I made steamed buns by myself, added yeast and used soda ash, but the noodles couldn t be made

First of all, I will introduce you to the role of these two things.

Yeast is a biological bacteria, in the dough is to play a role in fermentation, the yeast and into the dough at the right temperature, the yeast will multiply in large quantities and release a large amount of carbon dioxide, carbon dioxide gas will make the dough expand, steaming process by the influence of thermal expansion and cold contraction will make the steamed bread more fluffy, soft. The maximum fermentation temperature of yeast is 35 degrees, and the fermentation temperature is fastest at 35 degrees.

Let's talk about alkali, alkali is a chemical raw material, all that is added to food is edible alkali, alkali itself is not fermented, alkali plays a role in neutralizing acid in making pasta.

Old noodles or yeast are often used in pasta preparations.

The yeast sold outside is purified, because there are no miscellaneous bacteria, there will be no sour taste if the fermentation time is short, and if the yeast ferments the dough for too long, it will also have a sour taste.

Old noodles are a piece of dough left over from the last steamed bread, and there will be miscellaneous bacteria in the old noodles over time, and a large amount of acid will be produced in the process of fermentation with old noodles, so alkali will be used to neutralize the acid in the dough, and carbon dioxide will also be released in the process of alkali and acid neutralization.

If you don't have old noodles and no yeast, if there is alkali, you can also make noodles, but instead of using alkali to make noodles, you can make noodles into dough and let him ferment naturally, because there are natural yeasts and miscellaneous bacteria in the air, and if the temperature is right, it will also ferment, you can do it in summer, not in winter, I'm afraid you can't wait, as long as the dough rises, you can use alkali to neutralize the sourness to make steamed buns.

The wrong choice will not get real results, low gluten flour - lack of gluten, how can it be required to be elastic and chewy? It's natural to be entangled, and let's die of this heart. It is recommended to use medium-high bread flour.

You can buy self-rising flour.

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.

No, because the dough fermented with yeast has a short fermentation time and is a pure strain fermentation, so it produces almost no acid and does not need to be neutralized with alkali. If the fermentation time is too long, and it has developed a sour taste or wine taste, you can consider adding a little alkali to try to save it. <>

Because the effect of alkali is too strong, adding alkali when mixing noodles may cause the noodles to turn yellow and have an alkaline taste, which will affect the taste and eating. Therefore, it is not recommended to add alkali when mixing noodles, you can choose baking soda, which can be dissolved and weakly alkaline, to replace the effect of alkali, and the effect will be better. <>

When mixing noodles, add a little baking soda to avoid the sour taste caused by the long fermentation time in the later stage. There are several problems to pay attention to when fermenting with yeast, first of all, the water temperature, yeast is easy to maintain activity in the state of warm water, that is, about 40 degrees of warm water, at this water temperature, the activity of yeast has always been very large, so when mixing the dough, we can dissolve the yeast into warm water, add a small amount of flour to the dough many times, according to the use of the dough, we can set the length of fermentation. <>

If you are making steamed buns, you can ferment for a longer time, and when mixing the noodles, you can add some baking soda. The most important point is that the effect of yeast fermentation is also very related to the temperature of the environment, the hotter the weather, the faster it will ferment, and the colder the weather, the slower it will ferment. Therefore, if the temperature is high in summer, we can consider preparing a timer when fermenting the dough, which can remind us to make the pastry at the end of the day, so as to avoid the bad taste and waste of ingredients caused by excessive fermentation.

However, there are also a small number of people who like to eat steamed bread with alkaline taste, because everyone's eating habits and hobbies are different, so if you simply like to eat steamed bread with alkaline taste, you can add a little alkali when mixing noodles, and the normal fermentation time is OK, if it is to avoid sour taste in the later stage, then you can use baking soda instead of alkaline noodles to produce effects.

No, yeast and alkaline noodles achieve the same effect, and the effect of dough can be achieved, so you can choose one of the two.

No need. These two things can be fermented normally as long as one thing is added, and both things belong to the same nature.

There is no need to add alkaline noodles anymore, because this is enough, and if you continue to add alkaline noodles, it may make the dough very hard.

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.

No.

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. Yeast powder is an active fungus, you can use warm water and dough when mixing dough, which is conducive to the increase of yeast powder activity, and we should pay attention to the time when the dough rises, so that the dough becomes more active.

Precautions for steaming steamed buns:

In summer, the weather is hot, and the dough rise time is about 50 minutes to 1 hour, and in winter, it is a little slower, so we can put the dough in a pot of warm water for fermentation, which can promote the speed of dough rising. The dough should be twice as large as it should be, and there is rich honeycomb tissue in it, press it by hand, it will not retract or rebound, and this time it will be fine.

The good noodles must be kneaded evenly and exhausted, and then the second hair is steamed after the styling is done, and then steamed in the pot, which is steamed on cold water or hot water? Steamed steamed bread in cold water, although this process is slower than hot water steaming, but in the process of slowly heating up the steamed bread in cold water, it is still continuing to make a second steam, if the second steamed bread is not as good as the steamed hair, and then directly put hot water on the pot, it is easy to scald the yeast to death.

