老麵發功！越嚼越香的羊角饅頭（鍋貼饅頭）｜中式烘培｜家庭主婦練習曲

#ChineseDimSum #CrescentSteamedBuns #sheephornlikesteamedbuns #OldDoughSteamedBuns #YeastStarter #SteamedBuns #HomemakerInTraining #VegetarianCuisine #OldDoughPreparation Ingredients for 12 Crescent Steamed Buns: Yeast Starter: 495 g All-purpose Flour: 125 g Cake Flour: 100 g Yeast Starter Preparation (Total 1000 g, Use 495 g, Freeze the rest): Day 1: 1. Mix the following: Instant Yeast: 2 g Water: 110 g all-purpose Flour: 138 g ............Total: 250 g, Mix, cover with a damp cloth, and let it rise at room temperature (around 28 degrees Celsius) for 3 hours. 2. After the above starter has fermented, add: Water: 112 g All-purpose Flour: 138 g Total: 500 g Mix and let it rise for 10 hours at 26 degrees Celsius (overnight) in a cool place or a fermentation box with temperature control. Day 2: 3. To the 500 g overnight starter (old dough), add: Water: 225 g All-purpose Flour: 275 g Total: 1000 g Mix and let it rise at room temperature for 1 hour. After fermentation, take 495 g of the dough needed for the crescent/sheep's horn steamed buns. *Loss Rate Calculation: Total weight of the expected dough ÷ 0.95 For example: If we need 1000 g of the starter, then 1000 ÷ 0.95 = 1052. This means we can calculate with 1052 g when making the starter. The 52 g accounts for the expected loss during the process.