Northerners are all pasta-oriented and have their own unique experience in making steamed buns. The working people here are proficient in steamed buns, flower rolls and buns, steaming pots and buns in the morning, burning cakes, flower rolls, steamed buns, pie cakes, etc. in turn in the evening, and daily food can be done every day without repeating the same, looking stupid southerners. There are hundreds of varieties of pasta in the north, and flour is played with new tricks in the hands of industrious croppers.
The grandmother in the memory is the most able to make pasta, the grandmother is a Shandong person, married to our Henan, but also brought shandong to make the traditional craft of thousand-layer old noodle steamed buns, just out of the pot of large and white thousand-layered steamed steamed orange sister can kill two in one go without eating vegetables.
Before the fresh yeast, everyone uses the old noodles to steam the steamed steamed
With the advancement of science and technology, yeast powder has entered thousands of households, and few people have steamed steamed steamed steamed steamed steamed steamed steamed steamed steam However, in the family of Sister Tangerine, there is still the tradition of steaming steamed steamed steamed
Old noodles are also called old yeast, yeast heads, noodle leads, fat noodles, old fat, etc., but the names are different, but they are all the same thing. Old noodles can be recycled indefinitely, and the more times they are used, the softer the steamed buns become. After making the steamed bun this time, remember to leave a piece of dough as a primer for the next steamed steamed bun, and the old noodles have been recycled in this way.
Steaming steamed buns with old noodles can be said to be a tradition left by the family, and every weekend, I will still steam a large pot of old noodle steamed steamed buns with my mother-in-law, which is kept in the refrigerator for the family to eat for a week.
Today, we will share with you the method of making old noodle steamed buns, and if there is anything you don't understand, you can exchange and learn together in the comment area. At the end of the article, the method of making the old noodles will be included.
<h1>Tell us more about the preparation method of old noodle steamed buns</h1>
Ingredient Preparation:
2 kg of flour, 5 g of alkali noodles, 1000 ml of warm water, 500 g of old noodles
Preparation steps:
Step 1: Stir the old noodles in warm water. Take the old noodles left over from the last steamed bun out of the refrigerator, put them in a large basin, add 1000 ml of warm water, preferably at around 40 degrees, and stir with chopsticks until the old noodles are completely dissolved in water.
Step 2: Pour in the flour and stir. After the old noodles are dissolved, you can add 1kg of flour, then quickly stir with chopsticks until the flour is stirred into a flocculent shape without dry flour, and then you need to knead the noodles into a smooth dough.
Step 3: Wake up. The kneaded dough is covered with plastic wrap and placed in a warm place for fermentation, fermentation for 20 hours, and after fermentation, you will smell a faint aroma of wine in the air.
Step 4: Connecting the noodles, re-waking the noodles. Pour the remaining 1kg of flour into a basin and stir with two spoons of hot water with chopsticks to form a flocculent.
Sprinkle a little flour on the panel and pour the awakened dough over the panel. Then pour the stirred flocculent flour together onto the waking dough. Knead the dough into a smooth dough and place it in a large basin covered with plastic wrap for secondary fermentation.
Step 5: Knead the dough and exhaust. Sprinkle 5 g of alkali noodles and 5 g of flour on the panel, pour the re-awakened dough on the panel for kneading and exhausting until the bubbles in the dough are completely kneaded out.
Step 6: Roll the long noodles. Separate the dough from the middle and roll into long, smooth strips.
Step 7: Cut the agent. Use a knife to cut the long noodles into uniform agents.
Step 8: Whole steamed bun billet. The steps of sorting out the agents into steamed bun blanks one by one are certain skills, and it is often difficult for novices to complete them. It looks simple, but it is not so easy to do in practice, and it requires the skillful cooperation of both hands.
Sprinkle a layer of flour on the panel, roll the dough inward with the thumb of one hand, and smooth shape the bun blank on the outside with the other.
Step 9: Steamed steamed buns. First, fill the steamer with water and bring the water to a boil over high heat. Then open the steamer and lay the soaked steamer cloth flat on the steamer. Slowly put in the raw steamed bun blank,
Step 10: Uncover the lid. Turn off the heat for about 30 minutes after turning on the medium heat and steaming, and open the lid after 5 minutes.
<h1>Tips:</h1>
Finally, don't forget to leave a piece of dough as a fermentation, it is enough to leave a raw embryo as a fermentation, put it in a sealed box, put it in the refrigerator to keep it fresh, and it can be stored for a week.
<h1>finished product:</h1>
The thousand-layer old noodle steamed bun is made and completed, soft and sweet, break open a bite, soft and delicious how to eat can not eat enough.
<h1>Mille-feuille noodle steamed bun making tips:</h1>
1, dough awakening is not completely based on time to judge, the process of making dough should pay attention to the fermentation of the dough from time to time, wait until the dough wakes up to twice as large to mean that the awakening is good, even if it is not time to carry out the next operation. Because the waking surface is greatly affected by temperature, it cannot be judged entirely by time.
2, the more times the yeast is used, the softer the steamed bun, so we must pay attention to keeping the old noodles, the first noodle fat may be fermented for a little longer, and after a few times it will become a very good old yeast.
3, on the question of whether it is steamed in cold water or boiled on the water, it depends on the degree of wake-up. If the noodles are not awake enough time, they can be steamed in cold water, and in the process of steam rise, the steamed buns will continue to ferment as the temperature rises. If the dough is awake, it can be steamed in a water pot, and if you choose to steam in cold water, it is easy to let the steamed buns ferment overheat.
<h1>Knowledge Expansion: The Practice of Old Yeast Tips</h1>
Many people who want to make old noodle steamed buns can't find noodle primers, and some have no choice but to go to old noodle steamed bun shops to ask for some back. In fact, the fermentation can also be made at home, there are many ways to make old yeast, today mainly to share with you about the mash fermentation method to make old yeast.
Add water to the mash and flour, use chopsticks and a thin batter, cover with plastic wrap and leave it in a warm place for fermentation. The fermentation time is about 24 hours, and the wake-up time varies slightly depending on the temperature. Then when making steamed buns or buns, you can add the fermented yeast to the flour, and cycle back and forth a few times to become a very good old noodle.
Before, when there was no refrigerator, the older generation put the old yeast head in the noodle jar to keep, or dried the old yeast head and soaked the hair the next time it was used. Nowadays, the living conditions are good, and the noodle primer can be stored directly in the refrigerator, which is very convenient to use. Steamed buns made with old noodles are popular with the people, if you also like old noodle steamed buns, you may wish to follow this step to try to make it, right? If you have any questions, feel free to ask questions and communicate in the comments section.
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