How to make white vinegar dough

White vinegar dough is actually noodles made with white vinegar. Its main ingredients are white vinegar and noodles. This kind of noodles we use to make steamed buns. We can use white vinegar to leave the noodles to wake up. The pasta we usually eat is more or less made with white vinegar. Its nutritional value is much higher than that of ordinary noodles and it is very popular with the public, but only very few people know how to make it. So how do you make white vinegar dough specifically?

Generally speaking, the most commonly used ingredient when making dough is yeast, followed by edible alkali, and the dough will be ready in a few hours. If you can't wait for a few hours, you can use white vinegar to quickly make the dough rise. It only takes 10 minutes to make the dough rise. The specific ratio is one pound of noodles plus 50 ml of white vinegar, which is half the amount of a disposable cup. If you are afraid of the sour taste of vinegar, just add half a spoonful of edible alkali.

The chemical name of baking soda is sodium bicarbonate, and it is often used as baking powder to make steamed buns at home. However, steamed buns are often not very soft. This is because baking soda does not release much carbon dioxide when heated, resulting in few small pores in the buns and the dough does not rise well. On the other hand, baking soda itself is an alkaline substance. If used in larger amounts, the steamed bread will have an alkaline taste, turn yellow, and its vitamins will be destroyed, resulting in a very unsatisfactory effect. If a certain amount of acetic acid (edible vinegar) is added to baking soda, the above deficiencies can be compensated. Not only can it produce a large amount of carbon dioxide gas, but it also does not have a strong alkaline smell.

It takes 5 minutes for white vinegar to leaven the dough, and it takes 1.5 hours for yeast to leaven the dough in a place with higher temperature. White vinegar is mainly made by fermenting distilled wine, or directly mixed with food-grade acetic acid, which means that white vinegar is ideal when making dough. As for the taste, the dough made with white vinegar is softer and more delicious.

Method: 1. Add a small amount of sugar and a little bit of salt to a bowl of clear water.

2. Heat in the microwave to 30-40 degrees (about one minute).

3. Add one level tablespoon of active dry yeast.

4. Stir well until the yeast dissolves (it looks a bit like mud soup).

5. Use the "mud soup" to knead the dough until it feels comfortable...

6. Place in a warm place at 30-40 degrees (do not exceed 70 degrees, otherwise the live yeast will turn into dead yeast).

7. Wait for 15 to 20 minutes. After the dough is made, there will be no rebound when pressing a hole with your finger.

8. Add a little dry noodles to adjust the texture.

9. Process into the shape you want. If the dough continues to rise too quickly during this process, consider placing it in a cooler place, such as by a window. Yeast stops growing at low temperatures, but it does not die.