Home-cooked steamed buns with simple noodles

Use a small amount of water and flour, and a medium-sized dough, and place in a bowl

After making up, close the basin with plastic wrap and place it in the hottest part of the house. Remember not to put in air. This will be faster. This process is very important, because if the dough is not reconciled well, the subsequent steps will be in vain. The quality of steamed buns depends here. This process generally takes about 30 hours for the room temperature in winter and 24 hours in summer. This is the basic step in making flour fertilizer.

This is the finished dough. This is just a basic step. If you want to know if the dough is ready, just grab it with your hands like I do. There are air ports of uneven size inside. Moreover, the finished dough is not sticky to your hands.

Dig a hole in the middle of the prepared flour fertilizer and add the right amount of flour alkali. The amount I know is that one pound of flour should be added to about one spoonful of reed's small spoon in the seasoning box. You can also add the alkali flour to dry flour and evenly add it little by little until the flour fertilizer becomes a beautiful and round dough that does not stick to the basin or your hands. Some friends asked me how to determine whether the alkali surface is appropriate. In fact, my method was very stupid. I just felt that it was not sticky to my hand, so I cut it into a small piece with a knife, see if the hole in the middle is fine, and then paste the two incisions together. To see if it is not sticky, or just try it. The sweet one is fine. You can choose one. This depends on regular practice and accumulation.

The next step is the normal step of steamed buns. Roll the dough into strips, cut into ingredients, and roll it into small dough. Put the small dough in the pan until it is 60% hot. Wait for 15 minutes after the pan is opened. Pick up, just the big steamed buns will be fine. I am clumsy and make different sizes of dough. What a joke.PS two sentences, it is best to leave a small piece of dough and put it in the refrigerator, and then flush the dough next time you make dough. It can greatly reduce the dough time, hehe...

The dishes I made this time don't sell well, so everyone laughed at it and will contribute better works in the future.