returned to Tianjin from Henan, Sanhao has been thinking that steamed bread should be refined and shared. Although steamed bread is a relatively common kind of pasta, it is not easy to make steamed bread well. Why? although steamed bread originated in the north, as a child born in the north, Sanhao knows more about the production process of northern steamed bread.

with the accelerated pace of life, the dietary differences between the North and the South are constantly narrowing, and this process is constantly learning from each other. Although steamed bread belongs to the north, the southern steamed bread is not undesirable at all. Therefore, if you want to make a good steamed bread, you not only need the combination of the north and the south. It is all the more necessary to understand the practice and technology of the origin of steamed bread, and the twists and turns between them are indescribable. This requires not only experience in the pasta industry, but also the process of long-term communication and learning with practitioners in the north and south.

although southern steamed bread is no better than northern steamed bread, the taste of southern steamed bread is not worse than that of northern steamed bread. When it comes to southern steamed bread, many old people will say that southern steamed bread is not delicious and has no taste. In fact, this is not the taste mentioned by Sanhao. The taste of many old iron is not good, mostly because the southern steamed bread is soft and has no chewiness.

the south usually chooses a three-good square steamed bread machine, and the local area still agrees with square steamed bread. Of course, it is possible that due to different regions, the whole southern steamed bread is heavy with sugar, that is to say, it likes to put sugar in the process of making pasta. The appearance of sugar can not only improve the taste of noodles, but also play a role in fermentation, which is rare in the north. Take one jin of flour as an example (four kilos of water, five grams of yeast, five grams of sugar, two grams of improver).

Northern steamed bread pays attention to the natural fermentation of steamed bread, and through the naturally fermented dough, both taste and strength are better than southern steamed bread, of course, this is also the habit of northern steamed bread production process, there is such a saying in the north If you want to make a good steamed bread, make the noodles well. Only by making good noodles can you make a good steamed bread. This process refers to fermentation.

the so-called fermentation of steamed bread in the north is old noodles. There are many ways to make old noodles. Today, Sanhao shares a kind of reference for the old iron in front of the screen. This method is not only simple, but also easy to copy and master. Take a jin of flour as an example (four kilos of water, two grams of yeast, one hundred grams of old noodles). The steamed bread made by this method is not only chewy, but also the compactness of the steamed bread is relatively high.