1. Prepare the ingredients.
2. Put the old noodles and baking soda in a basin. (Please refer to the amount of baking soda in the basin, put a little first, and then add a little bit)
3. Add an appropriate amount of water to dissolve it.
4. Add flour and wheat bran and mix well.
5. Then add the remaining water, knead into a smooth dough, cover, and ferment at room temperature. (About two hours)
6. Ferment to 2 times the size and take it out.
7. The developed dough will be slightly softer. Remove an appropriate amount of dry flour on the table, flatten the developed dough, vent, and knead it again into a smooth dough with moderate hardness.
8. Then knead into a cylindrical shape (or long strip).
9. Use a sharp knife to divide it into the right amount of agent to form a raw steamed bun. (Long shape or round shape is arbitrary, mine is about 45 grams each)
10. Add enough cold water to the steamer, put the steaming grid on top, put corn leaves on it to prevent sticking, put the raw steamed buns, and cover the lid for proofing. (It’s summer, and it’s been 25 minutes.)
11. When the size is 1.5 times larger, turn on medium heat and steam. After SAIC, turn to high heat for 15 minutes to turn off the heat. After 3 minutes, take it out to let cool, don't simmer in the pot.
Tips:1. It is not advisable to have too much baking soda, so that the old batter does not smell sour.
2. When the dough is first fermented, it can be twice as fat as it is. If it is too big and has a sour taste, it is too fat.
3. Knead the dough smoothly, and exhaust the bubbles in the dough before shaping, so that the steamed buns will be meticulous and beautiful.
