1, make the noodle. As shown in Figure 1, melt the noodle primer (the dough left over from the last steamed bun) with water, (you can put ground mixed grain noodles inside, such as oats or something, or you can add milk or yogurt), add the flour and stir, knead into a dough.
To illustrate, this process of water should be added little by little, the pasta guide first add a little water to make it soft, and then add the flour, and then add water. I only remembered the yogurt this time when I made the dough, in order to eliminate it, so I continued to make my yogurt buns. This can be left out.
Place the blended dough in a warm place covered with a lid or plastic wrap to rise.
This is the pasta soda and baking soda, the pasta soda is best in pasta form, the granular ones have to be dissolved with water, or else there will be alkali lumps easily when steamed.
2, kneading buns.
As shown in Figure 1, when the dough bulges, use your hand to pick apart the dough to see, there is a honeycomb can make the soda. Figure 2, about a spoonful of soda, or baking soda can be, the same amount. Sprinkle it on the dough and brush it with your hands. My experience is that the soda should cover the whole dough in a thin layer. My experience is that the soda should cover the entire dough in a thin layer. If the dough is large, more soda should be used accordingly. Some people want to take a little bit of the dough and taste it, if it's sweet, it's done. I have not tried this. The lye is just right and there is a thumping sensation when you knead the dough.
Make a good alkali buns rest for a few minutes, and then kneaded into a strip, cut into small sections, respectively, kneaded into a round, continue to ferment for a while, when the dough is a little light when you can go to the pot to steam.
A word of caution: this time the dough left a little bit on the next steamed buns can be done in the face of the lead. Wrap the dough in a plastic bag and put it in the refrigerator to chill or freeze, I usually freeze it, it's fresh for next time.
3. Steam the buns. Place the pan under cool water and continue steaming for 15 minutes after the water steams up. Turn off the heat and wait a few seconds before lifting the lid so the buns don't collapse.
About 2 taels each.