Basically tell old side alkaline sweet steamed bread, how to remain ferment head, how to make choke face steamed bread.

So of phase of primary learn the rudiments of a subject ferment knead dough to tell slightly here only: In be being expressed by material, flour, water, yeasty scale, knead good dough, in 26 degrees of environments, ferment this pursues degree.
If short of 26 degrees, with respect to creation the condition is achieved,
If innovation does not give a condition, wait to ferment slowly, microtherm ferments very slow very slow.

It is OK that actually 18~28 spends room temperature to ferment, it is speed problem only. Ferment optimum it is 26 degrees, when I write this cookbook, it is the winter that a few room temperature has to spend only, ferment I am used every time ferment box installs constant temperature 26 degrees.

Had seen other directions for mixing chemicals, have fierce square advocate, use water directly + flour, tone becomes stiff paste / dough, abstain old range. I had not tried, but the analysis passes, this kind yuan only then of old range ferment, should taller to temperature requirement, at least 30 degrees, temperature is too otherwise low, panada / the group has not been sent, first smelly / acerbity? And the individual feels, ferment with this kind of method come out, should take taste of slight and sour panada oneself?

Additionally one kind of primitive old range starts: Fermented glutinous rice (namely rice wine) + flour + water, also can ferment.

After yeasty dough has fermented, knead smooth, cut a dose child.
With yeasty leaven dough, sending good dough is won't acerbity, need not add alkaline integrated tart flavor so.

Such plan, hair it is good, good to knead, the dose that has cut child take, outfit in last in bag, crowded clean is angry, had plunged into, cold storage is refrigerant all but.
The agent that this put apart comes to child, be head of old range ferment.

If a week makes a steamed bread, cold storage.
If a month is done, refrigerant.

Had better not exceed 5 days or so to be done, otherwise old ferment head is very easy because was not updated in time, become hungry lose energy, bring about the 2nd times with will do a steamed bread not to ferment successful.
I had failed because of this reason before

This dose that cuts child, wrap full dry flour, put into last bag, crowded clean is angry, be head of old range ferment.

Next time redo steamed bread, use this old face, need not yeasty

With this head of old range ferment makes a steamed bread, the dough that has fermented before a few times, do not have acidity, do not need to add alkaline; Do next again from the back, do a few times afterwards, ferment good dough has tart flavor. Be about to begin to add at this moment alkaline go in, integrated acidity, this moment is alkaline mix the fragrance that bump to also begin to come out with wheaten flour.

But for insurance for the purpose of, the proposal does old range steamed bread to begin from first time, be about to add alkaline go in.

Sometimes left and right sides of a week cannot make a steamed bread, leave old ferment to have a small tricks of the trade at this moment: In the graph one li has fermented, but on the dough that has not kneaded, hold tight comes down small piece one:
Little little face piece + great dry flour + add water + add alkaline knead a group + inferior freezer temperature is installed (if pursue, compare the size of two face piece)

After kneading face piece, wrap on dry flour, hold the bag that protect Zuo , crowded clean is angry, the mouth is plunged into to fasten in pocket top, assure to enough space offers dough slow ferment expand, next
1. puts freezer cold storage:
This from the back add a bit greater the dry flour that go in, can extend the time that vigor of old ferment head disappears. I am the longest, in room temperature 20 degrees are controlled when, let off in freezer 10 come day, had not tried again for long.

If time is again a few longer,estimate, remain a ferment head that come, it is in the season with higher air temperature, although put freezer cold storage, also be no good, meeting alcohol flavour is thicker, affect finished product gust, need handles ability to use additionally, so this kind leaves ferment law to just must not do it soon, often doing Chang Xinchang to remain ferment head just is correct path.

2. puts freezer refrigerant:
Recorded again on June 10, 2019, room temperature 23 degrees.
With the old dough that this method leaves, refrigerant after a month, before one evening is taken put in defrost of the nature in the basin, also did not impose flour raise newly, the following day in the morning (just 12 hours) observation, old dough ferments just just, bulk expand, bee eye is densely covered, fragrance is tangy. Add flour to ferment with it again evaporate steamed bread is particularly successful.

This one pace begins, tell old side alkaline sweet steamed bread.

