Baking soda or yeast powder for steamed bread?
1. baking powder. In our life, baking powder is also a kind of baking powder, so when we use baking powder, it is usually used to make western-style cakes, and then baking powder is used. Baking soda is combined with other acidic substances, and some corn flour is used to make white powder, so baking powder is also a chemical product. Therefore, it is usually added when making cakes, biscuits or other cakes to make these foods more fluffy and delicious.
2. Yeast powder, yeast powder is very common in our life, and the fermentation speed of yeast is slower than that of yeast powder. Although the flour fermented by baking powder is not fluffy, some of it belongs to biological fermentation, so the steamed stuffed bun or fried dough sticks will be better and healthier. When we ferment flour with yeast powder, the temperature of water is also very important. If the water temperature is too high, it will make.
3.baking soda. We all know that the scientific name of baking soda is sodium bicarbonate. In chemistry class, I believe everyone has had contact. In the past, when steaming steamed bread, many people used baking soda to make dough, but baking soda not only made dough very slow, but also had the effect of nourishing the stomach. If your stomach is bad, using baking soda as steamed bread can have a good stomach nourishing effect, which can balance the pH value in our stomach. So baking soda is also very popular.
What is the best fermentation time of steamed bread?
The fermentation time of steamed bread is generally about 2-3 hours. The fermentation time of steamed bread will be affected by environmental temperature. When the temperature is high, it only takes about 2 hours to ferment steamed bread. It takes longer when the temperature is lower, and it usually takes about 5 hours to ferment steamed bread in winter.
Do you want to knead steamed bread after fermentation?
Steamed bread should be fermented and kneaded. Kneading the dough after fermentation is the process of deflation. The more uniform the dough is, the better. The most beautiful degree is face light, hand light and case light, commonly known as three lights. Put the shaped steamed buns into the steamer one by one, and finally wake them 15-20 minutes. Fermented steamed bread needs to be fermented twice, the first time is about 1 hour, until the dough is about 2.5 times larger, then it is taken out and deflated, then it is kneaded into the shape of steamed bread and put into a pot for secondary fermentation.
Can steamed bread fermentation bask in the sun
When making steamed bread, it is best not to ferment in the sun. Although high temperature environment can promote dough fermentation, it will cause dough moisture evaporation when placed in the sun.
To shorten the fermentation time of dough, the following three methods can be adopted: adding some sugar during fermentation, adding a little salt water when kneading dough, or adding some beer to flour when kneading dough.
When making pasta, dough fermentation is more important, because it will directly affect the taste of food.
If the dough is excessively fermented, the food will turn sour. In this case, we can do this.
If the flour is over-fermented, you can add an appropriate amount of alkaline flour or alkaline water, and then knead the dough evenly to exhaust all the gas produced by fermentation in the dough as much as possible.
In addition, don't add too much alkaline noodles at a time, it is best to add them bit by bit according to the actual situation.
Generally, the dough can be fermented at room temperature for half an hour in a sealed container.
Generally speaking, when the dough is twice the original volume, it means that the fermentation is successful. If you poke the fermented dough with your hand, it will not rebound.