It is not necessary to add alkali to old noodle steamed buns. If there is no alkali, you can directly use old noodles (that is, the leftover noodles from the last time you made steamed buns) for fermentation. Here’s how to do it:

Preparation materials: 500g old noodles, 500g all-purpose flour, 140g water

Preparation steps:

1. Put old noodles, flour and water Knead in the second gear of a chef's machine until smooth. Adjust the amount of water up or down by 10g according to the water absorption capacity of your flour. The dough for old noodle steamed buns has less water, so the dough will be relatively hard after kneading

2. Cover with a damp cloth and let it rest. 5 minutes

3. Divide into 125g doses.

4. Press the dough while rolling it, and knead out the air. The main movements of the hands are curling and pressing.

5. Knead until one side is completely smooth. Do not knead excessively.

6. Side-knead to close the mouth.

7. Rub your hands into a cylindrical shape

8. Put it in a steamer lined with wet steaming cloth and let it rise for 25-30 minutes. Adjust the length according to the indoor temperature

9. Steaming over high heat in a basket takes about 24 minutes starting from cold water and about 18 minutes starting from SAIC.

10. Then turn off the heat and simmer for one minute, then open a crack to let the steam out for three minutes before taking it out.

11. The old noodle steamed buns without alkaline noodles are ready.