What should I do if the steamed buns contain too much alkali? A collection of practical solutions
Recently, pasta making has become a hot topic, especially when making homemade steamed buns at home, controlling the amount of alkali has become a problem for many people. If you accidentally add too much alkali, the steamed buns will turn yellow and bitter, affecting the taste. The following are solutions and data analysis compiled from the entire network to help you easily remedy the problem.
1. Common symptoms of excessive alkali release
| performance | Reason |
|---|---|
| The skin of steamed buns turns yellow | Alkali reacts excessively with flour |
| Bitter taste | Too much alkaline substance remains |
| Poor bulk | Alkali destroys dough fermentation structure |
2. 5 practical remedies
| method | Operation steps | Applicable scenarios |
|---|---|---|
| Add vinegar to neutralize | 1. Dilute white vinegar and water 1:5 2. Spray on the surface of the steamed buns 3. Let stand for 10 minutes and then steam again | Slight excess of alkali |
| Extended proofing | 1. Place the dough in a warm place 2. Extend the proofing time by 30 minutes 3. Acidic substances naturally neutralize alkalis | Discovered before serving |
| secondary processing | 1. Slice and dry the steamed buns 2. Make bread crumbs or fried steamed bun slices | Steamed and cannot be reworked |
| Eat with | 1. Dip in jam/condensed milk 2. Serve with sour soup | The finished product is slightly bitter but acceptable. |
| Re-knead the dough | 1. Mix excess alkali dough and new dough 1:3 2. Re-fermentation | The amount of alkali seriously exceeds the standard |
3. Analysis of alkali consumption data of the entire network (last 10 days)
| platform | amount of discussion | most efficient method |
|---|---|---|
| Douyin | 128,000 times | Neutralization method by adding vinegar (62,000 likes) |
| little red book | 54,000 articles | Extended proofing method (31,000 collections) |
| 23,000 topics | Secondary processing method (17,000 forwards) |
4. 3 tips to prevent alkali overdose
1.Standardized weighing: Use an electronic scale to be accurate to the gram. 500 grams of flour corresponds to 4-5 grams of edible alkali.
2.Add in stages: Add the alkaline water in 3 batches, and observe the color of the dough after each stirring.
3.Smell test: Normal dough should have a wheat aroma. If there is a pungent alkali smell, it needs to be diluted with water.
5. Expert advice
Master Wang of the Chinese Pastry Association pointed out: "When the humidity is high in summer, the activity of alkali increases, so it is recommended to reduce the dosage by 10%. When remediating, please note that neutralization of acid and alkali will produce carbon dioxide, and you need to ensure that the core temperature of the steamed buns reaches above 85°C before eating."
Through the above methods, even if you accidentally add too much alkali, you can still save a pot of steamed buns. It is recommended to save this article for later use, and remember to "not exceed three grams of alkali for 500 grams of flour" the next time you make it (the safety line is not to exceed 3 grams of alkali for 500 grams of flour)!
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