Wheat flour (specially made) 300g old flour100g alkali 0.5g water150g.

1. Take the starter out of the freezer one day in advance and let it thaw at room temperature (I left it at room temperature all night and mixed the dough for fermentation the next morning).

2. Put the mixed dough in a warm place for fermentation. After four and a half hours, the dough was twice as big as before.

3. Take out 100g from the dough for the next fermentation, then put it into alkaline flour and knead it thoroughly, divide it into seven small doughs and roll it into a circle.

4, secondary fermentation for 20 minutes (secondary fermentation can be longer), pot boiling water, drawer steaming 12 minutes.

The taste of childhood: old-fashioned bean curd and old-fashioned steamed bread

Cooking tips

In the past, there was no yeast in steamed bread and steamed buns, and they all used old noodles. Now I use old flour and yeast. Although the steamed bread made by yeast is soft, it feels better to chew the old flour steamed bread! Old noodles are a piece of dough left over from the last steamed bread. Usually I put it in the refrigerator and use it up in three days. If it doesn't work for more than three days, I will put it in the freezer. Recently, yeast is used less, and every time steamed bread is steamed, there will be a piece left. This old noodle is the sixth generation. This sufu roll is refrigerated and fermented, and the fermented dough is not very sour. Because the dough is nearly 500 grams of flour, 1 gram of edible alkaline flour is used to synthesize the sour taste of fermented dough. If the dough is small, generally use 0.5 grams of edible alkaline noodles. How much alkaline flour is added depends on the degree of dough fermentation. If you do more, you will master it. Generally, I won't use more than1g. The combination of acid and alkali can add more flavor to steamed bread, and I will also add some alkaline noodles when I make noodles with yeast. I don't have much experience in making steamed bread with old noodles. I hope everyone can communicate with each other.

Cuisine characteristics

When I was a child, I was hungry after school with a key around my neck. I will go to the staff canteen of my parents' unit to buy two steamed buns, put them at home to make tofu brain, and do my homework while eating. The taste I have eaten is fresh in my memory.