You don t need to pick up the old noodles and steamed buns, can you just use baking soda?

Hello, old noodles make steamed buns, just use old noodles (leaven noodles), don't use baking soda and other fermented things.

Old steamed buns don't need to be lit with baking soda. You do it again.

Old flour steamed bread will produce lactic acid bacteria during the fermentation process, if you do not use alkali to neutralize the dough, the steamed bread will be very sour, so you need to put alkali or baking soda to steam the old flour steamed bread.

Can you put baking soda on old noodle steamed buns.

Old noodles can be baked with baking soda.

However, it is recommended that you first choose alkali when steaming steamed bread, because the alkalinity contained in baking soda is relatively large, and the effect of the old flour steamed bread made is relatively poor, while the steamed bread made with alkali has a more authentic taste and full of aroma.

Steamed steamed bread with alkali or baking soda.

Let's talk about baking soda first, baking soda will be weak alkaline after decomposition in water, and when making steamed buns, many people will put baking soda as a leavening agent. However, the decomposition process of baking soda will produce sodium bicarbonate, and sodium bicarbonate will remain after the action, which will make the finished product have an alkaline smell after use.

Edible alkaline noodles are a kind of food loosening agent and meat tenderizer, if the dough is added with edible alkali, it will make it swell quickly, soften the fiber, and remove the sour taste in the dough, but make the steamed bread sweeter and softer. Therefore, edible alkali should be used to steam steamed buns.

Do you have to put old noodles, steamed bread, alkali and baking soda in winter?

Whether it's winter or summer, only one of alkali and baking soda can be used to make old noodle steamed buns, and no one makes old noodle steamed buns to put both, so that the steamed bread has a great alkaline taste and the color will be yellow. There are many people who say that there is no need to add alkali, it is yeast dough, yeast dough will not be sour, and naturally there is no need to add alkali and baking soda. In winter, old noodles are used to make steamed buns, and the temperature is low and the noodles are slow, although the sour taste is not as strong as in summer, but it is still necessary to add a little alkaline noodles to neutralize the sourness.

Alkali and baking soda are the same alkali, but they are slightly different, but they can play a role in neutralizing the sourness, and northerners are more accustomed to using edible alkali, because steamed bread with alkaline noodles is more delicious. There are not many southerners who make old noodles and steamed buns, and there are few edible alkalis at home. But baking soda has a cleaning effect, so most people have baking soda in their homes.

I don't think you can use whichever one you have, and you don't need to buy it again.

In winter, the old noodles are fermented for about eight to ten hours, the temperature is low, the sourness is not as heavy as the sensitive crack, and the summer is heavy, so the amount of alkali or baking soda should also be appropriately reduced, and the specific amount is difficult to say, and the specific amount should be added according to the sourness of the dough.

How much baking soda should be put in a pound of noodles to make old noodles and steamed buns.

To make old noodles and steamed buns, put 5-10 grams of baking soda in one pound of noodles.

It should be noted that baking soda does not release a lot of gas, so the softness of the finished product is not very good. Moreover, it is a weak alkaline substance, which will destroy the vitamins in flour and reduce the nutritional value of pasta.

Baking soda is used, and the specific method is as follows:

The ingredients that need to be prepared in advance include: 200g of flour, an appropriate amount of yeast powder, an appropriate amount of peanut oil, and an appropriate amount of baking soda.

First, knead the flour, water and yeast powder by hand, and put it aside for 3 hours.

2. After waking up, pour in baking soda, knead into a dough, and then cut the dough into pieces.

3. Brush the pot with oil, put in the cut dough pieces, and cover with a lid.

4. Schedule the electric pressure cooker for 12 minutes, and take it out when the time is up.

Fifth, put it aside to cool for a while, so that the steamed bun has been completed.

If you use dry yeast to make the dough, add some baking soda, and if you use flour fertilizer (that is, the dough left over from the last steamed bun, which is rarely used now), add some soda ash and some baking soda. That's what our hometown did.

You can whip the dough with baking soda. When baking soda is added to the dough, the god can add a certain amount of vinegar to the stove, which can not only produce a large amount of carbon dioxide gas to make the steamed bread more bulky, but also neutralize the alkaline taste of baking soda.

Specific steps to whip the dough with baking soda:

1. Use warm water at about 35 degrees Celsius for baking powder, fully dissolve and set aside. A pound of flour should be put three taels of baking soda, that is, a ratio of 10:3.

2. Pour 1 kg of flour into the basin, pour in warm water soaked in baking powder, and then pour in 1 tael of vinegar to mix the dough, be sure to knead it for 15 minutes. Hidden Tomb.

3. Put it in a warm and humid place to ferment.

4. Knead the fermented dough with flour, knead it well, and then put it in a baking tray or steamer for 2 times of fermentation, not less than half an hour. And that's it.