How to make noodles?

How to make fermented dough from yeast dough:

1. Mix a little wine in warm water, take a piece of yeast dough that has been fermented that day, then pour in an appropriate amount of flour and mix well.

2. Then put these things together into an insulated container and knead evenly. Place the dough pieces in a medium basin to ferment naturally. The next day the dough will be fermented when it has doubled in size. Flour fertilizer can only be stored for a few days and should not be left for too long.

Old noodles are a piece of yeast dough left over from the last time you made steamed buns. After use, you should put it in the refrigerator and use it within three days. If it is not used for more than three days, put it in the freezer. The steamed buns made with yeast are softer, and the old-noodle steamed buns made with flour fertilizer are chewy and more fragrant!

Eating fermented and full food will give people a strong sense of appetite. Especially for people with bad gastrointestinal problems or bad teeth, eating fermented flour products is easy to digest.

Extended information:

Noodle fertilizer is a commonly used fermented dough in China. It is often used to make various pasta foods. Fermented noodles and semi-fermented noodles are generally used to make pasta. Food made from fermented noodles has a fluffy texture and is easy to digest.

Traditionally, steamed buns are made using old noodles. Due to the long fermentation time, the dough tends to be a little sour. When using it, alkali is usually added to neutralize the sourness and make the steamed buns more fluffy. The steamed buns made by using alkali just right are not only fluffy but also white. If there is a little too much alkali, the dough will turn slightly yellow, and if there is too much alkali, the dough will taste astringent. Therefore, when steaming old noodle steamed buns, you must control the amount of flour fertilizer and alkali.

References:

Noodle fertilizer - Baidu Encyclopedia