What is the reason for eating sticky teeth on alkaline noodles?

Eating sticky teeth on alkaline water surface is because the dough is not fermented well, and the cakes made are hard and black, which will stick 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.

When making alkaline water surface, it is necessary to control the temperature during fermentation: break the old flour fertilizer into small pieces, add water and mix it with flour, use cold water in summer, warm water at about 40℃ in spring and autumn, use 60 ~ 70 cc hot water in winter, cover the flour 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. The alkaline water surface made in this way will not stick to the teeth because the dough is not fermented well.