Chinese Steamed Buns 山東老麵饅頭

長期以來最喜歡做的還是饅頭，主要是市面上買不到像樣的手工饅頭，當然還有對自己是山東人的情結。小時候常常看著婆婆做各種的“饅頭”，靠著經驗調成的麵糰，發酵後使勁又使巧地揉出軟硬適中的餑餑，蒸籠一開鍋，滿屋子的饅頭香，一口咬下，嚼勁十足！

饅頭對以吃麵食為主的山東人來説，就像南方人吃米飯一樣不稀奇，但對我這海外出生長大，没有一天踏過山東土地的山東人而言意義特殊。那代表著上一代對“饅頭”的飲食情感傳承到我這一代身在國外的山東子孫。為求省事從没做過老麵饅頭，筋大、個頭大的饅頭揉起來真够嗆，在嘗試製作老麵的過程中，體驗出做山東饅頭的樂趣。麵粉、水、和天然引子發成的老麵饅頭散發著天然麵香，厚實的質地和口感更是讓人高興！

Ingredients

Makes 4 large round buns (4" in diameter) or

8 small round buns (2.5" in diameter)

Old Dough

• 250g unbleached all-purpose flour
• 130g lukewarm water
• 2.5g  yeast
• 10g sugar

Final Dough

• 250g unbleached all-purpose flour
• 130g lukewarm water
• 1g (1/4 tsp) yeast
• 10g sugar
• 50g old dough

Method

Prepare for the old dough:

1. Mix the old dough the day before baking. Combine the ingredients of  the old dough in a bowl, and mix by hand with a spatula until smooth and form a ball.
2. Let the dough sit at room temperature for 8 hours, and then place it in the refrigerator overnight.
3. Remove the dough from the refrigerator about 1 hour before cooking.

Prepare for the final dough:

1. Dissolve the yeast in lukewarm water in a large bowl.
2. Mix all ingredients with the yeast water mixture until all is blended, and then knead the dough until it's smooth, around 5 minutes. 
3. Let the dough rest for 5 minutes in the bowl. Cover it with plastic wrap.
4. Divide the dough into 4 pieces, and cover with a damp towel.
5. With the edge of your hand, Knead one at a time for a few minutes into rounds.
6. Lay the buns on the baking papers. (Cut the parchment paper in squares slightly bigger than the buns.)
7. Spread the buns on the steamer and pour some warm water in the bottom of the steamer. Cover the steamer, and let the buns rise for 25 minutes. 
8. After the final rise, turn on the steamer and steam the buns for 20 minutes until it's cooked. 
9. Serve immediately.