How to make steamed bread with baking soda? The chemical name of baking soda is sodium bicarbonate, which is often used as baking powder to make steamed bread at home. However, steamed bread is often not soft, because baking soda emits little carbon dioxide gas when 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, the steamed bread will have alkaline taste, yellow color, and vitamins will be destroyed, and the effect is not ideal. If you add a certain amount of acetic acid (vinegar) to baking soda, you can make up for the above shortcomings. It can not only produce a lot of carbon dioxide gas, but also has no strong alkaline taste. Pour 1 kg flour into a basin, add 3 ounces of baking soda and 1 ounce vinegar, immediately stir the dough by hand (add some warm water), wake up a little, make steamed bread, and steam it in a drawer for 30 minutes. How to make noodles? 1, baking powder is soaked in warm water, and the water temperature is preferably around 35 degrees. 2. Soak the dough in warm water, 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 large pot filled with warm water with a bowl full of dough and cover it. The fermentation time should not be less than 1.5 hours, preferably 2 hours. 3. Knead the fermented dough to be soft, then mix it with flour and knead it evenly, knead and shape it, and ferment it twice, that is, put the molded dough into a test tray or steamer for not less than half an hour. Only in this way can the hairy surface be magnificent. I usually cook bread for at least 2 hours in summer and 4 hours in winter. How to make dough 2. Quick dough mixing method. I want to eat steamed bread, but I didn't make dough. Why? There is a way to try: mix 500 grams of flour with 50 ml of vinegar and 350 ml of warm water, bake for 10 minute, add 5 grams of baking soda or alkaline noodles, and knead vigorously until there is no sour taste, so that the steamed bread is still soft. ——————————— This is an emergency. How to make noodles with baking soda? The chemical name of baking soda is sodium bicarbonate, which is often used as baking powder to make steamed bread at home. However, steamed buns are often not soft, because baking soda emits little carbon dioxide gas when heated, and there are few small pores in steamed buns, which makes the dough rise badly. On the other hand, baking soda itself is an alkaline substance. If the dosage is a little more, the steamed bread will have alkaline taste, yellow color, and vitamins will be destroyed, and the effect is not ideal. If you add a certain amount of acetic acid (vinegar) to baking soda, you can make up for the above shortcomings. It can not only produce a lot of carbon dioxide gas, but also has no strong alkaline taste. Pour 1 kg flour into a basin, add 3 ounces of baking soda and 1 ounce vinegar, immediately stir the dough by hand (add some warm water), wake up a little, make steamed bread, and steam it in a drawer for 30 minutes. ———————————— This is lazy honey that can replace fermented dough. According to the ratio of 500 grams of flour and 250 milliliters of water and 1.5 tablespoons of honey, honey is poured into water and mixed with flour, kneaded into a uniform dough, placed in a basin, covered with a wet cloth and allowed to ferment for 4-4 days. When the dough expands to twice its original volume, it can be used. If you smell the sour dough, you can add some alkaline water properly and knead it well before using it. ————————————— This is an innovative beer steamed bread. When kneading dough, add some beer (half beer and half water) to the flour, so that the steamed bread is particularly soft. My hair was softened by salt water. When making dough, if you put a little salt water to blend, you can shorten the fermentation time and steam steamed bread more soft and delicious. When the weather is cold, using baking powder and adding some sugar can shorten the fermentation time, and the effect is good. ————————————————— This is effective. The optimum temperature of dough is 27 ~ 30 degrees. At this temperature, the dough can be fermented successfully within 2 ~ 3 hours. In order to reach this temperature, according to the climate change, the temperature of flour mixing water can be adjusted appropriately: cold water is used in summer; Warm water of about 40 degrees is used in spring and autumn; In winter, you can mix flour with 60 ~ 70 degrees hot water, cover it with a wet cloth and put it in a warmer place. The optimum temperature of hair surface is 27 ~ 30 degrees. At this temperature, the dough can be fermented successfully within 2 ~ 3 hours. In order to reach this temperature, according to the climate change, the temperature of flour mixing water can be adjusted appropriately: cold water is used in summer; Warm water of about 40 degrees is used in spring and autumn; In winter, you can mix flour with 60 ~ 70 degrees hot water, cover