What is the reason for the sour taste of the steamed buns?

The sour taste of steamed buns is usually a sour taste that has become rancid after being left for a long time or improperly stored. If you are sure that there is no problem with the ingredients, then another possible reason for the sour taste is that the dough has become sour due to excessive fermentation, or too much yeast, and the carbon dioxide produced melts into the water and has a sour taste. The remedy is to add a little soda to neutralize the acid when kneading the dough, a little bit is fine, and adding too much will turn into a bitter taste.

You can refer to other people's tutorials to try a few more times, slowly adjust the dosage, and gradually you will have a count in your heart.

First: put too much yeast.

In summer, the temperature is very suitable for dough, the yeast is full of vitality, and you can put less yeast when mixing the dough, and three grams of yeast can be used for a pound of flour. If you are a novice, you can mix the dough according to the ratio of one pound of flour and five grams of yeast, observe the state of the dough from time to time during the fermentation process, and when it is fermented to 1.5 times or twice as large, you can vent and knead the dough. If the dough volume is too large, and the dough will automatically collapse when the lid is lifted, in this case, the sour taste of the dough is very strong, and it is not recommended to continue the operation.

Second: no added sugar.

Adding an appropriate amount of sugar to the dough can not only promote fermentation, but also increase the sweetness and make the taste better. Add an appropriate amount of sugar to provide more adequate nutrients for yeast, which helps the fermentation of the dough, and the sugar can not be added too much, too much sugar will inhibit the fermentation of the dough, and five grams of sugar can be used for a pound of noodles.

Third: no baking soda.

If you use old flour fertilizer to make dough, you should also add an appropriate amount of flour fertilizer, not too much. During the fermentation process, observe the state of the dough from time to time to avoid over-fermentation. When kneading the dough and exhausting, it is necessary to add an appropriate amount of alkaline noodles to neutralize the sour taste, and the alkaline noodles must be kneaded evenly, because uneven kneading will cause the skin of the buns to turn yellow, and if the alkaline noodles are put too much, the whole bun will be yellow.

The steamed buns have a sour taste, and it may be caused by the fact that alkaline noodles are not added in the process of mixing the noodles. We all know that if you use yeast to make noodles, there will be no alkali and no sour taste, only when making old noodles steamed bread or buns, you must add alkaline noodles when kneading the dough, use warm water to dissolve the alkali in advance, and then add it to the dough and knead it evenly, if you use alkaline noodles to knead directly into the dough, the steamed steamed bread or steamed buns will appear on the surface of yellow spots of different sizes, affecting the appearance and taste.

I will come to you to solve this problem for you and help you solve your problems.

First of all, if the bun is made and the bun skin has a sour taste, then it is due to the following points.

First, when we finish making noodles, we must use edible alkali to synthesize. In this way, the buns do not have any sour taste. The taste will be even better.

Second, when the dough is raised, it is caused by too much yeast. We wrap steamed buns, and the amount of yeast is generally on the back of the bag. Don't put too much of it, or the buns will be very sour.

To sum up the above, the wrapping of buns and the sour skin of the buns is generally because there is a problem with the hair surface, so that the buns will be sour.

Steamed buns are food that everyone almost eats often, now many people like to make their own steamed buns at home, but sometimes their own steamed buns will be sour, then what's going on, I have also encountered, I think there should be two main aspects, one is the noodles, the second is the filling, first of all, the dough is a very important process, when the flour is used to make the dough, add some edible alkaline noodles, and then use yeast powder to knead evenly, don't add vinegar to the filling, and the buns made in addition to these situations will not be sour.

The steamed buns have a sour taste, which may be due to the fact that the baking soda is not suitable when making noodles, so it is said to cause a sour taste.

The buns have a sour taste because the flour has been fermented too hard. Add baking soda to the dough before steaming the buns. Warm water melts. Neutralizes sourness.

The steamed buns have a sour taste, which must be that the bun skin is not good and has a sour taste.

The steamed buns have a sour taste, indicating that there is less alkaline noodles.

If the noodles are sour, this is because the noodles are too sour during the process of making the noodles, and the sour smell does not come out, so the noodles are more unpalatable.

If there is too much yeast, it will have a sour taste, (it is possible that it has been too long or the temperature is too high, but you will see that the bread cannot be raised and collapses).

Or the bread is mixed with lactic acid bacteria, but it is also a flavor, and high-end European bread is mainly sour.

