1. Use cold water to knead the noodles in summer and warm water in winter. The kneading and rising of noodles in winter should be 1 to 2 hours earlier than in summer. Be careful when adding water when mixing noodles.

2. Knead the dough several times to encourage the starch and protein in the flour to fully absorb water, and the resulting gluten will have good consistency. The mixed dough should be kept at a certain temperature, preferably 30°C.

3. When the noodles have risen, you must control the degree of fermentation. If you see that the dough has become honeycomb-shaped and has many small eyes, it means it has fermented well. The larger the eyes of the honeycomb surface are, the older the fermentation is, or even over-fermentation.

4. Before steaming, the steamed buns must go through the noodles. It takes about 15 to 20 minutes to bake noodles in winter and shorter in summer. When the steamed buns are cooked, the water in the pot must be boiled to the full steam for 10 minutes.

5. There should be no air leakage at the joint between the cage and the mouth of the pot. Any air leakage must be sealed with a damp cloth. When steaming in an aluminum pot, the lid should be tightly closed.

6. When steaming steamed buns, the pot must be heated with cold water and gradually heated up so that the steamed buns are evenly heated. Do not try to steam the steamed buns with hot or boiling water right from the start, as the steamed buns will be easily cooked.

The principle of the commonly used old noodle fermentation method is to leave a piece of fermented dough unused the day before and let it ferment. The next day, the dough is put into the new ingredients and kneaded. , so that it can be fermented without adding yeast. This overnight fermented dough is called "old noodles", also known as "noodle fat", "starter", etc. In the past, the old dough fermentation method was used because yeast was not easy to obtain, or people were reluctant to add yeast. There are still many people who like to use this method

The old dough method can be used several times to make a piece of old dough. The remaining dough can be divided and flattened first, wrapped in plastic wrap, and frozen in the refrigerator (can be Keep fresh for one month), just take it out and defrost it before next use.

Once you have mastered the technique of making dough, you will be able to make steamed buns with ease. The following is an introduction to the specific method of fermentation of old noodles:

Old dough:

Ingredients: 150 grams of low-gluten flour, 50 grams of all-purpose flour, 2 grams of dry yeast, 0.5 grams of salt , 100ML of ice water (use micro water in winter)

Method: Add all dry ingredients to water and mix into a ball, knead until it has gluten and the dough has a smooth surface (knead for about 5 to 10 minutes). Place the dough in a large bowl, cover it with plastic wrap and wait for it to ferment until doubled in size, about 45 to 50 minutes (if the weather is cold, the fermentation time will be longer, so you can put it in the microwave? Stop?

Making dough:

Ingredients:

A. 100 grams of all-purpose flour, 50 grams of low-gluten flour, 2 tablespoons of sugar, ice milk (or ice water, warm water can be used in winter) ) 90ML, 3g dry yeast, 0.5g baking soda (used to neutralize the acidity of the old dough, no need to omit it)

B. 35g old dough

C. Cream (or salad oil) 1 tablespoon

Method:

1. Knead ingredients A into a ball, cover with plastic wrap and let it sit for three minutes until the gluten softens, then add old dough B and knead it out Gluten., then add C butter and knead vigorously into a smooth and glutenous dough

2. Shape the dough after it has relaxed slightly. After shaping, place it in a steamer to ferment for 30 to 35 minutes, then steam over medium heat for 13 minutes. minutes until cooked.

How to make steamed buns:

1. First make the dough:

There are two ways to make the dough

1. Use Soak the dough with fertilizer (usually called alkali-raised dough)

Soak the dough with water first, then pour the noodles in and mix well, let it rest for 8 hours until the dough rises to double its original size, and then the alkali noodles will have no sour taste. There is a slight alkaline smell

After waking up for half an hour, you can put some vinegar in the pot when steaming to prevent the steamed bun skin from being stained. Be sure to put the buns in cold water and then turn on the electricity.

2. Use yeast to make dough (quick dough method)

a Ingredients: 500g flour, 3g dry yeast, 5g baking powder, 1 tael of soybean oil, warm water (250g--300g ) According to the amount of water in the flour, 20 grams of sugar.

Method: 1. Pour the flour on the chopping board, add dry yeast, baking powder, sugar, mix

until evenly mixed. Pit.

2. Add warm water to the pit, add soybean oil, mix and knead into a dough and let it wake up for about 1 hour.

3. After the dough has risen, make it You want to make steamed buns, steamed buns, and steamed buns.

4. Put the prepared dough into a drawer. Put cold water in the pot. Plug it in and steam for 13 minutes.

Okay. (If you steam the steamed buns, it will take about 30 minutes - 40 minutes, if you steam the flower rolls, it will take about 17 minutes)