What is the ratio of flour to lye when steaming steamed buns?

Steamed buns use about 3 grams of lye per 500 grams of dough

Old noodle steamed buns:

Materials: old noodle leavening: 50 grams of gluten flour, 50 milliliters of cold water, 1 gram of yeast

Buns: 500 grams of gluten flour, 180 milliliters of cold water, 3 grams of edible lye

1, the production of the old noodle: 50 grams of gluten flour, 50 milliliters of cold water, 1 gram of yeast mixed well. 1g of yeast, mix well, put into a container with a lid, cover.

2. Leave to ferment for 12-15 hours at room temperature. The fermented old noodles will have a sour flavor and be full of round holes.

3, make steamed bread: the day before the fermentation of the old noodle leavened with 500 grams of flour, water 180 ml mixed, and into a dough. At this time do not put the pasta alkali.

4, the first fermentation: fermentation until the dough becomes two times the size and slightly sour, rubbed with a finger, the dough will not spring back, tear the dough, inside the honeycomb tissue-like.

5, add alkali kneading: after fermentation, dry cooking soda 3 grams sprinkled on the dough, little by little into the dough, as long as the kneading can be uniform.

6, make buns: knead the dough well after taking a dough, knead into a round bun.

7, two hair: after all the dough made good shape, placed on the steam rack to stand, for the second time to rise, 20-30 minutes, the buns become large enough, do not have to double the size.

8, steamed: first boil the water in the pot, and then put into the hair buns, steam on high heat for 15 minutes.