Hello everyone, I love food after 95,

I'm glad to answer your question, I'm in the noodle business, basically proficient in a variety of noodle dishes, especially steamed bread cakes of a kind, now most of the steamed bread is yeast production, although it looks good, but it seems to have lost the original noodle flavor of the steamed bread, and always feel that the steamed bread with the old fertilizer and alkali production is more boisterous and soft and delicious, with noodle flavor!

I'm glad to answer your question, I'm in the noodle business, basically proficient in a variety of noodle, especially steamed bread a class, now most of the steamed bread is made of yeast, although it looks very good, but seems to have lost the original noodle flavor of the steamed bread, and I always feel that the old fertilizer and alkali production of the steamed bread is more noisy and soft and delicious with the flavor of the noodle!

I came to share a lye blooming steamed buns, for your reference, first of all, prepare 2 pounds of flour, 50 grams of old fertilizer, 10 grams of sugar, 5 grams of edible alkali first of all, we will be the old fertilizer (the last fermentation of the dough left behind) soaked with water, and then poured into the flour, pouring into the sugar, stirred into the flotsam, kneaded into a ball of dough, put into a container, covered with a lid and put into the warmth of the place of the awakening, the fermentation of the 2 times the size, the internal structure of a honeycomb! The first thing you need to do is to make sure you have the right ingredients!

Let me share a lye flour blooming buns for your reference, first of all, prepare 2 pounds of flour, 50 grams of old fertilizer, 10 grams of sugar, 5 grams of edible alkali first of all, we will be the old fertilizer (last fermentation of the dough left behind) soaked with water, and then poured into the flour, pouring into the sugar, stirred into flocculent, kneaded into a ball of dough, put into a container, covered, put into the warmth of the place of the wake-up call, fermentation to 2 times the size of the internal structure of the honeycomb! The dough can be used to make a small amount of dough, but it is not enough to make a big amount of dough!

Next, lye flour to the panel, sprinkled with a layer of dry flour, the dough will be removed from the exhaust and kneaded, kneaded to the dough smooth without small air holes can be, the dough rolled into a long strip, under the even into a small dose, the dose of mouth facing up, and again, 10 minutes of awakening, the water boiled on high heat and steamed for 15 minutes, simmering for 5 minutes out of the pot, tasty noise and soft lye flour blooming buns on the ready, like to try it!

Next, the lye noodles to the panel, sprinkle a layer of dry flour, the dough to take the exhaust and knead, knead until the dough is smooth without small air holes can be, the dough rolled into a long strip, under the uniform small doses, dose mouth facing up, and then again 10 minutes of awakening, the water turned on the high heat and steamed for 15 minutes, simmering for 5 minutes out of the pot, tasty noisy and soft lye flour blooming buns are ready, like to try it!

I'm a 95-year-old who loves food, so pay attention to me if you like!

I am the 95-year-old who loves food, so pay attention to me if you like!