The practice of old flour steamed bread

Tear the dough fat (also known as old noodles and dough twists) into small pieces and soak them in warm water for 30 minutes.

Take a proper amount of flour (as shown in the figure, usually 4 small boxes) and put it in a clean basin. Add soaked flour fertilizer and soaked water to the flour. If the water is not enough, add it as appropriate. The liquid-solid ratio is 1:2.

Start kneading the dough. I like to put it in the toaster and choose the dough kneading and fermentation stall.

If there is no toaster, rub it, cover it and put it in a warm place for fermentation.

Ferment to 2-3 times the original, poke a hole with your finger, and it is best not to rebound.

Dissolve about 2g of baking soda powder with a little warm water and add it to the dough.

Put the dry flour on the panel, knead the dough by hand, knead the alkaline water and dough evenly, and then cut it with a knife until you can see even pores. If the fermentation is excessive, the amount of alkali should be increased. If the pores disappear or are too few, it means that there is too much alkali and it needs to be fermented again.

Knead the dough into long strips, cut it into pieces of uniform size, and make it into any shape according to your own preferences.

Put the pot in cold water, cover the steamer with a cloth (steamed paper or silica gel pad can be used), and put the dough in, paying attention to leaving enough space. When the fire starts to steam, start counting and steam for 25 minutes.

Try not to open the lid when steaming, turn off the fire after 25 minutes, and open the lid after 3-5 minutes to enjoy the big white steamed bread.