Steamed bread with old noodles

Steamed bread with old noodles

Introduction:

"Recently, when making steamed bread, I like to use old noodles instead of yeast to ferment. After steaming, the flavor of steamed bread noodles is stronger and more tenacious, but it is still soft. It's also very simple to make old noodle steamed bread. You just need to put a piece of dough in the bowl after it is launched, and then cover it with plastic film and refrigerate it in the refrigerator. Next time you use it, you can take it out to make fermented bread, also known as old noodle. Generally, I will use up the old noodles in a week, and then set aside new ones. If they are not used for more than five days, they need to be stored in the freezer. When they need to be used, they need to be taken out one day in advance and thawed at room temperature. "

Production steps:

Step 1: prepare the necessary raw materials, and take out the old noodles from the refrigerator 2 hours in advance. (because only a little bit was added, it was not photographed.)

Step 2: put the old noodles into the basin after warming up, and then add a little baking soda (alkali noodles). (please refer to the amount of soda in the basin)

Step 3: add a little warm water to melt the old noodles and mix well.

Step 4: add flour and milk powder, then add appropriate amount of warm water, mix well and knead into a smooth dough, round into the basin, then cover with plastic film, and ferment in a warm place.

Step 5: when the dough is fermented to 2.5 times the size, take it out.

Step 6: flatten the dough, exhaust and knead it again and again, then roll it into 1.5cm thick dough.

Step 7: roll it up into a cylinder, and then roll it back a few times to make it closer.

Step 8: cut into your favorite size. (this is about 50 grams for me)

Step 9: slightly reshape the cut green body.

Step 10: put it into the steamer to wake up again.

Step 11: after waking up for 1 hour, steam in a cold water pan over low heat. Steam for 15 minutes, turn off the steam and steam for 3 minutes.

Materials required:

Flour: 215g

Skimmed milk powder: 7g

Old noodles: 70g

Baking soda: a little

Warm water: moderate

Note: as the fermented head, the old noodle will produce sour taste when it is fermented in the refrigerator, so you need to add a little baking soda (alkali noodle) to neutralize it. The amount of alkali noodle depends on the degree of acid in the fermented hair. You can master it by doing it several times. Adding milk powder can make the dough softer.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: Original