First, how to make old noodles: It doesn't matter if you don't have old noodles at first. You can make steamed bread with yeast powder first, and leave a piece of 50 to 80 grams when you cut it into shapes. Put it in a sealed box or bag and refrigerate it for more than one day.
Ingredients: high-gluten flour100g; Water100g; High sugar tolerant dry yeast1g; Salt1g;
The practice of old noodles (steamed bread and steamed bread can be frozen and preserved)
1, all the materials are put in a bowl.
Step 2 stir with chopsticks
3. Stir until there is no dry powder.
4. Cover the lid or plastic wrap (the lid and plastic wrap should not be completely sealed, and a small hole should be left for ventilation), and ferment at 26 degrees to twice the size. Then put it in the refrigerator 17-24 hours.
5. Cut the prepared dough into the weight of each use and freeze it. (It is best to wear gloves or operate with water on your hands)
Second, if you are worried about the lack of fermentation ability of the old noodles at first, you can add yeast to help fermentation at the same time, so that after repeated use for several times, the flavor of the old noodles will become more and more full.
3. Alkali is edible alkali, which can not be replaced by baking soda or baking powder. Pasta with alkali has a special taste. The amount of alkali is very small. I probably rub a catty of flour with my forefinger and middle finger. Alkaline flour is not easy to knead evenly when used directly, so I usually press a hole in the dough, put alkaline flour in it, melt it with some water with my index finger, sprinkle some flour on it to form alkaline flour paste, and then knead it easily.
Fourth, about the preservation of old noodles: put them in sealed boxes or bags and keep them in the refrigerator. It is best to use them often to keep the old noodles full of vitality. It is best not to keep it for more than five days at a time. The higher the frequency of use, the stronger the vitality of the old face.
Practice of Perfect Old Noodles Steamed Bread
Ingredients: 550 grams of flour; 250 grams of water; 50 grams of old noodles; 5 grams of sugar; A little edible alkali (add a little water to form alkaline water); Flour (for choking noodles)120g;
1, the dough is torn into small pieces and put into a big basin.
2. Add water and sugar. Can sugar help fermentation?
3. Pour in flour, knead into smooth dough and ferment in a warm place until it becomes 2 to 2.5 times larger.
Take it out and put it on the chopping board. After kneading, exhaust, add alkaline water, sprinkle with appropriate amount of flour, turn it into alkaline dough with your index finger, and then knead the dough vigorously.
5. Gradually add 65,438+0.20 g flour for kneading, which can be done in circles with one hand or with both hands. The key is to press hard and drain the fermented pores as clean as possible. You don't have to add all the flour, just look at the soft and hard situation you like.
6. Knead the kneaded dough into long strips and divide them into 12 small portions of uniform size, each of which is about 80g, leaving nearly 70g of dough as the old dough. Look at the cross section carefully, and the kneaded dough has no holes.
7. Take a small amount and rub it thoroughly with one hand again. The standard is 100 times, and then the dough is buckled by hand and rolled on the chopping board.
8. Put the dried cage cloth on the steamer mat into the steamed bread blank one by one.
9. Let it stand for about 25 minutes, and the steamed bread will obviously become bigger, not twice as big. If there is a fermenter in winter, the temperature can be set at 35 degrees and the humidity can be set at 75 degrees. If there is no fermentor, you can sit in warm water.
10, turn on the fire, steam for about 18 minutes after charging, and steam for 3 minutes without opening the lid after turning off the fire.
1 1, done
Questions about steamed bread;
First, a small puddle on the surface of steamed bread: the lid drips. The solution is to wrap the pot cover from the inside out with a slightly thicker cage cloth.
Second, the steamed bread is not smooth enough: the dough is not enough, and the solution is to knead more.
Third, there is a phenomenon of rapid retraction and dead noodles after boiling: when it is confirmed that the kneading and fermentation are up to standard, it is considered that the lid seal is too strict and the pressure in the pot is too high. Although it has been steamed for several minutes, the internal and external pressure is too high, which will cause the lid to retract when it is opened. The solution is to turn off the fire and steam for two minutes, then remove the lid with a thin seam to let the pressure release a little, and then open the lid.