Add an appropriate amount of alkaline noodles or alkaline water, and knead as evenly as possible. It should be noted that the alkaline noodles and alkaline water should be added in an appropriate amount, not too much at once, but little by little according to the situation.

Pay attention to the time when fermenting steamed bread. Because the activity of yeast will be affected by temperature, if the steamed bread is fermented with baking powder, it usually takes only about half an hour to ferment at room temperature and in a sealed container, but secondary fermentation is needed afterwards.

Extended data:

Precautions:

1, when steaming steamed bread, if the dough looks like it is not made, you can dig a small pit in the middle of the dough, pour in two small cups of white wine, stop 10 minutes, and the dough will be made.

2. If there is no yeast in the dough, honey can be used instead, and honey15-20g can be added to every 500g of flour. After the dough is kneaded, cover it with a wet cloth for 4-6 hours. The steamed bread steamed from honey dough is soft and fragrant, and the entrance is sweet.

3, the indoor temperature is low in winter, and it takes a long time to make dough. If you put some sugar in the dough during fermentation, you can shorten the time of making dough.

4. In the fermented dough, people often put an appropriate amount of alkali to remove the sour taste. Check whether the amount of alkali used is moderate. You can cut the dough with a knife. If there are holes with even sesame seeds on it, it means that the amount of alkali used is appropriate.

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