The best old yeast for making buns.

Steamed buns fluffy and white, fluffy and delicious, steamed buns but our favorite in the north, my mother do steamed buns like to use the old flour to ferment, steamed buns more fragrant and chewy, Old noodle practice is very simple, it is made of flour, water fermentation, I also like to eat the old noodle fermentation to do steamed buns.

Steamed buns are fluffy and white, fluffy and delicious, steamed buns are our northern people's favorite, but also my favorite, our family steamed buns are their own, their own home-grown wheat milling flour, steamed buns full of wheat flavor, very tasty, I'm a small time, there is no baking powder, are used to ferment steamed buns with the noodles, and now, although the baking powder steamed buns are more convenient, but my mother still likes to use the old noodles, but the old noodles, the old noodles, the old noodles, the old noodles, the old noodles, the old noodles, the old noodles, the old noodles. fermented steamed buns, the following to share the old yeast is how to do.

a, first of all, to understand what is the old yeast

old yeast in the also known as the face of the head, the old noodles, fertilizer, etc., each place is called different, we here called the face of the head of the head of the head of the face, that is, the introduction of the hair of the face, I believe that many people will be doing buns buns, but like to use the baking powder to fermentation, because of the convenience of easy to operate, only the older generation like to use the old face of the fermentation of steam buns, steamed out of the steamed buns, to eat more flavorful and more chewy. The steamed buns are more flavorful and chewy.

We steamed buns here, each time we have to stay a little dough, stay for the next steamed buns fermentation, the old noodles have a lot of yeast, the old noodles with warm water, add to the flour, kneaded into the dough fermentation, with the old noodles fermentation, fermented noodles will have a sour taste, you need to add alkali to neutralize the sour taste in the dough, which is the reason that a lot of people do not need to use the old noodle fermentation, because the beginning of the grasp of the amount of alkali, a lot of people do not know the amount of alkali, but also the amount of alkali, the amount of alkali, the amount of alkali, the amount of alkali, the amount of alkali, the amount of alkali. This is also the reason why many people don't use the old noodles to ferment, because they can't master the amount of alkali at the beginning, and many people don't know how to make the old noodles.

Second, the production of old yeast steps

1, ingredients: 100 grams of flour, 50 grams of warm water

2, pots to add 100 grams of flour, with warm water and noodles, as we usually and noodles, while adding the side of the mixing, mixing flocculent, underhand kneaded into a smooth dough, covered with plastic wrap.

3, placed in a warm place to ferment naturally for two days, do not worry about overdoing it, is to ferment until the sour taste appeared, fermented noodles will be a little thin, there will be a unique sour flavor, the dough inside there will be a lot of honeycomb, this time the old noodle on the good.

4, good old noodles can be used to steam steamed buns, remember every time you steam steamed buns, we have to stay a ball of dough, put in the refrigerator to save, but the refrigerator can only save a few days, a long time is not good, we like to use plastic wrap to wrap the dough, put the natural air-drying, with the time soak it can be.

Summary: the old yeast is the old noodles to ferment steamed buns, steamed buns more flavorful, but also more chewy, but with the old noodles fermented steamed buns, to use alkali to neutralize the acidity of the dough, the amount of alkali to master, should be every place the old yeast practice is not the same, anyway, our family is to do, every time you do the buns of the time to make the dough, have to leave a little! The first thing you need to do is to make sure that you have the right amount of yeast in your hands, and that you have the right amount of water.