Knife Cut Old Noodle Buns

Knife Cut Old Noodle Buns

1. Put 90 grams of water, 200 grams of flour, and 50 grams of old dough in a large bowl (when making ordinary yeast steamed buns, take 50 grams of fermented dough, put it in a fresh-keeping bag, and keep it in the refrigerator for 2 to 3 days).

2. Knead into a uniform dough (knead more than 100 times), close the lid, and let it sit overnight (more than 8 hours).

3. The dough will not rise too much, so it is decorated with 3 baking soda (as shown in the picture, the white soda in the middle of the dough is baking soda).

4. After kneading the dough, take one third of the dough, add 15 grams of brown sugar, and knead well.

5. Knead the brown sugar dough (add brown sugar to color, in order to make the dough better).

6. Roll the white dough into a rectangle first, and put the brown sugar dough on top and roll it flat.

7. Roll up.

8. Cut into sections evenly.

9. Put it in the steamer.

10. Let stand for 1 hour (the highest temperature today is 20 degrees).

11. Steam on high heat for 15 minutes and simmer for 5 minutes.