Old noodle steamed buns, add alkali add how much, how to see how much alkali is better?

Add alkali powder steamed buns, does not mean that you must add the amount of how many copies, this is not a fixed value, only is their own do more, with experience, will do just right. Generally speaking, when you put alkali, you should smell the dough, if there is a sour taste, and very heavy, you have to add a little more, but it is still recommended to add a small number of times, add a little to knead evenly, smell the dough there is no sour taste, if there is a sour taste, continue to add a small amount of add, if there is no sour taste can stop. It's a process of learning by trial and error. Next I'll talk about the specific process of steaming steamed buns with old noodles, I hope it will help you.

Old noodles, flour, lye powder.

Steaming steamed buns by yourself is very tiring, you have to knead hard, the harder you knead, the more glutenous the dough is, the better it tastes, the more powerful the steamed buns are, and the whiter they will be.

The above is my steamed buns to get a specific method, I hope to help you, we still have any good method, welcome to exchange, *** with the improvement of cooking!

Now most of the flour is with yeast, because yeast flour fast and easy to grasp the amount, the price is not high. But if compared to the texture or the old noodles are delicious, strong and chewy. Twenty years ago, I used to stay in the army cooking class, then are using the old noodles, a little insight to share with you and everyone.

Let's start with a brief look at the old noodle buns. Every time you make a steamed bun, you will leave a fist-sized dough, commonly known as the yeast lead. Before fermentation, we should put the previous retained lead in a bowl of water, soften the dry lead, and then knead by hand to make it similar to the noodle soup, and pour it into the dry flour and noodles can be. When the dough is ready, it should be sealed and fermented. Our troops used special quilts, so we put the dough into a vat and covered it with the quilts to ferment it. When the dough is about two times the size, you can see a lot of air holes, which is the success of the dough.

The dough was brought to the table and kneaded vigorously to get rid of the air holes, and more kneading can make the dough more powerful. The first thing you need to do is to add more water to the mix. How much water you add is a matter of experience, and if you add too much, the buns will be yellow, and if you add too little, they'll be sour. How much alkali should be added according to the degree of fermentation of the face, how to determine it, is to rely on the smell, the freshly developed face will have a sour taste, the need for alkali to neutralize, you can melt the alkali surface, gradually and into the face of the method, the first less added, and then kneaded evenly and then smelled, if it is still acidic on the addition, until there is a faint alkali flavor and wheat flavor can be.

And the good noodles can pull the billet kneading, and then wake up about ten minutes on the cage drawer to start steaming, 15-20 minutes to smell the noodle flavor can be.

But now there are scientific tests have found that the total bacterial count of the old noodle buns exceeds the standard, which may be related to the noodle guide for a long time, as well as the noodle guide in the water soaking time is too long. I feel it's safer to use yeast flour, don't you think? Have you ever eaten old noodle buns?

The old noodle buns are steamed buns made from the old noodle (i.e., a piece of dough left after the last fermentation), which is properly preserved and then used as a strain to produce carbon dioxide gas from the dough into fermented dough under certain conditions, and then steamed with the appropriate amount of soda ash. It is the traditional production process, its steamed bread is characterized by chewing tough, smell wheat flavor. At the same time, it can enhance people's appetite and recall the farm life.

However, the process of using old noodles to make the dough produces lactic acid bacteria, and a certain amount of soda ash or baking soda must be added to neutralize its acidity.

There is no standard for how much soda you should add to the dough, it depends on the amount of old flour used, the temperature, the length of time it takes to rise, and the degree of fermentation, so you have to weigh and add it based on your own experience.

Soda ash should be made with a small amount of warm water, and the dough is sprinkled with soda ash water while adding a small amount of dry flour. The amount of dry flour will ensure that the soda water is just about used up. A number of flour sprinkled into too much, will be out of the pan of the bread cracks and hard, and not fluffy (i.e., "small head"). After adding the soda water, you should knead it vigorously, and after about 10 minutes, look at the dough roughly if there is a slight yellow trace, you still have to continue to knead. There are three ways to look at lye:

"Burning": Take a small piece of kneaded dough and burn it to see its color: if it's yellow, it's too much lye; if it's white, it's not enough lye; if it's yellowish, it's the right amount of lye. This is the most direct and accurate way to see the alkali.

"Smell": take a dough with the nose to smell, there is a sour taste that the amount of alkali is not enough; if there is alkali, it must be an excess of alkali; neither sour taste and alkali, is to add soda ash is appropriate.

