To make old flour buns, how many grams of soda per pound of flour? How many old noodles?

Old bread per 1 catty of fermented flour add 3.7 ~ 4.3 grams of alkali neutralization, steamed bread vitamin preservation rate of 80% on average, fresh taste and good quality easy to digest.

Old noodle buns practice is as follows:

1, old noodles diluted with water and put into the flour and dough. Molasses 4 hours.

2, put the fermented noodles on the panel.

3: Add lye and thin noodles and knead well.

4: Pull the dough into even sized dosage.

5: Knead the buns.

6, molasses 20 minutes.

7, put into the cage drawer.

8, cool water into the pot, medium heat boil to high heat 25 minutes to cook. Simmer for 3 minutes.

Expanded Information:

Old bread steamed buns

First, the old noodles soaked in water and mixed, into the flour and water, to be the face of the fermentation, into the solid sugar and alkali, repeated kneading and adding an appropriate amount of dry flour, continue to soften and made into steamed buns shape, into the pot and ignite the fire to start steaming branding!

The middle and bottom of the support of the steam boiler is equipped with a steam tank, the lower end of the steam pipe is inserted into the steam tank and connected to it; the upper end of the bearing and through the support of the upper part of the fixed disc up to the middle hole in the pot, the pot and the bearing of the steam pipe sliding with the body and connected to it.

The old noodle is the flour seed of the hairy noodle, the north is called the noodle lead, there are some places called the noodle head. It is a small mass of flour left over from the hair of the steamed buns, due to a lot of yeast in it, the next time the hair of the noodles as a strain of bacteria.

This kind of steamed buns steamed with the last fermented flour as the strain is called the old noodle buns. In contrast, the yeast (dry, fresh points) direct fermentation of steamed noodles can not be called "old noodles" steamed buns. The old noodles in the preservation process will often have lactic acid bacteria at the same time, hair a little longer there will be a unique sour taste, so with the old noodles steamed steamed buns need to add edible alkali to neutralize its sour taste.

Baidu Encyclopedia: Old Noodle Steamed Buns