Put a little edible alkali to neutralize, and the food steamed with alkali will be more sweet. You can also add proper amount of sodium bicarbonate, that is, sodium bicarbonate, or sodium bicarbonate, until the sour taste weakens or disappears before steaming. Because the fermentation time of the dough is too long, it will produce sour taste. At this time, you can use alkali, such as baking soda, to neutralize it. To test whether the fermentation is successful, stick some flour with your fingers and poke holes in the dough. If the holes rebound immediately, it means that the fermentation is not enough and still needs to be fermented; If the dough surface collapses, it means hair ..
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