Making method and formula of northern old bread

1000g medium gluten flour, 250g old flour, 40g milk powder and sugar, 16g coconut flour and 480g water.

2. Fill:

400g of lean pork, 300g of carrot, 300g of onion, 0/5g of soy sauce/kloc, 25g of oil consumption, 20g of peanut oil, 5g of sugar, 0.5g of pepper, 9g of salt, 0/5g of ginger paste/kloc, 2g of edible alkali powder (added after dough is made).

Step 3 practice:

(1) Chop lean pork, add ginger, pepper, sugar and uncooked rice and mix well.

(2) Add seasonings such as onion and carrot, adjust the stuffing, take it out of the refrigerator one night in advance, and thaw and ferment at room temperature.

(3) Thawing and fermenting overnight to increase the volume to more than 2 times.

(4) Weigh out 1000g flour and add milk powder, coconut powder and sugar.

(5) Tear the old dough into small pieces, add them into the flour, and add water at the same time. Into dough.

(6) Cover or film for starting (room temperature 25-33 degrees).

(7) After 3-5 hours, the hair becomes twice as big and the inside of the face is honeycomb.

(8) Take about 2g of edible alkali powder, mix it with 10g flour, and knead it into dough.

(9) Before adding alkali, you can smell the slightly sour dough. Knead for 2 or 3 minutes after adding alkali, and then smell the sourness of the dough disappear, and you can smell the slight alkalinity.

(10) The amount of alkali is just right at this time. The next step can be divided into doses, each dose is about 50g.

(1 1) Roll out the dough with thin sides and thick middle, and then start making steamed stuffed buns, with each filling of about 50g.

(12) The steamed bread is wrapped and put into the steamer for secondary proofing (when the temperature is low, the water in the steamer is heated to about 50 degrees), and the proofing time is about 30 minutes.

(13) After waking up for the second time, steam over high fire, steam after boiling water 15 minutes, and turn off the fire and open the lid after 5 minutes.