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海宁放假去了趟农村,中午要吃馒头。在城里都是买馒头吃,可农村的馒头都是自己蒸的。海宁还没看过怎么蒸馒头呢!这回一定要看个究竟。原来馒头是这样做的,先将老面(面肥)放在水中泡软,再加上面粉和匀,放在适宜的温度下使之发酵,发酵后加碱揉匀,做成馒头.然后上屉蒸。海宁吃着松软的馒头有些纳闷.为什么馒头里有那么多的小孔呢?“面肥”起什么作用?发酵后为什么还要加碱呢?所加的碱的
Haining went on vacation in the rural areas and had to eat steamed bread at noon. In the city, you can buy bread, but you can steam them in the countryside. Haining hasn’t seen steamed steamed buns yet! This time it must be seen. The original steamed bun was to do this, first put the old noodles (surface fertilizer) into the water and soak it in soft water, add flour and mix well, ferment it at a suitable temperature, and knead it with alkali after fermentation to make steamed buns. Steamed tray. Haining eats a soft steamed bun with some wondering why there are so many holes in the steamed bun? What’s the effect of “fat dressing”? Why do you need to add alkali after fermentation?