Old-faced steamed bread is also called "Top-faced Steamed Bread". Everyone loves it. It is chewy and it is the real flavor of old-faced steamed bread with big alkali. When we cook it at home, we always can't control the amount of alkali. Here I will talk in detail about how to add alkali to old-faced steamed bread and how much is appropriate.

When making home-cooked steamed bread with old dough, it is generally 500 grams of dough and 1.5 grams of edible alkali. Our 500 grams of dough is the weight of the dough, not 500 grams of dry noodles. Alkali is easily soluble in water. Prepare warm water four times the amount of alkali to dissolve the alkali first, and then add it to the dough. That is to say, the ratio of alkali to water is about1:4, that is,1.5g of edible alkali can be dissolved in 6g of warm water. If there is too much water, too much dry powder is needed to add alkaline water to steamed bread, which will affect the taste; Alkaline surface can't be dissolved without water. It is best not to add edible alkali dry powder to the dough, so it is easy to rub uneven steamed bread and yellow spots. The amount of alkali added is not constant at all. When I say this amount, 500 grams of dough plus 1.5 grams of alkali is generally used.

However, due to the change of temperature, it is sometimes necessary to increase or decrease appropriately. If the dough is sour in hot weather, add more alkali. When the weather is cold, the dough is not so sour, so put less alkali. It's quite troublesome to say, but it's not that complicated to operate. You can master it by doing it a few more times. After a long time, you can know how much alkali is added by judging from the nose, eyes and hand feeling when kneading noodles. Usually, the dough with less alkali smells sour, and the dough kneaded by hand has no toughness, and sometimes it is sticky. Steamed steamed bread will also be sour and the surface is not smooth. If there is too much alkali, the dough smells astringent and yellow, and the dough is strong and crisp. When it wakes up for the second time, it won't swell.

If the amount of alkali added is moderate. At this time, the noodles smell slightly alkaline. In a word, it is very important to control the amount of alkali when making steamed bread with old flour. It's not complicated. Interested friends make old-fashioned steamed bread according to my formula first, and the amount of alkali is also as I said, which makes the experience better. Because the old noodles are different and the production methods are different, there will be errors in the dosage of edible alkali.