1. Put all the main ingredients into the bucket of the cook machine.
2. Knead until smooth dough, cover and ferment to double size.
3. Fermentation is complete.
4. Add all-purpose flour for choking noodles.
5. Start the cook machine.
6. Knead until smooth.
7. Roll out the dough.
8. Apply a coat of oil.
9. Sprinkle with light salt and black sesame seeds.
10. Roll up and cut into steamed bun size.
11. Press the middle with chopsticks.
12. Pull up the two ends and roll them up.
13. Pinch the two ends to the bottom tightly.
14. Relax for 40 minutes at a time. Bring to a low heat and boil until the water boils, then turn to medium heat and steam for 15 minutes. After steaming, simmer for 10 minutes before opening the lid.
Tips:For the old noodles, I always use 200g high-gluten flour, 85g low-gluten flour, 1.5g yeast, 3g salt, and 211g water. After kneading and fermenting at room temperature to double the size, put it in the refrigerator for 24 hours and then divide into 50g aliquots and freeze. You should take it out the night before and use it after thawing. This method is suitable for bread or steamed buns. Use the leftover or take a piece of old noodles to thaw and cook the old noodles as before, but you don't need to add yeast. The second fermentation will be slower.
