Old-fashioned
By VicentaLakin
Here comes the soft, old-faced bun
Recipe Recommendations
- flour 300g
- Xinlao noodles appropriate amount
- edible alkali appropriate amount
- clear oil appropriate amount
- warm water appropriate amount
Steps for Old-fashioned
1
flour 300g。
2
The edible alkaline ratio (about a handful of two fingers, very small)。
3
new and old -- i'm not heavy enough to use my experience. it is generally possible to refer to: 50-150 g of new or old flour)。
4
Add a proper amount of oil to the flour。
5
Old and new, or old, watered with warm water。
6
New and old or old, added to flour, mixed into snow。
7
And it's covered with a membrane, and it's static for about four hours. 4 hours in hot, 10 hours in cold
8
Noodle fermented twice as big, that's all。
9
noodles are spread open to include adequate edible alkaline. this is a crucial step, with little alkaline, dark and acidic colours of finished products, alkaline, yellow and alkaline. i'm usually a little bit of 300g flour with about two fingers, depending on the fermentation, which is a little bit more sour, or the opposite. colder than hoter than hoter, because colder than alkaline. (it needs to be noted that i have been added to the dry-alkali sheet, which is unwatered and used directly. we can use a small amount of water
10
When you add alkaline noodles, fold them。
11
Put your hands on your fist and open your face around you. It folds, tweaks and repeats several times until the alkaline is evenly distributed in the noodles. Make sure it's even, or there'll be a flair
12
Good face, and formation。
13
Scratch it。
14
Split into agents。
15
The agent was plasticized and placed in a steam cage, covered with a lid and again awakened for 20 minutes. It's cold, it's running, it's turning, it's steaming for about 20 minutes. After the fire has shut down, it'll take about 315 minutes before the lids are lifted。
16
Done
17
DoneOld-fashioned Make Tips
Use of new or old ones: If more is put, the fermentation time is reduced, otherwise the opposite is true。