How can soda ash steamed bread retain moisture?

Soda ash steamed buns, if you want to retain moisture, you can put it in a plastic bag, then put it in the refrigerator to freeze, and heat it directly the next time you eat it, so that the moisture retention is relatively the best.

Soda ash steamed bread, if you want to retain moisture, you can apply a layer of starch or oil on it, so that it can have a good effect.

Soda ash steamed buns, if you want to keep the moisture, you can coat the outside with a layer of starch, so that you can effectively lock in the water.

Soda ash steamed bread, if you want to keep the moisture, should be stored in a closed container or frozen.

As long as it is sealed with plastic wrap, it will reach the penalty state when steaming, there will be no loss of moisture, and the early dough must be sealed.

How can soda ash steamed bread retain moisture, try to add a little bit in soda ash steamed bread. An additive in gemstones, this additive it is not ***, and the effect is very good, it can retain moisture, and the effect is good.

If you want to keep him hydrated, you can use that plastic wrap to put it in the fridge or. That's it.

If you want to keep the moisture of soda ash steamed buns, you can use a plastic bag to seal them for preservation.

As long as the soda ash steamed bread is placed in the cage drawer, it can keep the moisture well, and there is no other special treatment.

Hello, this steamed bun depends on how the individual likes to eat alkaline steamed bread, if you keep the moisture, it is best to put it in the refrigerator, and then you have to eat it and steam it.

Soda ash steamed buns, how good this is, you have to eat it early in the future, put it in a fresh-keeping bag, and put it in the refrigerator to freeze it.

Soda ash steamed bread, how to ensure moisture? For this problem, you should find someone who has nothing to do with it, and he will tell you how to ensure moisture? You can also search on the Internet, and there should be the right answer on the Internet, just ask.

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.

Hello, whey steamed steamed buns, no need to put alkali

Method:

Prepare the ingredients, all-purpose flour.

500 g, a little salt about 15-20 g, whey 200g, yeast powder.

30-50g。

2.Put the flour in a basin, put the other ingredients in turn and add the whey. Knead the dough until the surface of the dough is smooth.

3.After fermentation, the exhaust gas is kneaded well, and then according to personal preference shape (kneaded round, pinched and flattened as you like), put it on the pot and let it rise for another 20-30 minutes, add water and steam. About 15 minutes after the water is boiled, you can make trouble. Do not lift the lid immediately after turning off the heat.

4.The steamed steamed buns will be cooler and whiter than usual.

The steamed buns are whiter and softer.

5.You can choose it, and it will taste better when it is cold before eating. If you can't finish eating, you must remember to put it in the refrigerator, otherwise it may cause the overall taste of the steamed bun to be sour.

Whey proteinWhat it does: Whey protein is a type of protein that is extracted from cow's milkHigh-quality proteinIt has the characteristics of high nutritional value and easy absorption. It has the effect of promoting metabolism and muscle building in the body, and can quickly increase satiety

Step Steaming steamed bread with alkali.

The following is the method of Northeast soda ash big steamed buns.

Ingredients: 290g all-purpose flour.

Excipients: 120g of old fat sailor quiet, 10g of warm water, 7g of face alkali.

1. This is the old fat soaked in the leftover noodles from making steamed buns before. As shown in the figure below:

2. Put the flour and old fat into a container.

3. Add an appropriate amount of water to soak the old fertilizer to make the dough faster.

4. Use a blender to mix the dough, stir the dough until it is slightly sticky, and take out the dough and put it in a clean basin.

<>7. Put the noodles into a blender, add dry powder, and add the adjusted alkaline water. The ratio of alkaline water is:

8. Stir for 5 minutes, not too long, otherwise it will run alkali.

9. Put the mixed dough on the cutting board and weigh it.

10. According to the weight, divide the dough evenly into the number and weight of the steamed bread you want, and then knead it into a steamed bun blank.

11. Put the finished steamed bun on the steaming drawer, cover it and put it in a warm place to ferment.

12. Ferment to double the size.

13. Put the steamed buns in cold water, turn to low heat after steaming for 5 minutes, steam for 20 minutes, turn off the heat, simmer for 5 minutes and then open the lid.

The practice of soda ash steamed buns.

First of all, to make the old noodles 200 grams of plain flour with 100 grams of warm water (no more than 40 degrees) and into a smooth dough, cover with plastic wrap and ferment at room temperature for 24 hours.

Ferment until the dough grows sour, and there are many pores on the surface.

The internal tissues are honeycomb thinning.

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The old noodles are melted into a batter state with 220 grams of warm water, 500 grams of flour is kneaded into a smooth dough, covered with plastic wrap, and fermented at room temperature for 12 hours.

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Ferment to 2 times the size of the finger poke hole does not rebound or retract There is a pronounced sour taste of the face.

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The internal tissues are honeycomb-shaped.

3 grams of alkali and 1 gram of boiling water to dissolve, sprinkle an appropriate amount of dry flour on the cutting board, knead the dough together, knead until smooth, let it stand for 10 minutes, and then shape 100 grams of each steamed bread, ensure that each steamed bread embryo is kneaded 80-100 times.

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Put it in a steamer, let it rise until the steamed bread embryo becomes light (about 30 minutes), steam in cold water, steam for 15 minutes after boiling, and let it simmer for 5 minutes.

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Uncover the lid. <>

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Steamed bread is one of people's favorite staple foods, but when people knead the alkali, they often have to worry about the amount of alkali, no experience or a little careless, the alkali will be put too much, steamed out of the slow key of the steamed bread color is super yellow and burnt, bitter and astringent, the taste is very poor or even inedible.

How to remedy over-alkali discharge? Here are three ways to give you a try.

1.After finding that the alkali is a little too much, it should be postponed for a period of 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 to multiply rapidly, secreting a large amount of enzymes and lactic acid, when reacting with alkali can produce a neutral salt, which makes the dough neither sour nor alkaline.

2.If the alkali is indeed added a lot, you can add some old noodles, also called flour fertilizer, 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 reed cover will not be refreshing, and the appropriate addition of some raw noodles can relieve the peculiar smell, 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, you need to add 200 to 250 grams of raw noodles.

3.If the steamed bread is found to be steamed yellow after being out of the basket, 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.

1. Use cold water and noodles in summer, warm water and noodles in winter, and Tanna closed noodles and noodles in winter should be 1 to 2 hours earlier than in summer.

2. Rub the dough several times to promote the starch and protein in the flour to fully absorb the water, and the good dough should be kept at a temperature of 30.

3. When the noodles have risen, it is necessary to grasp the degree of fermentation.

4. The steamed buns should pass through the noodles, which are about 15 to 20 hours in winter and shorter in summer.

5. The junction between the cage drawer and the pot mouth should not leak, and the air leakage must be blocked with a wet cloth, and the lid should be tightly covered when steaming with an aluminum pot.

6. When steaming steamed bread, the pot must be heated with cold water and gradually heated to make the steamed bread evenly heated and cracked.