Old Noodle Buns
by Food·Color
Favorite
Difficulty
Easy
Time
30m
Serving
5
"Northern big steamed buns, old noodle buns". . . I often hear such shouts.
Traditionally, steamed buns are made using old noodles-a piece of dough that has been fermented in advance. Due to the longer fermentation time, the dough tends to be a little sour. When used, it is usually mixed with alkali to neutralize the sour taste, and at the same time, it can also make the steamed buns more fluffy. The amount of alkaline noodles is all in the experience of the master. The alkali is used just right, and the steamed buns are not only fluffy, but also white. A little more alkali, the dough will slightly yellow, if too much, the taste will become astringent. Occasionally, there will be a small bit of darker yellow bumps on the steamed buns, just like a mole on a person's body, which is an alkali that has not been rubbed. Don't be careful to bite in one bite, bitter, and astringent. Some teach how to listen to the sound to distinguish alkali. Take a piece of dough and tap it with your hands. It's like choosing a watermelon and listening to it "boom boom boom" or "boom boom boom". However, watermelon is easy to choose, but the sound of dough is a little hard to distinguish. What if the ears are clever? The alkali is light, but alkali can be added. What about alkali weight? Tim the old face? --Gone. The secret of steamed buns lies in this.
It has always been yeast steamed buns, or spontaneous steamed buns. Old noodle buns always seem to be a little troublesome. In fact, just a piece of old face. Teacher Meng has a very detailed tutorial. However, it is a little strange that Meng's old-fashioned buns do not need to be added with alkali? There is no answer, so I searched for the vague impression and came to an old-fashioned steamed bun with alkali. God knows how much alkali is needed, just by luck. The luck this time is not bad. . . .
Traditionally, steamed buns are made using old noodles-a piece of dough that has been fermented in advance. Due to the longer fermentation time, the dough tends to be a little sour. When used, it is usually mixed with alkali to neutralize the sour taste, and at the same time, it can also make the steamed buns more fluffy. The amount of alkaline noodles is all in the experience of the master. The alkali is used just right, and the steamed buns are not only fluffy, but also white. A little more alkali, the dough will slightly yellow, if too much, the taste will become astringent. Occasionally, there will be a small bit of darker yellow bumps on the steamed buns, just like a mole on a person's body, which is an alkali that has not been rubbed. Don't be careful to bite in one bite, bitter, and astringent. Some teach how to listen to the sound to distinguish alkali. Take a piece of dough and tap it with your hands. It's like choosing a watermelon and listening to it "boom boom boom" or "boom boom boom". However, watermelon is easy to choose, but the sound of dough is a little hard to distinguish. What if the ears are clever? The alkali is light, but alkali can be added. What about alkali weight? Tim the old face? --Gone. The secret of steamed buns lies in this.
It has always been yeast steamed buns, or spontaneous steamed buns. Old noodle buns always seem to be a little troublesome. In fact, just a piece of old face. Teacher Meng has a very detailed tutorial. However, it is a little strange that Meng's old-fashioned buns do not need to be added with alkali? There is no answer, so I searched for the vague impression and came to an old-fashioned steamed bun with alkali. God knows how much alkali is needed, just by luck. The luck this time is not bad. . . .
