Old noodles steamed buns
Overview
When I was a kid, I ate Laoyao (old noodle) steamed buns. The taste will never be forgotten. The old noodle steamed buns taste solid, chewy, white and fragrant. I will never forget them. Let’s make them together today. It’s the taste in my memory.
Tags
Ingredients
Steps
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The last time I steamed the steamed buns, there was about 45 grams of noodles left
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The old noodles left behind have been fermented for a day
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Put the old noodles into the bread machine bucket, (I left the old noodles in the morning and fermented them around ten o'clock in the evening to prepare for the steamed buns tomorrow morning)
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Add 80 grams of water
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Add 200 grams of flour
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Put the bread machine into the dough and bake it for 18 minutes (there is no bread machine like hand-sealing the dough)
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Put the combined noodles into a large basin, cover with a damp cloth that has been wrung out, let it ferment, and wait quietly overnight⋯
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It’s great to see the dough rising in the morning😄
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Take out the dough and make a hole in the middle, put in 0.5 grams of alkaline noodles, use a little water to dissolve the alkali noodles (must be melted), put it into the hole, knead vigorously (exhaust air) and then add three tablespoons of sugar. (If it is sticky, add some flour appropriately until it is no longer sticky, then knead hard until the dough is soft
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Divide the kneaded dough into two, then shape it into a rectangular shape, cut it into a steamed bun shape with a cutter, and leave the head and tail part for the old noodles😁
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Put it in a steamer and steam it under cold water for twenty minutes. You can steam it directly after cutting it into pieces without leaving it to ferment. The effect is the same, but it must be placed in the pot under cold water.
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It’s done, it’s fragrant~
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Take a look at the internal organization 0k... Do you like it? If you like it, just do it😄
