Old-fashioned
By VicentaLakin
When I was a kid, I liked to eat old-faced buns, chewed super hard, covered with white sugar, mixed with my family's new spicy sauce, which was delicious, but with the change of time, people now like to eat fermented buns with yeast, which is easy and save time, and which is good for the human body. But sometimes it's better to think about the smell of childhood, the chewing old-faced, so the last time you did yeast, you left a lump of pasta, and today you've made super-remembering with this old-faced, chewy-faced bunt
Recipe Recommendations
- Old dough 50g
- medium-gluten flour 350g
- warm water 175ml
- white granulated sugar 20g
- salt 1g
- alkali
- cold water 5ml
Steps for Old-fashioned
1
First of all, all the material when it's ready for delivery。
2
The old man's watering。
3
Add sugar and salt to the old water, melt it and rot it。
4
Add barbed flour and mix it with chopsticks。
5
Scratched flour into smooth noodles。
6
Cover the lid and wake up for four hours。
7
It's twice as big as before。
8
Put your hand in the middle of the dough gently and don't bounce. At this point in time, the noodles have been fermented。
9
a small amount of alkaline water, thin flour, repeated rubbing, and fresh air bubbles were spread over the fermented face, and when the face of the face was cut off, it was divided into sections around 50 g。
10
The evaporation cells will be painted with a thin layer of oil, and the husks will be formed into a circular bunhead and placed into the evaporation chamber for 20 minutes。
11
The steam pans are filled with cold water in appropriate quantities, with rounded buns, and the fire starts to steam, and when the steam is up, the medium and small fire continues to steam for 15 minutes。
12
When it's evaporated, continue to cover the pan cap for three minutes before opening it. It's a really chewy old-faced bunOld-fashioned Make Tips
1. Preparation of alkali water: Use your hands to dip it in a little alkali, and use 5ml of cold water to melt it, not too much.
Note: When Laomian makes steamed buns, if he does not add alkali, he is afraid that the steamed buns will turn sour. However, if he adds too much alkali, it will turn into basic military steamed buns. The color will be yellow and yellow. It tastes astringent and is difficult to eat. Therefore, everyone must pay attention when adding alkali water, only a small amount is needed ~
2. White sugar: Qingcha people like to eat steamed buns with a small sweetness, so when making steamed buns, they will put a proper amount of white sugar, but according to your personal taste, you can also choose not to put it ~
3. Be careful when steaming and never open the lid.
Note: When Laomian makes steamed buns, if he does not add alkali, he is afraid that the steamed buns will turn sour. However, if he adds too much alkali, it will turn into basic military steamed buns. The color will be yellow and yellow. It tastes astringent and is difficult to eat. Therefore, everyone must pay attention when adding alkali water, only a small amount is needed ~
2. White sugar: Qingcha people like to eat steamed buns with a small sweetness, so when making steamed buns, they will put a proper amount of white sugar, but according to your personal taste, you can also choose not to put it ~
3. Be careful when steaming and never open the lid.