What is the proportion of alkali in steamed steamed bread? Please, 3Q

The general ratio is 1000g of flour, 10g of yeast, 500g of water, and 60g of sugarHere's how to do it:1

Dissolve the sugar and yeast in water respectively, add them to the flour, and knead them into a uniform dough; 2.Place the dough in a large pot and cover it, and wait for it to rise and expand fully, depending on the room temperature, 3-4 hours in summer and longer in winter; 3.The dough is pressed into a long strip with a rolling pin, folded, and calendered 3 times to make the surface smooth, and then the long strip dough is rolled into a cylinder and cut into a steamed bun embryo with a knife; 4.

Place the steamed bread embryo for another half an hour until soft, pick it up and feel very light, and put it in the steamer; 5.After the water boils, put the steamer basket into the pot and steam on high heat for 12-15 minutes. If you don't put yeast, the steamed bun won't be soft enough, cold or lukewarm water is fine, don't use hot water!

Soak the yeast in warm water, and after 10 minutes, a small layer of bubbles will come out on top and you can use it. Be careful to use lukewarm water, the water temperature is too low to activate the yeast, and too high the water temperature will scald the yeast to death. Then use this yeast to water and pasta.

The usual ratio is – 1 cup of water: 3 cups of noodles. Be careful not to make too much effort when mixing the noodles, just stir them a few times with chopsticks, and you can see that the noodles are evenly watered.

Then place in a warm place, cover with a pot and let it ferment. When it's 3 times larger, it's OK, take it out and knead the dough. After making the steamed buns, leave them for 10 minutes and then put them in the pot to steam.

This is very important and is called "secondary fermentation". How to know raw and cooked steamed steamed bread There are several ways to judge raw and cooked steamed steamed bread: (1) Pat the steamed bread with your hand, and it is elastic and cooked; (2) Tear the skin of a piece of steamed bread, if the skin can be uncovered, it will be cooked, otherwise it is not ripe; (3) After the fingers press the steamed bread, the pit quickly calms into a cooked steamed bun, and if the depression does not recover, it means that it has not been steamed.

1. How to steam steamed buns without sticking to the drawer cloth: Don't rush to unload the drawer after steaming the steamed buns. Remove the lid of the cage drawer and continue steaming for 3 to 5 minutes.

After the top drawer of steamed buns dries quickly, remove the drawer and remove the drawer cloth on the buckle board. In this way, the steamed bun does not stick to the drawer cloth or the cutting board. Wait 1 minute before removing the second drawer, if so, in turn.

2. The best temperature for the dough: the most suitable temperature for the dough is 27 30 degrees. At this temperature, the dough can be successfully fermented in 2-3 hours.

In order to achieve this temperature, the temperature of the dough water can be adjusted appropriately according to the change of climate: cold water in summer; In spring and autumn, warm water of about 40 degrees Celsius is used; In winter, you can use 60-70 degrees hot water and noodles, cover with a damp cloth and place in a warmer place. 3. Detection of pH of the surface

After the dough is fermented, an appropriate amount of lye must be added and kneaded well. The pH can be measured by the following methods: (1) Beat.

Pat the dough with your hands, if you hear a "bang" sound, it means that the pH is appropriate; If you hear the sound of "empty", it means that the alkali is less; If there is a sound of "horn click, horn click", it means that the alkali is too much. (2) Look. If the dough is cut, if there are evenly distributed sesame grain sized holes in the profile, it means that the alkali is properly placed; If the hole is small, slender and long, and the dough color is yellow, it means that there is too much alkali; If there are uneven large holes, the dough color is dark, indicating that the alkali is less.

3) Sniff. Peel off the dough and smell it, if there is a sour taste, it means that the alkali is less; If there is an alkaline smell, it means that the alkali is too much; If you only smell the aroma of the dough, it means that the alkali is just right. (4) Catch.

If the dough is heavy and inelastic, it means that there is too much alkali; If it is not sticky, nor sinking, and has a certain elasticity, it means that the alkali is just right. (5) Taste. Knead the lye dough and put it in your mouth to taste, if there is a sour taste, it means that the alkali is less; If there is alkali astringency, it means that there is too much alkali; If you feel that it has a sweet taste, it is the right alkali.

The proportion of alkali in steamed steamed bread is determined according to the degree of fermentation of the dough.

It's best not to put alkali, if you put it, it will turn yellow, it won't look good, and eating too much is not good for your body.

Add grams of flour to grams of alkaline flour.

The proportion is very small, about 1 catty, and half a spoon is OK

The ratio of flour and alkali is 300 grams of flour: alkali 2 grams. Put 3 grams of alkali in one pound of noodles.

Ingredients: 500 grams of flour.

Water 260 grams.

Sugar 2 g Yeast 5 g

Super fast steamed bun method, 40 minutes to get the method.

