老面馒头简单做法，老面和面粉的比例，揉多少碱面，讲解特别详细The recipe for making old steamed bread is explained in detail.

老面馒头很受大家的欢迎，但是很多人都不会做，今天余姐出一期详细做老面馒头的视频教程。详细讲解和面的比例，到底老面引子和干面粉的比是多少，面团醒发以后到底加多少碱，很多人都不知道留老面引子，到底是醒发后就留呢？还是揉完碱面后再留呢，进来看看，我一步一步的教你，看完你也可以吃到自己做的老面馒头哦 Old-faced steamed bread is very popular with everyone, but many people can't make it. Today, Sister Yu published a video tutorial on making old-faced steamed bread in detail. Explain in detail the ratio of dough, what is the ratio of dough starter to dry flour, and how much alkali to add after dough proofing. Many people don't know whether to keep the dough starter after proofing. Why don't you leave it after rubbing the alkaline noodles? Come in and have a look. I'll teach you step by step. After reading it, you can also eat your own steamed bread.