Lao Mian Dajian Steamed Buns

Ingredients

• Dry old noodles 20g
• Water 320g
• Flour 750g
• Sugar 30g
• Edible alkali 3g

Steps

1. Soak dry old noodles in water overnight

2. Add flour. I added the water for soaking the old dry noodles into it, and also added water, a total of 320g. Increase or decrease appropriately according to the water absorption of your own noodles

3. Add sugar

4. Knead into a smooth dough and ferment until doubled in size, 7-8 hours in warm weather

5. Fermented dough

6. Open the state inside

7. Prepare edible alkali

8. Add a little water and mix well

9. Knead the alkaline water into the dough little by little, usually two grams of alkali per pound of flour. Add alkali according to the acidity of the dough. If the acidity is high, add more alkali

10. Divide into the size you want

11. Take a dough, sprinkle dry flour on the board, push the dough forward as shown in the picture, and knead the dry flour in. If you want it to be chewy, knead more

12. Prepared steamed buns

13. When everything is done, put the lid on the steamer to ferment

14. Ferment until doubled in size, put in cold water, steam for 30 minutes, and simmer for 5 minutes

15. It’s really delicious. The more you eat it, the better it gets. The yeast version is the best in the market

16. I only ate two of them after they came out of the pot. I can eat them too much