How to remove yellow spots from old steamed buns?

There may be macular for the following reasons:

1. Put too much alkali.

2. When the alkali is released, the alkali powder is not dissolved with water.

3. The yellowing of the bottom may be due to too much brushing oil or the color of the oil is too heavy.

4. The surface is partially yellowed, which may be caused by dripping with alkaline liquid or touching the steamed buns.

5. There is also a condition called browning, which generally occurs during resteaming.

To solve this situation, you can reduce the amount of alkali added, and add it after the alkali is fully dissolved. There is also baking powder is also an alkaline substance, put too much panic and bitter, when using, if you add baking powder when you mix the noodles, be sure to mix the baking powder and flour before mixing the noodles, if you add baking powder when pressing the noodles, do not press evenly and then squeeze it into shape, otherwise there will be a macula.

In this case, it should not be able to do so, unless you add 1 of that baking powder, and it may become a little bigger.

What kind of steamed bun is old noodles? If it's hairy. I guess I can't go. If. Ready-made, then you can only pick one. Or sift it through a sieve before the dough rises.

The yellow hair of the steamed bun is too alkaline, and adding some vinegar to the noodles can neutralize the alkali.

When mixing the noodles, this baking soda must be evenly dissolved with warm water, and the noodles must be kneaded well, and into a smooth dough, please send it to ferment, so that the steamed steamed buns will not have yellow spots.

Re-steaming in the pan may remove the yellow dots.

Summary. Hello produces yellow spots for three reasons:

1.The first reason is that the soda ash is not kneaded after being added to the dough. Therefore, after adding soda ash to the dough, you must knead the dough repeatedly, you can first knead it in a clockwise direction, and then change it to counterclockwise, so repeat it several times, and the time is generally about ten minutes.

2.The second reason is that the dough is mixed with small grains of soda ash, which is difficult to remove. Therefore, you can sift these again, or you can use warm water to melt these, if these particles do not melt, no matter how hard you knead the dough, the steamed steamed bun will definitely have spots.

3.The third is that soda ash must be dissolved with warm water first, not cold water or boiling water, because that will make the soda ash agglomerate, otherwise it will be the same as the second reason.

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What's the matter with the little yellow dots on the steamed buns.

Hello, I am helping you to inquire about the relevant information and will reply to you immediately.

Hello produces yellow spots generally for three reasons:1The first reason is that the soda ash is not kneaded after being added to the dough.

Therefore, after adding soda ash to the dough, you must knead the dough repeatedly, you can first knead it in a clockwise direction, and then change it to counterclockwise, so repeat it several times, and the time is generally about ten minutes. 2.The second reason is that the dough is mixed with the small grains of soda ash, which is easy to remove.

Therefore, you can sift these again, or you can use warm water to melt these, if these particles do not melt, no matter how hard you knead the dough, the steamed steamed bun will definitely have spots. 3.The third high hunger is that the soda ash must be dissolved with warm water first, and cold or boiling water cannot be used, because that will make the soda ash clump, otherwise it will be the same as the second reason.

I hope mine is helpful to you, give a thumbs up if you can, and I wish you a happy life. <>

There may be macular because of the following reasons: 1, the alkali is too much, 2, when the alkali is released, the alkali is not dissolved with water3, the bottom is yellow, it may be because of too much oil brushing or the color of the oil is too heavy4, the surface is partially yellowed, it may be dripping with alkaline liquid or the items that come into contact with the steamed buns are alkaline 5, and there is also a situation called browning, which generally occurs when resteaming. To solve this situation, you can reduce the amount of alkali added, and add it after the alkali is fully dissolved. There is also baking powder is also an alkaline substance, put more than the mold is also panicked and bitter, when using, if it is in the imitation of the noodles when adding baking powder, be sure to mix the baking powder and flour and then mix the noodles, if it is to add baking powder when pressing the noodles, do not press evenly and knead evenly and then squeeze it into shape, otherwise there will be a macular situation.

