Old steamed bread needs no alkali. If you don't put alkali, you can directly use the old noodles (that is, the remaining noodles of the last steamed bread) for fermentation. Here are some practices:

Preparation materials: 500g old flour, 500g medium gluten flour and water 140g.

Production steps:

1. Put the dough, flour and water into the chef's machine and knead until smooth. The water quantity is adjusted up and down according to the water absorption capacity of flour 10g. Dough steamed bread dough contains less water, so it is hard dough after kneading.

2. Cover with a damp cloth and relax for 5 minutes.

3. Divide into one dose of 125g.

4. Roll the dough and knead the air. Hand movements are mainly rolling and pressing.

5, rub out a completely smooth side, don't rub too much.

6. Side kneading and polymerization.

7. Rub your hands into a cylinder.

8. Put the wet steaming cloth into a steamer for 25-30 minutes, and adjust the length according to the indoor temperature.

9. It takes about 24 minutes to steam from cold water to cage fire, and about 18 minutes to steam from SAIC to cage fire.

10, then turn off the fire and stew for one minute, then open a slit to let steam out for three minutes and then take it out.

1 1. Old-faced steamed bread without alkaline noodles is ready.