Do you want to use alkali and baking soda to make steamed bread with old flour in winter? Can you use baking soda instead of alkali to make steamed bread with old flour?

As we all know, many people use edible alkali or baking soda when fermenting flour, which can promote the fermentation of dough and is very popular. In most cases, when fermenting flour, only one of them needs to be selected for fermentation, and it is not necessary to use both at the same time. Let's take a closer look!

Do you want to put alkali and baking soda at the same time in winter? Whether in winter or summer, only one of alkali and baking soda can be used to make old-fashioned steamed bread. No one wants to put both of them when making old-fashioned steamed bread, so steamed bread has a strong alkaline taste and its color will turn yellow. Many people say that no alkali is needed, but yeast dough. Yeast dough will not be sour, and naturally there is no need to add alkali and baking soda. In winter, steamed bread is made of old flour, which is slower when the temperature is low. Although the sour taste is not as strong as that in summer, we should add a little alkaline flour to neutralize the sour taste.

Alkali and baking soda are the same alkali, only slightly different, but both can neutralize sour taste. Northerners are more accustomed to using edible alkali, because steamed bread with alkaline noodles tastes better. Southerners don't use old dough to make steamed bread, and there is little edible alkali at home. But baking soda has a cleaning effect, so most people have baking soda at home. I think I can use whatever I have, and I don't need to buy it specially.

In winter, the dough will ferment for about eight to ten hours. The temperature is low and the acidity is not as heavy as that in summer, so it is difficult to explain the specific amount of alkali or baking soda. Add it according to the acidity of the dough.

Simple method of old flour steamed bread ingredients: old flour, warm water, edible alkali.

The first step: melt the old flour with warm water of about 35 degrees, then pour the moisture of the old flour into the flour several times, stir it into a flocculent dough, then knead it into a smooth dough, cover it with plastic wrap and put it in a warm place for fermentation.

Step 2: Observe the dough state after several hours. If the dough volume is about twice as large, there will be a few pores and cracks on the dough surface. Poke a hole in the middle of the dough, and the hole will not retract, indicating that the dough has developed.

Step 3: Sprinkle some dry flour on the panel, take out the dough, then take a proper amount of alkaline noodles, melt them with warm water, pour them into the dough, and kick the noodles hard with your fist first, and kick the alkaline water evenly.

Step 4: Sprinkle some dry flour and knead the dough repeatedly, then arrange the dough into long strips, cut the medicine with uniform size and knead it in the palm of your hand.

Step 5: the steamer is filled with appropriate amount of water and heated to a water temperature of about 40 degrees. Put the raw embryo on the steamer, cover it and make the second proofing.

Step 6: When the volume of the green embryo is doubled, press it gently and the green embryo will rebound immediately. After the steam is turned on, steam the steamed bread 15 to 20 minutes, and then simmer for 3 to 5 minutes after turning off the fire.

Tip: You must add alkali to make steamed bread. Both alkali and baking soda will do. Just use one of them. Don't overdo it, or it will be steamed yellow steamed bread.

The difference between edible alkali and edible baking soda is 1. They are not the same thing. As can be seen from the name and chemical formula, the edible alkali is sodium carbonate Na2CO3, also called soda ash, while the edible baking soda is sodium bicarbonate NaHCO? .

2. Edible alkali is alkaline when dissolved in water, and baking soda is weakly alkaline when dissolved in water. The neutralization of edible alkali and acid is stronger, while the neutralization of baking soda and acid is milder.

3. Edible alkali has a little unpleasant smell, and some people will kindly call it "alkaline taste"; Eating baking soda is white and tasteless.

4. The stability of edible alkali is higher than that of baking soda. When baking soda is heated, it will decompose into sodium carbonate (baking soda powder)+carbon dioxide+water, so if baking soda is used too much, it will have an unpleasant smell because of the residue of baking soda powder, and cakes will turn yellow and black. Of course, if you use too much edible alkali, there will be too much alkali, which will affect the finished product!

5, edible alkali can not be eaten directly, which is irritating; Baking soda can neutralize stomach acid, which is mild.

6, the characteristics of baking soda decomposition when exposed to heat, the production of carbon dioxide can make dough form fluffy tissue, which has a certain dough function, can be used with yeast, and can also be used to make soda biscuits. Edible alkali has no bulking effect.

7. Other application scenarios are different. Soda Soda can promote meat softening and can be used to soak dry goods. Baking soda can also be used to destroy the meat structure and make the meat more tender and smooth.