Is it good to put alkali in steamed steamed buns? Is it better to use alkali or yeast for steamed st

First of all, this question should be established, is it steamed yeast flour steamed bread, or old fat noodles steamed bread, generally speaking, the old flour steamed bread must put alkali, and the fermented bread generally does not need to put alkali, for the steamed bread alkali is good, it is indeed worth discussing, my home is in Taiyuan, Shanxi, Taiyuan is the hometown of pasta, like steamed bread, noodles, can be said to be a daily staple food, in our place, white steamed bread is not happy, the best sale has to be alkaline steamed bread, that is because the traditional steamed bread after alkali is not only delicious, The alkali in the steamed bread will also neutralize the stomach acid, especially in the spring, summer and autumn festivals, due to the high temperature, people eat less, often have anorexia and a feeling of satiety, at this time, if you can eat an alkaline steamed bun, to ensure that your appetite is open, do not believe you try, as for eating it is good, this practice has been used for thousands of years from ancient times to the present, and I have not heard of anything bad, if it is not good, scientists have already come out and said What do you say, whether it is good or not, we can't comment on it, but I know that everything must be done in moderation, hehe, measure it yourself

It is still good to put a little bit in moderation, and eating something alkaline often can prevent tumors.

There is no need to put alkali, eating too much is not good for people's health, of course, it doesn't hurt to put a little!

Alkali should turn yellow, right? That's it for our steamed rice cakes...

Everyone should be clear that when steaming steamed bread with yeast, there is generally no need to put alkaline noodles. If you want to steam a good basket of steamed buns, the fermentation process is the most important. Yeast is the production of carbon dioxide through the multiplication of microbial yeast, which makes the dough fluffy and soft.

In fact, the use of alkaline noodles is not for fermentation to some extent, but to curb overfermentation.

When dry yeast was not yet widely used, we used more yeasts that were artificially reserved and propagated such as "old noodles". It is difficult to control the rate of fermentation of "old noodles", and once it is over-fermented, the dough will become sour and unformed. At this time, alkaline noodles are added to neutralize the acidity and prevent over-fermentation.

Therefore, there is no need to add alkaline noodles after steaming steamed buns with yeast. When using yeast, you can first use warm water to dissolve, pay attention to the water temperature is not too high, and feel a little warm, the temperature is too high will burn the yeast to death, and the face can not be haired. When mixing the dough, put a little sugar, the amount of yeast should be controlled, too much or too little is not good.

After the first time you wake up, you should exhaust and knead it again, and you can press the molding after the second time you wake up, don't be in a hurry after molding, and you can do it again after it's sent again. After steaming for about 20 minutes, the lid is lifted, and the white, fat, soft and delicious big white steamed buns are steamed.

Steamed bread is better with yeast than steamed with alkali. Yeast is multiplied by microbial yeast, which produces carbon dioxide, which makes the dough fluffy and soft.

Of course, yeast fermentation is good, after yeast fermentation flour, it will produce rich B vitamins, such as B1, B2, B6, B12, etc., which has high nutritional value for people, while flour fermented with alkali will not produce B vitamins.

Steamed steamed buns are still made in the old way to make them more delicious, our family rarely uses yeast powder, only alkaline noodles, so that the fermented noodles are delicious.

I play the must-have item aspect. If it's big, then you have to put a little bit of it. Sodium bicarbonate. It is also possible to use face alkali, but it takes a long time. The noodles made with flour soda are more delicious than the items.

Steamed steamed bread needs to use dough, and there are two ways to make noodles rise:One is to add yeast powder, and the other is to add old noodles and alkaline noodles。Steamed bread made with yeast powder does not need to be made with alkaline noodles, while noodles made from old noodles need to be made with alkaline noodles.

Because old noodles will emit a sour smell during the fermentation process, alkaline noodles are used to neutralize this sourness.

The amount of alkaline flour is related to the weight of the flour and the fermentation time。Novices often can't grasp the amount of alkaline noodles when they use old noodles and noodles. In fact, you don't need to put too much alkaline noodles, you only need to pinch a small pinch of noodles by hand and put them in the noodles.

Because there is too much alkaline noodles, the noodles will turn yellow, and the steamed buns made are also very untasty. However, if the alkaline noodles are less than enough to neutralize the sour taste, the steamed bread will have a sour taste. In addition to the amount of alkaline noodles to be injected, you should also pay attention to the time when the noodles are raised.

If you are not sure whether the amount of alkaline noodles you add is accurate, you can always look at the state of the noodles and smell the taste. If the noodles don't have a sour taste and have become swollen and fluffy, you can start kneading the noodles and steaming the steamed buns.

Alkaline noodles can neutralize the sour taste and also fluff the dough。When using old noodles and leavened noodles, alkaline noodles are essential. Because although old noodles can also be made, after all, it is not the same as yeast powder, and it is difficult to grasp the amount.

Therefore, alkaline noodles not only neutralize the sour taste of the noodles, but also play the role of a fluffing dough agent. When the steamed bread is steamed, the alkaline noodles will emit gas during the heating process, which will make the steamed bread expand and become larger, which will make the taste of the steamed bread softer.

Steamed buns are a staple food for northerners. As long as there is time, almost every family will steam steamed buns at home by themselves. In fact, the method of steaming steamed bread is very simple, as long as the noodles can be made well, and there is no peculiar smell in the noodles, the steamed bread made will fully meet the food standards.

Although everyone usually uses yeast powder to make noodles, when there is no yeast at home, old noodles and alkaline noodles are definitely good helpers for making noodles. Therefore, you can always keep alkaline noodles at home in case of emergency.

This depends on what you like, and the amount of it varies from person to person, but I always put half a spoonful of it.

The appropriate alkali should be selected according to the amount of flour, about 1 kg of flour is about 5 grams, do not add too much.

Generally speaking, there is a proportion, if it is two catties of noodles with alkaline noodles, about 10 grams is enough, not too much, otherwise the noodles will be sour.

Whether the steamed bread is alkaline depends on what kind of yeast is used, and there is no need to put alkali when dry yeast is put in, and only when old noodles are used for fermentation will need to add alkali. The alkali is used to neutralize the acidity of the dough when it is raised, and at the same time it releases gas during steaming to make the dough large and soft, and these effects can be achieved with dry yeast.

Alkali is often used by people to make noodles, steamed bread, an additive, is a commonly used food loosening agent and meat tenderizer, alkali can make dry raw materials rise rapidly, soften fiber, remove the sour taste of dough, usually appropriate use of alkali can bring excellent color, aroma, taste, shape to food, in order to enhance people's appetite.

There is no need to put alkaline noodles.

Ingredients: 540 grams of all-purpose flour, 360 grams of pure milk, 5 grams of Angel yeast powder.

1. Put the flour in a basin, add yeast powder and mix evenly, stirring with chopsticks while pouring milk.

2. Stir into a dough, knead it into a soft and hard dough by hand, knead it for a while, and knead the tendons. Let the lid sit for a while and knead it gently to smooth out the dough.

3. Cover the kneaded dough with plastic wrap and ferment until it is twice as large, then take it out.

4. Add an appropriate amount of flour and continue to knead vigorously. The smoother and more glutenous the noodles are, the more delicious the steamed buns will be<>

5. Rub the long strips, divide them into agents of equal size, and knead them into the shape of steamed bread, which should continue to add flour in this process, so that the steamed steamed bread is more stylish and fragrant.

6. Rise the kneaded steamed buns and put them in the steaming drawer brushed with oil.

7. Bring the lid to a boil over high heat, turn to medium heat and steam for about 20 minutes, simmer for 2 minutes before opening the lid.