1. Baking soda meets water and acid to release carbon dioxide and swell the product. Sodium carbonate produced by baking soda reacts with oil and fat at high temperature to produce soap. If you add too much baking soda, it will have a soapy taste, and the pH of the biscuits will increase, and the color inside the biscuits will be dark yellow.
2. The water absorption rate of flour is generally 30%-40%. When the amount of water is too much and the gluten formation reaches the maximum, the dough will easily shrink and deform after the molding, and the dough will be too sticky, and the mold will stick to the edge of the mold. If the amount of water added is too small, the dough will be too dry, loose, and difficult to shape, and the final product will be harder and not brittle.
3. Dough temperature has a great influence on the gluten formation rate in the dough. It is more suitable to use 30℃ warm water and to prepare the dough.
4. The dough after fermentation will become smoother, more elastic, and at the same time increase the ductility, and can cover more gas. The fermentation time needs to be properly controlled. Because the fermentation time is too short and the fermentation is insufficient, the dough will not expand enough, and the texture will become very rough; but if the fermentation time is too long, the dough will become sticky and have Sour.
5. Intermediate proofing: After fermentation, the rounded dough stays for about 15 minutes, which can relax the gluten and make the shape easier. The fermentation will continue during this static process.
6. In the first stage (about 8 minutes) of baking soda biscuits, the bottom fire is higher and the surface fire is lower. It can swell before the surface of the biscuits has formed a hard shell, making the biscuits more puffy. In the second stage of baking (about 6 minutes), reduce the temperature of the bottom fire a little and increase the surface fire, which can make the surface color of the biscuits faster and avoid scorching the bottom surface of the biscuits.
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