Old Noodle Buns

Old Noodle Buns

1. In a large bowl, put 90 grams of water, 200 grams of flour, and 50 grams of old dough (when making yeast buns, take 50 grams of small dough and keep it in the refrigerator for three or four days).

2. Knead into a smooth dough.

3. Cover with wrung out wet gauze and leave it overnight (8 hours) (the old noodles are not like ordinary yeast steamed buns, they won't grow too big).

4. Use your fingers to pinch the edible baking soda three times, less than 0.5 grams (my home weighs the smallest amount is 0.5).

5. Add 3 grams of water and stir well.

6. Put it in the center of the dough and knead the dough again.

7. Divide them into 6 evenly, and put three doughs on a steamer. (If the dough is very dry, apply some water on your hands to make the dough smoother)

8. Put it in a steamer with a temperature of 50 degrees and let it stand for 50 minutes.

9. Steam on high heat for 20 minutes, stuffing for 5 minutes.

10. Pinch mustard or condensed milk to eat.