Baking powder and yeast powder are not the same.

Although baking powder and yeast can both make dough rise, their fermentation methods are different. Baking powder belongs to chemical fermentation. This substance contains a certain amount of baking soda and tartaric acid. Hot water will produce carbon dioxide in the future, and yeast belongs to biological fermentation, which relies on the yeast it contains to produce carbon dioxide.

In addition, there are obvious differences in the uses of baking powder and yeast. The former is used for baking cakes, cookies and other desserts, while yeast is mainly used for baking bread and sometimes steamed buns. Steaming, it cannot be used for baking cakes, which is also an important difference between the two.

Both baking powder and yeast can ferment food, but their fermentation time is different. Baking powder can ferment food quickly after use, while yeast can ferment after use. It is relatively slow and takes 1 to 2 hours to complete fermentation.

Techniques for steaming steamed buns with yeast dough

The ratio of yeast powder to flour is 1:100, so 5 grams of yeast powder should be added to 500 grams of flour; white sugar is used as yeast The use of nutrients can promote the speed and success rate of fermentation; baking powder is an auxiliary yeast to make the dough ferment more fully; lard is used as a flour improver.

Add yeast, white sugar, and baking powder to the flour and mix thoroughly. Add warm water and stir the flour into a snowflake shape. Add lard and knead the dough. Wait for fermentation. After fermentation, put it on the chopping board to deflate and knead into several pieces. Place the steamed bun embryos in a steamer to ferment for 20 minutes. Steam over high heat in the pot for about 12 minutes. Turn off the heat and continue to simmer for 10 minutes before serving.