it with a wet cloth and put it in a warmer place. —————————————————————— This is professional and for reference. Add a little dough, water and beer (about a quarter can), and the dough can be placed in a hot spot (not too hot, so it becomes instant noodles). Don't forget to leave some in the refrigerator after use. Put this piece in when making dough, and the dough will be ready. Next time, take out another piece. By the way, this dough needs alkali to make pasta. ————————————— This is the traditional way of dough mixing, and the process of dough mixing is the process of cultivating yeast. Its mechanism is that a small amount of polysaccharide is decomposed into water and carbon dioxide by breeding yeast. These small carbon dioxide particles in the dough will expand when steaming or baking, thus making the dough white and soft. The process is as follows: 1. Add a little sugar and a little salt to a bowl of clear water. 2. Heat it to 30~40 degrees in the microwave oven (about one minute). 3. Add a flat spoon of active dry yeast (available in the supermarket. If you can't find it, ask the clerk where the yeast is. 4. Stir well to dissolve the yeast (it looks a bit like mud soup). Use this "mud soup" to make dough. 6. Keep it in a warm place at 30~40 degrees (do not exceed 70 degrees, otherwise the live yeast will become dead yeast) 7. Wait 15~20 minutes. Pressing a hole with your finger after facial hair will not rebound. 8. Add a little dried noodles to adjust the feel. 9. Process it into the shape you want. If the noodles continue to grow too fast in this process, you can consider putting them in a cool place, such as a window. Yeast stops growing at low temperature, but it will not die. 9.5 If you feel that the dough is not ideal, you can wait for a moment after processing and shaping to let the yeast continue to grow. 10. Steam in a steamer for 5~ 10 minutes after the water boils, depending on the size and content. 1 1. Don't open the lid immediately after steaming, or the cold will make the dough shrink quickly and affect the quality. How to test the pH of dough after 3 minutes? After the dough is fermented, be sure to add an appropriate amount of lye and knead it evenly. The pH value can be detected by the following methods: (1) beat. Pat the dough with your hand. If you hear a "pop" sound, it means that the pH is appropriate; If you hear the sound of "empty", it means that there is less alkali; If there is a beep, beep, it means there is too much alkali. (2) look. When the dough is cut, if there are evenly distributed holes of sesame grain size on the cross section, it means that the alkali is put properly; If the hole is small, slender and the dough is yellow, it means there is too much alkali; If there are uneven big holes, the dough will turn black, indicating that there is less alkali. (3) odor. Open the dough and smell it. If it is acidic, it means less alkali. If there is an alkali smell, it means there is too much alkali; If you only smell the aroma of dough, it means that the alkali is just right. (4) grasp. Grasping the dough, if the dough is heavy and inelastic, indicates that there is too much alkali; If it is not sticky or heavy, it has a certain elasticity, indicating that the alkali is just right. (5) taste. Take a little dough kneaded with lye and put it in your mouth to taste. If it is acidic, it means less alkali; If there is an astringent taste of alkali, it means too much alkali; If it feels sweet, it means that the alkali is put properly. Ingredients of dutiful son (usually quick baking method) A: 500g flour, 3g dry yeast, 5g baking powder, soybean oil 1, 20g warm water (250g-300g) and 20g sugar. Practice: 1. Pour the flour on the chopping board and add the dry yeast and baking powder. Add soybean oil. Stir and knead the dough until it wakes up. It takes about 1 hour. 3. After the dough wakes up, make the steamed bread you want and roll it slowly. 4. Put the prepared blank into the drawer. Put cold water into the pot. Plug in electric steam 13 minutes. (If the steamed bread takes about 30 -40 minutes, add some beer (half beer and half water) to the flour when kneading, so that the steamed bread is particularly soft. My hair was softened by salt water. When making dough, if you put a little salt water to blend, you can shorten the fermentation time and steam steamed bread more soft and delicious. When the weather is cold, using baking powder and adding some sugar can shorten the fermentation time, and the effect is good. 1 kg of flour, 50 ml of vinegar (white vinegar, black vinegar if purple rice flour is used as steamed bread) is dissolved in warm water, while pouring the flour, stirring the flour with chopsticks, kneading the flour into a ball, pressing it open, adding 5 g of baking soda, dissolving it in warm water, fully kneading, and covering the basin with plastic wrap 10 minute.