua steamed bread making technology is willing to answer all your questions about steamed bread making.

How can you not let the noodles be cooked?

In the refrigerator, the temperature is very low.

What can dough do? 10 point

Noodles, steamed bread, lasagna, mashi, sesame seed cake, jiaozi, steamed stuffed bun, etc. There are many kinds of bread and scones in the west. Pasta, the general term for food made of flour. Pasta can be divided into steaming, boiling, frying, baking, frying and stewing. There are generally three steps in the production process of pasta. China's pastry snacks have a long history, different flavors and various varieties. The history of pastry snacks can be traced back to the Neolithic Age, when there was a stone mill that could process flour and make it into powdered food. By the Spring and Autumn Period and the Warring States Period, fried and steamed cakes had appeared, such as honey bait, candied fruit, candied fruit and so on. Since then, with the improvement of cookware and cookware, the raw materials, manufacturing methods and varieties of China pastry snacks have become increasingly rich. There are many popular snacks. For example, jiaozi, noodles, Lamian Noodles, pancakes and jiaozi in the north. Steamed dumplings, spring rolls, zongzi, Yuanxiao and fried dough sticks in the south. In addition, according to their products and folk customs, many local snacks with strong local characteristics have evolved.

How can you always make steamed bread without making dough?

Hello! Why not send noodles? If you use yeast, it will be sent soon! If you use old noodles, it will take hours! What's your reason! Find the reason to solve the problem! I wish you happiness!

Why don't you deliver the noodles?

There are only two possibilities, the first is that yeast is not used, and the second is that the temperature is lower on the premise of the former.