What are the skills of steaming steamed buns and putting alkali?

When steaming steamed buns, if the noodles seem to be non-hairy, you can dig a small pit in the middle of the dough, pour in two small glasses of white wine, and stop for 10 minutes, and the noodles will open. If there is no yeast when making dough, you can replace it with honey, add honey to 15 to 20 grams per 500 grams of flour. After the dough is kneaded softly, cover with a damp cloth for 4 to 6 hours to start.

The steamed buns steamed with honey are soft and fragrant, and the entrance is sweet.

Generally, the dough is over-fermented and has a strong sour taste, so it is suitable to put an appropriate amount of alkali to neutralize the sourness. The steamed buns that come out in this way taste very good. If the dough is fermented normally, you can also do without edible alkali.

Steamed buns are the favorite of northerners, who are tired of the yeast smell sold on the street and are nostalgic for the taste of steamed noodles at home. It's just that the old noodles are steamed, and the steamed buns must be alkalin. It is also common to put too much steamed bun alkali.

However, there is nothing and there will be a remedy. It should be postponed for a period of time before steaming, let it stand to wake up slowly, and let the alkali run away as much as possible. If the time is too late, the temperature can be raised to about 28 degrees Celsius, at this time, a large amount of enzymes and lactic acid are secreted, and when reacted with alkali, a neutral salt can be generated, which makes the dough neither sour nor alkaline.

It's okay if it's not yellow, you can eat it directly, it's just not good-looking, if it's too yellow, you can add some vinegar, add some water and steam it for ten minutes. The third steamed bun is ruined, add a little vinegar to knead it, and after making the steamed bun to ferment, just steam it in the pot, I hope mine will help you. But there is also a skill in putting alkali, if you accidentally put too much alkali, it will greatly affect the taste of the steamed bread and the color of the steamed bread, and the alkali can also be remedied by some methods.

If the steamed bread is found to be steamed yellow after being out of the cage, you can immediately scoop out a part of the steamer water, then pour some vinegar into the pot, and then steam it for 10-15 minutes, the alkali reacts with the acid, and the steamed bread will turn white, and there will be no sour taste. Sweet and delicious. If the steamed bread is found to be steamed yellow after being out of the cage, you can immediately scoop out a part of the steamer water, then pour some vinegar into the pot, and then steam it for 10-15 minutes, the alkali reacts with the acid, and the steamed bread will turn white, and there will be no sour taste.

You can scoop out part of the water in the steamer, pour some vinegar into the pot, and steam for 10-15 minutes, and there will be no more sour taste after the combination of acid and alkali. , all kinds of checks, and then asked a lot of people, after countless failures finally made delicious and delicious steamed buns, so there is a saying that good failure is the mother of success. Without further ado, let's get straight to the point and take a look at this little guy's doubts.

The alkali used in steamed bread is sodium carbonate, also known as edible alkali, mainly used for the lactic acid produced in the process of making noodles, and tableware decontamination, steamed steamed bread is both good-looking and delicious, but it will turn yellow and astringent, occasionally eat one or two times, there is no big problem, it will not be harmful, it is good for gastric acid reflux, but long-term consumption, it will be harmful, it can inhibit gastric acid, cause stomach disease to be in the appropriate amount

Because yeast is added when steaming steamed buns, yeast will produce a sour taste when fermenting, and alkali is added to neutralize the sour taste. Make the steamed bun taste better. The acid is neutralized and produces gas to make the steamed bread swell, so that it will swell and taste more chewy.

However, if the alkaline noodles are made, it will still be the loss of nutrients from the steamed bread. It will not increase the nutrition of steamed bread, but the taste will be good. It feels better to eat.

1.The main ingredient of alkaline flour is sodium carbonate, which neutralizes the excess acidity in traditional flour. 2.

Adding an appropriate amount of alkaline noodles can increase the fermentation strength of the dough and make the taste of steamed bread taste better. 3.It can be decomposed to form carbon dioxide gas, which makes the steamed bread soft.

First of all, it can achieve the effect of fermentation, and it can also make the steamed bread more fluffy, softer to eat, and more chewy, and the storage time is longer.

Putting alkali can make the steamed bread very fluffy and soft, and the taste will be very soft and glutinous, which will make the steamed bread white, and the outside is very white and fat, etc., these are the benefits of alkali.

After the dough is ready, alkali is put in it, which can neutralize the pH of the dough and make the steamed steamed bread have no sour taste.

Use yeast and some dough (as much as you want), then put it in a warmer place to wait for it to ferment and wait for the basin.

When there are a lot of pores in the noodles, you can do it (you can dig the surface by hand to check it), and then put alkaline noodles.

It is used to neutralize excess acidity in traditional flour fattening noodles, and this process is called "alkali". The amount of alkali should be appropriate, too little.

If it is called "small alkali", it will be dead and sour, and if it is called "large alkali", it will bloom and be yellow. Noodles are made with commercially available active yeast.

Basically, alkali neutralization is not used.

1. Because yeast is added when steaming steamed bread, yeast will produce a sour taste when fermenting, and alkali is added to neutralize the sour taste and make Bogaoyuan steamed bread taste better.

2. In the process of making dough, there will be microorganisms in the base state to form acid, and the dough will become sour after it is initiated, and edible alkali (carbonate) must be added to react the acid in order to make delicious pasta.

3. The disadvantage of alkali is that it has a strong destructive effect on vitamins B1, B2 and vitamin C in food, and will affect the absorption and utilization of certain minerals by the human body, so it cannot be abused.