Natural yeast white steamed buns
Overview
The old noodles in Laomian Steamed Buns seem to be similar to natural yeast, but not as liquid. I found a ready-made method to make steamed buns with this yeast, even though I am not very fond of steamed buns. I added alkali according to my own wishes, because old comrades only like old noodle steamed buns with alkali added. But the amount of alkali is really not that easy to control, and the acidity of the dough is not an easy constant to control. Grit your teeth and prefer more than less. As long as it is not too much, the worst outcome is just yellow steamed buns. If it is too little, the steamed buns made into sour dough will probably be fed to dogs. After adding alkaline noodles for the third time, when a faint alkaline smell can be faintly discerned in the dough, stop. After adding alkali, the dough is proofed for about half an hour and placed in a cold water pot. All the speculations came to light at the last moment. Sure enough, it is a light yellow steamed bun with a little more alkaline noodles. After tasting it, it seems that there is no bad taste. The texture is soft and elastic. Apart from the color, the overall effect is pretty good.
Tags
Ingredients
Steps
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Ingredients: 30 grams of natural yeast, 250 grams of all-purpose flour, 110 grams of water, a little soda ash
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Mix yeast, 40 grams of flour and 40 grams of water,
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Stir into a smooth paste and let sit at room temperature.
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The batter bubbles and expands in volume,
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Pour in the remaining flour and water,
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Stir into smooth dough,
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Place in a large bowl and ferment at room temperature for 2-3 hours,
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The volume of the dough doubles,
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Use a little water to dissolve the alkaline surface,
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Add to the dough,
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Knead evenly.
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Divide into 5 equal parts and round.
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Place in a basket and let rise for about 30 minutes.
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Pour cold water into the pot, turn on the steam and steam over high heat for 15 minutes.
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Turn off the heat when cooked,
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Take out of the pan and let cool slightly.
