It originated from soup packets in Kaifeng in the Northern Song Dynasty. Later, in the Southern Song Dynasty, it began to spread in the south of the Yangtze River. After slow development and evolution, it not only became a traditional snack widely spread in Shanghai, Nanjing and other places, but also was deeply influenced by the north because of its sweet and fresh characteristics.
Mix the dough according to the first method (without proofing), add the old dough left over from the last time and knead well. You can use it directly without waiting for the proofing time of the dough to be omitted!
3. The method of adding alkaline flour to make dough, one is made of yeast, the other is made of old flour and alkaline flour. I think it's delicious to use old flour, but I won't use old flour, I will use yeast. Yeast dough is to put yeast into the dough, and how much is explained above. When I do it, I use many methods. 4. Next, I knead the dough. Kneading dough is a physical activity, and it needs to be kneaded in various ways until it is "three lights". You can rub it for a long time, at least for more than 20 minutes. If the dough is well kneaded, the steamed buns will look good, and vice versa. One is dough fermentation, but the amount of baking soda is not easy to master, either it is easy to sour if it is put less, or it will turn yellow if it is put too much. There is also baking powder, which is relatively easy, but it is a bit hard after cooling, but it does not affect eating.