Alkaline Water Choking Noodle Buns

Alkaline Water Choking Noodle Buns

1. 500 grams of flour, 50 grams of leavened dough

2. Yeast dough is mixed with flour and the dough is fermented.

3. Just tap the dough without shrinking.

4. Pour 5 grams of soda noodles with appropriate amount of warm water

5. Pour the alkaline water into the dough and mix it evenly, and knead it repeatedly until it does not stick to the basin and hands.

6. The dough that has been hydrated with alkali is kneaded with 100 grams of dry flour until the dry flour is integrated.

7. You will hear a crisp sound when you use the hand gripper, so it's a good idea to use alkaline water.

8. The face agent is rubbing out the steamed bun with the thumb.

9. Lay out the cloth and put the kneaded buns.

10. Cover the pot and turn on the heat for 20 minutes, and steam for 20 minutes to turn off the heat. It won’t shrink when opened immediately.

11. Opening the lid is very fragrant.