What are the practices and recipes of old-fashioned steamed bread?

The formula to be prepared is medium gluten noodles, old noodles, sugar, salt, yeast and water. The method is to evenly mix the main ingredients, ferment, pour in the medium gluten flour for choking noodles, ferment again after mixing evenly, roll out after fermentation, roll up and cut into sections, stand for 40 minutes, steam for 15 minutes, and then stew for 10 minutes, and this is the end.

Specific practices are as follows:

The materials that need to be prepared in advance are: 500g of medium gluten flour, 0/00g of old flour, 60g of sugar, 2g of salt, 2g of yeast, 3 10g of water and 0/00g of medium gluten flour for choking noodles.

1. Put all the ingredients in the chef's bucket.

2. Knead until the dough is smooth, cover it and ferment to twice the size.

3. Add 100g medium gluten powder to the choking surface, and restart the chef's machine.

4. Knead into flour and completely absorb the smooth dough.

5. Roll out the dough.

6. Roll it up and cut it into the size of steamed bread.

7. Rub the whole shape, put oil paper at the bottom, cover it and relax for 40 minutes.

8. After relaxing, start to boil over low heat and turn to high heat for 15 minutes. After steaming, stew for 10 minutes before opening the lid.

9. Take it out when the time is up, that's all.

Precautions:

1. Knead, ferment at room temperature to double the size, then put it in the refrigerator for 24 hours and then freeze it into 50g portions. It should be taken out the night before and thawed before use. This method is suitable for making bread or steamed bread.

2. When there is not much left this time, make old noodles as before, but there is no need to add yeast, and the secondary fermentation will be slower.