" 拍"，加碱揉好的面用手使力拍打，若发出 "呯呯 "的声音，是加碱过少；若发出 "梆 "的声音，则加碱过量 : non-these two sounds for the moderate.

Of course, the soda ash is too much, to add a little more dough and knead; soda ash amount is not enough, but also need to add soda water and knead. The old noodle buns do it time-consuming, do not dare to have the slightest carelessness. Interested friends may want to try.

(Tips: old bread can be added soda, can also add baking soda, can also be mixed half of the two)

steamed bread, is the dough after yeast fermentation, and then on the cage steaming and get a kind of food, the texture of the fluffy, is our daily life in the indispensable. Dough fermentation is a process of yeast growth, yeast growth produces a large amount of carbon dioxide to make the dough expansion, the generation of holes, so that the steamed bread fluffy.

The fermentation of the dough is fundamentally the cultivation of yeast in the dough, where the yeast comes from, and this is what determines the way we ferment the buns. There are two common ways of fermenting buns: old-face fermentation and yeast fermentation.

The old noodle fermentation is called old noodle buns, and the old noodle is also called noodle fertilizer, old noodle fertilizer, old noodle lead, etc., which is obtained by making the yeast ferment in the dough and then preserving it. When fermenting the dough again old noodles are added as a yeast primer to ferment the unfermented dough.

Yeast fermentation is when you add bought yeast powder directly to the dough at the time of mixing and the dough is fermented by the yeast powder .

The making of old noodles has been talked about before, so I won't write about it now. If you are interested, you can look up Aqian's Q&A #152, which describes in detail the exact method of making old noodles and some precautions.

The dough fermented with old noodles will be sour because it generates a lot of lactic acid bacteria during the fermentation process. This is where we need to add a little bit of soda ash to neutralize the acidity and achieve an acid-alkaline balance.

The old noodle fermentation dough, add alkali is a key, add alkali is a technical work, alkali added less, steamed out of the steamed buns sour, not fluffy; alkali added more, steamed out of the steamed buns yellow, alkali taste is very heavy, pungent odor, difficult to taste.

The old bread with alkali, there is no fixed ratio, because of the different weather and other factors are different, some tips can be shared:

1, the weather is hot, because of the fast fermentation rate of the dough, add alkali to add a little bit more, the weather is cold, add alkali to add a little bit less.

2, the fermentation of the dough, add alkali, the dough does not touch the hands, kneaded up strong, alkali is almost considered to be added well.

3, alkali plus number of the dough, after cutting can see there are uniform sesame seed size holes.

4, add the alkali can be added in stages, slowly add, add a smell after the smell, do not smell the sour flavor, then the alkali is to add the right.

5, add the alkali dough, you can pull down a small piece, put in the pot and try to steam, if not a problem, then the alkali is also added to the right.

6, the old fermented dough and yeast fermentation is not the same, yeast fermentation before steaming to carry out the second fermentation, the old fermented dough does not need, because the fermentation process will continue to ferment the dough, and then become acidic, the formation of "go alkali".

On the old noodle buns with alkali tips are here, you learned? According to these points, try a few more times, form experience, and it will be much easier in the future.

The reason for adding alkali to the old noodle fermentation is that the old noodle in the fermentation process, is to rely on the wild yeast from the air and a variety of miscellaneous bacteria in the fermentation process, in the fermentation process, the yeast is fully reproduced, and at the same time produce a large amount of carbon dioxide gas, so that the dough to expand, the process due to the acid-producing bacteria, such as lactobacilli are also in the fermentation, a large number of acidic substances are produced, which will make the dough produce an undesirable acidic taste, which will require the need to Add a certain amount of lye to neutralize these acidic flavors and achieve the effect of making the dough less acidic.

How much alkali to put, this amount is generally difficult to grasp, the past housewives, in the home to do the steamed bread is generally to see how many noodles, experience randomly put lye, not quantitatively this said, so the steamed bread sometimes sour, sometimes yellow.

I myself after a long time to explore, summed up the amount of alkali. In general, a catty of noodles need to put 4 grams to 4.5 grams of lye, but also depends on the fermentation of the dough, hair big, discretionary put more, but not too much, too much steamed steamed buns yellow, and even bitter.

The process of making steamed buns is not much to talk about here, I've introduced a few times before, if you need, please go to my previous articles to find. Remember to do a good job of the key buns, hair, kneading, waking up the face of the missing, steaming time to grasp, turn off the fire three minutes to five minutes to open the lid.

