Manufacture of traditional old yeast steamed bread

Teach you to steam steamed bread at home. It's white, soft and delicious. It's not enough to steam a large pot at a time. As a northerner, I grew up eating pasta. Among all kinds of pasta, steamed bread can be said to play a very important role, but now many steamed bread are steamed mechanically in the steamed bread room. This kind of steamed bread tastes like chewing wax, but it doesn't taste like real steamed bread. It tastes really bad. I believe many people feel this way. I like eating steamed bread very much, especially steamed bread made of fermented dough. This kind of steamed bread is particularly soft and chewy. Today, I will share with you a traditional method of making steamed bread from fermented dough. Steamed bread is white and soft, white and flawless, delicious and chewy, and it smells like wheat. No yeast powder or yeast is needed. Detailed skills tell you that steamed bread does not collapse or shrink.

Prepare ingredients:

Old dough, warm water, common flour, alkaline noodles

Specific practices:

1. This is a piece of dough left over from the last steamed bread. This dough has been in my noodle bag. Today, I will use this old flour to make old yeast. Break this flour yeast into pieces and put it in a small pot, then pour warm water into the pot and soak it for a few minutes, and knead the old flour with your hands to melt it.

2. After the old noodles are soaked, add flour to the pot and stir it several times until there is no dry flour in it, stir it into a slightly thicker batter, then cover it and put it in a warm place for fermentation.

Now that the dough has been fermented, it will look like this after fermentation.

4. Next, stir the flour, pour the common flour into the basin, then pour the fermented batter directly into the basin to stir the flour, then pour warm water into the basin for several times to stir the flour, and when the flour is stirred into a flocculent shape, knead them into a big dough. After kneading the dough, cover it and let it ferment to twice its original size.

Old fermented dough takes a long time to ferment. I made it for about five hours and filled a big pot. Then I sprinkled a little more dry flour on the chopping board, added a spoonful of alkaline noodles, poured the dough made in the basin on the chopping board, kneaded the big dough evenly and smoothly, then cut it into four equal parts with a knife, and continued to knead the small dough evenly and smoothly, whether steamed buns or steamed buns. Steaming steamed bread and kneading dough is definitely hard work. I kneaded so much dough for about 20 minutes until it was particularly smooth.

6. After kneading the dough, knead it into strips, cut it into noodles of equal size with a knife, and then arrange it all into steamed bread.

7. Brush a layer of oil in the steamer to prevent the bottom of the steamed bread from sticking to it during steaming, and then put the kneaded raw steamed bread into the steamer. At this time, don't rush to steam the steamed bread in the pot. Be sure to steam for about half an hour for the second time. After steaming the steamed bread, put it directly in the pot and rinse it with cold water. Let everyone know that steamed bread is light in your hand and needs to be used.

8. Time is up, turn off the fire. First slowly open the lid to breathe, quickly close the lid and wait for five minutes before cooking. This can prevent the steamed bread from collapsing. Our steamed buns are steamed here. Steamed steamed bread is white and soft, with a smell of wheat.

9. You can steam several steamed buns at a time and store them in the refrigerator. Whenever you want to eat them, you can take them out and heat them in a pot. Steamed buns that have just come out of the pot are delicious with some oil and spicy. Friends you like can try it.