How to make old bread
Laobaozi is a traditional Chinese pastry that is loved for its soft texture and rich wheat aroma. Recently, the discussion about old bread has continued to be hot on the Internet, and many netizens have shared their experience and techniques in making it. This article will combine the hot topics and hot content in the past 10 days to give you a detailed introduction to the making method of old bread, and attach structured data for reference.
1. The steps of making old bread
1.Prepare materials: The core of Lao Bianzi lies in "Lao Noodles", which is naturally fermented dough. The following are the main ingredients needed to make old bread:
| Material | Dosage |
|---|---|
| all-purpose flour | 500g |
| Old noodles (yeast) | 100g |
| Warm water | 250ml |
| white sugar | 20g (optional) |
| Edible alkali | 2 grams (to adjust pH) |
2.Kneading and fermentation: Tear the old dough into small pieces, mix with flour and warm water, and knead into a smooth dough. Cover with plastic wrap and let rise in a warm place until doubled in size (about 6-8 hours).
3.Alkali adjustment: After fermentation is completed, the dough may have a slightly sour taste. Dissolve edible alkali in a small amount of water and knead it into the dough to neutralize the sour taste.
4.Shaping and secondary fermentation: Divide the dough into small pieces, wrap in fillings (such as bean paste, meat fillings, etc.), close and let stand for 15 minutes for secondary fermentation.
5.Steam: Pour cold water into the pot, steam over high heat for 15-20 minutes, turn off the heat and simmer for 3 minutes before opening the lid to prevent collapse.
2. Summary of hot topics and techniques across the Internet
In the past 10 days, discussions about Laobaozi have mainly focused on the following aspects:
| hot topics | Key content |
|---|---|
| How to preserve old noodles | Refrigerated storage can extend the activity, and it needs to be warmed up in advance before use. |
| Fermentation time control | It is shortened to 4-6 hours in summer and extended to 10 hours in winter. |
| Tips for adjusting the amount of alkali | When the dough becomes sour, increase the amount of alkali, but avoid excessive amounts that may cause yellowing. |
| The secret to keeping the bun skin from falling apart | Secondary fermentation is complete, steam and simmer for 3 minutes before opening the lid. |
3. Frequently Asked Questions
1.Where did the old noodles come from?
Old noodles can be obtained through natural cultivation: mix flour and water at a ratio of 1:1, let it sit for 2-3 days, and add a small amount of flour and water every day until bubbles and sour taste appear.
2.Why do buns turn yellow?
It could be too much alkali or not enough fermentation. It is recommended to reduce the amount of alkali and ensure that the dough is fully fermented.
3.How to tell if fermentation is complete?
When the hole is poked with your finger and it does not shrink back, and the inside of the dough becomes honeycomb-shaped, the fermentation is complete.
4. Conclusion
Although making old bread requires patience, its unique flavor and texture are worth trying. By properly controlling the fermentation time and the amount of alkali, you can also make soft and sweet old bread. I hope the summary of structured data and techniques in this article can provide you with a practical reference!
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