First, we should prepare noodles in advance. This noodle was left over from making steamed buns the day before, so I wrapped it up and put it at room temperature for a day, so it fermented.

400 grams of flour is put on a plate for use.

Slowly add 150g cold water in batches. Friends who have read my cookbook know that water should be added slowly, and flour should not be added too fast at once, which will be as flocculent as in the picture.

At this time, put the old face of 10g in the basin, which is the shiny thing in the middle of the picture. ...

Add 50 grams of water and knead the dough well, because you have to knead the old noodles into the dough to help the fermentation.

Here we are going to use the second round method. Put the kneaded noodles into a basin, cover with cloth and ferment for 2 hours.

Two hours. Let's look at the state of fermented dough. It can be seen that the dough is not too much, but slightly fermented, which should be less than 1 times the size. At this time, the dough lies in the degree that the dead dough is slightly fermented and the fermented dough is not fermented. This is the advantage of fermenting with 20 grams of old dough. If it is yeast, I don't know where it has been fermented. And now the dough is slightly sour, which is the taste of old noodles. It won't be very big. We don't add too much noodles.

We need to prepare alkaline water early. It takes time to melt the large amount of alkali I use. Here I want to talk about mixed alkali. As we all know, dough fermentation is a traditional fermentation method in China, because the fermented dough will be sour. At this time, it is necessary to mix alkali to neutralize acid and alkali. But if there is less alkali, the dough will be sour and the mixed noodles will be bitter and yellow. I will mix alkali according to the fermentation degree of each person's dough. So I chose 2 grams of alkali and 20 grams of water to adjust, but if the dough is more than three days old, it will be more sour, so I need to add an appropriate amount of alkali. I think it should be no problem for everyone to try a few more times on my basis.

Add alkaline water and 50 grams of flour to the dough and knead it into dough. At this time, the dough is ready. Let's start the making process.

Divide the mixed dough into 75g. Generally, the amount of meat cake is between 75-100g. If you like big dough, you can add your own weight.

Roll it into a long strip with a big end and a small end and coat it with oil. Traditionally, it is smeared with wax juice oil to make steamed bread smell like pork, so everyone can smear refined oil.

Oil it and roll it up like a flower roll. Finally, put one end of the flower roll on the remaining piece, stand up and flatten it, that is, put the bottom away for him, and drop the rolled flower roll on the table a few times, which will make it softer inside. If you don't drop it, it may be a dead face inside.

Roll the skin embryo of the flower roll into a cake shape, not too big, just 8 cm to 10 cm. Hold the skin with two hands, bend one finger like the middle, and buckle the cake into a bowl. draw

When the pot is hot, put the bottom of the small bowl on it and heat it for a minute or two on medium heat. turnover

Did everyone see it? The steel ring came out. Gently press down the bowl-shaped cake with your hands. It must be light. If you push too hard, the cake will become peaceful.