Cao Zhou Old Noodle Steamed Bread is a local specialty pasta, while Cao Zhou Old Noodle Steamed Bread is delicious and tender. Cao Zhou, now Heze City, Shandong Province, has a long history and splendid culture. In addition, it is rich in tourism resources, beautiful and rich, and has convenient transportation. It has become the economic and cultural center of the Central Plains several times. Heze is a well-known "hometown of martial arts", with a long history of martial arts and numerous celebrities since ancient times. Heze is also the hometown of calligraphy and painting, and enjoys a good reputation overseas. Heze has a long history of painting and calligraphy, and there are countless famous paintings.

2 production method editing

First, soak the dough in water and stir well, then add flour and water. After the dough is fermented, add solid sugar and alkali, soften it repeatedly, add proper amount of dry flour, and make it into the shape of steamed bread after continuous softening (steamed bread can be better softened by storing it for a period of time in hot days and putting it into the molding room in cold days). Then put it in a pot and light it to start steaming. The middle bottom of the steam boiler bracket is provided with a steam water tank, and the lower end of the steam pipe is inserted into and communicated with the steam water tank; The upper end is provided with a bearing, which passes through the fixed disk on the upper part of the bracket to the middle hole of the pot body, and the pot body is in sliding fit with and communicated with the bearing of the steam pipe. Put the fire on the plate and the fire under the steamer. The steamed bread made from this pot has the characteristics of steaming softness and burning smell, which is suitable for all ages.

Pot-paste steamed bread is made of traditional noodles, special ingredients and special pots. Like ordinary steamed bread, it is baked on the top and tastes not soft on the top, but crisp but not hard on the bottom. Because of the choking technology, the steamed bread can be seen in a certain level after being broken, and it has a strong flour flavor.

There are two ways to make steamed bread with old dough, one is old dough and the other is dough. The specific method is as follows.

Old dough

Materials: low gluten flour 150g, medium gluten flour 50g, dry yeast 2g, salt 0.5g, ice water 100ML (warm water in winter).

Practice: add all the dry materials into water and mix them into dough, and knead them until they are stiff and smooth (about 5~ 10 minutes). Put the dough in a large bowl, cover it with plastic wrap and let it ferment to twice its size, about 45~50 minutes (the fermentation time will be prolonged in cold weather, so it can be kept warm in a microwave oven).

Hair dough

Materials:

A. 100g of medium-gluten flour, 50g of low-gluten flour, 2 tablespoons of sugar, 90ML of iced milk (or ice water, which can be warmed in winter), 3g of dry yeast, and 0.5g of baking soda (used to neutralize the acidity of dough, unnecessary).

B.35g old dough

C. 1 tbsp cream (or salad oil)

Exercise:

1. Knead the material A into a ball, cover it with plastic wrap and let it stand for three minutes until the gluten becomes soft, then add the old dough B and knead it into gluten, and then add the cream C to knead it into a smooth and gluten-free dough.

2. After the dough is slightly loose, shape it, put it into a steamer for fermentation for 30-35 minutes, and then steam it on medium heat 13 minutes until it is cooked.