Alkali should be used when making dough. Edible alkaline noodles are a kind of food loosening agent and meat tenderizer. Adding edible alkali to the dough will cause it to swell quickly, soften the fiber, and remove the sour taste in the dough, making the steamed buns sweeter and more delicious. Soft. Therefore, edible alkali should be used to steam steamed buns.

In addition, alkaline noodles are rarely used in making steamed buns. Yeast powder is used. Under the action of producing a large amount of yeast, it releases water, heat, a small amount of oxygen and a large amount of carbon dioxide gas, making the dough It has strength and produces toughness.