How much alkali do you need to add to your steamed buns, and how do you identify the degree of alkali? The old bread with alkali did not have a fixed ratio, should be based on the degree of fermentation, to do the old bread is generally hair full of large fermented noodles, which is characterized by a fluffy texture, the production of desserts do not have to wake up again, the time is fast. Add about 5 grams of soda per catty of flour. If you want the buns to be strong, you can choke the dough into the right amount of dry flour. The old dough can also be fermented only 7 to 8 into each catty of flour with about 3 grams of alkali.

Several ways to identify the degree of alkali, under the alkali is not enough, smell the dough has a sour taste, kneading the dough is fluffy, cut the dough to see, the holes are large and uneven, grab the dough hand.

Too much alkali, smell the dough with alkali flavor, knead the dough solid and sinewy, cut the dough to see, the hole is small and flat. It is not sticky, but it is strong and stiff.

Under the alkali normal, smell the dough without acid flavor, no alkali flavor, the smell of ambrosia, kneading elasticity, cut the dough to see, there is a distribution of sesame holes, grabbing the dough does not stain the hands, and a little bit of gluten.

Specific method, put half a catty of old noodles in a basin, add a catty of warm water, hand the old noodles scattered, pour two catty of flour kneaded into a dough, put in a warm place to ferment for about eight hours. To fermentation initiation, spread the dough, the alkali with a little warm water, evenly coated with the top, such as eating sweet add the right amount of sugar, more than to put more kneaded into a smooth dough, molding, steamer on the water, to be water, will be placed in the cage on the pot of buns billet, high-flame steaming for fifteen minutes, that is, that is, cooked to open the lid, without virtual steaming. If collapsed to prove less alkali, such as yellowing alkali big. Beginners can be molded before the kneading of the dough to pick a point in the pot to steam for two minutes, or put on the fire for a minute, meet the white can be molded.

The old bread is also often referred to as the folk natural fermentation hand to alkali steamed bread, so that the steamed bread taste good, but also easy to digest. It's just that it's a bit of a hassle to make them and to master the process of adding alkali, so very few people will do it and they won't bother to do it.

I grew up with my mother to learn to mix the alkali, used to eating the old bread so never buy, are steamed to eat, time, to mix the alkali basically a success. The amount of soda depends on the size of the dough and the degree of fermentation of the noodles, and the amount of water used to dissolve the soda is just enough to completely dissolve the noodles, basically a small tablespoon can be used.

3. Pour the alkaline water into the fermented dough and knead repeatedly, the longer you knead, the whiter the steamed buns.

4. To the good alkali dough, the general elasticity of the appearance of smooth, non-stick, smell no alkali flavor and no acid flavor but the smell of the pasta. Another method is also my common method is: the kneaded dough with a knife, if the inside of the honeycomb like the size of a grain of rice, the amount of alkali is just right, the eye is alkali small, and vice versa, the eye is small alkali big. The size of the uneven is not kneaded well.

I don't know if I'm right, but I'm not sure if I'm right, so I'm not sure if I'm right, but I'm not sure if I'm right.

I'm from the north, my favorite food is steamed bread, I remember when I was a child, the yeast is their own home, if the yeast do not do well, made of steamed bread will be sour

really can not answer, I remember when I was a child, my mother used alkali. The first time I steamed steamed buns or used baking powder. I think it was more than 20 years ago. That was the first time I steamed steamed buns, and I haven't steamed them since. Now it's not as good as my daughter-in-law. The pasta dishes are all made by my daughter-in-law.

Add alkali ~ pay attention to observe the dough fermentation. If the dough fermentation time is long and sour, you need to add alkali or baking soda, add the amount of alkali, at first it will be very confusing, you can take some alkali or baking soda to add in stages, (if the sour taste is very large, about the first according to a catty of dough 2-3 grams of alkali, if the sour taste is very small, about a catty of dough 1-1.5 grams of alkali to calculate the time of joining) first add a portion of a fist to figure out the uniformity of the dough, and the following When you add alkali moderately, the dough will be white, smooth and not sticky. ② Add a little less alkali, the dough is sticky and greenish. If you add a little too much alkali, the dough will be yellow and smell of alkali. If you add too much alkali, wait for the dough to ferment for a while and then cut the buns. (There is also a very simple standard, add the alkali or baking soda is appropriate, the dough is dry and not sticky, remember this point, their own flexible operation)