The chemical name of baking soda is sodium bicarbonate, which is often used as baking powder to make steamed bread at home. However, steamed steamed bread is often not soft, because baking soda emits little carbon dioxide gas when it is heated, and there are few small pores in steamed bread, which makes the dough rise badly. On the other hand, baking soda itself is an alkaline substance. If the dosage is a little more, steamed bread will have an alkaline taste, yellow color, and vitamins will be destroyed, and the effect is not ideal. If you add a certain amount of acetic acid (food and vinegar) to baking soda, you can make up for the above shortcomings. Not only can it produce a large amount of carbon dioxide gas, but also it will not have a strong alkaline taste.

Pour 1 kg flour into the basin, add 3 ounces of baking soda and 1 kg vinegar, immediately stir the dough by hand (add some warm water), wake up a little, make steamed bread, and steam on the drawer for 30 minutes.

How to make noodles? 1, the baking powder is soaked in warm water, and the water temperature is preferably about 35 degrees. 2. Use the warm water soaked in baking powder to knead the dough, and be sure to knead it for 15 minutes. Then put it in a warm and humid place for fermentation. If the room temperature is low, you can put it in a cauldron with warm water together with the basin filled with dough.

Cover the pot. The fermentation time must not be less than 1.5 hours, preferably 2 hours. 3. The fermented dough is soft, then mixed with flour and kneaded evenly, kneaded and shaped, and fermented twice, that is, the molded dough is placed in a test tray or steamer for not less than half an hour.

Only in this way can the hair surface be Xuan Teng. I usually make bread for at least 2 hours in summer and 4 hours in winter.

How to make noodles

2 Quick dough making method, I want to eat steamed bread, but I haven't made dough. What should I do?

There is a way to try: according to the ratio of 500 grams of flour to 50 ml of vinegar and 350 ml of warm water, mix the noodles, bake 10 minute, add 5 grams of baking soda or alkaline noodles, and knead hard until there is no sour taste, so that the steamed buns are still soft.

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