Hello everyone, I am a post-95s generation who loves food.

I am very happy to answer your questions. I am in the pasta business and I am basically proficient in all kinds of pasta, especially steamed buns. Most of the steamed buns nowadays are made with yeast. Although they look good, they seem to have lost the original flavor of the steamed buns. I always feel that the steamed buns made with old fertilizer and alkali are softer, more delicious, and have a flour flavor. !

I am very happy to answer your question. I am in the pasta business and I am basically proficient in all kinds of pasta, especially steamed buns. Most of the steamed buns nowadays are made with yeast, although they look very simple. Good, but it seems that the original noodle flavor of the steamed buns has been lost. I always feel that the steamed buns made with old fat and alkali are softer, more delicious, and have a noodle flavor!

I will share a flowering steamed bun with alkaline noodles for your reference. First prepare 2 pounds of flour, 50 grams of old fertilizer, 10 grams of white sugar and 5 grams of edible soda. First, we will add the old fertilizer (retained from the last fermentation) The dough below) is soaked in water, then pour in flour, pour in sugar, stir into floc, knead into dough, put it in a container, cover it, put it in a warm place to rise, ferment until it doubles in size, and there are Just like a honeycomb structure!

I will share a flowering steamed bun with alkaline noodles for your reference. First prepare 2 pounds of flour, 50 grams of old fertilizer, 10 grams of white sugar and 5 grams of edible soda. First, we will add the old fertilizer (leftover from the last fermentation). Soak the dough in water), then pour in flour, add sugar, stir into floc, knead into dough, put it in a container, cover it, put it in a warm place to rise, ferment until it doubles in size, and there are Just like a honeycomb structure!

Next, place the alkaline surface on the board, sprinkle with a layer of dry flour, take out the dough and knead it evenly until the dough is smooth and has no small air holes. Roll the dough into a long strip. Pour into a uniform small batch, with the mouth of the batch facing up, let it rise again for 10 minutes, boil the water and steam for 15 minutes, simmer for 5 minutes and then take it out of the pan. The delicious and soft alkali-flour flowered steamed buns are ready. Try it if you like. Give it a try!

Next, place the alkaline surface on the board, sprinkle with a layer of dry flour, remove the air from the dough and knead it evenly until the dough is smooth and has no small air holes. Roll the dough into a long strip. Pour into a uniform small batch, with the mouth of the batch facing up, let it rise again for 10 minutes, boil the water and steam for 15 minutes, simmer for 5 minutes and then take it out of the pan. The delicious and soft alkali-flour flowering steamed buns are ready. Try it if you like. Give it a try!

I am a post-95s generation who loves food. If you like it, please follow me!

I am a post-95s generation who loves food. If you like it, please follow me!