Baked baking soda：梘水的替代品

聲明：想照做著，一切後果自己負責。

 

買不到做廣式月餅的 lye water，做了點小research, 發現可以自己製作替代品。

小蘇打放parchment paper上250-300華氏烤一個小時。

（另外有人建議450華氏烤30分鍾）

烤完後類似食用堿麵，堿性更強。取3克溶於10克水即可。

強堿，小心接觸，最好帶手套.

用塑料或玻璃瓶裝烤過的soda，密封。

不要接觸金屬用品。不要讓小孩靠近。

 

原文來自以下

by Harold McGee

 

"Just spread a layer of soda on a foil-covered baking sheet and bake it at 250 to 300 degrees for an hour. You’ll lose about a third of the soda’s weight in water and carbon dioxide, but you gain a stronger alkali. Keep baked soda in a tightly sealed jar to prevent it from absorbing moisture from the air. And avoid touching or spilling it. It’s not lye, but it’s strong enough to irritate.

 

Baked soda is also strong enough to make a good lye substitute for pretzels. In order to get that distinctive flavor and deep brown color, pretzel makers briefly dunk the shaped pieces of raw dough in a lye solution before baking them. Many home recipes replace the lye with baking soda, but the results taste like breadsticks, not pretzels."

 

The entire article is worth reading for some good kitchen chemistry.