The chemical name of baking soda is sodium bicarbonate, which is often used as baking powder to make steamed bread at home. However, steamed buns are often not soft, because baking soda emits little carbon dioxide gas when heated, and there are few small pores in steamed buns, which makes the dough rise badly. On the other hand, baking soda itself is an alkaline substance. If the dosage is a little more, the steamed bread will have alkaline taste, yellow color, and vitamins will be destroyed, and the effect is not ideal. If you add a certain amount of acetic acid (vinegar) to baking soda, you can make up for the above shortcomings. It can not only produce a lot of carbon dioxide gas, but also has no strong alkaline taste.

1. Western method

Two cups of flour +5ml baking soda+10ml tata powder (an acid in time). The effect of baking soda and tower powder, one is alkali and the other is acid, together, adding water can produce bubbles, thus supporting flour. This method is only suitable for making low-gluten pasta such as cakes and instant bread.

2. China method

After making dough with yeast, add a little baking soda to neutralize the sourness of the dough. Pay attention to baking soda, or it will be astringent.