Why is it cold when I make steamed bread with yeast and baking powder? Why does it turn yellow?

First of all, putting too much soda or alkaline noodles will lead to the yellow color of pasta. Lz should pay attention to this reason.

Secondly, the so-called bulking refers to the process of allowing dough to fully propagate and generate gas under certain temperature and humidity conditions, thus promoting dough expansion. When yeast converts starch into sugar and consumes it in the aerobic environment inside the dough, it will release carbon dioxide gas. Then, the volume of the dough will expand.

Pay attention to "a certain temperature and humidity" here. Lz also said that the environment is cold.

In order to solve the problem of low temperature environment, we will increase the proportion of yeast, but too much yeast will also lead to yellowing of pasta, and Lz needs to be moderate.

Finally, talk about the method of making noodles in cold weather for a few days:

Start with a certain temperature and humidity.

Try to choose warm water for noodles.

2. Wrap the three-layer flour in a vacuum bag and soak it in hot water for a certain time.

3. Pay attention to the tightness of fermentation, and properly cover the container with quilt, which is beneficial to heat preservation.

4. You can put a basin of warm water at the bottom of the container to effectively isolate cold air from hot air.

I hope it will help Lz.