Steamed buns with fermented glutinous rice noodles

2024-06-21 16:22:05  Views 2 Comments 0

Ingredients

Plain flour ( 150g )
Fermented glutinous rice (sweet wine) ( 100g )
Edible alkali ( 2 grams )
Warm water ( 100g span> )

How to make glutinous rice noodles and steamed buns

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    1. Prepare all ingredients except edible alkali Mix and stir into batter

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    2.It is recommended to use a yogurt machine to ferment faster in winter

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    3.Cover the lid and power on, seal and ferment for more than 12 hours

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    4. After fermentation, mix dry flour and appropriate amount of warm water, add dough in batches, and knead into a dough of moderate hardness.

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    5. Cover with plastic wrap and seal for 6 hours, until the volume is twice as big as the original dough..It cannot be sent.

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    6. After 6 hours of fermentation, the dough is full of honeycomb tissue, which is the best Status

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    7.Here comes the point! : Here you must add 2 grams of edible alkali in small amounts and multiple times, use a little warm water to dissolve the alkali, dip your hands in the alkali water and slowly knead it into the dough, and smell it while adding until the sour smell disappears.Be sure not to over-add, as over-adding will cause the dough to have an alkaline smell, and under-adding will cause the dough to become sour.

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    8.The dough with the sour taste gone is rolled into a long strip

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    9.Add equal portions of dough

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    10.You can leave a dough agent here, about 100 grams, which can be recycled next time to continue making dough.This is what we call old noodles

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    11.Make the remaining dough into a round ball and put it in the pot Pour boiling water and let the dough rise for 15 minutes.This must not be omitted so that the dough will rise well.

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    12.Wake up for the second time until it feels light when you pick it up

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    13.Change the pot with cold water, turn on the high heat and cover, continue to slowly wake up, boil the water and steam for 20 minutes on high heat.At this time, the house was filled with fragrance

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    14.Don’t drive when the 20 minutes are up.Cover, turn off the heat and simmer for 5 minutes.Prevent the steamed buns from shrinking

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    15. After 5 minutes, open the lid and it will be white and fat.The old noodle steamed buns are ready

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    16. Cut it open and see it is full of honeycombs , this effect is good

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    17.The finished product picture is here, let’s eat

Tips

Old and fat noodles It takes a long time, so you must be patient, fermentation must be in place, and you cannot be lazy.When adding edible soda ash, be sure to dissolve it with warm water.Dip your hands into the alkaline water and add small amounts to the dough several times.Be sure not to add too much or there will be an alkali smell, and if you add too little it will have a sour taste.Be sure to control the amount, otherwise the taste of the steamed buns will be seriously affected.

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