How is the white steamed bread bought in the shop steamed? Why is mine always white?

Adding yeast to dough is actually a chemical reaction process. At the temperature of 25 ~ 30℃, yeast grows with sucrose, glucose, fructose and maltose converted by amylase in dough. Or use milk and water (depending on how much flour you have) to warm it with fire, and the temperature is 20 degrees. Pour baking powder into milk and stir well, then pour into flour and stir well to form a flocculent, not dry powder. Rub it with your hands again, be sure to rub it thoroughly, rub out the light and rub out the tendons.

Hair noodles. The dough mixing in the bun shop is a one-time half-bag or one-bag, which is carried out in the dough mixing machine. Warm water, old flour (or yeast) and handmade flour are added to the flour, but the dosage is different. The key is to pour a certain amount of flour into the dough mixer at one time. Steamed steamed bread is generally mixed with old flour or yeast, and the old flour should be neutralized with alkali. This is the saying that the alkali is too big to make steamed bread yellow, and the alkali is too small to make steamed bread sour, and the yeast has no yellow acid. Besides, nowadays, steamed buns are all steamed by machines, and flour and dough are the same.

If the yeast is sour after fermentation, it means that the fermentation time is long, and it is difficult for you to grasp it by adding alkali. Basically, the cut dough is slightly larger than the size of millet, indicating that the alkali is just right. After proofing 15 minutes, the color of steamed bread without whitening agent will be slightly yellow, and there is no "too strong" luster; However, the color of steamed bread with whitening agent is white (white fat steamed bread), and the surface gloss is obvious. If it is excessive, it will even lead to gray steamed bread.

In order to make steamed bread white, some people use industrial bleach "hanging white block", also called hanging white block. It is a non-edible substance, and its function is to make steamed bread white. If the human body ingests too much, the leftovers are dried and ground into pulp, fermented until they are sour, and then a proper amount is added to the dough, and the steamed bread can be steamed.