What is the difference between steaming steamed buns at home with alkali and baking soda?

First of all, the ingredients are different, baking soda is a mixture of sodium bicarbonate and sodium carbonate, while edible alkali is sodium bicarbonate, the method is different, baking soda can be used to foam to make food fluffy, while edible alkali is used to remove odor method fluffy.

The difference is that the efficacy of these two things is different, the alkaline noodles are put in to make the steamed steamed buns more fluffy, more beautiful, and white in color, and the reason for putting baking soda is to neutralize the acid in the noodles, and there is no sour taste after it is done.

When steaming steamed bread, add an appropriate amount of alkaline noodles, the fermentation speed will be very fast, and it can also neutralize the acidic substances that appear after the flour is fermented, so if the steamed bread is fermented with alkaline noodles, it will be very soft and elastic. If you use baking soda to make the dough, it will make the steamed bread more fluffy, so that the fermentation effect will come out, and the taste will be more fluffy and delicious when eating. The difference between the two is that, firstly, alkaline noodles are added directly to the flour, while baking soda is added to the flour after it is melted with water.

Secondly, when using alkaline noodles, the dosage is not easy to grasp, it is easy to have a certain piece of alkaline noodles is very much, and the technology is not good, and the steamed bread will be very sour.

The taste is a little better, the color is whiter, the pinch is soft, there is no sour taste, and the steamed buns with alkaline noodles are more delicious.

"The alkali or baking soda added when steaming steamed bread are some chemical additives, but the effects of the two are completely different, because the alkali itself does not have the effect of fluffiness and dough. Moreover, the role of alkali is also limited, when fermenting the dough, the old noodles are fermented, and some edible alkali will be added when the dough has been fermented and the hair is acidic. The purpose of adding alkali is to neutralize the sourness caused by fermentation.

Completely eliminate the carbonic acid in the leavened dough. In other words, edible soda is only needed to be added when fermenting with old noodles, and the purpose of adding edible soda is to neutralize the sour taste produced during the fermentation process of old noodles. But.

Steamed steamed bread is better to put alkali; The production method is different, the taste of the steamed bread is different, the order of making the steamed bread is different, and the steamed bread steamed by alkali is more delicious and soft.

Steamed steamed steamed bread is made with different alkali, the taste of steamed bread is different, the order of making steamed bread is also different, and the steamed bread with alkali is fragrant and soft.

It should be better to put soda, it should be that the effect will be relatively different, and it will cause a difference in taste.

Step Steaming steamed bread with alkali.

The following is the method of Northeast soda ash big steamed buns.

Ingredients: 290g all-purpose flour.

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

1. This is the old fat soaked in the leftover noodles from making steamed buns before. As shown in the figure below:

2. Put the flour and old fat into a container.

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

4. Use a blender to mix the dough, stir the dough until it is slightly sticky, and take out the dough and put it in a clean basin.

7. Put the noodles into a blender, add dry powder, and add the adjusted alkaline water. The ratio of alkaline water is:

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

9. Put the mixed dough on the cutting board and weigh it.

10. 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.

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

12. Ferment to double the size.

13. 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.

Is it better to put baking soda or alkaline noodles in steamed steamed buns, it turns out that I have always done it wrong, and tell my family after reading it!

Edible alkali is also an additive, used in pasta, mainly to remove the sour taste in the dough, generally used for old noodles are easy to sour, you need to add some edible alkali to neutralize. When you use old noodles to make steamed buns, you need to add a small amount of edible alkali. Baking soda is a kind of water soluble and slightly alkaline, when you make steamed buns, 1

It can neutralize the sourness in steamed buns. 2.When steaming steamed bread is heated, the acid-base reaction produces carbon dioxide, which can make the steamed bread fluffy.

However, although baking soda can play a role in swelling and making the dough diverge and become larger, it is not suitable for dough. Soda powder is different, and steamed buns made with soda powder will be more delicious.

