Why are steamed bread fermented by old flour so much more delicious than steamed bread fermented by yeast powder?

Old steamed bread is really delicious and chewy, but the production process is more troublesome than yeast. Birthdays in modern society are all good. All kinds of rice, oil cakes, steamed buns and jiaozi greatly reduce the number of steamed buns, especially for young couples. They steamed a pot of steamed bread in January, which must be the choice of yeast, because yeast is convenient, quick and simple. Let me talk about the production process of old flour steamed bread and yeast steamed bread.

Old flour steamed bread: the ratio is 500 grams of flour and 270 grams of water.

Soak the dough in warm water for 5 minutes, then stir it with your hands or chopsticks, evenly stir the water in the dough into flour, stir it with chopsticks while adding water to form a floccule, and then knead it into dough. The purpose of this is to put the smooth dough into the pot and seal it with plastic wrap. If the temperature is low, it will cause a greenhouse environment. Add 30 degrees warm water to the pot, put the pot in, cover it for 2 hours, and it will ferment.

? Add a little water to a small bowl filled with 5g of edible alkali, stir well, then add a little to the noodles, knead well, and then add alkaline water until the noodles are not sour. Then knead the dough into bubbles, cut it into small pieces and knead it into steamed bread. Add water to the pot, turn on the steamer, put in the kneaded steamed bread, cover it, and wake up for 5 minutes again. Wake up after 5 minutes and start steaming again. It takes 20 minutes to refuel. Might as well be bored for a few minutes. Don't forget to take out an old noodle.

Yeast steamed bread: 500 grams of flour, 270 grams of warm water powder and 5 grams of yeast powder. Yeast powder is melted in warm water, and warm water is poured into flour bit by bit. While adding water, stir it with chopsticks into a flocculent shape, and then knead it into dough. The purpose of this is to put the smooth dough into the basin and seal it with plastic wrap. If the temperature is low, it will cause a greenhouse environment. Add 30 degrees warm water to the pot, put the pot in, and cover the pot. Take it out and rub it directly. After the bubbles are kneaded, they can be cut into small pieces and kneaded into steamed bread. Put the hot water in the pot on the steamer, put the lid on the steamed bread and wake it for 5 minutes. After 5 minutes, the steamed bread is cooked, the SAIC time is 20 minutes, and the fire is turned off for 3 minutes, so that the yeast steamed bread is ready.

No matter whether it is old noodles or yeast, the nutrition of steamed bread is the same, and the method is similar, just depending on which one you are used to. Old noodles taste good and yeast is convenient, so it is not necessary to keep old noodles.