Lye steamed buns and recipe tips

Materials: fermented dough, 100g of flour, 2g of lye, 60g of water (ml), main dough: 170g of water (ml), 400g of flour, 3g of lye.

Steps:

1. Add 2g of lye to 100g of flour, add about 60g of lukewarm water (25-35 degrees Celsius) and mix it into a smooth and slightly soft dough.

2. The fermented dough is bulky and has many air holes. (In winter, you can put it in a warm place to ferment, in summer, we recommend to put it in the refrigerator.)

3, fermented noodles fermented, into the appropriate amount of warm water (25-35 degrees) to stand for a while to pour.

4. Pour in about 40g of warm water to soften the fermented dough.

5. Add 400g of flour to the softened leavening surface, then add about 130g of warm water to form a smooth dough, not too hard (adjust the amount of water according to the water absorption of the flour).

6: Cover the dough with a lid and let it rise in a warm place until it doubles in size (about 2-5 hours).

7: Knead 3g of lye into the fermented dough, remembering to knead well, and knead and let rise for about 30 minutes.

8: Knead the dough in portions and form a round ball, put it into the steamer and continue to rise for 20 minutes.

9, cold water on the pot, high heat water boil, turn to medium heat steam about 25 minutes, turn off the heat after 3 minutes to uncover.

The above content reference? Baidu Encyclopedia - handmade alkaline steamed bread