<>When I steam steamed buns, baking soda and edible alkali are put, but I must master the amount, otherwise the flour will turn yellow, three parts of edible alkali, one serving of baking soda, and the baking soda can be thrown away. Baking soda can only play a role in making steamed bread, while eating alkaline noodles will make the dough swell quickly, and it can also remove the sour taste in the dough, making the steamed bread sweeter and softer, so you should use edible alkali to steam steamed bread. Baking soda can only play a role in making steamed bread, while eating alkaline noodles will make the dough swell quickly, and it can also remove the sour taste in the dough, making the steamed bread sweeter and softer, so you should use edible alkali to steam steamed bread.

Baking soda, alkaline noodles belong to chemical food additives, itself is inactive, not to talk about fermentation at all, baking soda can play a bulking role, but not suitable for dough. Alkaline noodles themselves do not have a bulking effect, add a little edible salt to the flour, which contains edible alkali, increase the gluten of the flour, and make the steamed bread to be chewy, this step is also very critical, with 35 degrees of warm boiled water and noodles, knead into a soft and hard dough.

The efficacy of baking soda and edible alkali in the process of using it to make noodles is actually different, baking soda can play the role of expansion, and edible alkali can play a role in softening. Personally, when I steam steamed buns, I only put baking soda, and of course the amount of baking soda is not excessive.

In contrast, baking soda will be better, after putting baking soda, the steamed bread is particularly fluffy, the taste will be better, and it is also healthier for the body.

Baking soda should be added, because baking soda plays a certain role in fermentation, and it can make the steamed bread more fluffy and the taste more delicious.

Of course, it is good to put alkali, and putting alkali will make the steamed steamed buns particularly fluffy, special white, and especially delicious.

When steaming steamed buns, you can add alkaline noodles or baking soda. If it's noodles made with yeast powder, you can leave nothing on it. However, if it is made with old noodles (a small ball of noodles left over from the last dough making noodles, with fermentation bacteria in it), you must use alkaline noodles or baking soda, otherwise the steamed buns will be too sour.

However, yeast powder is basically used to make steamed steamed buns, and baking soda is rarely used.

In fact, baking soda and alkaline noodles belong to chemical food additives, which are inactive in themselves, and cannot talk about fermentation at all. The alkaline surface itself does not have a bulking effect, and only when it comes into contact with acidic substances will it produce a neutralization reaction, producing a large number of carbon dioxide bubbles to achieve the bulking effect. They are only used to neutralize the sour taste of steamed buns.

Of course, it is better to put some alkali when steaming steamed buns, so that the steamed buns will be more plump, and the taste will be very delicate.

It is better to put alkali, put some can have the effect of proofing, and it can also make the taste particularly delicious, but it is easy to turn yellow after putting too much.

It's definitely better to put soda, and bakeries put soda.

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.

The reason for adding alkali to the old noodles.

Due to the fermentation process of old noodles, the fermented bacteria and other miscellaneous bacteria, such as lactic acid bacteria, are absolutely dominant. The presence of bacteria causes the dough to ferment with acidic substances. If it is acidic, the steamed steamed bread is not delicious, so it is necessary to add alkaline substances to neutralize the acidity of the dough when kneading the embryo, thus producing carbon dioxide and making the steamed steamed bread become.

Soda ash and baking soda are both alkaline, with similar effects and different efficacy.

Soda ash. Soda ash is also called edible alkali, which is two. Chemical name: Sodium bicarbonate.

It is added to the dough to neutralize and ferment to produce organic acids, and it can also be decomposed by heat to produce carbon dioxide, making the noodle food soft; Proper use will achieve the best effect of color, aroma, taste and shape, and promote people's appetite.

edible) baking soda. Baking soda, or sodium bicarbonate, is a food leavening agent. When added to the dough, it is decomposed by heat to produce sodium carbonate, which can neutralize the sourness in the dough like soda ash, and also release a small amount of carbon dioxide, making the dough soft and porous.

Because it will decompose when heated, if it is used in the dough, it is easy to accelerate the change, and it is easy to change the internal tissue structure of the steamed bread, making the steamed bread porous and fluffy, and the color, taste and shape are lacking; On the other hand, excessive intake of baking soda in the human body can cause stomach acid, indigestion, etc., causing losses to the stomach. Therefore, it is best not to use baking soda for steaming old noodle steamed buns.

