Why do old dough steamed buns turn yellow? Why don't old dough steamed buns turn yellow?

We all know that old-style steamed buns are a popular type of pasta. They taste good, are fragrant and soft, and are super delicious. They are very popular among people. Many people make old-style steamed buns at home. There are certain rules for making old-style steamed buns. Some people make old-style steamed buns that are yellow and sticky. So why do old-style steamed buns turn yellow? Let's take a closer look!

Why is the old steamed bun yellow?

Too much alkali was added.

When you use old flour to make the dough, it turns yellow after steaming, very yellow, and tastes like it is not cooked through. This is because the alkali is too strong, and not just ordinary strong. The steamed buns have turned into the color of cornmeal, and the dough is sticky, and feels uncooked. This is because you have no experience in making pasta, so the steamed bun making this time is a failure. But it doesn't matter. Below I can tell you how to use old flour correctly, and how to use baking soda for comprehensive treatment, so that you can steam white and plump steamed buns next time.

How to make the dough of old dough steamed buns better

① When using old fertilizer to make dough, we must first soak the old fertilizer in water, then crush it with our hands to fully blend it with water, and then ferment the flour after the old fertilizer is completely diluted. The ratio of flour to old fertilizer is preferably 10:2.

②Add diluted old fertilizer to the flour and knead them into dough.

③ When using old fat to ferment the dough, the fermentation time should be between seven and eight hours, and the fermentation temperature must be maintained, that is, it needs to be placed in a room with relatively high temperature. The basin for fermenting the dough should be covered with plastic wrap to prevent air from entering and affecting fermentation.

④After normal fermentation, the dough should be fermented. At this time, the dough will have honeycomb holes. We can use edible alkali or baking soda to make it comprehensive. The ratio of flour to edible alkali is about 2.5%. If it is baking soda, the ratio is 1.5%. Then knead them evenly.

How to judge whether the amount of alkali used in dough is appropriate

① Hand-grip method

Use your hands to knead the dough. If the fermented dough is soft and elastic, does not stick to your hands and is not heavy, then the alkali is appropriate. If it feels heavy and strong, then the alkali is too strong. If it feels sticky and has no gluten, then the alkali is too light.

② Smell method

We use our nose to smell the cross section of the kneaded fermented dough. If there is a floury aroma, the amount of alkali used is normal. If there is an alkaline smell, the amount of alkali used is too much. If there is a sour smell, the amount of alkali used is too little.

③ Listening and Patting Method

We pat the kneaded fermented dough with our hands and listen to its sound to check whether the amount of alkali used in the fermented dough is normal. If it makes a banging sound, the alkali used is appropriate; if it makes a snapping sound, the alkali used is too much; if it makes a puffing sound, the alkali used is too little.

④Dissection

We use a knife to cut the kneaded fermented dough and see the size of the holes on the cross section to test whether the alkali is appropriate. If the holes are evenly distributed and flat and round like sesame seeds, the acid-base balance is normal. If the holes are small and long, and the color is yellow, the alkali is too much. If the holes are too large and uneven, and the color is dark, the alkali is too little.