Steamed bread with old noodles(lao mian man tou )

Steamed bread with old noodles

Introduction:

"Northern steamed bread, old flour steamed bread."... I often hear such calls. The traditional way to make steamed bread is to use the old flour, a piece of pre fermented dough. Due to the long fermentation time, the dough is often sour. When used, it is usually mixed with alkali to neutralize the sour taste. At the same time, it can also make the steamed bread more fluffy. The amount of alkali noodles is all in the experience of teacher Fu. The steamed bread is not only fluffy, but also white. A little more alkali, the dough will be slightly yellow, if too much, the taste will be astringent. Occasionally, there will be a little bit of deep yellow pimples on the steamed bread, just like the mole on the human body, which is the alkali without kneading. Careless bite, bitter and astringent. How to distinguish between sound and alkali. Take a piece of dough and tap with your hand. It's like choosing watermelon and listening to it "bang bang" or "bang bang". However, watermelon is easy to choose, but dough sound is difficult to distinguish. Even if it's smart, what? The alkali is light, but it can be added. What about the weight of alkali? Add old noodles? ——It's gone. This is the secret of steamed bread. It's always yeast steamed bread, or spontaneous steamed bread. There always seems to be some trouble with old steamed bread. In fact, just a piece of old noodles. Mr. Meng has a very detailed course. However, it's strange that Mr. Meng's steamed bread doesn't need alkali? There is no answer, on their own looking for the vague impression, to add alkali to the old steamed bread. God knows how much alkali it takes. It's just a chance. This time, my luck is OK

Production steps:

Step 1: Materials

Step 2: mix all the materials

Step 3: knead into smooth dough, put it in the basin, cover it with plastic film and ferment

Step 4: dough grows

Step 5: take a little edible alkali and add a little water to dissolve

Step 6: pour into the dough

Step 7: knead well

Step 8: smooth dough

Step 9: divide into 8 equal parts

Step 10: knead it into a circle and put it on the corn coat

Step 11: put in the steamer, cover and ferment for about 40 minutes

Step 12: when the dough is large, put it in a pot in cold water and steam for 15-20 minutes after boiling

Step 13: turn off the engine and let it stand for 5 minutes

Step 14: Uncovering

Step 15: out of the pot to cool

Materials required:

Old noodles: 150g

Flour: 150g

Water: 75g

Edible alkali: a little

Note: after steamed bread, lift the cover to a small seam and put it for 3-5 minutes to avoid wrinkle or depression of steamed bread in cold air. No corn paddings, you don't have to.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Lao Mian Man Tou