Use 5g of yeast for a pound of noodles, remember this amount, and double it if you want to steam more! I use this small package of yeast, and the amount of one bag at a time is easy to grasp, which is very convenient...

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The yeast is put directly into the noodles, don't ask if you need to melt the yeast in warm water, I tell you no, no, no, why bother!Then add a teaspoon of sugar and stir to combine.

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Add water and knead into a dough, then take it to the panel, do not knead the dough in a basin.

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After each kneading into strips, fold the ends in half to the middle, then continue to knead into strips, repeating until smooth...(I forgot to take a picture, sorry).

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The speed of kneading the dough should be fast, don't knead it for too long, the dough will be sent after a long time, then the knead will not be smooth, the steamed bread will not be smooth...It's about the same in a few minutes.

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Once smooth, knead into strips and cut into equal sizes with a knife.

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Add water to the pot, heat the water temperature to about 30 degrees (warm but not hot) Put the dough into the pot and let it rise in the pot, remember to turn off the heat!

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After about ten minutes, I saw that the dough had become bigger, so I lit the fire and steamed!Remember to steam as soon as it gets bigger, the dough will become sour after a long time.

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The fire should not be too big, and not too small....Boil for ten minutes.

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Isn't it tempting, the big white steamed buns are out of the pot...

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Look at the tissue evenly and delicately, even if it cools, it will not become hard!There are no additives to make your own health, the key is to save time and convenience....

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Tips: About the water temperature: If it is cold in the house in winter, then use warm water and noodles, and the water temperature should not exceed 30 degrees!If it's summer, then just cool water and noodles are fine.

Know what is the ratio of steamed steamed bread to noodles.

How to make steamed bread, the ratio of noodles and alkaline noodles.

Yes. The ratio of steamed bread noodles and alkali: put 5 grams of alkali in 1 kg of noodles. The dough here refers to the weight of the dry noodles that have not been watered before, not the weight of the dough that has been blended. This is the most basic ratio, and it can be adjusted according to the degree of the surface.

How to make steamed buns:

Ingredients: ordinary flour, warm water at 30 degrees to 40 degrees, flour fertilizer, edible alkali.

1. Tear the dough fat into small pieces and soak it in warm water for 30 minutes.

2. Take an appropriate amount of flour and put it into a clean basin, add the soaked flour fertilizer and water to the flour, and the ratio of water to flour is basically 1:2. In this case, the dough is made in a bread machine, and if there is no bread maker, the dough is kneaded and covered and left to ferment in a warm place.

3. Wait until the fermentation reaches two to three times the original size, poke a hole with your finger, and don't **.

4. Dissolve about two grams of soda ash into the dough with a small amount of warm water.

5. Put dry flour on the panel, knead the dough by hand, knead the alkaline water and the dough evenly, and cut it with a knife until you can see the uniform small pores.

It should be noted here that if the fermentation is too much, the amount of alkali should be increased, but if the small holes disappear or are too few, it means that the alkali is too much and needs to be fermented again.

6. Knead the kneaded dough into long strips, then cut it into evenly sized pieces and knead it into a steamed bun shape.

7. Put cold water in the pot, put a cover cloth on the steaming drawer, put the dough on the cover cloth, then turn on high heat and steam, and steam for 25 minutes after the water is boiled and steaming.

8. Turn off the heat when the time is up, open the lid after three to five minutes, and the steamed buns will be steamed.

The ratio of flour and alkali is 300 grams of flour: 2 grams of alkali, and the following is 2113 Method: Prepare Materials:

300 grams of flour, about 150 grams of water, 2 grams of alkali Production steps About 5261 grams of flour (not included in 4102300 grams of flour) Add water and stir into a ball, and ferment for 2 days.

2. Take out the fungus and mix 300 grams of flour, edible alkali, knead 140 150 grams of water, and knead it into a smooth dough.

3. Take out the kneaded dough from the main pot, continue to add 1653 appropriate amount of dry flour, knead it by hand, and the face can be light and hand light.

4. Knead the dough well.

5. Divide the small agent into plates, shape and put it in a steamer, let it stand for 20-30 minutes, and wait for the dough to expand again.

6. Add 600 grams of water, 25 minutes, and steam the round steamed buns.

The ratio of steamed steamed bread, alkaline noodles and flour is 5:1

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Generally, when steaming steamed buns, the ratio of flour to alkali is 1:50. Because too much alkali will affect the taste of steamed bread. If you put too little of it, the flour will not be soft. Therefore, it is generally distributed according to this ratio.

There is no proportion. For those who put yeast powder and baking powder now, they generally do not put edible alkali; However, for those who have fermented for too long and are sour, they are generally put a little bit according to the degree of acidity, which is about 1 catty and 1 gram.

