How to Make Old Noodle Steamed Buns
1.
Today I want to share with you the steamed buns made with old noodles. Before the lecture, let everyone revisit the fermentation process of making old noodles in the last class.
2.
This is how the old noodles look before they ferment.
3.
This is how old noodles look after fermentation
4.
After the fermentation is complete, use sugar, water and alkali to make the old noodles look like a batter, which can then be used to ferment to make the dough for steamed buns.
5.
The amount of recipe is relatively large. The household dosage is basically 1 catty of flour plus 5 grams of yeast and 1 tael of sugar. The dough used to make steamed buns is a bit harder than steamed buns. The steamed buns made are more delicious and not easy to fail. The appearance of raw embryos, the family can make round steamed buns,
6.
Generally, I ferment for about 40 minutes at a temperature of 30 degrees, because my average temperature is about 5 degrees. The general technique for judging whether there is a good fermentation is: touch a little water with your fingers, and when you touch it lightly, there is a little resistance to your strength. It's fermented like cotton again. If it is a bit hard, it means that it is not fermented enough. If you touch it, the steamed buns in the picture are fermented.
7.
Another trick is to put the steamed buns on the tuyere to dry the skin, and the touch will be more accurate. The steamed buns in the picture are the appearance of the steamed buns.
8.
This is the basic common sense for making old noodles for steamed buns. Next time I will share steamed buns made with another type of noodles. Friends who are interested, please pay attention to the group announcement.
Tips:
This recipe was compiled and edited by Sister Xin according to the lectures taught by the lecturer. By the way, I would like to add in the warm reminder. Household steamers are relatively small, and the amount of slow-head embryos is about 30-50 grams. After the atmosphere is heated, the calculated time shall prevail. After steaming for 10 minutes, turn off the heat, and then continue to leave the pot without opening the lid for 5 minutes, so that the steamed buns look good and do not shrink.
Attached is the recipe for making old noodles: 3 catties of flour, 15 grams of filial mothers, and 1 catty of 8 taels of water. Ferment for 8 to 12 hours. When making steamed buns, add 8 grams of alkali to make water.
