Fang Zi was changed to a natural yeast version based on Wang Guangguang's "Bun Forming Notes", and the operation process was also followed by her.
|High-gluten flour (for noodles)||80g|
|sugar||The right amount|
Mix the other four ingredients in addition to the high-gluten flour used to make the noodles into a ball. Cover with plastic wrap and ferment in a warm place. The amount of sugar is random, I put it a symbolic one, to help the yeast ferment, second, I am not sure if it can weaken a little sour
In view of the fact that the fermentation speed of natural yeast is much slower than that of instant yeast, so even though the room temperature is already 31.2 ° C, I still sent it for about 2 hours and 15 minutes before it was twice as large as the original one. The fingers dipped in water to poke the dough, There will be no rebound instructions, and if it is quickly stopped, it means that it has been sent.
After serving, kick the noodles. For the method of figuring the noodles, please poke the link in the description. After putting 80g of flour into the dough, knead the dough round. The kneaded dough should be cut and smooth without pores, if there are large pores, then friends, please continue.
Divide the kneaded dough into about 60g each, knead it round, and put it in a steamer for the second fermentation. Wait for the dough to be slightly larger than it was at the beginning. If you press it elastically, it means the hair is ready. In fact, I didn't do this step well when I was doing it. It took about 20 minutes to rush to the pot, and I didn't check the size and flexibility. The picture is before sending.
Steam on high heat, steam for 15 minutes after boiling. Turn off the heat and remove the lid after 3-5 minutes, and you are done. The steamer should be sealed when steaming. If it is not sealed, take a wet towel to surround the leak.