Laomian mantou

Medium gluten flour, yeast, water (or milk) and edible alkali.

The practice is as follows

① 50g of medium-gluten flour, 50g of water, 65438+ 0.5g of yeast, evenly stirred, made into koji, boxed, sealed and fermented in the refrigerator overnight (at least 12 hour).

② Add 490g medium gluten flour and 180g water into the starter, stir well, knead into dough, cover and ferment for nearly 2 hours.

(3) Add 0.5g of edible alkali into the fermented dough, exhaust, knead evenly, divide materials, shape, steam in cold water for 30min, and stew for 2min.

skill

① If there is no edible alkali, it can be omitted or replaced with baking soda. If you add alkali, you must knead it evenly.

② This quantity can make 10 big steamed buns, and the quantity can be increased or decreased according to the situation.