Take good old side last, ahead of schedule a few hours are taken out back and forth lukewarm.

If be the old range that by measure 4 put apart come to, in taking a lukewarm course, still can see it is continueing to ferment expand.

Have two kinds of methods
Head of 1. old ferment joins Wen Shui directly, agitate is become mushy, join dry flour and white sugar directly next, knead a group to ferment.

Water is warm cannot exorbitant, can iron dead otherwise zymogenic.

2. adds a bit less water first, add a bit less flour and white sugar, mix thick stiff old ferment woman's head-ornaments is burnt, let it ferment first, reoccupy ferments good panada makes introductory music, join flour to knead a group to ferment, succeed more easily. Specific operation technique is in old range is alkaline sweet steamed bread 2 inside have tell.

Especially measure 2 lis refrigerant the ferment head after, take after restoring normal temperature, need to operate feed so more.

If be measure 4 lis, refrigerant the ferment head after, I am to inspect a condition commonly, the decision needs not to need raise. Novice for insurance for the purpose of, or first feed.

The quantity of white sugar is optional, happy event is sweet add more, do not be fond of sweet add less

But white sugar can be helped ferment.

If be to use measure 5 lis the 2nd kind of method ferments, panada of old ferment cannot too much, the mouthfeel of steamed bread of finished product of too much influence, scale cannot exceed gross 1/3

In 26 degrees of environments, the dough that has kneaded ferments such plan level

If short of 26 degrees, with respect to creation the condition achieves 26 degrees.
If creation does not come out, that can await cough up patiently only, microtherm ferments very slow very slow, be being added is old ferment, ferment slower.

Attention, head of old range ferment ferments, a lot of slower than yeast.
Southern in the winter room temperature is controlled 10 degrees, although I am put in 20 degrees constant temperature box, also need to use 5~7 hour

The dough that has fermented, join edible alkaline knead dough
The dosage with alkaline edible, rely on experience to add

With the dough that old range has fermented, it is to have acid

Dough is too sour, increase a point more alkaline
Dough not very is acerbity, increase a point less

It is to be on the dough that takes commonly, first little little, rare rare, thin asperse thinly, enclothe whole dough, again the edge kneads an edge to depend, alkaline add less alkaline, much more alkaline add bit of dry flour

Until add dough to smell, do not have acidity,
Smelling is light alkaline sweet, sweet sweet, OK

Alkaline add much, dough can become yellow, the steamed bread that evaporate comes out also is yellow

OK also alkaline change sodium bicarbonate, the amount that increases sodium bicarbonate is compared alkaline slightly many somes.
The steamed bread that sodium bicarbonate evaporate comes out, what come out without alkaline evaporate is sweet, but come out than alkaline evaporate slightly a bit more fleeciness.

Judgement increases alkaline level one: Tangent plane has roughly even sesame seed alveolus.
If tangent plane does not have alveolus: Alkaline add little.
If tangent plane is major aperture, very big: Alkaline add much.

Judgement increases alkaline level 2: Had added alkaline dough, after incision, again its agglutinate a few seconds, still can pull open easily, not adhesion.
Still basically want to be done more, accumulate experience.

Cut a dose, the steamed bread agent of city of hill of the city austral us child, it is the appearance of such plan, quadrate, agent child among again equalize knife

North is to knead round agent child

Place into evaporate drawer, with dry cotton cloth gently cover severe, wake 2 times hair, need not use production humidity.

Wake hair temperature is optimum it is 36~38 is spent, least also cannot under 26 degrees, must create this temperature condition. Otherwise the steamed bread is met evaporate fails. (My individual often distributes steamed bread kind, for instance not the steamed bread of choke face, constant temperature 40~50 is used in in the winter, 20 minutes of or so quickness wake hair)


Wake hair do not see time, see rate. Agent child expand, become light, receive slow spring back gently to just go; If wake,send inadequacy, steamed bread agent child it is heavy, solid, by be not moved or press, small hole quickness restored; If wake hair is excessive, steamed bread agent child bulk not only meeting expand, still meet soft bend over bend over to all around bend over come down.

