Fermentation is the process that allows the yeast and lactic acid bacteria in the dough to multiply and break down the sugars and proteins in the flour.

Fresh dry flour with water, and nothing else, and a dough, at a temperature of 2-50, will also ferment, but the fermentation time will be very long

Older pasta, which is dough that has been fermented with a large amount of yeast (and lactobacilli), can greatly improve the dough's rise time.

Old noodle steamed buns - usually if I have enough time, I still like to use old noodle to make steamed buns. This is because buns made with old noodles are tastier than those made with yeast, and they also keep a bit longer. The flavor of the buns is still sweet when you take them out of the fridge and heat them up.

Ingredients

Main Ingredients

Flour 700g

Fertilizer 120g

Methods/Steps

1

The old noodle is diluted with water and put into the flour and made into dough. Molasses for 4 hours.

2

Place the risen dough on a panel.

3

Add lye and thin noodles and knead well.

4

Pull into even sized dosage.

5

Knead into buns.

6

Molasses for 20 minutes.

7

Place in a cage drawer.

8

Cool water into the pot, medium heat to boil turn high heat 25 minutes to cook. Simmer for 3 minutes.

END

NOTES

Cool water in a pot, boil over medium heat to high heat for 25 minutes to cook. Simmer for 3 minutes.