Why do we need white vinegar to make dough? What is the ratio of baking soda to white vinegar?

We all know that the reason why steamed buns and dumplings are so soft is because yeast is added to the dough. After the dough is left to rise, the steamed buns will be soft and delicious. The main method of leaving the dough is to add yeast, that is, baking soda. In addition, white vinegar can also be used appropriately to leaven the dough. So what is the role of adding vinegar to leaven dough?

Why do we add white vinegar to leavening dough?

The effects of adding vinegar to dough are:

1. Do not make the face yellow;

2. Mix vinegar and baking soda with dough, and use the gas produced by the acid-base reaction to make the dough rise;

3. The purpose of adding white vinegar is to allow the top of the finished product to crack after it is steamed.

The failure rate is high, so it is generally not recommended for novices to use it, otherwise the taste will be affected if the ratio is wrong.

What is the ratio of baking soda and white vinegar for dough?

Generally speaking, it takes about 1 to 2 hours to make dough with yeast or old dough, and it may take up to 3 or 4 hours when the room temperature is low. However, it only takes about 10 to 15 minutes for white vinegar to achieve a good expansion degree, which shows its "magical effect". The ingredients needed for making dough with white vinegar are flour, white vinegar and alkaline noodles (or baking soda), and the ratio is 100:10:1. If you add baking soda, you may need more.

How to make white vinegar dough

The brewing of white vinegar is also the fermentation of grains. White vinegar contains yeast and active enzymes. White vinegar accelerates the fermentation of yeast through the catalytic effect of active enzymes on yeast, thereby accelerating the fermentation of flour.

Method: Take appropriate amount of flour, add yeast, sugar, aluminum-free baking powder, animal oil, and eggs and mix well.

Add white vinegar to warm water, slowly add the flour, knead into a soft and hard dough, cover with a wet cloth and let it rise for ten minutes.

Wet your hands with the remaining warm water mixed with white vinegar, and knead the dough again until smooth! Do not let your hands get floury. Cover with a wet cloth and let it rise for an hour or so!

How long does it usually take to make the dough rise?

1. Dissolve the yeast in water and add it to the flour.

2. You don’t need to knead the dough until it is smooth for the first time before it can ferment. When you knead the dough again after fermentation, add some dry flour to it.

3. Put the kneaded steamed buns or wrapped dumplings into a cold water steamer, cover the lid and let them ferment for another 20 minutes before steaming (15 to 20 minutes, longer for steamed buns, 20 to 25 minutes).

4. After steaming and turning off the heat, do not close the lid immediately. Wait for 3 to 5 minutes until the temperature drops before opening the lid. Otherwise, the sudden drop in temperature will make the steamed buns or dumplings skin become wrinkled.