What to do if the dough turns sour and there is no alkali

When we cook at home, we will knead dough, which is a job that requires strength and skills. Generally speaking, people use yeast when kneading dough, but the amount must be controlled well. Because if too much yeast is added, the dough will easily become sour. When the dough turns sour, everyone needs to add alkaline flour to neutralize it. So, what should you do if the dough turns sour and there is no alkaline flour?

How to operate

01 Add appropriate amount of alkaline flour and then knead it again. The reason is very simple. Once the acid and alkali are neutralized, the flour will not become sour. It will be normal if you steam it again at this time.

02 Add appropriate amount of raw dough and knead well. Repeat 2 to 3 times, and when the noodles are no longer sour, you can steam them.

03Add appropriate amount of white vinegar and knead evenly. White vinegar will not affect the color of the dough, but it can reduce the acidity of the dough, so it will not become sour when steamed.

04 You can add an appropriate amount of baking soda or white sugar, which can also reduce the sour smell of the dough. You can smell it with your nose. If it is no longer sour, you can steam it.

How to know whether the acid and alkali of the dough are appropriate

1. Patting and listening method: Pat the dough with your hands. If it makes a "bang bang" sound, it means the acidity and alkali content is appropriate. If it makes a "hollow" sound, it means too little alkali is added; if it makes a "click, click" sound, it means too much alkali is added.

2. Cross-section method: Cut the dough with a knife. If sesame-sized holes appear on the cross section and are evenly distributed, the alkali is appropriate. If the holes are small and long and thin, and the dough is yellow, the alkali is too much. If the holes are large and uneven, and the dough is dark, the alkali is too little.

3. Tasting method: Put a little of the dough kneaded with alkaline liquid into your mouth. If it tastes sour, you can add more alkaline liquid; if you feel an alkaline and astringent taste, it means too much alkali is added; if it tastes sweet, the amount of alkali is appropriate.