Steamed stuffed bun of so called old range points to to yeast is not used among the process in leaven dough namely actually, use leavening dough however, come with leavening dough leaven dough, can make the face is sent more naturally, some closer nevertheless year of practice that will use leavening dough leaven dough moreFall in love with sea otter phoenix 419 sauna Will jump over little, there is microzyme inside leavening dough, be together with new flour confluence, can keep sufficient ferment, want to note indoor temperature between barmy process of course, we will understand the content of this respect.
The practice of old range steamed stuffed bun and recipe
Take the old side of size of a fist above all. After old range is taken, join the water of a few and flour, mix softer, wetter dough. Place the place that comparing warmth to make an appointment with 4 ～ 5 hours. Generally speaking, such dough can be controlled 5 days in room temperature transfer to a lower level and do not deteriorate. This one pace basically is for the microzyme in activation old range, make them many and progenitive, of activation fill moreSh1f of Shanghai Long Feng forum Cent, the effect of leaven dough is better. Deliver good old side, rejoin water and flour, mix a bit good dough. If do not have other heat measure, put on the bed. On the lid two beds by, prepare to ferment. Pass barmy dough, still cannot leaveForum of baby of new Shanghai noble Only then the stea[……]