Cooking Steps

1. 

   Step1:Prepare high gluten flour to rye flour ratio 100-3

2. 

   Step2:After mixing evenly, add 130g water several times and stir with chopstick

3. 

   Step3:If you can't add a little water to the dough, knead it smooth and warm, and ferment it, I'll put it in the natto machine for 2830 degrees

4. 

   Step4:Dough can grow to 2.53 times the size in about 12 hour

5. 

   Step5:Add alkali water to the dough. The lactic acid bacteria and yeast in rye are very rich. After fermentation, the acidity is higher than that of white flour. So prepare more alkali water and rub the dough repeatedly until no obvious acid smell is heard. After the acid smell is not obvious, remove the inner part of the dough before adding alkali water and put it on the side of the dough. Dip a small amount of alkali water on the hand. If the complexion turns yellow slightly, there is a small amount of alkali smell, and there is no alkali smell after rubbing, it is basic It's successful. If you don't trust to take about 25g of dough, steam it, smell it and taste i

6. 

   Step6:Choke on raw flour until the dough becomes hard and non sticky (rye flour is very sticky, even if it is neutralized by acid and alkali, it can't be as non sticky as white flour). You must choke on dough and reshape the hot water pot to wake up for 15 minutes

7. 

   Step7:Steamed rye noodles are not ripe and sticky. My dough is 75g. One must be steamed for more than 20 minutes. Turn off the fire and simmer for 5 minutes before opening the lid

8. 

   Step8:So bi

9. 

   Step9:The bottom drawer is better with two hai

10. 

    Step10:The drawer on the top has better temperature than the second one

11. 

    Step11:It's good to see the internal structure, acid and alkali, suitable color, no yellowin