1, instant noodle starter (some are called flour fat or old noodles): break the noodle starter, put it in a big bowl, add half a bowl of rice wine and half a bowl of warm water (not hot, about 40℃), stir it, then sprinkle some dry flour on the surface and let it stand overnight (it is related to the temperature, and the temperature is high for a short time; It will take longer if the temperature is low);

2. When small bubbles with uniform size appear in the dough starter, it means that the fermentation is good and can be used for dough mixing;

3. Put a proper amount of flour into the basin, slowly pour in the flour starter, stir while pouring, and make a smooth dough, cover it with a wet cloth, cover it, and ferment for about 2-3 hours (depending on the temperature);

4. When the volume of the dough is increased to about twice the original size, there is a honeycomb with uniform size inside, and there is no sour taste, and the noodles will be made;

5. Sprinkle some dry flour on the dough case, scrape the cooked flour onto the dough case, take a little edible alkaline noodles, add a little dry flour, knead the alkaline noodles into the dough several times, knead for a while, discharge the air bubbles in the dough, knead the mixed alkaline noodles evenly, then cover them with a wet cloth, and wake up for about 10 minutes;

6. Cut the dough into long strips with a knife, twist it into fist-sized dough, and knead it into steamed bread;

7. Add water to the steamer and bring it to a boil, put it into the grate, put the steamed bread on the grate, steam for 20 minutes, turn off the fire for 3 minutes, and then open the lid.

With sweet steamed bread fragrance, white fat and steaming steamed bread, you have the urge to take a bite at once.

Tips:

1, the old noodle starter is used to make steamed bread. There is no fixed ratio. It is all based on experience and it is difficult. Just make it a few times more.

2. For the first time, you can borrow some noodles from people who often make steamed bread. Every time you make steamed bread, leave a small group, seal it with a fresh-keeping bag, put it in the freezer, and use it next time. It can be stored for a long time;

3. Put a little rice wine in the dough (or in the dough starter) to make the steamed bread taste better;

4, the alkaline surface should be a little, put more, the steamed bread is yellow, and it is not delicious;

5. After the steamed bread is turned off, don't immediately lick the pot, wait for 3 minutes and then open the lid to prevent the steamed bread from suddenly shrinking when it is cold.