How to make buns with baking soda

When making buns, you can add baking soda, which is a substance used for fermentation. It is quite common in households. Adding a little baking soda can promote fermentation. Baking soda is sodium bicarbonate. During the process of leaving the dough, it can decompose into carbon dioxide and sodium carbonate. Because there is gas in it, the dough will become softer, and the buns made in this way will taste soft and delicious.

How to make buns with baking soda

It is necessary to add it. Making steamed buns and steamed buns requires the dough to be leavened, and baking soda is essential for the dough to be leavened. Baking soda is sodium bicarbonate, which will react in the dough to produce sodium carbonate and carbon dioxide. The gas will make the dough soft, so that the steamed buns and steamed buns are soft and delicious.

Dough process

1. Pour the yeast into warm water, stir to mix and let it stand for about 10 minutes;

2. Put the flour in a bowl, dig a small hole in the middle of the flour, gradually add baking soda and yeast water and stir the flour until it becomes flocculent;

3. Knead the dough until smooth, sprinkle a thin layer of dry flour on the basin, put the kneaded dough in the basin, cover it with a wet cloth, and place it in a warm place (about 30 degrees) for fermentation;

4. After about 1 hour, the dough will double in size. Pick up a piece of dough with your hand and you will find that the internal structure is honeycomb-shaped, indicating that the dough has been proofed.

Making the buns

1. Knead the risen dough on the chopping board for about ten minutes until it is smooth and try to avoid bubbles inside the dough.

2. Roll the kneaded dough into a cylinder and cut it into small pieces with a knife;

3. Add the cut dough to the fillings and wrap it into a round shape;

4. Add an appropriate amount of cold water to the steamer, cover the steamer with a wet cloth or oil paper, and place the prepared buns on the cloth, leaving a certain distance between them;

5. Cover the pot and steam it in cold water for about 30 minutes. Turn off the heat when the time is up.

6. Do not open the lid immediately after steaming, because the temperature inside the pot is high and the air pressure is low, while the air pressure outside is high. The high air pressure outside will flatten the buns, leaving fingerprints or collapse. So wait for five to ten minutes after the buns are steamed, and slowly cool down before opening the lid, so that the buns will not collapse.