The method of steaming steamed bread with baking soda dough is as follows:

You need to put three or two baking soda in one catty of flour, which is the ratio of 1 to 3. Knead the dough with warm water soaked in baking powder for 15 minutes. After mixing the dough, put it in a warm and humid place for fermentation. If the surrounding temperature is low, you can put it in a large pot with warm water together with the basin filled with dough.

Cover the lid and ferment for about 2 hours. At this time, the fermented dough will be soft, then mix with flour and knead it evenly, and knead it into shape. In this process, the dough needs to be fermented twice, that is, the dough is put in a baking tray or steamer, and the time for the second fermentation should not be less than half an hour, so that's all.

Use of baking soda

Baking soda can remove pesticides and chlorine in water in 2 minutes. Prepare a fruit bowl, add a tablespoon of baking soda powder and soak it in water. At this time, the water will turn slightly yellow. Then put the fruits and vegetables in it and wash it for two to three minutes. Then, you can eat it with clear water.

Baking soda also has a wonderful function, that is, just adding a little baking soda before scalding vegetables, such as making vegetable porridge or boiling mala Tang, can prevent chlorophyll from losing, and scalded vegetables will not turn yellow, so the color is very beautiful. (Note that if you put too much vinegar when cooking vegetables, you can also add baking soda to the pot, so that the color of vegetables will be particularly bright. )