The method and recipe of old bread

The so-called old bread actually refers to bread that is made without using baking powder but with yeast. Using yeast to make the dough will make it rise more naturally. However, in recent years, the use of yeast has become less and less common. There is yeast in the yeast, which, when combined with the new flour, can maintain sufficient fermentation. Of course, attention should be paid to the indoor temperature during the fermentation process. Let us learn about this aspect.

The method and recipe of old bread

First, take a fist-sized piece of old dough. After taking the old dough back, add a little water and flour and knead it into a softer and wetter dough. Place in a warm place for about 4 to 5 hours. Generally speaking, such dough can be kept at room temperature for about five days without going bad. This step is mainly to activate the yeast in the old dough and allow them to multiply in large numbers. The more fully activated they are, the better the effect of leaving the dough. Add water and flour to the fermented dough and knead it into a slightly hard dough. If there is no other means of heating, place it on the bed. Cover with two quilts and prepare for fermentation. After the dough has been fermented once, you cannot start making buns yet. You also need to use alkaline water to neutralize the sour taste of the dough according to the ratio of one tael of alkali to ten jin of flour. The kneaded dough needs to go through two fermentations. The fermentation starts in the morning. It will be fermented by two o'clock in the afternoon. Then cover it with a quilt and allow for a second fermentation.

Making the fillings for the buns

Don't sit idle during the fermentation process. To make the filling. The filling is mainly made of fresh pork meat and pork bacon. The ratio is probably 1:1. The filling made in this way does not need to be added with salt. Add appropriate amount of chopped green onions and water. Add water according to the situation. If there is too little water, the meat will be hard and not taste good. If there is too much water, the filling will be too wet and difficult to wrap. So, why is this filling so popular? The amount of buns made at one time is relatively large. It should be eaten at room temperature from before the New Year to after the New Year. If other fillings are used, it will not be easy to preserve.

Steamed buns

Due to the different fermentation temperatures, the fermentation time of the dough is not the same. Generally speaking, you can press a small hole with just a light press of your hand. This kind of dough is considered to be well fermented, and it will expand when steamed. The taste is softer. After taking out the fermented dough, sprinkle some flour on the table. Then place the dough on top. No need to re-knead. Because before the second fermentation, it has been fully kneaded during the process of adding alkali. Then divide into portions of similar size. Now you can prepare the steamer and place the steaming cloth on it. This steaming cloth won’t stick to the steamed buns. If you have gauze at home, it is too thin and will stick to the steamed buns. Take the prepared dough and roll it into a round shape. Wrap in fillings. Then place them one by one on the steamer. After putting them in place, boil enough water in a pot and then steam them. The first steaming time should be longer. It takes about 25 minutes. The time below can be a little shorter. Open the lid first, then press the buns with your hands. If the bun bounces back quickly after you press it, it means it is steamed well.