What to do if you put too much alkali in the dough

Yeasted noodles are a very common noodle product in people's daily life. They taste good and have a good sense of fillingness, so they are quite popular. When making leavened dough, alkali is usually added so that the steamed dough will be white, soft and very delicious. However, some people add too much alkali when making dough. So what should they do in this situation? Let's introduce it in detail below.

If the steamed buns turn yellow and have an unpleasant alkaline smell due to adding too much alkali, add 100-160 grams of vinegar to the water used to steam the buns, put the steamed buns back into the pot and steam them for 10-15 minutes. The buns will then turn white and have no alkaline smell.

Tips for steaming buns

(1) When steaming buns, if the dough is not yet fully risen, dig a small well in the middle of the dough and pour in two small cups of white wine. Wait for 10 minutes and the dough will start to rise.

(2) If you don’t have yeast when making dough, you can use honey instead. Add 15-20 grams of honey for every 500 grams of flour. After the dough is kneaded and softened, cover it with a wet cloth and let it rise for 4-6 hours. The steamed buns made with honey dough are soft, fragrant and sweet when eaten.

(3) In winter, the indoor temperature is low and it takes longer for the dough to rise. If you add some sugar to the dough during fermentation, the time it takes to rise can be shortened.

(4) People often add an appropriate amount of alkali to the fermented dough to remove the sour taste. To check whether the amount of alkali applied is appropriate, you can cut a piece of dough with a knife. If there are evenly distributed holes the size of sesame seeds on it, it means that the amount of alkali applied is appropriate.

(5) If the steamed buns turn yellow and have an unpleasant alkaline smell due to too much alkali, add 100-160 grams of vinegar to the water used to steam the buns, and then steam the buns for another 10-15 minutes. The buns will then turn white and have no alkaline smell.

(6) When steaming buns, add a little salt water to the flour to promote fermentation, and the steamed buns will be white and fluffy.