Although adding baking soda and soda ash to steamed steamed buns is good and bad, a reasonable combination of the two will still have a certain effect. For example, in the winter when the temperature is low, the steamed bread embryo is relatively slow to proofing in the second time, in order to prevent the loss of alkali, and in order to shorten the awakening time, baking soda and soda ash can be used together. Generally speaking, the ratio of soda ash to baking soda is 3:

1。With this method, it can also be used in spring, but it is best not to use baking soda in summer and autumn, especially in summer. Otherwise, the steamed buns will be steamed into a "rake" (a food that is steamed from the residue of making a cold skin).

It's not chewy, tasteless, and sometimes sour.

What is the difference between baking soda and alkaline flour? Fortunately, I know it now, and I won't use it blindly in the future.

It is best to use baking soda to steam steamed steamed bread, and using alkaline noodles will affect the taste of steamed bread.

It is good to use edible alkali for steaming steamed buns. Edible alkali is melted with warm water and added to fermented flour, which will make the noodles rise quickly, mainly to remove the sourness and make the steamed bread more sweet. And baking soda is just a leavening agent, and steamed buns steamed with baking soda will also have an alkaline taste and are not sweet.

It is good to put edible alkali in steamed steamed bread, this is because edible alkali contains fewer chemicals than baking soda, so the steamed steamed bread is also very delicious.

Personally, I think baking soda is better.

What is the difference between baking soda and alkaline flour? Fortunately, I know it now, and I won't use it blindly in the future.

The pavement left a small dough after steaming the last time, which is crushed the next time it is steamed, soaked in warm water and stirred into a dough. It contains yeast itself, which acts as a strain for fermenting dough and plays the role of fermenting dough. Because one foot has a sour taste, use sparkling water instead of sparkling water to neutralize its acidity.

Steamed steamed buns are made with baking soda, or baking soda.

This is because the pavement is dominated by enzymes and other bacteria (such as lactic acid bacteria) that dominate the fermentation process. The presence of miscellaneous bacteria can produce acids when the dough ferments. Because it is acidic, the steamed steamed bread is not delicious, so when kneading the embryo, alkaline substances and the acidity of the dough are added to make carbon dioxide to make steamed steamed bread.

Both soda and soda are alkaline and have similar effects and different effects of sparkling water. Soda ash is also called edible alkali, and there are two types of this alkali. The chemical name sodium bicarbonate is added to the hair surface to neutralize fermentation, produce organic acids, produce carbon dioxide through thermal decomposition, and make cotton food soft.

Proper use can achieve the best effect of color, aroma, taste, shape, and promote people's appetite.

Eat soda. Soda is sodium bicarbonate and is a food leavening agent. Hair noodles are heated to produce sodium carbonate, which, like soda ash, can neutralize the sour taste of noodles and release a small amount of carbon dioxide, making the dough soft and porous.

It decomposes when exposed to heat, so if it is easy to accelerate changes on the hair, it can easily change the internal tissue structure of the manju, so that the pores of the manju are abundant, and the color, taste, and shape are insufficient. On the other hand, excessive intake of soda can cause stomach acid, indigestion, etc., causing damage to the stomach. Therefore, it is better not to steam old steamed buns and use baking soda.

It is said that baking soda and soda water in steamed buns will be excellent, but a reasonable combination of the two will have a certain effect. For example, steamed bun embryos with cooler winter temperatures wake up more slowly for the second time, and in order to prevent alkali leakage, soda and soda can be used at the same time to shorten the time to wake up the embryo. Generally, the ratio of sparkling water to sparkling water is 3:

1。With this method, it can also be used in the spring, but it is better not to use sparkling water in the summer and autumn. Especially in the summer.

Otherwise, the steamed buns are steamed with a rake (food made from the residue of steaming after making cold skin). If you don't chew, it's not tasty, and sometimes it has a sour taste.