The difference between old-face steamed buns and ordinary steamed buns lies in the different taste, different preservation time, different nutritional price and different materials used.

Let's first understand what is the old steamed bread, what is the ordinary steamed bread, and then analyze their differences respectively.

Old-face steamed bread.

It is characterized by soft and tender white noodles and delicious.

Practice and our common practice is different, he is the old noodles soaked in water, and then mixed evenly and then put into the flour and water, waiting for the noodles to ferment, and then put into the sugar and alkali repeated kneading, kneading until the mixture is uniform, so far, and then add an appropriate amount of dry flour, and then continue to knead and, and then the noodles made into a one by one steamed bread type.

The reason for adding cooking soda to old-fashioned steamed bread is to neutralize the sour taste generated after a long fermentation period. Then why the sour flavor is formed is because of the presence of lactic acid bacteria.

He is very rich in nutrients contained therein.

Ordinary steamed bread.

Ordinary steamed bread is also known as fresh yeast steamed bread.

It is made of the following ingredients: white flour, sugar, fresh yeast, salt, soybean oil.

It is characterized by: white color, soft in the mouth, smells sweet and delicious, and easy to digest.

And it is made with fresh yeast fermentation. Its nutritional value is much higher than that of old bread. Because it is rich in protein, growth factors and vitamins, and so on.

The taste is different.

Comparing the old-flour steamed buns and the ordinary steamed buns, the old-flour steamed buns are very chewy and strong, while the ordinary steamed buns are just fluffy and give a kind of sheepish feeling. The reason? During the fermentation of the old-flour buns.

The difference in the length of preservation time.

The old noodle preservation is particularly particularly difficult, refrigeration also did not help him much. Stores that make steamed buns also keep only a small piece each day and leave it for use.

Nutritional value is different.

The old noodle buns contain dietary fiber. It is easier to promote the absorption of micronutrients in the human body than ordinary steamed bread.

The materials used are different.

The old noodle buns use coarse flour, while the ordinary buns use finely ground flour.