Do your hair according to the weather, for example, it is winter, and your noodles have been left for 5-6 days. Although they smell a little sour, it is difficult to turn them into better noodles if the temperature is not enough. In fact, anyone who has studied professional knowledge knows that this kind of old noodles is equivalent to the soil that breeds yeast. Flour is mainly starch. Starch can be easily converted into powdered sugar in the air when it is put in water. This is the nutrition of yeast. Why do old noodles taste sour? Because any substance is easy to become acidic when it is decomposed by microorganisms when its properties change. To make steamed bread, it is required that the ingredients for transforming dough into powdered sugar should be larger, so it is hot in summer and can be transformed quickly, and the amount that may be transformed in winter is less and slower.

It's a little hard when kneading dough, which means you put less water; The reason for not sending it overnight is that there is not enough water; Because starch conversion in flour needs water, yeast also needs water, and the weather is cold, it takes a long time to be normal. You baked it for hours. If no water is added in the baking process, there is obviously less water, and the most suitable temperature for yeast is between 28-32 degrees Celsius. If it exceeds 35 degrees Celsius, it will be less active, and even if it reaches 60 degrees Celsius, it will die completely. How can it grow without yeast? So if baked at high temperature, the yeast on the surface will be killed and lose moisture.

Add some alkali, which means you just want to neutralize the acidity. But you should know that if the old noodles are not well modified, the acidity will not be too strong, so you feel as if they can be neutralized without much alkali. But I can say that from your operation, I feel that the water is not enough, which means that the yeast is not fully active and grows and reproduces. Although the hair is 2-3 times bigger, it may contain less water. Because the weather is cold and the temperature is low, you leave it for ten to twenty minutes, and there is no secondary fermentation process at all. Therefore, in the process of steaming on the fire, the dough constantly transforms, and then the surface slightly begins to produce the phenomenon of "alkali running", so the surface of the finished product will turn yellow. Because steaming on the fire, the phenomenon of alkali running on the surface is not very severe, so the alkali taste is not so obvious, but it is just skin. If you add enough water inside, the alkali content will indeed increase during the above operation. In addition, when the temperature rises during steaming, the skin loses water faster and has less water, so the steamed product has a hard skin and even blooms. Internally, due to external heat transfer, the yeast begins to move again, producing bubbles. Because the epidermis is hard, the bubbles in the middle can't come out, indicating that the internal pores are relatively large.

That's all.

It is not easy to make steamed bread. I hope to read more information and wish to make white and delicious steamed bread as soon as possible!

The moisture must be enough, the outside temperature is low, and warm water can be used to knead the dough. This is also a technology. But the water temperature can't be high, just 2-30 degrees and noodles. The outside temperature is almost kept at this temperature, and the hair is the fastest, so there is no need to bake it with fire.

In the above process, you think that yeast has never been used in place, so you didn't make the ideal steamed bread, you know.