Ingredients: 200 grams of flour, 5 grams of alkaline noodles and appropriate amount of water.

Accessories: flour 1500g, alkaline flour 1 1.5g, and appropriate amount of water.

Steps:

1, first make yeast noodles, mix 200g of flour with alkaline noodles, pour proper amount of warm water, stir into soft dough, and refrigerate at room temperature for at least one day! When it is cold in winter, it is best to put the batter in a warm place, and it needs to be refrigerated in summer!

2. After the fermentation surface is fermented, pour a proper amount of warm water and let it stand for a while, and then pour off the acid water of the fermentation surface. Then pour in the right amount of warm water, and you won't feel too hot. If it is too hot, the fermented noodles will be burned to death! Don't put alkaline noodles, first pour in flour and mix well, and knead it into a slightly soft dough! Don't push too hard, the steamed bread made by too hard is not soft!

3. Just ferment it to 2.5 times of the original. My finished dough weighs 5 Jin, so I'm afraid of making mistakes. I specially weighed it with a baking scale! My dough is cooked at night and steamed in the morning, and the amount of alkaline noodles is just right. If the noodles are cooked during the day, the amount of alkaline noodles should be reduced appropriately, and it must be reduced a little! In fact, the simplest thing is to feel that if the alkaline noodles are used properly, the dough is soft, but not sticky, and the dough is covered with uniform honeycomb pores! Don't worry, take some dough, which is smaller than your thumb, put it in the center of the gas stove, turn on a small fire, turn off the fire when it expands, and open it to see if it is thin and white. If the pores are large, the alkaline surface is not enough! If it is a little yellow, don't do it first, let it relax for a while, let the alkaline surface evaporate for a while, and then see if it is suitable!

4, fermented to two and a half times the original size, my finished dough is 5 kg, afraid of making mistakes, specially weighed it with a baking scale! My dough is cooked at night and steamed in the morning, and the amount of alkaline noodles is just right. If the noodles are cooked during the day, the amount of alkaline noodles should be reduced appropriately, and it must be reduced a little! In fact, the simplest thing is to feel that if the alkaline noodles are used properly, the dough is soft, but not sticky, and the dough is covered with uniform honeycomb pores! Don't worry, take some dough, which is smaller than your thumb, put it in the center of the gas stove, turn on a small fire, turn off the fire when it expands, and open it to see if it is thin and white. If the pores are large, the alkaline surface is not enough! If it is a little yellow, don't do it first, let it relax for a while, let the alkaline surface evaporate for a while, and then see if it is suitable!

5. Knead the dough, make it into steamed bread embryo, relax for a while, and the dough will be softer after relaxing for a while. After the water is boiled, put it in the pot and steam for 35 minutes!