Old bread sub flouring skills, do you want to add raw flour when you do it

Recently these days, there are quite a lot of steamed buns being made with hairy noodles all over the country.

I see Shandong's are so big a bun, and the hardness of the buns and noodles is not quite the same as ours in Jiangsu.

About the old noodles, I have never made them.

But I have a mother-in-law with thirty years of steaming experience.

Look at how she makes old noodle buns.

Tips on how to make steamed buns

Methods/Steps

First of all, you need to ask for a fist-sized piece of old flour. When you get it back, add a little water and flour and make a wetter dough like the one in the picture. Because of the weather. This dough can be left at room temperature for about five days.

Tips for making old bread

When the old bread is ready, add water and flour (about thirty pounds in my case) and make it into a slightly harder dough like the one shown in the picture. The basin is so big, but the dough is only this small, right? The dough will be more than enough for the fermentation.

The old bread sub fermentation technique

Then in the countryside, there is no other heating measures, just put on the bed. Cover with two quilts and prepare for fermentation. After one fermentation of the dough, can not start making buns. It is also necessary to neutralize the sourness of the dough with lye according to the ratio of ten pounds of flour to one or two pounds of lye. The kneaded dough has to go through two more fermentations before it is ready. The first fermentation will probably start in the morning. The dough will be ready by two o'clock in the afternoon. Then it is covered with a quilt for the second fermentation. It will be about 4 pm before the second fermentation is ready.

Old bread sub fermentation tips

Don't be idle during the fermentation process. To make the filling. The filling is mainly made with fresh meat from the pig plus salted meat from the pig. It's roughly a 1:1 ratio. The filling made in this way can be made without salt. Add the right amount of chopped green onion, and water. The water is added according to the situation. If the water is too little, the meat will have a hard texture and not taste very good. If there is too much water, the filling will be too wet to wrap well. So why is this filling popular. The amount of buns made at one time is relatively large. It has to be eaten at room temperature from the year before to the year after. If you use other fillings, it is not good for preservation.

Tips on how to make old buns

Then prepare the steamer basket. Put a steaming cloth on top of the steamer basket. This kind of steaming cloth will not stain the steamed buns. If you have saran wrap at home, that kind is too thin and will stain the buns.

The old bread sub flour tips

Look, see, the good flour is not particularly much. At this point, it's time to take a portion and steam it first.

Sometimes, I have this question, why this kind of dough, after wrapping, can be directly steamed, while we usually at home with yeast buns have to wrap and wake up for a while before steaming? Well, it seems that it is because this dough has been fermented twice. So after wrapping, it's easier to steam large when steaming.

Tips on how to rise old buns

So what is the hardness of the dough taken out? You can press down a small hole when you press it gently with your hand. This kind of dough, when you steam it, it will rise big. The texture is fluffier.

Tips on how to rise old bread sub

Take it out and sprinkle some flour on the table. Then place the dough on top. No need to go through re-kneading. Because before the second fermentation, the process of adding alkali has been fully kneaded.

Then divide it into about the same size doses.

Take one of them and spread it out.

Wrap it in the filling.

Tips on how to make old bread sub