The main reason for putting baking soda inside the steamed buns is to make it more fluffy.

The chemical name of baking soda is sodium bicarbonate, which is an alkaline substance, belonging to the chemical additive raw materials, itself does not have the role of fermentation of steamed buns, but add it to the flour to do steamed buns, you can make steamed buns fluffy.

Baking soda releases carbon dioxide after preheating, which can make the buns produce small air holes and thus become fluffy.

Generally the use of baking soda fermentation of good buns usually do not taste too soft, because the baking soda heat release of carbon dioxide is not much, so the buns inside the gas will be less, it is difficult to ferment the dough, in addition to the baking soda belongs to the alkaline material, the amount of more will lead to the buns produce alkali flavor, yellow color.

But baking soda is not suitable for fermentation, because baking soda is an alkaline substance, the dosage of more will lead to alkaline flavor of the buns, the dosage of less will affect the taste of the buns.

Note on Steamed Buns

1, the fermentation of the noodles must be sent to the time, the mouth of the agent must be facing up.

2, the next dose on the cage drawer, do not touch, otherwise it will not "bloom".

3, on the cage drawer when the fire must be strong, and in the boiling water on the cage drawer.

4, steamed buns do not use hot water. Because the cold steamed buns suddenly encountered heat, the surface bonding, easy to make the steamed buns sandwich.