This is a mantou (steamed bun) made from some old dough which was kept frozen. The dough was from the starter in this post.
Old dough steamed bun is a traditional type of bun from China. It is normally made using fresh yeast. It is particularly popular in Shandong. According to many sites I’ve visited, the taste of this type of bun made from old dough is better than a normal bun. The smell of wheat is more fragrant, particularly when steaming.
Did I find that so? Yes, the smell is definitely more apparent when steaming. Taste-wise, this bun is not as soft and fluffy, though still reasonably soft when cold. It is more dense in texture and the bun tastes slightly sweeter, with a distinct fragrance of wheat.
This is actually my second attempt at making old dough steamed bun. The first attempt was a failure, as the dough was over-fermented and resulted in a bun that tasted sour. Yuck. Bleh.
The method of making is similar to the post linked above, except the dough starter is old dough which had been thawed in the fridge overnight.