Main Ingredients:
Old dough: 50g; Medium gluten flour: 350g; Warm water: 175ml.
Additional Ingredients:
Granulated sugar: 20g; Salt: 1g.
Ingredients:
Alkali: a small amount; Cold water: 5ml.
Flavor: Original; Technique: Steaming; Time: Several hours; Difficulty: Moderate.
Detailed Steps for Cooking Chewy Old Dough Steamed Buns
Start by preparing all the ingredients for the dough.
Dissolve the old dough in warm water.
Add granulated sugar and salt to the dissolved old dough, let it melt, and then knead the old dough until smooth.
Add medium gluten flour and stir with chopsticks until crumbly.
Knead the crumbly flour into a smooth dough.
Cover and let it ferment for 4 hours.
The fermented dough will be twice the size of the original dough.
Gently press a dent in the middle of the dough with your fingers, and it should not bounce back. This indicates successful fermentation of the dough.
Sprinkle a little alkaline water and thin flour on the fermented dough, knead repeatedly to remove air bubbles, and divide the dough into small sections of about 50g each.
Brush a thin layer of oil on the steaming grid, shape the small sections into round bun shapes, and let them rest in the steaming grid for 20 minutes.
Place an appropriate amount of cold water in the steamer, place the rounded buns on the grid, steam over high heat until steam rises, then reduce to medium-low heat and continue steaming for 15 minutes.
After steaming, cover the steamer tightly and let it sit for 3 minutes before opening the lid. The super chewy old dough steamed buns are ready to be served!
