Can I steam steamed bread with baking soda?

Of course. Baking soda can be used to make steamed bread. Baking soda will react in the dough to produce sodium carbonate and carbon dioxide, which will make steamed bread softer and more delicious.

Baking soda is solid, white and soluble in water. It is often used to make steamed bread, fried dough sticks and other foods. When baking soda powder is dissolved in water and mixed into noodles, the carbon dioxide and steam produced will make steamed bread more fluffy.

Steamed steamed bread is whiter and more fragrant. You can use warm milk and flour. If you want to make the flour ferment faster, you can add an egg or less sugar to the flour besides yeast powder.

Steamed steamed bread and steamed buns, "three awakens" should be learned. First proofing: when making dough, let the dough ferment to twice its size. Second proofing: After kneading flour, let each flour be proofed for a while before kneading steamed bread. Wake up for the third time: don't steam the steamed bread directly after it is put into the pot. Wake up for a while before steaming.

The time of proofing depends on the degree and season of dough fermentation. If the dough has a high degree of fermentation, the proofing time can be shorter; if it is winter and the temperature is low, the proofing time will be longer.