What to do if the steamed buns become sour

Steamed buns are the staple food of many families. Because steamed buns are rich in carbohydrates and eating steamed buns can easily make you feel full, many people steam steamed buns at home. Although steaming buns seems simple, problems can easily arise if you are not careful. The most common problem is that the steamed buns become sour, which is usually because the flour has been fermented for too long. So, what should you do if the steamed buns turn sour?

Why does steamed bread taste sour?

It should be that the dough has been over-fermented. If it is over-fermented in hot weather, some other bacteria will grow and it will naturally become sour. The taste of yeast is different from that of sour dough. Remember this smell. Next time you make it, put the dry yeast into warm water first. After it is completely dissolved, smell the water with dry yeast. If it smells the same as the last steamed bun, then too much dry yeast was added. If not, then it was over-fermented last time.

Can you eat sour steamed buns?

It’s edible. You just make it yourself and let the dough rise. It just tastes bad.

Next time when you make the dough, you can smell it first. Open the dough and smell it. If there is a sour smell, it means that not enough alkali has been added; if there is an alkaline smell, it means that too much alkali has been added; if you only smell the fragrance of the dough, it means that the alkali has been added just right. You can also taste it. Pinch off a little bit of the dough that has been kneaded with alkali liquid and put it in your mouth to taste. If it tastes sour, it means that not enough alkali has been added; if it tastes astringent, it means that too much alkali has been added; if it tastes sweet, the alkali has been added just right.

How to fix the sourness of steamed buns

To be honest, if the steamed buns taste sour after being steamed, there is really no cure! On the contrary, if the steamed buns have a slight alkaline taste after being steamed, there is still a way to remedy it. Therefore, no matter what we do, we must take precautions in advance and eliminate problems before they occur. Don't wait until the problem arises before looking for countermeasures. It will be too late to make up for the loss!

Kind tips

It is often said that when mixing alkaline flour for steaming steamed buns, it must be configured properly. If the proportion of alkali is not appropriate, the next step of the process will not be carried out; if the steamed buns are not well proofed, they will not be steamed; if the alkali content of the steamed buns is not appropriate, they will not be steamed in the steamer. If you follow this rule, at least the steamed buns will not have problems with high alkali content or sour buns. If other problems arise, such as: steamed buns collapse, steamed buns bubble, etc., that is another matter and can be solved with relevant steaming technology.

There is no way to remedy the sourness of steamed buns. Therefore, during the process of making steamed buns, if you find that the dough lacks alkali, you can add some alkali powder to remedy it in time. If necessary, all the prepared steamed bun dough must be destroyed and the alkali powder must be added again to stir the dough. This will fundamentally prevent the problem of steamed buns becoming sour after steaming. At this time, don't try it with a fluke mentality, the consequences are really something you don't want to see!