And steamed buns with dry yeast do not need to put the alkali, with the old flour flour the correct amount of alkali a catty of flour with 5 grams of alkali.

Alkali is used to neutralize the acidity of the pasta, and at the same time in the steaming of the gas released to make the face of pengda, fluffy, put the amount of alkali and hair time and temperature has a relationship with the temperature is high before going to bed to send the face of the next day to do early will generally be sent over some of the alkali to be some more, according to the dough has been sent to beat the sound of the sound of peng peng and the incision of the fine holes to see, but also to kiss a little bit of the face of the acid-free smell indicates that the alkali is just right, can also be used in a small group of grilled a The degree of alkali is suitable for identification.

All in all, the amount of alkali is not a correct quantitative, because, the hair of the noodles is in the active fermentation bacteria in the raw noodles in the process of continuous cultivation, the need to neutralize the acidity with the fermentation and increase.