Don't use alkali to make dough, use alkali to neutralize the acidity of dough, so that steamed bread tastes fragrant and looks good, but the dosage must be controlled. You can look at the menu, practice a few times more and find out your own experience.

Dry yeast is generally used to make hair at home, which is convenient and effective. According to the product description, it is usually successful. As long as it is not excessive, there is no need to add alkali to neutralize acidity. If you use the old noodle starter, you should add alkaline noodles or baking soda after the noodles are made.

After the dough is fermented, you can smell the sour taste in the dough. At this time, add alkali, knead the alkali in the dough to make the alkali evenly distributed, and then smell it. If it's not acidic, it's almost there. At this time, you can see uniform holes by cutting. Just steam it directly.

Add it together when kneading dough.

After the dough is made, before making steamed bread, add alkali to neutralize the acidity. The amount of alkali added depends on the amount of lactic acid produced in the dough. Without alkali, steamed bread is black and sour; If you add too much, the steamed bread will turn yellow and alkaline.

First of all, you don't need alkali to do your hair.

When making dough, use a' dough screwdriver', which is called' start'.

After diluting the starter with a small amount of water, add a proper amount of flour, stir well and put it in a warm place. When it is ready, it is called' adjusting the starter'.

After the hair can be adjusted, add appropriate amount of water and flour until it becomes dough.

After 4-6 hours, the noodles are put out.

Fermented flour has a sour taste, which is the normal taste of fermented flour.

Steamed steamed bread, steamed bread. Delicious and not sour, you need to add a proper amount of edible alkali, usually 10 kg of noodles.

Add 1.5 (one-hand quantity), but the actual operation depends on the size of the dough, so as to control the amount of alkaline noodles and make them fragrant, sweet, acid-free and alkali-free.

As appropriate. There is no alkali, steamed bread is black, can't afford to eat or get up, and it is sour; If you add too much, the steamed bread will turn yellow and have an alkaline taste. When mixing the alkaline noodles, melt the alkaline noodles with warm water to avoid affecting the consistency of the white noodles because the alkaline noodles cannot be melted.

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