How to make fermented noodles

First, you can soak the dough in water and stir it evenly, then add flour and water. After the dough is fermented, add solid sugar and alkali to soften it repeatedly, and add proper amount of dry flour. After continuous softening, it can be made into the shape of steamed bread, and then it is lit in a pot and steamed. The middle bottom of the steam boiler bracket is provided with a steam water tank, and the lower end of the steam pipe is inserted into and communicated with the steam water tank; The upper end is provided with a bearing, which passes through the fixed disk on the upper part of the bracket to the middle hole of the pot body, and the pot body is in sliding fit with and communicated with the bearing of the steam pipe. Put the fire on the plate and the fire under the steamer. The steamed bread made from this pot has the characteristics of steaming softness and burning smell, which is suitable for all ages.

Pot-paste steamed bread is made of traditional noodles with special ingredients (X powder) and a special pot. Like ordinary steamed bread, it is baked on the top and tastes not soft on the top, but crisp but not hard on the bottom. Because of the choking technology, the steamed bread can be seen in a certain level after being broken, and it has a strong flour flavor.

The second type:

Old dough:

Materials: low gluten flour 150g, medium gluten flour 50g, dry yeast 2g, salt 0.5g, ice water 100ml (warm water in winter).

Practice: add all the dry materials into water and mix them into dough, and knead them until they are stiff and smooth (about 5~ 10 minutes). Put the dough in a big bowl,

Cover with plastic wrap and let it ferment to twice its size.

About 45~50 minutes (fermentation time will be prolonged in cold weather, so it can be kept warm in the microwave oven).

Dough:

Materials:

a.

100g medium-gluten flour, 50g low-gluten flour, 2 tablespoons sugar, 90ml ice milk (or ice water, which can be warmed in winter), 3g dry yeast, and 0.5g baking soda (used to neutralize the acidity of dough, not needed).

b.

35 grams of old dough

c.

Cream (or salad oil) 1 tablespoon

Exercise:

1.

Knead the material A into a ball, cover it with plastic wrap and let it stand for three minutes until the gluten becomes soft, then add the old dough B and knead it into a ball, and then add the cream C to knead it into a smooth dough with gluten.

2.

After the dough is slightly loose, shape it, put it into a steamer for fermentation for 30-35 minutes, and then steam it on medium heat for 13 minutes until it is cooked.