1, make the old noodles: mix the medium gluten flour, water and yeast, put them into a container with a lid and cover it well. Leave to ferment for 12-15 hours at room temperature. Fermented old noodles will have a sour flavor and be full of round holes.

2, the next day steamed bread: the previous day's fermented old noodle leavened with the next day steamed bread ingredients in the flour 500 grams, 180 ml of water, and mixed 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, tear open the dough, inside the honeycomb tissue-like. There is no fixed fermentation time, it may take as little as 2 hours or as long as 10 hours.

4, add alkali kneading: mix oil and soda/baking soda into oil and alkali, then put it on the dough, through 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, how to judge how much alkali is appropriate: after the first fermentation of the dough, tearing the honeycomb shape and slightly sour flavor, you can add alkali kneading. Can be added while kneading, and so do not smell the sour taste, tear off a piece of dough as big as an index finger, baked in the oven, break, the dough is not yellow and no sour taste, is the amount of alkali is appropriate, you can make the shape. If the yellow color, is too much alkali, you can put the dough for a while, and then a hair, and then steamed.

6, divided into doses, leaving the old noodles: alkali dough does not need to wake up again, but the kneaded dough into small doses to start making shape. First take out a dosage shape, the rest with a container or plastic wrap cover, do not expose to air, pay attention to moisturizing. Meanwhile, set aside a piece of the dosage (don't steam it) as the old dough, and after the second rise, wrap it in a plastic bag and store it in the refrigerator.

7, making shape: the easiest way is to knead into a long strip and cut with a knife. Can also be made into round buns: if the buns are small, you can knead them directly into a round, gently pressing the palm of the hand, the fingers back to the hook and rotate in one direction to knead until the small dose into a round buns; Finally, use the palms of both hands to rub the bottom of the buns (so that the buns are rotated in one direction) to make the buns on the top and bottom of the buns, because the second time to wake up after the shape of the buns will be collapsed down a little bit).

8, you can also use the method of wrapping buns, take a dough for the heart, then take a dough rolled into a pastry, the pastry wrapped in the heart of the dough, with the folded side down, and then kneaded into a round bun.

9, two hair: after all the dosage made good shape, placed in a container to stand, for the second time to rise, 20-30 minutes, the buns become large enough, do not have to double the size.

10, steamed: first boil the water in the pot, and then a few drops of white vinegar, and then put 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.

11, internal organization: steamed buns, smooth surface with a glossy feel, and press the surface will quickly pop up after not collapsing. North of the steamed buns than the south of the steamed buns taste firm and chewy, the internal organization is small and delicate holes. The hand-kneaded round buns are spiral and layered inside.