Old range barmy agent child, wake 2 times of choke face steamed bread especially hair, very slow very slow. In in the winter, without the south of dimming gas, room temperature is controlled 10 degrees, although ferment box 26 degrees, the 1~2 when I also should be used commonly hour

Added flour of stone mill of corn face, farmhouse this, evaporate comes out is not very white.

Face of so called choke, it is namely in the first dough that has fermented, add a lot of unripe flour to go in knead.

Choke face goes in, can fill dough hole, make dough organization becomes close, the steamed bread that evaporate comes out, very solid.

Choke is much, the steamed bread will be very close solid, northerner calls strong line, like to eat; Southern can feel die-hard and die-hard, chew do not move, choke the dead
And choke is much, as southern, still can eat be born the mouthfeel of flour and flavour: Of powdery pink, work dry, hard hard, and unripe still.
so-called one party one common, did not actor or actress bad is compared, only oneself like.

Not choke pink, little choke pink, much choke pink, I had tried, mouthfeel from soft arrive hard, each are not identical, see him be fond of.

Those who need an attention is, choke face steamed bread has been kneaded, cut a dose, wake 2 times send extraordinary take time, after all choke so much unripe flour goes in.

Already very argumentative, never buy the steamed bread outside to eat
If have,want to want additional detail, I can be written in leave a message in

Do not tell what the foundation ferments and knead dough originally, just also record oneself cookbook, but forget for equipment, still fill write down as follows:
1. is like a graph is to ferment exceeding dough. Smelling is pungent wine flavour and acidity, is not normal attractive mellow wine scent.
If use a hand to catch dough, dough is met, break down go down cake, far from hotshot is caught, the hand kneads a group. Scratch a surface casually, the face can be become so like the graph banding slowly paralysis shedding comes down, condition and the biscuit pink group that knead film to cross a head are extremely similar.
And the dough with ferment normal, it is the doughy that can knead it into full abundant to be full of flexibility.

One hair of 2. ferments after be being finished normally, exhaust kneads dough must reach the designated position. Degree is, the dough before one hair is how old, the dough after fermenting, exhaust kneads the size before returning one hair.

3. if the yeast when one hair / old face amount is insufficient, yeasty perhaps not fresh / old ferment head starves aftereffect is not worth, it is to be propped up 2 times not quite wake of hair, steamed bread evaporate comes out to also won't grow big.

Ferment exceeding dough, not only meeting shedding drips banding, still meet very stick a hand.

Textual be in (2) comment

Textual (2) in the comment.

The graph is to ferment exceeding dough interior is organized on, before pushing lightly, bee key point is very regular. Push lightly, bee eye was done not have basically, having also is compressed.
Next graphs are the dough with ferment normal, push lightly casually which, interior has bee eye and bee eye is very rich very stereo.

Send the dough that overdo, can knead powder to go in, regard as next time old ferment head is used.

Ever had seen a north fastens cookbook of old range steamed bread, fang Zhuping often makes old range steamed bread, it is to need to ferment dough to this break down however banding the condition of the eye that do not have bee, just regard as ferment successful. But my individual thinks to send this kind of rate, the steamed bread organization that evaporate comes out should be coarser, mouthfeel should not continous is close. So I just say an one common reviews one be fond of, oneself like, it is best. It is good that I record this cookbook with respect to the dietary habit that presses our southern.

6 · of 2019 · 17 experiments
Room temperature 23 · 8, used 16~18 hour, ferment dough excessive, with ferment steamed bread of exceeding dough evaporate (must say, old range ferments really very slow) .

Because ferment,overdo, dough is very rare, so:
Zun Tu: Did not add a lot of powder to go in knead, used hand noodles or vermicelli made from bean or sweet potato starch only, knead to reluctance not have a hand in, final evaporate comes out, air hole is stretched bulky, the organization is coarse, mouthfeel is bad.

Right graph: Choke a lot of powder go in, final finished product organizes the fill as a result of powder, not bulky, but tasted mouthfeel is inattentive, sanded, of pink, not be the mouthfeel with full rich and stretch abundant. ...

Control two pieces of photographs, the steamed bread organization that can go up with headline picture undertakes contrast.
Because alkali number is put,what rejoice exclusively is appropriate, these two steamed breads taste do not have acidity.