Chinese Food
One of the old steamed bread
(112242 views)I grew up eating my grandma's old steamed bread. Even if I lived in the south, I still ate steamed bread. My grandparents brought it. So I inherited the fine tradition of eating noodles in the north. Ha ha ~ no pasta in a day. Maybe there are various ways to make old noodles and steamed bread. But I only know one. It's handed down by grandma. It's just not orthodox. It's not suitable for you. I just want to share it well. I'll keep a record for myself. I hope you'll take care of me
Cooking ingredients
Cooking Steps
Step1:The old noodle fat is taken out from the refrigerator in advance and heated back.
Step2:The old man with strong aroma. I use it for bread.
Step3:After kneading, prepare the cover or thick wet cloth to cover.
Step4:I sewed one myself. It's moisturizing and heat preservation. Ha ha.
Step5:Basic fermentation at room temperature to 2 ～ Two point five About 26 degrees is the best. Dip the dried flour in your hand. Poke a deep hole in the center of the fermented dough with your index finger. Fermentation is completed if it does not shrink or collapse.
Step6:Reference drawing.
Step7:Open the dough by hand.
Step8:The interior is honeycomb tissue. I want to take a picture with one hand, so it's always bad. The bucket is deep and the light is limited.
Step9:The dry powder and 2G alkali powder used for spreading the chopping board into the berm are mixed evenly. Take out the fermented dough. Have you found it? The dough of old hair is very tough. In fact, it doesn't stick to hands. It's just an illusion. It's a very soft dough.
Step10:Let's see. It's tough. This is the difference between the old noodle and the yeast noodle.
Step11:Then knead the dough into a smooth strip. Cut it with a knife. See if there are holes with the size of sesame seeds evenly distributed in the section. It's just right to mix alkali. It smells a little bit of facial fragrance or alkali. If the profile is big hole and uneven distribution, and it smells a little wine or sour, it is small alkali, and it needs to be added slowly. The section has small and slender holes. The dough is dark and yellow. The smell of alkali is strong, but the alkali is big. After kneading, let it stand for a long time. When steaming, pour 10 grams of white vinegar into the water for steaming to improve it.
Step12:The old hand feels very good. How to pinch it? Ha ha.
Step13:Rub the strips and divide the agent.
Step14:I'm lazy. I cut it directly. When I'm not lazy, I also knead round steamed bread.
Step15:This is round bread. It's the symbolic shape of northern bread.
Step16:Steam up and wake up.
Step17:I cut four cages, and I won't show them one by one.
Step18:In the process of germinating and waking up (put it in a warm place, preferably around 36 degrees.)
Step19:When I woke up, I felt a little grown up. I began to steam in cold water. My pot is enough for 20 minutes. Please adjust it according to your own pot and temperature. If the steamed bread is big, it will be steamed for a long time. Keep it on a medium fire all the time. Steam the steamed bread for one breath. When it is steamed, it will be closed for three minutes and then open the lid.
Step20:Well, I can't take photos. I'll do it.
Step21:Not beautiful. That's it. Ha h
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Cooking tips:If you can't eat it all at once, please seal it and freeze it. Steam it when you eat it. It's the same again. There are skills in making delicious dishes.
One of the old steamed bread Very delicious, very good
One of the old steamed bread is my favorite Chinese food