In traditional Chinese cooking, steamed steamed buns are a very popular staple food. Not only does it have a fluffy taste, but it is also nutritious and loved by people. However, in the process of making steamed bread, there is one question that has been plaguing many families: should alkaline noodles or baking soda be used when steaming steamed bread?
First of all, we need to understand the composition and function of alkaline noodles and baking soda. Alkaline noodles, also known as alkali, are a substance composed of sodium carbonate and sodium bicarbonate. It is mainly used to neutralize the acidity in the fermentation process and give the steamed bread its unique aroma. And baking soda, i.e., sodium bicarbonate, is a swelling agent that can make steamed buns more fluffy.
So, when steaming steamed buns, should you choose alkaline noodles or baking soda?Actually, it mainly depends on your personal taste and the pH of the dough. If you prefer a fluffier texture to steamed buns, then baking soda is a better choice. Because it can produce more carbon dioxide gas, making the dough expand even more. However, if you prefer a more chewy texture to steamed buns, then alkaline noodles may be more suitable for you. Because alkaline noodles can neutralize the acidity of the dough and make the dough firmer.
In addition, it is also important to note that when using alkaline noodles or baking soda, it is important to control the amount used. If you use too much, it may make the taste of the steamed bread too alkaline or too fluffy. In general, it is recommended to add the appropriate amount according to the product description or personal taste preferences.
To sum up, whether to use alkaline noodles or baking soda when steaming steamed buns depends on individual taste and the needs of the dough. No matter which choice you choose, as long as you master the correct amount and method, you can steam fragrant, soft and delicious steamed buns.