用料： 老面：面粉50克、水適量
面團：面粉300克、水200毫升、老面面團壹塊、小蘇打2克、面粉（手粉）150克左右
1、將50克面粉加適量水，攪拌均勻，用手揉搓和成面團
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2、和好的面團，放盆子裏，蓋好蓋子，自然發酵24小時，成老面面團。
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3、取300克面粉放到壹個大盆裏。
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4、面粉裏加入200毫升的水，和成無幹粉狀態，再加入老面面團揉勻
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5、放盆裏，蓋上保鮮膜，放溫暖處自然發酵
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6、面團漲到兩倍大，就是發好了，面團發酵環境在26°到28°左右，6到8小時就會發酵好。
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7、用幾滴水化勻小蘇打，不要加太多水
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8、將化勻的小蘇打揉進發面面團中，邊揉邊揣進適量的幹粉，使面團渲軟不粘手，下劑將面團做成每個50克左右的饅頭坯。
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9、開水上屜中火蒸15～17分鐘，蒸好燜5分鐘再開蓋
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10、饅頭取出裝盤子裏，就可以食用了。
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