How to make old (fat) steamed bread?

Ordinary flour 150g (flour fertilizer) and water 150g (flour fertilizer).

900g of common flour and 450g of water.

Alkaline flour 1.5g to 2g dry flour 200g to 300g (for dough mixing).

The practice of old flour (flour fat) steamed bread

Put 150g flour and 150g water together and mix well, so as not to form dough. Note: 200 grams of flour and 200 grams of water are also acceptable. Steps of making old flour (flour fat) steamed bread 1

Put in a fresh-keeping box and ferment at room temperature. I'm in winter now, and it's 23 degrees indoors in the north, and I send it one day and one night. In May, the indoor temperature was 28 degrees, from noon to the next morning 10. The second step of making old flour (flour fat) steamed bread

Knead the fermented flour fertilizer with 900 grams of flour and 450 grams of water, fully and evenly, and continue to ferment indoors for 2 to 3 hours. The third step of making old flour (flour fat) steamed bread

Fermented noodles are all honeycombs! The fourth step of the old flour (flour fat) steamed bread method

At present, it is no problem to use1.5g alkaline noodles (some bakers use 3g or 4g, and I use 2g. Some bakers say you want to use 1% flour, but I really dare not say this, because then your steamed bread is really alkaline. Mix 200 grams of dry flour (if the dough is still soft, continue to fake it until the dough does not collapse) and knead it into dough. Be sure to rub it thoroughly. After adding alkali, the dough will soften. At this time, 200 grams of dry flour will harden when rubbed into the dough, and the dough feels good. If the dough is still soft after adding 200 grams of flour, then continue to add it, and it is difficult to set it when adding it to the dough. Especially after adding dry flour and alkaline noodles, knead for at least 20 minutes, so that the alkaline noodles will be fully integrated into the dough, and the kneading will be uneven and there will be yellow spots. Step 5 of making old flour (flour fat) steamed bread

The kneaded dough has a smooth section and no honeycomb holes after fermentation! Step 6 of making old flour (flour fat) steamed bread

100g dough is set and put into a steamer to continue fermentation. At this time, the fermentation must not be twice as large, but it can be increased appropriately, because in the process of steaming, the dough will grow to the fullest. It is particularly emphasized that it can be steamed in 40 minutes after being put into a steamer. Remember, you must use cold water. After boiling, steam for 20 minutes and stew for 5 minutes. Step 7 of making old flour (flour fat) steamed bread

You see, the texture of old steamed bread is different from yeast! Sweet flour flavor, no need for yeast fermentation!