Natural Fermented White Steamed Buns

Name: Natural Fermented White Steamed Buns
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 30g Natural ferment; 250g All-purpose flour; 110g water; a little Soda ash

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

24h

Serving

The old noodles of the old noodle mantou seem to be similar to the natural yeast, but it is not so liquid. I found a ready-made method to make this fermented steamed buns, although I don't have much cold with steamed buns.
Alkali was added according to his own intentions, because the old comrades only like the old noodles buns with alkali. But the amount of alkali is really not so easy to grasp, the acidity of the dough is not a constant that is easy to control. Clenching your teeth, rather than less, as long as it is not too much, the worst outcome is just yellow steamed buns. If there are too few, the steamed buns made into sourdough will probably only be fed to the dog. When the alkaline noodles were added for the third time, when the weak alkaline smell was faintly distinguishable in the dough, I stopped.
After adding alkali, the dough was proofed for about half an hour and put on a pot of cold water. All the conjectures were resolved at the last moment. It turned out to be a light yellow steamed bun with a little more alkaline noodles. After tasting it, it didn't seem to have any bad taste. The taste was soft and elastic. Except for the color, the overall effect was not bad. "

Ingredients

Natural Fermented White Steamed Buns

1. Ingredients: 30 grams of natural ferment, 250 grams of all-purpose flour, 110 grams of water, a little soda ash

2. Mix the fermented seeds, 40 grams of flour with 40 grams of water,

3. Stir it into a uniform paste and let it stand at room temperature.

4. The batter foams and expands in volume,

5. Pour in the remaining flour and water,

6. Stir it into a smooth dough,

7. Put it in a large bowl and ferment at room temperature for 2-3 hours,

8. Double the dough volume,

9. Use a little water to dissolve the alkaline surface,

10. Add it to the dough,

11. Knead well.

12. Divide into 5 equal parts and round.

13. Put it in a cage and let it wake up for about 30 minutes.

14. Pot in cold water, steam for 15 minutes after SAIC.

15. Well cooked and extinguished,

16. Get out of the pot and let it cool slightly.

Tips:
The amount of water needs to be adjusted according to the water absorption of the flour.
The proofing time depends on the temperature.
After steaming, you don't need to uncover it immediately. Turn off the heat and simmer for a few minutes. The surface will not collapse easily.