1. I have an urgent craving for steamed buns, but the dough hasn’t risen yet. What should I do?

There is a way to try: add 500 grams of flour to 50 ml of vinegar and 350 ml of warm water. Mix the dough and let it sit for 10 minutes. Add 5 grams of baking soda or alkaline noodles and knead vigorously until there is no sour taste.

The steamed buns steamed in this way are still soft and soft.

2. The chemical name of lazy baking soda is sodium bicarbonate. It is often used as baking powder to make steamed buns at home.

However, steamed steamed buns are often not very soft. This is because baking soda does not release much carbon dioxide when heated, resulting in few small pores in the steamed buns, and the dough rises poorly.

On the other hand, baking soda itself is an alkaline substance. If the amount is slightly too much, the steamed buns will produce an alkaline smell, turn yellow in color, and destroy the vitamins. The effect is very unsatisfactory.

If you add a certain amount of acetic acid (vinegar) to baking soda, you can make up for the above deficiencies.

Not only can a large amount of carbon dioxide gas be produced, but there will also be no strong alkaline smell.

Pour 1 kilogram of flour into a basin, add 3 taels of baking soda, pour 1 tael of vinegar, stir immediately with your hands (add some warm water) and form the dough. After waking up, make steamed buns and steam them over high heat for 30 seconds.

Cooked in minutes.

3. Innovative honey can replace the starter for making dough. Add 250 ml of water and 1.5 tablespoons of honey for every 500 grams of flour. Pour the honey into the kneading water to knead the dough. Knead the dough evenly and put it into a basin.

, cover with a damp cloth, place in a warmer place, and let it ferment for 4 to 6 hours.

When the dough has risen to twice its original volume, it is ready for use.

If the dough smells sour, add some alkaline water and knead it evenly before use.

4. Effective 1. Beer steamed buns are soft. Add some beer (half and half beer and water) to the flour when kneading the dough, so that the steamed buns will be extra soft.

2. Use salt water to make the dough soft.

When making dough, if you add a little salt water to adjust it, the fermentation time can be shortened, and the steamed buns will be softer and more delicious.

3. Use baking powder to make dough in cold weather and add some sugar to shorten the fermentation time and the effect is good.

5. Traditionally add a little old noodles, knead the noodles, add water, add beer (about a quarter of a can), and the noodles can be placed in a hot spot (not too hot, otherwise it will become hot noodles).

Don’t forget to put the leftover piece in the refrigerator after use. When the dough is rising, put this piece in it and it will be kneaded. Next time, take out another piece. By the way, this old noodle can be used to make pasta.

It needs to be alkaline or acidic~~~I can’t tell how much to add. You just have to try it once. If you add too much, it will turn yellow~~~If you add too little, it will be sour. This is my experience.