Old Noodle Buns

Name: Old Noodle Buns
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 500g All-purpose flour; 100g Old face; 60g Sugar; 2g salt; 2g yeast; 310g water; 100g All-purpose flour for choking noodles

by Ms half sugar

4.9 (1)

Favorite

1

Difficulty

Normal

Time

2h

Serving

3

Compared with soft Cantonese-style steamed buns, this steamed bun is very chewy, chewy in the mouth, and has a fermented wheat scent. The stomata of the tissue are very delicate and superb. The approach is somewhat similar to that of Shandong steamed buns.

Ingredients

500g All-purpose Flour
100g Old Face
60g Sugar

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2g Salt

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2g Yeast
310g Water

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100g All-purpose Flour For Choking Noodles

Old Noodle Buns

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 100g all-purpose flour for choking noodles.

5. The cook machine restarts.

6. Knead it into a smooth dough that is completely absorbed by the flour.

7. Roll out the dough.

8. Roll up and cut into steamed bun size.

9. Rub it to reshape and put greased paper underneath. Cover and relax for 40 minutes.

10. When it relaxes, start a low heat and boil until the water boils, then turn to high 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. This time, when there is not much use left, I will cook the old noodles as before, but there is no need to add yeast. The second fermentation will be slower.