Old Noodle Buns

Name: Old Noodle Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 215g Flour; 7g Skimmed milk powder; 70g Old face; a little Edible baking soda; Some warm water

by Youlan Lengxiang

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Recently, making steamed buns like using old noodles instead of yeast for fermentation. The steamed steamed buns noodles have a stronger fragrance, a bit more tenacity, but they are still soft. Making old noodle buns is also very simple. Just leave a piece of noodles in a bowl after the noodles are started, cover them with plastic wrap, and keep them in the refrigerator. When you take them out next time, they will become leaven, which is also called old noodles. I usually use up the old noodles within a week, and then save the new ones. If they are not used for more than five days, they need to be stored in the freezer. When needed, take them out one day in advance and thaw them at room temperature. "

Ingredients

Old Noodle Buns

1. Prepare the ingredients you need, and take the old noodles out of the refrigerator 2 hours in advance to warm up. (Because only a little bit was added, so I didn't take it in)

2. Put the old noodles in a basin after warming up, and add a little edible baking soda (alkaline noodles). (Please refer to the basin for the amount of alkaline noodles)

3. Add a little warm water to dissolve the old noodles and stir well.

4. Add flour and milk powder, then add appropriate amount of warm water, mix and knead into a smooth dough, round into the basin, cover with plastic wrap, and leave to ferment in a warm place.

5. When the dough rises to 2.5 times its size, take it out.

6. Flatten the taken out dough, vent it, and knead it again and again, then roll it into a 1.5 cm thick dough sheet.

7. Then roll it up into a cylindrical shape, and then roll it back and forth a few times to make it tighter.

8. Cut into the size you like. (My one is about 50 grams)

9. Slightly reshape the cut green body.

10. Put it in a steamer for a second proofing.

11. After the second proofing for 1 hour, steam in a pot of cold water over low heat. After SAIC, turn to high heat and steam for 15 minutes, then turn off the heat and steam for 3 minutes before removing the lid.

Tips:
Because old noodles are used as starters to produce sourness when they are fermented in the refrigerator, it is necessary to add a little baking soda (alkaline noodles) to neutralize it. The amount of alkali noodles depends on the sourness of the fermented noodles. Just mastered it. Adding milk powder to the dough can make the dough softer.