How to Steam Buns with Old Noodles

Old Noodle Steamed Buns

Main Ingredients

Flour 300g

Old Noodle 100g

Supplementary Ingredients

Alkali 0.5g

Seasoning

Water 150g

Methods for Old Noodle Steamed Buns

1. Remove the leavened dough from the refrigerator freezer one day ahead of time, and allow it to thaw at room temperature. The second fermentation can be longer), the pot of water boiled on the drawer steamed 12 minutes

The taste of childhood: old noodles curd rolls and old noodles steamed buns

Cooking tips

We used to do steamed buns, rolls, buns, and no yeast are used old noodles. Now I use both yeast and old noodles. Although the buns made with yeast are fluffier, I feel that the old noodles are chewy and more flavorful! The old noodle is a piece of flour left over from the last time I made steamed buns. Usually I will put it in the refrigerator and use it up within three days, or put it in the freezer if I don't use it for more than three days. Recently, I've been using less yeast, so I've been leaving a piece of it behind every time I steam my buns, and this is the sixth generation of this old noodle. This time to make curd rolls with refrigerated fermentation, fermented dough is not very sour, because the dough is relatively large nearly 500 grams of flour, so I used 1 gram of edible lye to synthesize the sourness of the fermented dough. If the dough is small, you can use 0.5 grams of lye. About how much lye to add this also depends on the degree of fermentation of the dough, do more on the master, I generally use are not more than 1 gram. The combination of acid and alkali can add more noodle flavor to the steamed buns, and I will also add some lye with yeast fermentation.