As a result, the steamed steamed bread tastes dead and is not fluffy and soft, so it is recommended that you steam ordinary steamed bread or cold water in the pot, so that the steamed steamed bread will taste better.

To make steamed buns with yeast dough, there is no need to put alkali, and the yeast contains baking soda.

Yeast powder is that the yeast has not been decomposed, but the nutrients of the yeast soaked powder have been decomposed, and the speed and efficiency of microbial absorption and utilization are higher, and the fermentation residue is less; At present, the research on biological fermentation basically adopts yeast extract powder and yeast extract, and yeast powder is mainly widely used in traditional antibiotics and other fermentation industries.

Ingredients: 500 grams of flour, 5 grams of sugar, 10 grams of silver, 5 grams of yeast, 250ml of warm water

1. All-purpose flour.

2. The best water to melt the baking powder is warm water (not hot), because warm water can also help better fermentation.

3. Add sugar to the flour.

4. Slowly add the yeast water to the flour and stir well in the basin after mixing.

5. Knead into a dough.

6. Put it in a warm place to proof.

7. Swollen dough, fluffy tissue.

How to use yeast to make noodles and use alkali? This is a problem that many people encounter when making bread. In fact, for bread that uses yeast to leave, there is usually no need to add alkali.

Let's take a look at the role of yeast. Yeast is a microorganism that is able to break down starch into sugars and produce carbon dioxide and alcohols. When making bread, when yeast is added, it makes the dough rise up through the carbon dioxide released by the fermentation process, resulting in fluffy bread.

Therefore, there is no need to add alkaline substances when using yeast dough. If alkaline substances are added, it will affect the growth and fermentation process of yeast, and even cause the dough to not expand.

Alkaline substances can also be used appropriately in some cases. For example, in some traditional Chinese pastries, alkaline substances such as baking soda may need to be added to increase the stickiness and make it easier to shape. But in most cases, bread made with yeast does not require the addition of any additional alkaline substances.

The use of yeast is very important when making yeast-leaved noodles and bread, and adding alkaline substances is not necessarily necessary. The proper use of yeast and mastering the techniques of dough fermentation will help you make delicious bread.

Question 1: Do you still use alkali when steaming steamed bread with Angel yeast? Angel yeast accounts for 1% of the weight of flour, add half of the weight of flour to 30 degrees of water to dissolve the yeast, put in the flour and knead it into a dough, the dough should be kneaded thoroughly, shaped, 30-35 degrees for 1-2 hours, steamed for 20 minutes, open the lid after 5 minutes, white and fat fragrant steamed buns.

Use yeast to make hair, no need to add alkali.

Question 2: Do I still need to put alkaline noodles after using Angel yeast to make noodles? 1. After using Angel yeast to make noodles, you can do without square alkali noodles, because the yeast absorbs sugar in the flour (the main component of the flour itself is a kind of sugar that can be broken down into maltose), decomposes the sugar into carbon dioxide and water, and provides energy for the yeast itself.

Second, the principle of dough is to add some gas-producing substances to the flour to make the flour expand.

The main ingredient of edible soda ash is sodium carbonate, which is broken down into carbon dioxide when it encounters the moisture in the flour, which is a gas that expands the flour to form buns.

3. As long as the dough is just right, and the dough is not sour, so it should be used to neutralize the sour, so as not to make a good steamed bun.

Sour. If you really don't know how to judge, you can pinch a little good noodles and use the tip of your tongue to taste whether there is a sour taste.

Question 3: Do you need to put alkali in making steamed buns with yeast dough? Active dry yeast and stove noodles will not produce miscellaneous bacteria within a day, and the made will not be acidic.

So there is no need to put alkali. If you put a little less, which is definitely okay. If you use the traditional old flour fertilizer and noodles, you must put alkali, because it is easy to produce miscellaneous bacteria, if you do not put alkali to neutralize it with acid and alkali, then the bun must be sour.

Baking soda and alkali are different and cannot be substituted in leavening. (If it's fried oil, you can use baking soda instead, and the effect is not bad.) ）

Question 4: Do you need to put alkali in the slag when using yeast to make steamed buns? Active dry yeast and noodles will not produce miscellaneous bacteria within a day, and the made will not be sour.

So there is no need to put alkali. If you put a little less, which is definitely okay. If you use the traditional old noodle fertilizer and noodles, you must put alkali, because it is easy to produce miscellaneous bacteria, if you do not put alkali to neutralize it with acid and alkali, then it must be sour in the hail code of buns.

Question 5: Do you still use alkaline noodles when using baking powder? Dry yeast is generally used for dough (a small amount of baking powder can be added or not), and there is no need for alkaline noodles.

Question 6: Do I still need to put alkali in yeast dough? Depending on the fermentation situation. During the fermentation process, some lactic acid will be produced, especially in summer, it is necessary to put some baking soda or edible lye in moderation to neutralize the acidity. The dough is acidic or alkaline, and the steamed buns are not delicious.

Question 7: Does Angel yeast need to put alkali on the dough Gallery regulations and the top ten are very good.

Question 8: Do you still use alkali when steaming steamed buns with Angel yeast No, as long as there is yeast, you can do it.

Question 9: Does Angel yeast still need alkaline noodles No, as long as there is yeast, it is fine.