How to quickly make dough without yeast

Some people don’t know how to make dough without yeast powder, so they want to use other doughs. However, many times the dough made without yeast powder is not very delicious. You should still choose yeast powder. Only in this way can the taste of your dough become more authentic, and the most important thing is that it becomes quite chewy when chewed.

How to make dough without yeast

①Use warm water to mix flour, sugar and yeast powder evenly.

② Pour the yeast water into the flour and knead it into dough, then add cooking oil and continue kneading.

③After fermentation for one hour, the dough will double in size.

④ Add salt and baking soda, dissolve them with 15 ml of warm water, and knead the dough again with the baking soda water. (It is best to knead the water into the dough several times)

⑤ Cover with plastic wrap and continue to ferment until it doubles in size. Use it the next morning. (It is not necessary to make the dough one day in advance. It can also be made on the same day as long as there is enough time.)

⑥ Grease the chopping board and your hands, and press the dough into a rectangle on the chopping board.

⑦ Apply oil on the knife and cut the large dough into small strips.

⑧ Stack two noodles together, flatten them, and use chopsticks to make a groove in the middle.

⑨ Heat the oil to 70% hot, put the dough into the fried dough sticks and fry them, turning them over while frying.

1. Crude protein: It is the protein content measured in whole wheat flour, expressed in percentage points. This is a very important parameter representing nutritional quality. Flour protein is closely related to grain protein content, with the latter generally one percentage point less than the former. The larger the value, the better the quality.

2. Wet gluten: expressed in percentage points. The gluten in flour is the basis for baking bread and other fermented foods. The quantity and quality of gluten are the main factors that determine the quality of flour processing. Wet gluten is gluten that contains a certain amount of water but is not dried. The larger the value, the better the quality.

3. Sedimentation value: also called sedimentation value. It is a comprehensive indicator to measure gluten content and quality, expressed in milliliters. The larger the value, the better the quality. Some countries classify flour into three grades according to the sedimentation value: strong flour has a sedimentation value greater than 45ml, medium flour has a sedimentation value of 30-45ml, and weak flour has a sedimentation value less than 30ml.

4. Dough forming time: A short dough forming time means less gluten and poor quality, vice versa.

5. Dough stabilization time: A short dough stabilization time reflects that the gluten is not resistant to stirring and kneading after the dough is formed, and the gluten network is easily destroyed.

6. Evaluation value: A comprehensive price index. The larger the value, the better the quality.

7. Baking quality: Wheat with good baking quality requires that the flour has a strong water absorption rate, the dough has appropriate toughness, extensibility and elasticity, the fermentation intensity is moderate, and it does not stick to tools during kneading, cutting and baking. The baked bread is large in size, well-proportioned, beautiful in appearance, good in color, without cracks in the skin, with small and uniform internal pores, soft and elastic texture, and delicious and palatable.