The first problem, that the bread has a sour taste, is due to the fact that it is not fermented well. The fermentation time is too long, or the amount of yeast is too large, or the bacteria enter the dough ...... during fermentationIn short, it is caused by fermentation. After the dough is put in the air for a period of time, it forms a natural medium for the bacteria, which is decomposed by the bacteria to produce metabolites that make the bread sour, such as the temperature exceeds 40, it will also make the bread sour, just because the optimal reproduction temperature of lactic acid is 40 45, if it proofs at this temperature, the lactic acid bacteria will quickly multiply and make the bread sour.

If the temperature is too low, the proofing will be too slow, the time will be longer, and the product will be flattened. When proofing, pay attention not to make the bread over-proofing, the internal structure of the bread is rough, the shape is not full, etc., in fact, the baking of bread: the volume is not as large as possible.

Generally proofing to 80-90% of the volume of the finished product. Some products are fine to 70% proofing.

Remedy, you can add a small amount of edible alkali to the dough to reduce the sourness, note: it is only a remedy, not a conventional solution, do not use it when it is not necessary, and the premise is that the dough is found to be too sour before baking.

The second problem, which may disappoint you, is that the fermentation process is uncontrollable due to the problems involved in the fermentation, which can only provide a comfortable environment for the yeast to affect its development. So there is no way to never fail. Only by strictly controlling the proportion, temperature, humidity, and time of fermentation can the success rate be increased.

I wish you success in making bread.

The cause of sour bread should be investigated from the following aspects.

1. Sugar content of raw materials.

The principle of bread fermentation is that baker's yeast breaks down sugar to produce carbon dioxide and water, and in the absence of oxygen, carbon dioxide and alcohol, a process that causes acidity to rise. Therefore, if the raw material is high in sugar, it will cause the bread to be more acidic.

2. Miscellaneous fungus pollution.

If the raw materials or dough are contaminated by miscellaneous bacteria, it is likely to be both a process of yeast fermentation and a process of acid production by miscellaneous bacteria.

3. Rancidity of oil.

The oils and fats used, such as margarine, can also cause the bread to taste sour if it is already rancid.

4. Yeast dosage and fermentation time.

The amount of yeast and the fermentation time are both parameters that should be controlled in the process, and if they are not controlled within a reasonable range, it will cause over-fermentation, which will definitely make the bread sour.

If it is 1 and 4 of the above reasons, then it can still be eaten in small amounts, if it is 2 or 3, then it is not edible and can only be disposed of.

Teach you how to make sourdough bread with a strong sour taste and soft taste, and you can easily learn it with no foundation.

Bread is a fermented food. In the process of bread fermentation, not only the yeast is growing and multiplying, but also lactic acid bacteria and acetic acid bacteria are also working, and as a result, the products produced in the fermentation process of bread dough include ethanol and a variety of organic acids.

Therefore, it is normal for the bread to have a slight sour taste after it is ready.

The bread must be cooled for four to six hours before it can be eaten, and perhaps the sour taste of your bread is due to the yeast continuing to work in the fermentation, so it would be better to leave it for a while before eating.

Summary. Dear, hello, I'm glad to answer for you, the buns bought online have a sour taste that has deteriorated. The reasons for turning sour are:

1. There is too much yeast, and the limited air is not enough for the yeast to multiply, and the yeast loses its activity, resulting in a large amount of sour substances, resulting in the taste of steamed buns, and the acidic substances produced due to this situation are edible. There is a certain difference between the sour taste produced by yeast and the taste produced by the deterioration of steamed buns, as long as it is not a sour taste caused by the deterioration of the ingredients, steamed buns are edible. 2. Because it has been placed outside for too long, it has not been refrigerated in the refrigerator and not stored well, and after a long time, the dough and filling of the bun will be smelly, sour and tasteful, and the sour bun is not suitable for consumption.

3. Because of the problem of filling, it is edible to put too much vinegar and cause the buns to be sour.

The buns I bought online + have a sour taste after sending them + are they spoiled?

The buns have a sour taste, are they spoiled?

Dear, hello, I'm glad to answer for you, the buns bought online have a sour taste that has deteriorated. The reasons for the sourness are: 1. There are too many yeasts, and the limited air is not enough for the yeast to multiply, and the yeast loses its activity, resulting in a large number of sour substances, resulting in the taste of the buns being sour, and the acidic substances produced by this situation are edible.

There is a certain difference between the sour taste produced by yeast and the taste produced by the deterioration of steamed buns, as long as it is not a sour taste caused by the deterioration of the ingredients, steamed buns are edible. 2. Because it has been placed outside for too long, it has not been refrigerated in the refrigerator and not stored properly, and after a long time, the dough and filling of the bun will be smelly, sour, and tasteful, and the sour bun is not suitable for consumption. 3. Because of the problem of filling, the steamed buns are edible because they are sour due to too much vinegar.

