What should I do if there is too much soda in the face, please 3Q

Steamed bread is one of people's favorite staple food, 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, the steamed steamed bread is super yellow and burnt, bitter and astringent, and the taste is very poor or even inedible. How to remedy over-alkali discharge? Here are three ways you might as well try them.

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 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, 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.

If it's not too much, let it dry for a while, and if it's too much, put a little bit of acetate and acid-base fusion.

Add the dough and put some yeast for a little while.

Add a little more flour in it and stir well!

Ingredients: 290g all-purpose flour

Excipients: 120g of old fertilizer water, 10g of warm water, 7g of face alkali

This is the old fat made from the leftover noodles from making steamed buns before.

Put the flour and old fat in a container.

Add an appropriate amount of water to soak the old fat to mix the dough, and the dough will grow faster.

Mix the dough with a blender, stir the dough until slightly sticky, remove the dough and place it in a clean basin.

Put the noodles into a blender, add dry powder, and add the prepared alkaline water.

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

Place the dough on a cutting board and weigh it.

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.

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

Ferment to double size.

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.

Put a small amount of alkali in a small bowl and add a little warm water to dissolve, then put the dough on the cutting board, press the dough with your fist, put the melted alkaline water into the small pit, and then slowly press the dough with your fist until the alkaline water is out of sight, and then knead the dough from the outside to the inside. Until the alkali in the dough is kneaded well. The so-called homogeneity means that the yellow color of all dough is the same.

Instead of a slippery yellow.

Mix the alkali with a small amount of flour and knead the flour on top.

Mix the alkali and flour together, and then knead the flour on top and you're done.

In a small bowl, add a little warm water to melt.

Solution: 1. Method 1: The fermentation time is extended for a banquet period, so that the alkali can be neutralized.

2. Method 2: Pin Xiang type: put more flour to make its alkalinity reach the standard value.

3. Method 3: Add some white vinegar to the flour to neutralize the alkali.

4. Method 4: When steaming, pour some vinegar into the water at the bottom of the pot to dilute the alkali inside.

How to remedy too much alkaline noodles: 1. You can add some old noodles and raw noodles to the dough, and then knead them together again. 2. The steaming time can be extended.

3. If the dough is steamed yellow, you can rent a bridge to scoop out part of the water in the steamer, pour a little vinegar into the pot, and then steam the dough over low heat.

How to make up for the disadvantages and save the alkaline noodles if they put too much.

1. You can extend the steaming time, let it wake up slowly, and let the alkali run away as much as possible. If the time is too late, the temperature can be raised to about 28 degrees Celsius, at this time, a large amount of enzymes and lactic acid are secreted, and a neutral salt can be generated when the sugar reacts with the alkali, which makes the dough neither sour nor alkaline.

2. You can add some old noodles and raw noodles appropriately and knead them together. Why do you add old noodles and raw noodles? It is because there are more old noodles that will have the taste of old noodles, and the steamed steamed bread will not be refreshing, and the steamed steamed bread will be smooth and soft, sweet and delicious.

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

Method 1: You can postpone steaming for a period of time, let it wake up slowly, and let the alkali run away as much as possible. If the time is too late, the temperature can be raised to about 28 degrees Celsius, at this time, a large amount of enzymes and lactic acid are secreted, and a neutral salt can be generated when reacted with alkali, which makes the dough neither sour nor alkaline;

Method 2: You can add some old noodles appropriately, and at the same time add some raw noodles to re-knead them together. For every 50 grams of old noodles, 200 grams to 250 grams of raw noodles need to be added;

Method 3: If the noodles show signs of steaming yellow, you can immediately scoop out a part of the steamer water, then pour some vinegar into the pot, and then steam it for 10-15 minutes, the alkali reacts with the acid, and the noodles will turn white, and there will be no sour taste.