Steamed buns should be steamed in cold water, so that the whole bun can be heated evenly and help it undergo secondary fermentation. The method of using old noodles is to first soften it with warm water, add it to ordinary flour, pour an appropriate amount of water into it and knead it into a smooth dough, ferment it at a suitable temperature until it doubles in size, and then steam it in a pot. Steamed buns are one of the must-have staple foods for many families, especially in many northern cities. Steamed buns are indispensable in almost every meal. Although steaming steamed buns is very simple, it also contains some skills. For example, many people don’t know how to steam steamed buns. Cold water or boiling water?

1. Cold water pot

Northerners usually cook steamed buns in cold water. This is because the temperature in the pot gradually increases, and the steamed buns will continue to ferment and taste better. . The steamed buns cannot be heated evenly when boiled in boiling water. The sudden heat will cause the yeast in the steamed buns to fail, resulting in a slightly worse taste. The skin of the steamed buns will taste harder. Under normal circumstances, the steamed buns are boiled in cold water. After the water boils, turn to medium heat and steam for 20 minutes. Then turn off the heat and simmer in the pot for 5 minutes. The steamed buns steamed in this way are very soft and delicious.

2. How to use old noodles

Old noodles are usually a hard lump. We must first add a small amount of water to soften it. After softening, add ordinary noodles directly. Pour an appropriate amount of water into the all-purpose flour and knead it into a dough, cover it with plastic wrap and place it in a place with a suitable temperature to rise for about 8 hours. When the dough has fermented to twice its original size and has a honeycomb shape inside, it means the fermentation is complete. Remove the gas and knead it into a steamed bun shape, cover it with plastic wrap for secondary fermentation. The fermented steamed buns can be steamed directly in the pot for 20-30 minutes.

3. Precautions

The fermentation methods of yeast and old noodles are slightly different. First, the ratio of old noodles to flour is usually 1:5. Only in this way can the fermentation standard be reached. If Using too little will cause fermentation to fail. Secondly, the fermentation time of old noodles is longer. Even if the temperature is higher, it will take more than 8 hours. If the temperature is lower, the fermentation time will be longer. If the old noodles ferment for too long, they will produce a sour taste. At this time, you can use baking soda or alkaline noodles to neutralize it.