The so-called "flour noodle" means that when kneading steamed bread, some dry flour is kneaded into the already-prepared flour to absorb some water in the flour, so that the steamed bread can eat gluten.

This is the steamed bread that the older generation likes. It tastes layered and chewy. Generally, the dough is fat. When the kneaded dough is fermented to 2-2.5 times the size, take it out and continue kneading. Add flour while kneading, don't add it at once, then don't knead it. Add a little, knead while adding, almost the same as the amount of flour added before. Finally, the dough is so hard that the flour can't be kneaded, which means that the kneading is finished.

At this time, it begins to be shaped, rounded or directly rolled into long strips and cut into pieces to form a knife-cut steamed bread. Cover with a wet cloth to relax, because the dough of steamed bread is very solid, and it takes about 40 minutes to 1 hour to relax completely. After relaxing, I feel very light holding the dough with my hands.

At this point, the cold water is put on the drawer, and after SAIC, the time is counted and steamed for 30 minutes. After turning off the fire for 2 minutes, open the lid and lift the pot.