First, hairstyle skills

First, I need an old noodle the size of a fist. After the dough is recovered, add a little water and flour to make a wet dough as shown in the figure. Because of the weather. This kind of dough can be kept for about five days at room temperature.

When the dough is cooked, add water and flour (about 30 kg here) to make a slightly hard dough, as shown in the figure. Look at the size of the basin, is there so much dough? When fermenting later, the dough will pull more.

Then in the countryside, there is no other heating measures, just put it on the bed. Cover two beds and prepare for fermentation. Once the dough is fermented, you can't start making steamed buns. It is also necessary to neutralize the sourness of dough with alkaline water according to the ratio of one to two alkalis in 10 kilograms of flour. The kneaded dough should be fermented twice. Fermentation will take place once in the morning. Fermentation until two o'clock in the afternoon. Then cover the quilt for the second fermentation. The second fermentation will take about four o'clock in the afternoon.

Second, matters needing attention

Authentic steamed stuffed bun skin needs a special rolling pin, and ordinary rolling pins are usually used at home, so that the folds like flounces can be pressed out.

When wrapping steamed bread, you don't need to close it. Pinch the edge of the steamed bread with your thumb and forefinger and gently close it.

Be sure to spray water on the surface of steamed bread before steaming, because you need to add a lot of flour to squeeze out the flounces when rolling steamed bread. If you don't spray water, the steamed stuffed bun will be very dry?