The traditional method of using bran and koji to make steamed bread primers

Noodles are also called flour fat, old noodles, and old leaven noodles. You can use koji as an introduction to make a solid, and this kind of flour fat will not be sour when used as steamed bread. There is no need to add alkali to neutralize it (I personally don't like alkaline taste, and you have to get hot when you eat it, hehe).

The specific method is as follows: 1. Soak two koji in water, add corn flour, stir into a thicker paste, and put it in a warm place to ferment. (Flour can also be used here, but corn flour is easy to soak when making steamed bread in the future, it is relatively difficult to soak after the flour dries, and adding some coarse grains is good for health, hehe) 2. Wait until the paste starts, add an appropriate amount of corn flour and stir well (do not add water), repeat four or five times, the paste will become thicker and thicker, and this process will be easier to use a little more.

After about four or five times, it will emit a sweet and sour aroma, and the paste can be lifted by hand one by one (similar to the thickness of the usual tortillas, but it can also be slightly thinner). 3. At this time, in a cool and ventilated place, put some utensils to prepare for drying flour fertilizer, in my hometown is to use sorghum stalks to make a round beat (transliteration, hehe), I use the leaky basin at home to turn over and spread gauze instead, the key is to ventilate up and down is better. 4. Put a small piece of corn paste on the utensil, put it in a cool and ventilated place for four or five days, and dry it in the shade (crush it with your hands, feel that there is no moisture, and dry it).

5. At this time, it can be directly bagged and collected. If the block is too large to collect, you can crush it by hand, or gently roll it with a rolling pin. If you pinch your hands for a long time, your hands will hurt a little, so it is recommended to use the second method, hehe.

6. Put it in a fresh-keeping bag or crisp-keeping box and put it in the refrigerator to refrigerate. (I basically can use it for half a year to do it once) Usage: Each time you use a tablespoon of soup (the amount of twenty steamed buns), soak in a small amount of warm water, add flour and stir into a batter, put it in a warm place to ferment, wait until the batter is full of bubbles, and then use batter and noodles.

This is the practice of secondary fermentation, I think it is more delicious, steamed steamed bread tastes faintly sweet. More traditional taste. You can also put yourself and a small piece of noodles for a few days.

If you put a koji, how much corn flour should you put in it?

Soak the koji in a small amount of warm water to spread it out, then add water and mix the noodles.

In fact, it is a mistake that you say that koji is more fragrant than yeast, and both have the same effect, both are bacteria.

The taste is the same after steaming, and the main thing is to know the amount of yeast or koji and the fermentation time.