Edible alkali is also an additive. It is used in pasta, mainly to remove the sour taste in the dough. It is generally used for old dough. The dough tends to become sour, so you need to add some edible alkali to neutralize it. When you use old noodles to make steamed buns, you need to add a small amount of edible alkali. Baking soda is a weakly alkaline substance that dissolves in water. When you make steamed buns, 1. It can neutralize the sour taste in the steamed buns. 2. When the steamed buns are heated, the acid-base reaction produces carbon dioxide, which can make the steamed buns fluffy. However, although baking soda can play a leavening role and make the dough expand and expand, it is not suitable for baking dough. Alkali powder is different. Steamed buns made with alkali powder will be more delicious.

When I steam the steamed buns, I put both baking soda and edible alkali, but I must control the amount, otherwise the flour will turn yellow if there is too much. Three parts of edible alkali, one part of baking soda, only one part of baking soda Just throw it away. Baking soda can only play a leavening role when making steamed buns, while edible alkali noodles will cause the dough to swell quickly, and can also remove the sour taste in the dough, making the steamed buns sweeter and softer, so you should use edible alkali to steam them. Steamed bun. Baking soda can only play a leavening role when making steamed buns, while edible alkali noodles will cause the dough to swell quickly, and can also remove the sour taste in the dough, making the steamed buns sweeter and softer, so edible alkali should be used to steam them. Steamed bun.

Baking soda and alkali noodles are chemical food additives. They are inactive themselves and have no fermentation effect at all. Baking soda can have a leavening effect, but it is not suitable for baking dough. Alkaline flour itself does not have a leavening effect. Add a little edible salt to the flour, which contains edible alkali, which increases the gluten of the flour and makes the steamed buns chewy. This step is also very critical. Use warm boiled water at 35 degrees. Knead the dough into a medium soft and hard dough.

Baking soda and edible alkali have different effects in the process of making dough. Baking soda can expand, while edible alkali can soften. Personally, I usually only add baking soda when steaming steamed buns. Of course, the amount of baking soda cannot exceed the limit.