No yeast can use honey water, white sugar water and old flour instead of dough.

1. Honey fermentation method

When making dough, if there is no yeast powder, we can use honey instead. Honey can promote dough fermentation, and its high moisture retention can make bread softer.

prepare a kilo of flour, 25g of water and a spoonful of honey, pour the water and honey into the flour, stir well, then knead it into flour-free dough, put it in a pot, cover it with a wet cloth, and then put the pot in a warmer place and ferment for 4-6 hours. When the time is up, we can see that the dough has grown to twice its original size.

2. White sugar fermentation method

Adding white sugar can not only improve the fermentation speed of dough, but also make steamed bread more sweet. Generally, when making dough, white sugar is melted with warm water, and then flour is added, which can shorten the fermentation time of dough. If the fermented dough is a little sour, then we can add some edible alkali to the fermented dough to make the pasta taste better.

3. Old flour fermentation method

"Old fertilizer", also known as "flour fertilizer", is the flour starter used in flour fermentation. The main thing is to leave a piece of dough that has been fermented before to dry, and then soak it in warm water when fermenting flour next time. Pay attention to the fact that the fermented dough must be mixed with alkali (otherwise it will be sour) so as to make the dough more sweet, soft and elastic.

Precautions for leavening

1. Do you want to control the temperature during fermentation?

break the old flour fertilizer into small pieces, add water and mix it with flour, mix the dough with cold water in summer, warm water at about 4C in spring and autumn, and hot water at 6 ~ 7 CC in winter, cover it with a wet cloth and leave it in a warm place for fermentation. If the old flour fertilizer is less, it can be mixed with warm water and flour fertilizer to make a thick paste, and then mixed with a large amount of flour to make dough to be fermented.

The optimum temperature for dough leavening is 27 ~ 3C. As long as this condition can be maintained, dough can be fermented successfully within 2 ~ 3 hours.

2, to master the degree of fermentation?

If the dough is not properly made, the made pastry will be hard and dark, and it will stick to the teeth when eating; If the dough is overdone, the surface of the pastry is easy to crack. Because the overdone dough must eat heavy alkali, the color of the pastry will be yellow and dark, and even there will be a rancid smell.

The dough with normal fermentation, commonly known as "positive fertilizer", is white, soft and shiny. How to tell whether the dough rises moderately? After the dough is fermented for 1 ~ 2 hours, the dough is too elastic and there are few holes, so it is necessary to keep the temperature and continue the fermentation.

if the surface of the dough is cracked, the elasticity is lost or too small, and the holes are flaky and the sour taste is very strong, then the dough is overdone. At this time, you can add flour and water, knead it into dough again, cover it with a wet cloth, leave it for a while, and make pastry.

3. Do you want to treat the alkaline water well?

The purpose of alkali treatment is to remove the sour taste in the dough and make the finished product more swollen, white and soft. The key to good alkali is to master the concentration of alkali water, and generally 4% alkali water is suitable. In order to ensure the success of alkali-testing, the dough with good alkali can be cut into a small piece and steamed in a cage first, which is called "alkali testing".

After steaming, the color is sluggish, and the texture of the floor is inelastic. If it tastes sour, there will be less alkali, so it needs to be kneaded with alkaline water. If the color is yellow after steaming, or the skin is cracked and the alkali taste is obvious, it is necessary to cover the dough with a wet cloth and let it run away for a while before making it. If the alkali is tested, the dough is white, bright, soft and elastic, indicating that the alkali is right and can be used to make pastry immediately.