1. Ingredients: 2550g flour, 150g water, 2g salt, 5g yeast flour, 32g bean paste/piece

2. Add 150g warm water Stir the old noodle yeast Shandong, add 250 grams of high-gluten flour until completely combined, put it into a basin, and seal it with plastic wrap. Leave to ferment in a warm place at 28 degrees Celsius for five hours.

3. The hair on this side is very good, but it is a little overdone and smells a little sour. Add 2 grams of baking soda and 50 grams of flour, mix well on the cutting board, and knead into the fermented dough. It will take about ten minutes to knead, which is also the deflation process.

4. Divide into 12 doses, each dose is about 40 grams.

5. Shape the bean paste into balls, about 32 grams each.

6. Prepare the dosage in advance. Flatten the dough into a round shape, making it thicker in the middle and thinner around the edges. Wrap the stuffing and continue to seal and ferment for forty minutes to make the buns plump.

7. Steam in cold water for 30 minutes, turn off the heat, and boil in 30 seconds. The delicious old bread has a unique texture.