The most authentic way to make the old noodle

The starter is the flour used to ferment when steaming buns at home. The flour for steaming buns needs to be fermented in advance. If unfermented flour is used to steam buns, the steamed buns will become hard and difficult to swallow. The fermented dough is used to steam buns, which will become sweet and soft. The starter plays the role of fermentation. Here we introduce the most authentic method of making starter with old dough.

practice:

1. Take a sealed lunch box, wash it, and scald the inside with boiling water to remove the bacteria.

2. Take 50-100 grams of flour, put it in a lunch box, add an appropriate amount of warm water at about 50 degrees, stir evenly with chopsticks until it becomes a dough. Be careful not to add too much water, otherwise it will become noodle soup.

3. Cover with a sealed lid and leave at room temperature for 2-3 days, the dough in the lunch box will ferment on its own.

Fermentation characteristics: 1. The dough becomes larger. 2. The dough has a distinct sour taste.

(How to make the old dough: Use yeast to make the dough, and keep a little of it. If you will be making steamed buns many days later, let it dry, otherwise it will go bad easily. If you will be using it soon, put it in the refrigerator, and keep a little of it for the next time.)

Dough:

1. Find a dough starter (according to my current profession, I need strains of yeast, and multiple types of yeast). If you don't have one, just buy some dry yeast. (Dry yeast should be put in water first, not boiling water, but water at 20-30 degrees for more than ten minutes)

2. Mix the flour and starter (yeast), then add hydrated flour to a moderate hardness.

3. Wait for the dough to rise (according to my current profession, it is called fermentation). It depends on the temperature, generally 3-5 hours at normal temperature. At this time, use a knife to cut the dough, and you can see bubbles of different sizes. (The density should be higher and more uneven, which is caused by the gas produced by yeast fermentation)

4 Gradually knead the alkaline flour solution (or use alkaline flour as bu flour) into the leavened dough. Add it gradually until there is no sour smell in the dough. If there is too much alkali, the steamed buns will turn yellow and lack sourness. (When the alkali is just right, the bubbles on the cross section of the dough are uniform in size)

Notes on dough making and production

1. Mix the dough with the yeast, make sure it is not too watery, cover it, put it in a place with relatively high temperature, and wait for it to open naturally.

2. After opening the surface, remove the lid and let it shine for a few minutes.

3. Mix an appropriate amount of alkali (crystal alkali sold on the market) with a little hot water, add it to the dough and knead it. When kneading to a certain extent, you will find bubbles appearing in the dough. This proves that you have kneaded it well and the alkali is correct. Don't add too much raw dough during the kneading process, otherwise the steamed buns will be hard. At this time, you can also try it with a knife, cut it in the middle of the noodles, and then try to stick them together with your hands. If they stick together quickly, it proves that you have put too little alkali and you need to put a little more (you can also smell it with your nose).

If it doesn’t stick, it’s ok. After a long time, you will get the feel for it. 4. Let the kneaded dough rest for ten minutes, then you can make steamed buns. Some people use cold water to put the noodles in the pot, but I use hot water, and I make sure to turn up the heat after putting the noodles in. It will be ready in about 20 minutes. The above is my personal practice, for reference only. Please forgive me if there are any mistakes.