Baking powder can be replaced with baking soda and yeast.

Baking soda can generally be bought in large supermarkets and grocery stores, because it is a relatively traditional noodle additive used to make Chinese or Western noodles. It is relatively easy to buy. Of course, those who like to buy it online One can also buy online with more choices or buy imported products which are more useful in making western food like bread and cakes.

The amount of yeast is 1-2 times the amount of flour. The dough temperature is 28-30°C. Crush the fresh yeast and add it to the water to dissolve it. Add the synthetic soft dough when the dough is mixed and ferment it in a warm place for about 2 seconds. hours, it should be noted here that the amount of yeast powder will change with the change of temperature, and when the temperature is higher, the amount will be less. However, if the yeast powder used is stored for a longer time, then the dosage should be accordingly Increase.

Baking powder is mainly used when making pasta. Its usage is not very troublesome. First put the flour to be used in a basin, then add baking powder in a ratio of 2-3, and add water. , mix the baking powder and flour evenly together, and knead with your hands until you finally form a perfect dough.

A small amount of sugar should be added for yeast baking because, in order for the yeast to fully exert its effect, it needs to provide sufficient nutrients. When using yeast for baking, a small amount of sugar can be added as a nutrient for yeast activation. However, sugar The addition should not exceed a certain concentration, but it will inhibit the growth and reproduction of yeast, which is not conducive to the dough.

Usually, the ratio of sugar to yeast is 1:1, or the dough with less sugar and more fat cannot be made with yeast. If the yeast dough contains too much oil, the oil will form in the starch granules. An oil film forms around it, which makes it difficult for starch to break down into sugar, thereby limiting yeast reproduction and affecting the speed of dough fermentation.