Practice and Formula of Henan Old Noodles Steamed Bread

The method of making steamed bread with old flour;

1. Take the starter out of the refrigerator, completely melt it with warm water, and then let it stand for ten minutes.

2. Take a proper amount of flour, slowly pour in the fully dissolved screwdriver water, stir while pouring, and finally knead it into a dough with moderate hardness.

3. Put the dough on the panel, continue to knead it into smooth dough, put it back into the pot, cover it with a wringing wet cloth, cover it, and naturally ferment at room temperature.

4. After the dough is fermented to twice the size, take it out and knead it into a ball, and prepare the alkaline water.

5. Add alkaline water twice: dig a small pit in the middle of the dough, pour a small amount of alkaline water, add a proper amount of flour and knead thoroughly.

6. If the dough is large, it is divided into two parts to operate. Take a portion of dough, knead it thoroughly, knead it into long strips, and cut it into even small doses to see if there are obvious holes in the section. Then take a small dose, knead it thoroughly and knead it into a bun.

If you cut steamed bread with a knife, you need to knead it in place at one time. Then rub it into smooth strips and cut it into even doses. Some people knead the dough in place, roll it into large pieces, roll it tightly and knead it evenly before cutting.

7. Add water to the steamer and turn off the heat until it is warm. Brush the steamer with thin oil, put it into the formed steamed bread blank, wake it for about 15 minutes, turn off the fire about 20 minutes after the middle fire is turned on, and open the lid after 5 minutes.

8. Don't forget to leave a piece of dough as a starter, put it in a sealed box like this, and then throw it into the refrigerator. A week is fine.