2, the next day buns: the previous day fermented old noodle leavened with the next day buns ingredients in the flour 500 grams, water 180 ml mix, and into a dough (at this time, do not put the pasta soda / baking soda).
3, the first fermentation: the dough with a container, cover the lid or seal the container with plastic wrap, placed in a warm and humid environment, fermentation until the dough becomes two times the size and slightly sour, rubbed with a finger, the dough will not rebound, tearing the dough, inside the honeycomb tissue-like. The old noodles were fermented to the noodles well, there is no fixed fermentation time, may be as little as 2 hours, more than 10 hours.
4, add alkali kneading: mix oil and soda/baking soda into oil and alkali, then put it on the dough, by kneading the oil and alkali mixed with the dough, kneading for more than 20 minutes until the surface of the dough is smooth, to get an alkali dough.
5, divided into doses, leaving the old surface: the alkali dough does not need to rise again, but the kneaded dough into small doses to start making shape. First take out a dose of shaping, the rest with a container or plastic wrap cover, do not expose to air, pay attention to moisturizing. At the same time, will be a piece of agent left out (do not steam) as the old noodles, in the second rise after the good, wrapped in plastic bags, put the refrigerator to keep cold
6, two hair: all the agents made after the shape, placed in a container to rest, for the second rise, 20-30 minutes, the buns become large enough to be, do not have to double the size.
7, steamed: first boil the water in the pot, and then a few drops of white vinegar, and then into the hair of the buns, steam on high heat for 15 minutes (about 100 grams of each steamed bun), steam time according to the size of the steamed buns can be adjusted.