Ingredients used:1750 grams of flour, 350 grams of old flour, 1050 grams of lukewarm water at about 35 degrees, 20 grams of edible alkali

--Making Methods-

First Step. Ferment the flour

①Put 350 old flour in a basin, add 1050 grams of warm water at one time, and crush the old flour with your hands, so that it melts together with the warm water to form a noodle soup, which is good for the fermentation of the flour, so that the flour and the old flour will be mixed more uniformly, and the fermentation effect will be better.

②Put 1750 grams of flour in the water with the homogenized old pasta, and stir the flour into the floury shape first, which can make the old pasta and the flour blend initially, and then knead these flouries to make the dough.

③The kneading time of the dough is better to be longer, only when the dough is kneaded evenly, the fermentation of the dough will be better, and the surface of the steamed buns will be smoother, and the fermentation time of the dough will be shortened accordingly, so it is important to knead the process of fermentation dough.

④After the kneading of the dough is completed, it is necessary to achieve three light, that is, the surface light, hand light, basin light. This is the only way to prove that the fermented dough has been kneaded properly. Then the pot with fermented dough sealed with plastic wrap, placed in the room temperature of more than 20 degrees in the room for fermentation, the dough fermentation time is best to keep more than eight hours, at most not more than twenty-four hours, the dough fermentation effect can be complete.