Hair noodles. The dough making in the bun shop is a one-time and half-bag or a bag, all of which are carried out in the mixing machine. Warm water, old flour (or yeast) and hand-made flour are added to flour, but the amount varies. The key point is that a certain amount of flour is poured into the dough mixer at one time. Steamed steamed bread generally uses old flour or yeast to make dough, and the old flour has to be neutralized with alkali. This is the saying that the alkali is big enough to make steamed bread yellow, but the alkali is small enough to make steamed bread sour, and the yeast has no yellow acid. Let's talk about the fact that steamed buns are now steamed by machines, with the same flour and dough.
If the yeast is sour after fermentation, it means that the fermentation time is long, and alkali should be added, which is difficult for you to grasp. Basically, the size of the cut dough is slightly larger than the size of the millet, which means that the alkali is just right. After 15 minutes of awakening, the color of steamed bread without whitening agent will be slightly yellow, and there is no "too strong" luster; However, the color of steamed bread with whitening agent is white (white fat steamed bread), and the surface gloss is obvious. If it is excessive, it will even lead to gray-white steamed bread.
In order to make steamed bread white, some people also use industrial bleaching agent "hanging white block", which is also called sodium formaldehyde sulfoxylate. It is a non-edible substance, and its function is to make steamed bread white. If the human body ingests too much, the leftovers are dried and ground into pulp, fermented until they are sour, and then appropriate amount is added to the dough to fully mix, so that steamed bread can be steamed.