The specific test method is: cut a small piece of fermented dough and throw it into the prepared alkaline water. If it sinks but does not float, the concentration of alkaline water is less than 40%, and it can be dissolved by adding alkali; If the horse rises to the water surface after descending and the alkaline water exceeds 40 degrees, it can be diluted with water; If the thrown dough rises slowly, it is neither floating nor sinking, indicating that the alkali concentration is appropriate.

Normal fermented dough can be made into cakes after kneading. In order to ensure the success of alkali test, the dough with good alkali can be cut into small pieces and steamed in a cage first, which is called "alkali test".

After steaming, the color is dull, the high-quality floor is inelastic, and it tastes sour, so there is less alkali, so it needs to be rubbed with alkaline water; If the color turns yellow after steaming, or the skin is cracked and the alkaline taste is obvious, cover the dough with a wet cloth and dry it for a while. If the alkali is tested, the dough is white, bright, soft and elastic, which means that the alkali is right and can be used to make cakes immediately.

Extended data

Matters needing attention in making alkaline water surface

1 to control the fermentation temperature.

Break the old flour fertilizer into small pieces, add water and mix it with flour. Mix the dough with cold water in summer, warm water at about 40℃ in spring and autumn, and hot water at 60 ~ 70 cc in winter, cover it with a wet cloth and put it in a warm place for fermentation. If the old flour is less fat, warm water and flour fertilizer can be used to make a thick paste, and then mixed with a lot of flour to make dough for fermentation.

The optimum temperature for dough fermentation is 27 ~ 30℃. As long as this condition can be maintained, the dough can be fermented successfully within 2 ~ 3 hours.

2. Master the degree of fermentation.

If the dough is not well made, the cake will be hard and black and stick to the teeth when eating; If the dough is overcooked, the surface of the cake will crack easily. Because the overcooked dough must eat heavy alkali, the color of the pastry will be yellow and dark, and even have a rancid taste. Normal fermented dough, commonly known as "positive fertilizer", makes cakes white, soft and shiny.