Do you still need alkaline noodles to steam steamed buns with yeast?

Generally speaking, if the fermented noodles are not very large, there is no need to use alkali, but the steamed bread has a yeast flavor, many people still don't like this taste, then you can put a little baking soda, melt it with a little warm water, knead it into the dough, knead it well, and then steam the steamed bread, and finally the steamed steamed bread has a wheat fragrant and sweet taste.

Why choose baking soda instead of soda ash?

The main reason is that the amount of alkali is not easy to grasp, and the amount of alkali added is not a fixed ratio, it is related to the degree of dough fermentation. First, if the alkali added is too large, the steamed steamed bun will be yellow and bitter. The second is to add just the right alkali, if the dough is not kneaded evenly, there will be yellow spots on the steamed steamed buns, have you ever encountered it?

I used to steam steamed steamed buns with yellow dots. If you replace soda ash with baking soda, baking soda is weakly alkaline when exposed to water, and the steamed steamed bread tastes sweet, but the above situation will not occur, so most of them now choose baking soda to replace refined soda ash.

I would like to share with you a good way to quickly steam steamed buns. The steamed buns are smooth on the surface, chewy in taste, and delicious. <>

Put a bowl of flour in a bowl, melt the yeast with warm water, pour in the flour, stir into a thick batter, cover with plastic wrap, and let it rise in a warm place (you can also put it in the refrigerator overnight). When there are a lot of bubbles on the surface of the batter, stir it with chopsticks and the inside is all honeycomb-shaped, indicating that the fermentation is good. Take a small amount of baking soda and put it in a bowl, add a little warm water to dissolve, the amount of water only needs to dissolve the baking soda, pour it into the fermented batter, and stir well.

Then add a small amount of flour many times, stir while pouring, knead into a smooth dough with moderate hardness and softness, note that water can not be added to this process, completely use fermented batter and noodles, and good noodles can be kneaded, kneaded strips, agents, kneaded into steamed bread raw blanks. Sprinkle dry flour on the board, put the green billet at intervals, cover with plastic wrap and let it rise for about 20 minutes, when you pick up the green blank and feel light and fluttering, and the volume has obviously become larger, it means that it has been proofed well, boil the pot and steam, steam it for about 20 minutes after steaming (according to the size of the steamed bread), turn off the fire and simmer for 5 minutes, and the white and fragrant steamed bread will be ready.

Since I chose to use yeast to steam steamed bread, I don't need to use alkaline noodles, I think yeast and alkaline noodles have the same effect, both to make the steamed bread ferment and appear more fluffy and soft.

Yeast and alkaline flour are both used to ferment flour, so you can choose one of the two.

There is no need for alkaline noodles. Because alkaline noodles and yeast have the same effect, they are both used to ferment steamed bread. Therefore, steaming steamed buns with yeast does not require alkaline noodles.

The role of steamed steamed bread in alkaline noodles:Alkaline noodles, also known as soda, are mainly used to neutralize the excess acidity of traditional flour, and secondly, it can also be used to increase the fermentation strength of the dough and make the dough taste better.

When is the right time to put steamed steamed buns:Generally, alkaline noodles are put after the dough is ready. The main function of alkaline noodles is to neutralize the acidity of steamed bread, not to ferment the dough, and the fermented dough is generally used with yeast or baking powder, so the general use of alkaline noodles is to use the dough after fermentation.

Steamed steamed bread can not put alkaline noodles, not all the dough needs to put alkaline noodles, fermented dough well, no acidity, then there is no need to add alkaline noodles, after adding it is easy to affect the taste and nutritional value of the dough, so when the dough does not need to add alkaline noodles, there is no need to add. After the alkali in the steamed bread turns yellow, it is not recommended to consume it in excess. The reason why the alkaline noodles in the steamed bread will turn yellow may be because the alkaline noodles are put too much, because the main ingredient in the alkaline noodles is sodium carbonate, and it is easy to make the steamed bread yellow if you put too much, and it is easy to increase the burden of the human gastrointestinal tract if you eat too much, which affects the absorption and utilization of minerals and vitamins in the human body, and poses a threat to human health, so it is not recommended to eat too much after the alkaline noodles in the steamed bread are yellow.

Of course, this steamed bun should be put with alkaline noodles. That is to say, it is generally necessary to put it. And before it is ready, you have to put some alkaline noodles on it. In this way, the steamed buns you make are particularly strong. And it's especially delicious.

If you use old noodles to make noodles, you must use alkaline noodles, and you can use alkaline noodles to make noodles with baking powder, but if you use baking powder noodles to make noodles after proofing, you can also put a little alkaline noodles, so that the steamed bread is softer and softer, and there is the taste of steamed bread steamed from the old noodles and fat noodles.

Now the steamed steamed bread is made of yeast, so there is no need to put alkali, the original noodles are made with noodles, you need to put alkali, the noodles will have a sour taste without alkali, and it is difficult to eat.

It is very good to put alkaline noodles in steamed steamed buns, but you can also put Suda, which is very good to replace, and the steamed steamed buns are also very delicious.

If you use your own old noodles and put some alkaline noodles to taste delicious, you can remove the fermented sour taste of the noodles, increase the sweetness of the steamed bread, and make the steamed bread more delicious.

If you want to make steamed steamed buns, you can put Angel fermented mother, and then I put them in front of the steamed buns, which is particularly delicious.

Dough refers to the noodles made with yeast powder without alkali, and the noodles caused by old noodles should be neutralized with alkali super acid alkali.

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.

It depends on personal preference.

Some people prefer to eat alkaline steamed bread, they think it is more chewy, and it tastes more fragrant, and some people think that alkaline steamed bread is not delicious, but in fact, as long as you put yeast and then put alkaline noodles or not, it doesn't matter.

