小苏打发面
发布网友
发布时间：2022-04-23 13:05
共2个回答
热心网友
时间：2023-09-19 06:00
用料： 老面：面粉50克、水适量
面团：面粉300克、水200毫升、老面面团一块、小苏打2克、面粉（手粉）150克左右
1、将50克面粉加适量水，搅拌均匀，用手揉搓和成面团
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2、和好的面团，放盆子里，盖好盖子，自然发酵24小时，成老面面团。
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3、取300克面粉放到一个大盆里。
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4、面粉里加入200毫升的水，和成无干粉状态，再加入老面面团揉匀
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5、放盆里，盖上保鲜膜，放温暖处自然发酵
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6、面团涨到两倍大，就是发好了，面团发酵环境在26°到28°左右，6到8小时就会发酵好。
/iknow-pic.cdn.bcebos.com/2934349b033b5bb567d98e5e3bd3d539b600bc00"target="_blank"title="点击查看大图"class="ikqb_img_alink">/iknow-pic.cdn.bcebos.com/2934349b033b5bb567d98e5e3bd3d539b600bc00?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto"esrc="https://iknow-pic.cdn.bcebos.com/2934349b033b5bb567d98e5e3bd3d539b600bc00"/>
7、用几滴水化匀小苏打，不要加太多水
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8、将化匀的小苏打揉进发面面团中，边揉边揣进适量的干粉，使面团渲软不粘手，下剂将面团做成每个50克左右的馒头坯。
/iknow-pic.cdn.bcebos.com/8cb1cb13495409232b18c8de9f58d109b3de4919"target="_blank"title="点击查看大图"class="ikqb_img_alink">/iknow-pic.cdn.bcebos.com/8cb1cb13495409232b18c8de9f58d109b3de4919?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto"esrc="https://iknow-pic.cdn.bcebos.com/8cb1cb13495409232b18c8de9f58d109b3de4919"/>
9、开水上屉中火蒸15～17分钟，蒸好焖5分钟再开盖
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10、馒头取出装盘子里，就可以食用了。
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热心网友
时间：2023-09-19 06:00
发面用的是酵母，小苏打是用来杀死酵母的。把已经发酵的面来定型的，所以才会蓬松。
第一次用商品酵母，不用小苏打，以后每次留一块老面，在次使用就要用苏打了。
苏打的量不好掌握，建议稍微多加（面食发黄，顶部开花就是多了）不影响食用，
少了的话面酸而且
拈，很难吃。
