Baking soda can ferment flour. Baking soda is sodium bicarbonate, which will react in the flour to produce sodium carbonate and carbon dioxide, and these gases will make the flour fluffy, so that the steamed buns and steamed buns are fluffy and delicious. Usually baking soda is used to ferment the flour, which can be made into buns or steamed buns.

Baking soda is known as the noodle primer, mainly used to ferment the flour, can make the flour fermented out, become fluffy and elastic, and the color is also beautiful. Before mixing the flour, prepare the right amount of flour, then dig a small hole in the center of the flour, gradually add baking soda and yeast water and stir the flour until flocculent.

After that, slowly add water and mix the dough. Once the dough is formed, make sure to knead it. Once kneaded, the dough should be placed in a bowl, wrapped in plastic wrap and placed in a warm place to ferment. When the dough has doubled in size, and when you grab a piece of dough with your hand and the internal tissue is honeycombed, the fermentation is complete.

The dough is not ready to be used for food preparation; it needs to be kneaded again, which takes about ten minutes. Knead the dough until it is smooth and as bubble-free as possible. The kneaded dough can then be used to make buns, steamed buns and other food. These pastas should be cooked in cold water, but if you feel that the dough is not fermented well enough, you can use warm water to cook them.