Snack profit wine cake is a special snack in Jiangnan, the most famous in Suzhou. Its dough is made from sake brewing and flour fermentation, and the filling is divided into meat and vegetarian, mainly including rose, bean paste, mint and other flavors. There is no yeast added to the wine cake, purely relying on the natural fermentation of wine, the wine is rich, sweet and mellow, the cake is soft, although less oil but very moist.
Ingredients 300 grams of gluten flour, 100 grams of corn starch, 200 grams of sake brewing, 100 grams of water, 50 grams of red bean paste filling, 30 grams of salad oil.
1. Mix the gluten flour with corn starch; mix the wine with water, add the flour and mix into a flocculent, knead until evenly, cover with plastic wrap and place at room temperature for 1 hour, then refrigerate and ferment for 20 hours. 2. Take out the dough to vent, roll the dough into long strips, and put down about 40 grams of agent each. 3. Press the dough by hand, wrap in 20 grams of red bean paste filling, like a bun, pinch the edge of the crust together, pinch the closing point, form a cone shape with a filling of the cake blank, buckle upside down on the board, so that the closing place faces the board, and gently press it to become a wine cake blank. 4. After the electric cake bell is preheated, brush a thin layer of oil, put in the wine cake blank and fry until both sides are yellow-brown, the skin is soft and emits the mellow aroma of rice wine, and then it can be put out of the pot and plated.
Key The addition of a certain percentage of cornstarch to medium gluten flour can reduce the gluten properties of the flour and make the cake softer. The dough is fermented without baking powder and is entirely fermented by sake, so the fermentation time is relatively long.
This is a healthy and delicious pasta snack, it is recommended that the bean paste stuffing be mixed with salad oil when it is wrapped, which can increase the stickiness of the bean paste, make the bean paste more moist, and when frying, the bean paste is not easy to loosen in the cake blank and taste good.