Category: Steamed buns, dormitories
Author: Crystal Moonlight
Created: 2011-10-14 16:26:24
Description: I would like to recommend this delicious fermented pasta to tears. In the past, I have also seen people use pure sake brewing instead of yeast fermentation steamed buns, but they have not personally practiced it, and they have always been a little unconvinced that it can be fermented without yeast alone. But everything only after personal practice to know the depth, with wine brewing really not only can be fermented, and the fermented steamed bun cake with wine aroma and sweet taste, a bite down, feel that the past twenty years of steamed bread are eaten in vain, no steamed bun can be compared with the wine fermented steamed bun, that taste, you really have to try it yourself to know. So here is a grand introduction to everyone, very convenient, the National Day has arrived, to the family steaming a pot of wine to make steamed After two practices, there are two forms of flowering and non-flowering steamed steamed
Sake brewing (also called rice wine) takes the part of the grain of rice, and the volume ratio to flour is about 2:3
flour
0. Mix the sake with the flour, then knead the dough, the dough made with the sake will be very sticky, prepare a little hand flour. After the dough is reconciled, it is fermented in a warm place, the fermentation time varies depending on the temperature, and the proportion of sake I added is high, and it is fermented in less than two hours to double the volume, as shown in the following figure
1. Re-knead the dough to exhaust, roll in a circle, leave for 20 minutes, do not wait for the volume to continue to expand to twice (as shown in the left) start cold water into the pot steaming, after the water is boiled for another 15-20 minutes, turn off the heat and simmer for 5 minutes, you can get the volume of the expanded flowering buns