【Can you put white sugar and salt together when making steamed buns?】 The effect of white sugar on flour: Most people use yeast to make noodles, and yeast is a beneficial active bacteria. It has "life" vitality, and in the process of its "life" recovery, growth and strength, it needs certain nutrition. It has nutrients on its own, and the starch in flour also provides it with certain nutrients, but it requires a process. If sugar is added, it will strengthen the nutritional replenishment, which will speed up the fermentation rate of the dough. In addition, white sugar is also a condiment, and it is also used in kitchen stir-frying and cooking food. Adding white sugar to flour will also appropriately increase the taste of steamed buns.
The role of salt in flour: Table salt is an indispensable condiment for people's three meals a day. Adding salt to the noodles can make the food stiff and flexible. For example, when making noodles, dumpling skins, fritters, and oil cakes, an appropriate amount of salt will be put in, especially in summer; Another effect of adding salt is that the food has taste.
When steaming steamed buns, salt is added to flour and dough, and the steamed buns are fermented, kneaded, awakened and steamed to make them chewy and elastic (fluffy).
Precautions for adding sugar and salt:
Add in moderation. In general, add white sugar not to exceed 6% of the amount of flour, otherwise it will have an impact on yeast; Do not add more than 1% of the amount of flour with salt.
Order of joining. First stir the white sugar and salt-dissolved water and stir in the flour, and then stir the yeast powder and warm water into the flour. Otherwise, it will affect the full play of yeast fermentation ability.
Old noodles do not use sugar. White sugar only provides nutrients to yeast, and acting simultaneously with yeast can speed up the surface speed.
White sugar is only suitable for winter noodles. This is due to the low indoor and outdoor temperature in winter, insufficient yeast activity, long hair time, and the addition of white sugar can shorten the hair time.
If you make steamed buns, put salt to reduce the viscosity, and put sugar to increase the aroma, but put it together, whether it affects the taste or taste. Put salt until it is slightly not very sticky, enough to stop, but put sugar, you can put more according to your own preferences. It is recommended that you put some milk, so that the steamed buns are not only silky in taste, but also have a light sweetness.
