Traditional Handmade Lye Steamed Buns

Raw material:

450g of flour, 50g of noodle leaven, and appropriate amount of lye.

1. Prepare the leaven

2. Soak it in water to soften

3. Pour in the flour

4. Knead it into a soft and hard dough

5. Cover it with a lid and put it in a warm place to ferment

6. Sprinkle the lye flour and flour on the board

7. Roll out the dough and divide it into five equal doses. The method of kneading the light and kneading well

8. and then shape

9. molasses for about 20 minutes

10. cage drawer brush a layer of oil

11. into the steamed buns

12. cool water into the pot, high heat to boil to medium heat steaming for 25 minutes

13. turn off the fire virtual steam for 3 minutes to remove the lid

Tips:

The leaven is the same as the previous steamed bread. The dough is the previous steamed buns left part of the dough summer fermentation time is short winter fermentation time is long fermented dough must be kneaded to otherwise alkali is not uniform, steamed buns have yellow spots kneaded steamed buns embryo to molasses enough time