Old-fashioned
By VicentaLakin
More recently, we like to ferment with old pasta instead of yeast, and the smell of the steamed pasta is thicker, but the more resilient we have, the more soft. It's easy to make old noodles, so just leave a piece in the bowl when the face is launched, then cover it with a film, and freeze it; it'll be yeast, also known as pasta, when it's next used. I would normally run out of the old ones within a week and then leave a new one. If I had not been used for more than five days, I would have to put it in the freezer room, which would have to be unfrozen one day in advance。
Recipe Recommendations
- flour 215 grams
- skim milk powder 7 grams
- Lao Mian 70 grams
- Eat baking soda a little
- warm water appropriate amount
Steps for Old-fashioned
1
Prepare the raw materials that are needed and retrieve the temperature from the freezer two hours in advance. I didn't get it because I added a little bit
2
When you return to temperature, you put it in the basin and add a little edible soda. (Quantities of alkaline noodles in the reference basin)
3
Adding a little warm water will make the old face open and smooth。
4
Flour and powdered milk are added to the proper warm water and smooth and smoothed face groups, round the basin and cover the protective film and ferment the warmth。
5
When the fermentation is 2.5 times larger, it is removed。
6
It is to be flattened, ventilated and plattered again and again into large, 1.5 centimetres thick。
7
Then he rolls in a cylindrical form, and then he rolls back a few times, so that it is a little more tight。
8
Cut to the size you like. This is about 50 grams
9
It's going to be cut fine and fine。
10
Put it in the steam pan for a second awakening。
11
An hour after the second awakening, the cold-water pot evaporates. The fire will be steamed up for 15 minutes, and it will be shut down for another 3 minutes before it can be removed。Old-fashioned Make Tips
Since the sourdough starter produces a sour taste during cold fermentation in the refrigerator, a small amount of edible baking soda needs to be added to neutralize it. The amount of baking soda required depends on the degree of sourness of the starter; you will master it after a few attempts. Adding milk powder when making the dough will make the fermented dough softer.