The yellow bottom of the steamed steamed bread may be related to the processing method of the flour and dough used, usually the steamed bread that turns yellow at the bottom is made with baking powder (such as baking powder, etc.), which can shorten the fermentation time of the steamed bread and make it easier to ferment. But at the same time, baking powder can also cause the bottom of the steamed bun to turn yellow when steaming.

In addition, another case where the bottom turns yellow is the use of low-gluten flour to make steamed bread, which has a low protein content, the dough does not easily form a stable structure, and it is easy to change color at high temperatures. Therefore, the bottom of the steamed bread is prone to yellowing when steamed.

In addition, some methods of making steamed bread will also add eggs, milk and other ingredients to increase the nutritional value and taste of steamed bread, and the addition of these ingredients may also cause the bottom of the steamed bread to turn yellow.

In general, it is normal for the bottom of steamed bread to turn yellow, and it does not affect consumption. If you want to whiten the bottom of the steamed bread, you can reduce the amount of baking powder used, or use high-gluten flour to make steamed bread, and change the position of the steamed bread during steaming and the state kaijian during steaming to achieve better results.

Summary. Hello, the steamed steamed bun is yellow because of too much old noodles for fermentation, or too much soda and baking powder.

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.

If the alkali is really added a lot, you can add some old noodles, also called flour fertilizer, and at the same time add some raw noodles to remix together. Because in the unit volume, there will be an old noodle smell if there are too many old noodles, and the steamed steamed buns will not be refreshing.

The old noodles are not good, and the steamed buns are steamed and yellow.

Hello, the steamed steamed bun is yellow because of too much old noodles for fermentation, or too much soda and baking powder.

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 not covered by the socks, the temperature can be raised to 28 when the rapid multiplication, secrete a large amount of enzymes and lactic acid, when the reaction with the state alkali can produce a neutral salt, which makes the dough neither sour nor alkaline.

If the alkali is indeed added to a lot of stalls, it can be suitable to eliminate stupid ants when adding some old noodles, also called noodles fertilizer, and at the same time add some raw noodles to bury and remix together. Because in the unit volume, there will be an old noodle smell if there are too many old noodles, and the steamed steamed buns will not be refreshing.

Hello, the steamed steamed bun is yellow because of too much old noodles for fermentation, or too much soda and baking powder.

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 not covered by the socks, the temperature can be raised to 28 when the rapid multiplication, secrete a large amount of enzymes and lactic acid, when the reaction with the state alkali can produce a neutral salt, which makes the dough neither sour nor alkaline.

If the alkali is indeed added to a lot of stalls, it can be suitable to eliminate stupid ants when adding some old noodles, also called noodles fertilizer, and at the same time add some raw noodles to bury and remix together. Because in the unit volume, there will be an old noodle smell if there are too many old noodles, and the steamed steamed buns will not be refreshing.

Thank you. Thank you.

You are welcome.

The reasons for the yellowing of steamed steamed buns are: 1. There are too many chains or alkaline noodles in Sufu; 2. The dough has fermented too much; 3. There is a problem with the quality of flour.

1. Put too much soda or alkaline noodles: When the amount of soda or alkaline noodles is too large, the steamed bread will be yellow, and the steamed bread will smell alkaline. In this case, you can let the dough sit for a while, wait for the alkali in it to run away, and then put it in the pot to steam.

If the steamed bread is found to be steamed yellow after coming out of the basket, you can pour out part of the water in the pot, add an appropriate amount of vinegar to the pot, and then continue to steam over low heat for 10-15 minutes to restore the white color of the steamed bread.

2. The dough is over-fermented: If the dough is over-fermented, the steamed bread will not only turn yellow, but also have a sour taste. In this case, take 1 teaspoon of edible alkali, brew it into alkaline water, and knead it into the dough, so that the sour taste of the dough will disappear, and the steamed steamed bread will not turn yellow.

3. There is a problem with the quality of flour: if the flour is ground too finely, resulting in the crushing of starch granules, steaming steamed bread with such flour will cause the steamed bread to be whiter when it is just out of the pot, but it will turn yellow after a while. In the case of a lack of grandchildren, it is necessary to buy new flour.