Lye Buns

Recipe:

Old Pasta Leaven: 120g medium gluten flour, 1g salt, 70g water, 0.2g dry yeast.?

Main Dough: 380g medium gluten flour, 5g dry yeast, 6g salt, 170g fresh water, 40g unsalted butter.

Baking soda: 600g of 40-degree warm water, 22g of baking soda, 20g of cooking salt, white sesame seeds.

Practice:?

1, mix all the ingredients in the old noodle leavening seed, knead into a ball, and put it into the refrigerator to ferment overnight and set aside.?

2, put all the ingredients of the main dough into the chef's machine, the old leavening (cut into small pieces), mix well, and beat until smooth (this does not need to be out of the film can be kneaded by hand, kneaded until the surface is smooth, do not want to knead by hand can be used in the chef's machine).

3, beat until smooth after finishing rounded into the basin, cover plastic wrap into the refrigerator for 15 minutes, take out divided into 10 equal parts and kneading round, the surface covered with plastic wrap continue to refrigerate for 15 minutes.

4, take a dough rolled into a strip, leaving a small portion in the center, both hands hold down the sides outward roll thin, length of the upper case rolled to about 50 cm, both sides downward, twisted crosswise 2 upward press can be (specific operation see illustration).

5, placed in the freezer for 30-40 minutes, frozen stereotypes removed from the bubble lye 20 seconds, placed into a well oiled baking sheet (baking lye practice written in point 8) (here I used oiled paper paved baking sheet oiled paper bottom baked will be sticky, paved with oiled paper can be anti-sticking).