Summary. Hello dear, what's going on with the sour buns made of spontaneous noodles, the answer is as follows:1

Because there is too much yeast in the noodles. The high temperature is very suitable for dough, the yeast is full of energy, and you can put less yeast when mixing the dough: while the low temperature needs to put more yeast.

2.The noodles are not properly sugared. Adding an appropriate amount of sugar when mixing the dough can not only promote the fermentation of the dough, but also increase its sweetness and make the taste better.

If no sugar is added, the dough will not rise sufficiently, resulting in the dough becoming sour. 3.Didn't put the proper baking soda.

In the process of making dough, you need to add an appropriate amount of flour fertilizer. Observe the dough from time to time during fermentation to prevent over-fermentation. During the exhaust process, an appropriate amount of alkaline noodles should be added to reduce the sour taste of the buns, so that the buns will not produce a sour taste and improve the taste.

4.The stuffing is sour and smelly after being left for too long, so note that it can no longer be eaten at this time.

Hello dear, what's going on with the sour buns made of spontaneous noodles, the answer is as follows:1Because there is too much yeast in the noodles.

The high temperature is very suitable for dough, the yeast is full of energy, and you can put less yeast when mixing the dough: while the low temperature needs to put more yeast. 2.

The noodles are not filled with proper sugar. Adding an appropriate amount of sugar when mixing the dough can not only promote the dough to grow thicker, but also increase its sweetness and make the taste better. If no sugar is added, the dough will not rise sufficiently, resulting in the dough becoming sour.

3.Didn't put the proper baking soda. In the process of making the face rock, it is necessary to add an appropriate amount of flour fertilizer.

Observe the dough from time to time during fermentation to prevent over-fermentation. During the exhaust process, an appropriate amount of alkaline noodles should be added to reduce the sour taste of the buns, so that the buns will not produce a sour taste and improve the taste. 4.

The stuffing is sour and smelly after being left for too long, so note that it can no longer be eaten at this time.

How to solve the problem of sour buns by adding alkali to the dough can solve the problem of sour buns. Of course, this is also a job with technology. If no alkali is added, the dough residue may appear spotted, which often affects the quality of the finished product.

I'm self-rising flour and don't need to add anything.

That's if you put too much yeast.

If you add a little more alkali, it won't be sour.

The steamed buns I made taste a little sour, what's the problem? Because there is too much yeast in the noodles. The high temperature is very suitable for resting, the yeast is vibrant, and you can moderately put less yeast when kneading

At lower temperatures, you have to put more yeast. The noodles are not filled with a moderate amount of sugar. Adding an appropriate amount of white sugar when kneading the dough can not only promote the fermentation of flour, but also improve its sweetness and make the taste stronger.

If no white sugar is added, it will cause insufficient fermentation of flour and cause the batter to be sour.

Put a moderate amount of soda. In the course of the aspect must be added an appropriate amount of flour fertilizer. Always look at the batter when making alcohol to avoid too much alcohol.

During the whole process of the exhaust pipe, an appropriate amount of edible alkali should be added to reduce the strange smell of xiaolongbao, so that xiaolongbao is not easy to cause strange smell and improve the taste. The stuffing has been sour for a long time, so please note that you can't take it again at this time.

Whether it's a dough or a yeast-kneaded batter, the fat keeps happening. The yeast in the batter will continue to produce organic matter in the process of anaerobic fermentation, and when the organic matter content in the batter is not high, everyone feels that it cannot be abnormal. However, when the organic components in the batter exceed a certain concentration value, everyone will feel the strange smell released from the bread from the taste sense to the taste buds, and even if the batter is made into xiao long bao or steamed buns, the strange smell still cannot be eliminated.

How can I get rid of the sourness? Depending on the season, some or all of the yeast can be substituted. Generally, no more than one-third of wheat flour is suitable for larger applications, the colder the temperature, the closer to this amount, the hotter the temperature, the amount of dough needs to be reduced, to prevent too fast alcohol, too early alcohol, the application of old flour fermented batter, must be combined with a little soda to cooperate with each other, in order to slow down the rate of excessive flour fermentation.

Even if the batter has too much alcohol, it can still be made dough, and it can be added to the batter appropriately to replace the yeast application, which can not only prevent the loss of consumption, but also replace some or all of the yeast, saving product costs.