For the fermentation of old leaven noodles, it is also based on the degree of acidity, generally 2 to 5 grams. If you put too little, it will be sour, and if you put too much, it will turn yellow.

Generally, when making steamed bread or steamed buns, you don't need to use alkali, but use baking soda.

The use of edible alkali is to judge that the surface is a little too hairy (that is, when it produces a sour taste) before using edible alkali.

Generally, the ratio of flour to edible alkali is about 2, but it should be increased or decreased according to the state and degree of dough.

When steaming steamed bread noodles, the ratio of flour and alkali is, catty, summer and autumn water temperature should not exceed the human body temperature, if there is too much alkali when the noodles are made, the steamed steamed bread is yellow, there is an alkaline smell, if there is less alkali, the steamed steamed bread is sour, so the steamed steamed bread noodles must master the proportion of alkali, so that the steamed steamed bread is white, big and fragrant.

In practical experience, the steamed bread with alkaline noodles tastes more fragrant than the ones that are not put in the alkaline noodles, and it is obvious that you can eat a fishy smell of noodles, and you can go to the smell of rice because you learn to make steamed bread in the south, and there is no alkali there, so the specific proportion is not clear, my hometown (Shandong) here to make steamed bread has to be, and it is said that Shandong big steamed bread fragrance may have a certain relationship with alkaline noodles.

The following answers this question for you, according to different seasons, the ratio of edible alkali per 100 catties of flour in summer is 300-350 grams. In winter, the ratio of flour and alkali is 200-250 grams.

Under normal circumstances, 100 grams of steamed bread flour requires 60 ml of water and 2 grams of alkaline noodles to make fermented dough; 400 grams of flour, 170 ml of water, and 3 grams of alkaline noodles are used as the main dough. It takes about 5 grams of alkaline flour to ferment one pound of flour.

There are no strict proportions.

Because there are many brands of flour, the ingredients are not consistent. Moreover, there is no strict distinction between medium gluten powder, high gluten powder, and low gluten powder.

It can only be said that when you are operating, you are actually very well mastered. For example, any baking powder is marked with the ratio of flour to baking powder, but you need to know what kind of flour it is labeled with. Then try to do it twice. It will be well mastered.

When fermenting noodles, the amount of water used to mix noodles, water temperature, room air temperature, gluten of flour, temperature of flour, and temperature of fermentation tank. What brand of baking powder is closely related. In general terms, no one can give you a specific numerical answer to this question.

What is the ratio of flour and alkali when steaming steamed buns? The ratio of flour and capital reduction is 1 20.

To eliminate the sour taste, it is necessary to add alkaline substances to neutralize it. To make dough in this way, you need to use soda ash and edible baking soda to neutralize; On the one hand, the use of alkaline substances can change the structure of gluten in the dough; On the other hand, it can neutralize the sourness in the dough, and in the process of neutralizing the acid and alkali, 200 grams of dry flour will be added to the dough several times, and I add it three times, and it is OK to knead the flour until it is not sticky. Note that:

From a nutritional point of view, after adding alkali, the vitamins in the flour, especially Vb2, are greatly damaged, which greatly reduces the nutritional value of steamed bread. In addition, the alkali is moderate, which can make the steamed buns soft and white, with a sweet taste of fermentation. If the alkali is insufficient, the steamed bun will be blue and dark, the tissue will be stiff, the taste will be sour, and even atrophy.

And add too much alkali, steamed buns are yellow, easy to crack, alkaline smell is heavy, there will be by smelling, peeling the dough, there is an obvious sour taste, that is, the alkali is less, if there is alkaline smell, it is alkali added more, if it is fragrant, it is alkali just right.

<> is generally 500 grams of dough plus grams of edible alkali. The 500 grams of dough mentioned here is the weight of the dough, not 500 grams of dry flour, edible alkali is easily soluble in water, you can first prepare 4 times the amount of edible alkali warm water to dissolve the alkali and then add to the dough. That is to say, alkali and kneading directly on the pot steaming, remind that it must be water boiling, if you learn then I wish you a lot of money, now eat alkaline noodles steamed bread or a variety of foods made of alkali are very popular with consumers, if you master this technology to the steamed bread shop wages are to be fermented to twice the size of the dough, there is a honeycomb in the middle of the dough, indicating that it has been made.

Now in summer, the temperature is high, and the noodles can be fermented for about 3 hours.

It cannot be less than 250ml, i.e. approximately equal to: 2:1 ratio.

6.The dough should be kneaded smoothly After the flour is mixed with yeast and water, the dough should be kneaded thoroughly, and the flour and water should be fully combined as much as possible. 7.

Ensuring the right temperature and humidity is the key to successful fermentation, and the use of alkali is not constant. When I usually make old noodles and steamed buns, 500 grams of dough plus grams of edible alkali is the general amount used. However, due to changes in temperature, it is sometimes necessary to increase or decrease in moderation.