steamed buns
HayleeMcKenzie
In my memory, the pasta made by my mother was very delicious. It was all naturally fermented and padded with fragrant leaves. It smelled of wheat and vanilla as soon as it was out of the pan. It was so delicious, and it always made me nostalgic. However, because it was too troublesome, I often used Angel yeast to make it. This time, I left a little dough left in making dumplings. I wanted to make breakfast cakes. I forgot about it and fermented it. It was a pity to throw it away and cultivated it into a starter. Then mix the dough and see if I can still make delicious and naturally fermented ones. It was difficult to think about it, but I felt okay after groping for kneading the dough bit by bit. I saw that there was still a small piece of ham sausage, so I casually made this [Scallion Flavor Ham Roll], not to mention Scallion Flavor and Ham plus Naturally fermented noodles, the aroma of wheat is so strong when it comes out of the pan, and the aroma is so overwhelming. It looks very appetizing! <br /><br />Natural fermentation techniques:<br /> Cultivate the starter:<br /> For the first starter, we can first use warm water to mix the dough into a softer dough at room temperature or heat it for fermentation, and wait until it is soaked. In the future, we can leave a piece of dough each time and put it in the refrigerator as the next starter.