Hello answer. There is no need to put alkali in making steamed bread with yeast dough, but if we accidentally let the dough rise too much, the dough will produce a relatively heavy sour taste, so we need to add alkali to the dough to neutralize its sourness.

It is very simple to make steamed bread with yeast, we only need to put the yeast in warm water first, then pour the yeast water into the flour and stir well, we can also add more water to the flour according to the specific situation until the flour becomes flocculent.

Then knead the flocculent flour into a smooth dough, then we can seal it and place it in a warm place until it swells to twice its original size, ask but I am an old dough has not been made, so I put some yeast, do I still need to put some alkali, otherwise, it is too sour.

Make steamed bread with yeast dough, the noodles and slightly softer, let it rise for about half an hour, no need to put alkaline noodles.

When making steamed bread, dry yeast is used, but when steaming steamed bread, put some alkali appropriately, the effect will be better, and the taste will be good.

Generally, no, the dough fermented by yeast is less acidic, no need to put alkaline noodles, if it is a long time, it smells sour, put a small amount of alkaline noodles in it and neutralize it, which does not affect the steamed steamed bread.

Everyone's approach is different, I think it's good to put yeast, but also to put some alkali people to eat some salty, and the steamed buns made by Jane are also very delicious.

Do you use dry yeast or alkali when making steamed bread? When making steamed bread noodles, dry yeast should be used.

A long time ago, when the noodles were made at home to make steamed bread, a little edible alkali would be kneaded into it, and this kind of steamed bread with alkali has also become a "really delicious" steamed bread in the minds of many people, which is actually a kind of nostalgia for the past and the cultivation of their own taste. Alkali and baking soda are both comprehensive noodles in the sour taste, we all know that the general noodles will have a sour taste or sake lees after a long time, and alkali and baking soda are a combination of this taste, so that the steamed steamed bread has no sour taste, and the addition of yeast does not put alkali, it depends on the time when the dough rises.

Alkali should be called edible alkali, which is to remove the sour taste of dough, and proper use can bring excellent color, aroma, taste and shape to food, so as to increase people's appetite. Yeast noodles because it is a purebred yeast, in the process of fermentation does not produce acid, so there is no need to use alkali, some people think that the steamed bread of the old noodles is more delicious, careful analysis is that in the process of fermentation of various bacteria are more abundant, the resulting fragrance is more comprehensive, because it contains some acid-producing bacteria.

Because of the short fermentation time and pure strain fermentation, the yeast dough produces almost no acid, so it can be adjusted without alkali. Add a small amount except to adjust the flavor. At home, I like to make pasta, steamed buns, steamed buns, flower rolls, pancakes, bread, fritters, ......are inseparable from the dough.

Originally, when there was no yeast powder for home use, all the old noodles were used, and when the noodles were raised, they needed to add some sparse beating or edible alkali to synthesize the sour taste of the noodles.

After adding yeast to make noodles, you can steam directly, and after the noodles are good, it is sour to add edible alkali to remove the sourness, I personally feel that the steamed bread steamed with yeast is not very delicious, nor is it real, it is too empty. The steamed buns steamed with the dough are sweet and solid, and the dough is made with an appropriate amount of sugar and a soft dough when the noodles are mixed. Definitely.

Because I am in the countryside, I make my own steamed buns at home, so I am more familiar with this. Whether it is yeast powder or homemade fermented yeast noodles, alkali must be added after the dough is made, otherwise, the steamed buns made will be sour and cannot be eaten.

You can add alkali. Steamed bread is a kind of flour plus yeast (old noodles), water, or edible alkali and other evenly mixed evenly, through kneading, steaming and steaming, the finished product is hemispherical or rectangular shape. The taste is soft and delicious, nutritious, and one of the most intimate foods for the descendants of Yan and Huang.

The raw materials required to make steamed bread are flour, baking powder, (sugar, rarely used), water, alkali, and (green and red silk). Flour is fermented to make steamed bread, which is easier to digest and absorb. The steamed buns are simple to make and easy to carry.

There is no need to add alkali after adding yeast to make noodles, and the steamed steamed buns are as delicious, and there is no need to add alkali, because they are also fermented, and it is useless to add them.

After yeast dough, you can do without alkaline noodles. Because the yeast itself can make the noodles very good, and the steamed buns steamed after adding alkaline noodles will taste better, so many people still like to add alkaline noodles.

There is no need to add alkali after adding fermentation mother, because the effect of fermentation mother and alkali is almost the same, and the steamed bread steamed by fermentation mother is also very fluffy and soft, and it is very delicious.

There is no need to add it, so the steamed steamed buns will be more delicious, so everyone basically chooses this way now.

Yeast flour doughSteamed steamed bunsThere is no need to put alkali

There is no need to put alkali after yeast powder is raised, mainly because alkali will affect the toughness of the dough and will also cause the dough to become worse, so when making dough, you should pay attention to the ratio of yeast powder to flour.

What is yeast powder

Yeast is actually a single-celled fungus, a tiny single-celled microorganism invisible to the naked eye, which can ferment sugar into alcohol and carbon dioxide, distributed throughout nature, and is a typical heterotrophic facultative anaerobic microorganism that can survive under both aerobic and anaerobic conditions, and is a natural starter culture.

Yeast powder storage method

1. Storage method of dry yeast.

After opening the bag, the yeast should be opened and sealed, and then put it in the refrigerator (or a low-temperature dry place) to preserve the activity.

2. Storage method of semi-dry yeast.

-18 degrees Celsius (-12 -23) freezing environment.

3. Storage method of fresh yeast.

The best storage for fresh yeast is at 0-4 refrigeration, because 0-4 yeast is dormant and only has a slow metabolism to sustain life. Fresh yeast can be stored for 45-60 days under 0-4 conditions.