What to do if the steamed bread is too late, and what to do if the steamed steamed bread is too larg

1 Put an appropriate amount of white vinegar, knead it for a while, and press it with your fingers to make it natural.

2 Don't be in a hurry to steam, let the noodles sit for a longer time, and let it naturally develop filial piety.

500 grams of flour, 50 grams of flour, about 6 grams of edible alkaline noodles (depending on the age of the leaven noodles), and 170 grams of warm water.

Production method: 1. Put the flour fertilizer into a basin, dissolve it in warm water, pour in half of the flour and make a dough to ferment.

2. When the dough is initiated and honeycomb-shaped, add the alkaline flour and the remaining half of the flour and knead it repeatedly.

3. Put the kneaded dough on the board, knead it into round strips, knead it into 10 dough agents, knead it smooth with the palm of your hand, make it into a steamed bun blank, and let it sit for about 10 minutes.

4. Bring the steamer to a boil, spread a layer of wet gauze on the cage drawer, stack the steamed bun blanks into the drawer one by one, and steam them for 17 minutes to cook.

If the steamed steamed bread turns yellow due to too much alkali and the alkaline smell is unpleasant, you can add 100-160 grams of vinegar to the steamed steamed bread water, and put the steamed steamed bread into the pot and steam it for 10-15 minutes, and the steamed bread can turn white without alkaline smell.

Tips for steaming steamed buns.

1) When steaming steamed buns, if the noodles seem to be non-hairy, 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.

2) If there is no yeast when making dough, you can replace it with honey, and add 15-20 grams of honey per 500 grams of flour. After the dough is kneaded softly, cover with a damp cloth for 4-6 hours to start. The steamed buns steamed with honey are soft and fragrant, and the entrance is sweet.

3) In winter, the indoor temperature is low, and it takes a long time for the dough to rise, so if you put some sugar in the dough during fermentation, you can shorten the dough making time.

4) In the fermented dough, people often put an appropriate amount of alkali to remove the sourness. Check whether the alkali application amount is moderate, you can cut the dough into a piece with a knife, if there are holes with sesame grains of uniform size on it, it means that the alkali amount is appropriate.

5) If the steamed steamed bread turns yellow due to too much alkali and the alkaline smell is unpleasant, you can add 100-160 grams of vinegar to the steamed steamed bread water, and put the steamed steamed bread into the pot and steam for 10-15 minutes, the steamed bread can turn white, and there is no alkaline smell.

6) When steaming steamed buns, put a little salt water in the flour to promote fermentation, and the steamed steamed buns are white and xuan.

Yes. I don't know how to do it.

Steamed steamed bread alkali is large and yellowish in color, astringent and unpalatable, and can be remedied by the following methods:

1) If you find that the alkali is too large before steaming the steamed buns, you can postpone the time and then steam, so that the alkali can run away some.

2) You can add some old noodles (flour fertilizer) and raw noodles (add 50 grams of old noodles to add 200 250 grams of raw noodles), which can also remove the alkaline taste.

3) If there is no flour fertilizer, you can open the lid of the pot three times in a row to deflate when the steamer is steaming, and you can also make the alkali run away.

4) If you find that the alkali is too large after steaming, you can scoop out the water in the steamer 3 4, then pour in vinegar equivalent to 1 3 of the water at the bottom of the pot, and then steam it for 10 15 minutes, and the steamed bread will turn white.

Preparation materials: 300g of flour, 1 box of yogurt, 1g of yeast, a few drops of white vinegar Production steps:

1. Add a box of yogurt and an appropriate amount of water to the dough with large alkali, knead it into a dough, cover the container, and let it stand for about 10 hours.

2. Take an appropriate amount of yeast and melt it in warm water.

3. After the warm water melts, drop a few drops of white vinegar, add the dough and knead it repeatedly.

4. Cut the dough and take a look. The butt on both sides is non-sticky, and there is no alkaline smell on it.

5. Evenly divide into small flour and knead well, then the following operation can be carried out.

What to do if you put too much steamed mantou alkali, teach you just to do it and quickly remedy it.

