There is no alkalinity on the surface of steamed bread. What can be used instead?

Steamed steamed bread has no alkaline surface, so it can be replaced by yeast powder and baking powder.

The method of yeast fermentation:

1) Pour the yeast into warm water, stir well and let it stand for 5 minutes.

2) Put the flour into a large bowl, slowly pour the yeast water in several times, and stir with chopsticks while pouring the water until the flour begins to form a block.

3) At this time, rub it repeatedly by hand. When the flour is kneaded into dough, cover the big bowl tightly with a wet cloth or plastic wrap, put it in a warm place, and let it stand for about 1 hour (about 2 hours in winter, it is 1 hour when it is placed on the heating side).

4) When the dough expands to twice the size and the inside is filled with bubbles and beehives, the dough is finished.