2. Pour 200 grams of flour into a bowl, add 200 ml of warm water and stir into a relatively thick thin batter. The ratio of flour to water is 1: 1. Different flours have different water absorbability, so the batter after stirring is soft.
3. Put the stirred thin batter into the bottle and stick the batter to the side of the bottle with chopsticks. Because the batter is thin, try not to stick it all over the bottle.
4. Cover the bottle with plastic wrap and tighten the bottle cap. In the case of complete sealing, the batter will naturally ferment, and the higher the temperature, the faster the fermentation.
5. After one day, the volume of fermented batter will become larger, it will be sour after opening the bottle cap, there will be dense bubbles, and the old noodles will ferment.
6. Pour 300g flour into a glass bowl and pour it directly into the fermented old noodles and flour in the bottle.
7. Add a spoonful of sugar to promote fermentation.
8. Knead the noodles. If you find the noodles too dry, you can add some warm water and knead them into dough.
9. Cover with plastic wrap and ferment naturally. Time depends on the temperature of the day.
10, until the dough is fermented, the torn plastic wrap will have a sour taste and a lot of beehives.
1 1. Sprinkle 2g of edible alkali on the chopping board and rub a little flour.
12, put the fermented dough in, sprinkle a little dry flour and start kneading.
13. When the dough is soft, meet first, knead the alkaline noodles evenly, and dry the powder continuously during the period.
14. Knead until the surface is smooth and hard.
15, start rolling the dough, first roll out the dough, then spread the dry flour and roll it in half to make it look like a quilt. Repeatedly superimposed up and down, left and right.
16, each layer needs to be sprinkled with dry flour and repeated 10 ~ 20 times, and then kneaded together in layers.
17. Knead into long strips and divide them into twelve sides. Note: Flour agent can be put in a ventilated place and dried naturally to make flour fertilizer. Melt it with warm water when you use it next time, which is especially convenient for kneading dough.
18. Press each divided noodle inward with the palm of your hand to increase the layers and make the noodles stronger.
19, round, knead at the bottom, round again, and a steamed bread embryo is ready.
20. Put it on a press plate for secondary fermentation until all ingredients are finished.
2 1, after kneading, you will find that the steamed bread embryo in front has been fermented.
22, directly into the steamer, steam for ten minutes on high fire, stew for five minutes after steaming, and the white steamed bread will be steamed.