Making steamed buns is the need to put alkali. In mass production of steamed buns, doughnuts and other food, often baking soda melt water mixed into the noodles, hot decomposition into sodium carbonate, carbon dioxide and water, carbon dioxide and water vapor overflow, can lead to more fluffy food, sodium carbonate residue in the food.

The practice of steamed buns

Preparation materials: flour, yeast, edible alkali

Steps:

1, 500 grams of flour, 50 grams of fermented dough.

2, fermented dough together with flour together with dough fermentation.

3, 5 grams of lye poured into the right amount of warm water.

4, lye water poured into the dough in the combined uniform, repeated kneading, until not sticky pots and hands until.

5, with alkaline water and good dough in the addition of 100 grams of dry flour and knead, until the dry flour synthesized into one.

6, with the hand pulling the agent will hear a crisp sound, proving that the alkaline water with the right.

7, the dough in the thumb kneaded buns.

8, spread the drawer cloth, put the kneaded buns.

9, cover the pot for 20 minutes to open fire, steam for 20 minutes off the fire, immediately open will not shrink.

10, out of the pot.