As long as it has not been steamed, it can be dealt with in two ways, one is to wait for some time and then steam, so that the acid produced by the alkali will be automatically neutralized when it continues to be acidic, and the other is to add some white vinegar to neutralize the alkalinity, and the noodles can be evenly blended. If you have already steamed it and steamed it with vinegar vapor, you can only remove the surface part, and there is basically no better way.

Mantou, also known as steamed bun and steamed bun[1], is one of the traditional noodle dishes with Chinese characteristics, a kind of food made by fermenting and steaming flour, which is round and bulging. There is a filling, and then it is called a steamed bun without a filling, and a bun with a filling. Usually northerners choose steamed buns as a staple food.

If you lift the pot and find that the steamed bread is alkaline, quickly cover the pot, and then use a bowl with vinegar to steam in the cage for a while! ......If you just make the dough bigger, you can add some more dough!

Try putting some acid in it and see if you can neutralize it!! I haven't tried.

The steamed steamed bread cannot be processed, but the steamed steamed bread with large alkali can be made into fried steamed bread slices, and lemon juice can be dripped into the egg liquid wrapped in the steamed bread, which can synthesize the taste of alkali, and the following describes the method:

Ingredients: 2 steamed buns, 2 eggs, a little chopped green onion, a little salt, a little oil, a few drops of lemon juice Production steps:

1. Slice the steamed bread and put it on a plate for later use, it is not recommended to cut it too thinly.

2. Wash the chives and cut them into chopped green onions.

3. Beat the eggs into a bowl and beat them with chopsticks to form an egg mixture, add a little salt and lemon juice and stir well.

4. Pour in chopped green onion and stir well.

5. Put the cut steamed buns into the egg wash and evenly coat the egg wash.

6. Pour a little oil into the pot and put the steamed bread slices wrapped in egg liquid.

7. Fry over low heat until golden brown on both sides.

1. After finding that the alkali is a little too much, it should be postponed for a period of pure slow blue time before steaming, and let it wake up slowly, so that the alkali can run away as much as possible. If the time is too late, the temperature can be raised to 28 when the rapid multiplication, secrete a large number of enzymes and lactic acid, when the reaction with the alkali can produce a neutral salt, which makes the dough neither sour nor alkaline;

2. If the alkali is indeed added a lot, it is appropriate to add some old noodles, and at the same time add some raw noodles and knead them together. Because, in the unit volume, there will be more old noodles with the smell of old noodles, and the steamed steamed bread will not be refreshing, and the smell can be relieved by adding some raw noodles appropriately, and the steamed steamed bread will be smooth and soft, sweet and delicious. As a rule of thumb, for every 50 grams of old noodles, 200 to 250 grams of raw noodles need to be added;

3. 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 the steamed bread with a simmer for 10 15 minutes, the alkali reacts with the acid, and the steamed bread will turn white, and there will be no sour taste.

The solution to the excessive amount of flour alkali in steamed bread is as follows:

1. Put an appropriate amount of white vinegar, knead it for a while, press it with your fingers, and if it is natural, it will be adjusted.

2. Don't be in a hurry to steam, let the noodles ferment for a longer time and let it ferment naturally.

The method of steaming steamed buns is as follows:

1. Prepare a pound of flour and a quarter bag of spontaneous powder.

2. Pour the prepared Angel into the prepared flour with warm boiled water, if the water is insufficient, you can continue to add warm boiled water to the flour, mix the dough until it is not sticky, put it in a basin and cover it to ferment for 20 minutes.

3. After 20 minutes of fermentation, add the dry flour to the fermented dough again, and continue to blend to the surface of the dough.

Scoop out some of the steamer water. Then pour some vinegar into the pot and steam the steamed buns for 10 to 15 minutes over a simmer. When the alkali reacts with the acid, the steamed bread turns white, and there will be no sour taste. <

1. Scoop out some of the water from the steamer.

2. Then pour some vinegar into the pot, and then steam the steamed buns for 10 to 15 minutes.

3. When alkali reacts with acid, the steamed bread will turn white, and there will be no sour taste.

Other methods: 1. If you find that the alkali is large before steaming the steamed buns, you can postpone the steaming time again and let the alkali run away.

2. You can add some old noodles and raw noodles appropriately, and you can also remove the alkaline taste.

3. When the steamer is steaming, open the lid of the pot three times in a row to deflate, which can also make the alkali run away.