Hello everyone, I am Qingdou Mom, today I share with you the method of wine stuffing cake;
Some time ago, Qingdou Mama and everyone to share the practice of homemade sweet wine brewing, then today take homemade sweet wine brewing and share a wine brewing method with you, no wine brewing at home can also buy ready-made wine brewing directly from the supermarket, made wine steamed buns must know that you can make wine cakes, but what you don't know is that wine cakes are actually traditional snacks in Jiangnan area, it not only has the original taste, but also according to their own preferences to the wine cake to add filling, fillings generally have brown sugar, bean paste or rose filling and other flavors;
In fact, the wine cake is still a cake with a story, it is said that it is related to Zhang Shicheng, the leader of the peasant uprising at the end of the Yuan Dynasty, when Zhang Shicheng of Suzhou fled with his old mother because he accidentally injured others, the weather was relatively cold, he ate every day on the way to escape, his mother fainted with hunger, Zhang Shicheng felt that he and his mother were going to be starved to death in this cold day, at this time he met an old uncle, seeing that they were very pitiful, he gave him the only few cakes made of lees in the family, so they could be saved. Zhang Shicheng called this cake "Rescue Brew Cake" after he rebelled and became king, and later the suzhou people changed it to "Wine Brewed Cake";
Today's green bean mother and everyone to share is the original taste of the wine cake method, in order to reduce the production time, added yeast, if it is by wine brewing natural fermentation needs more time, do not want to put yeast friends can also natural fermentation, add yeast will not affect the taste of wine cake, wine thickness is not the same, the amount of use will also be biased, kneaded dough can be medium softer, so that the wine cake will be softer, with a faint wine aroma and sweetness, like friends can try!
Add 5g of yeast and 15g of sugar to the prepared 50ml warm water, stir well, and first use warm water to dissolve the yeast, which can promote yeast fermentation;
Slowly add the yeast water to the prepared 500g of flour and stir well first;
Then put the prepared yeast in a blender, about 250g, break it up slightly, feel trouble can also omit this step;
Whipping evenly sweet wine brewed in the flour, while stirring, the thickness of the wine is not the same, the dosage will be deviated, and finally the flour is stirred into a flocculent on the same, the hand to knead it into a smooth dough, this dough should be slightly softer, cover the lid, put aside to wake up to 2 times larger;
Sweet wine is taken out of the refrigerator, the temperature is relatively low, so the dough takes a long time to ferment, and the volume becomes significantly larger after waking up, and there are rich honeycomb holes;
Take out the awakened dough and re-knead the exhaust, the wine dough will be more sticky, you can put more dry flour, knead more, the whole process is about 5 minutes, so that the texture of the wine cake made can be more delicate, eat more tendons, knead it after kneading into long strips, divided into evenly sized dough;
Sprinkle more dry flour on the board, take a dough agent, put it on the board, knead the agent, knead it into a circle, press flat, so that the raw blank of a wine cake will be ready;
After doing it, put it aside to wake up to 2 times larger, and wake up like this;
Preheat the electric cake bell, turn on the low heat, without brushing the oil, directly put the wine cake into it, cover the lid and simmer for about 2 minutes, and so that the bottom is slightly yellow to turn it over;
Cover the lid, continue to burn for 2 minutes, repeatedly turn the surface several times, use the shovel to press the edge, can quickly rebound is to explain the cooked;
The wine cake produced in this way is delicately organized, with a faint wine aroma, soft but chewy, and there is a faint sweetness when you take a bite, which is very delicious;
Summary of the recipe for sake cakes:
1, raw materials: flour 500g, wine brewing 250g, warm water 50ml, yeast 5g, sugar 15g;
2, the white sugar added to the wine cake is to promote yeast fermentation, because the wine has a sweet taste, so there is no need to add additional sugar, like to eat sweet can add some more;
3, when the weather is hot, you can not add yeast, the wine itself can be fermented, when the weather is cold, add yeast to promote fermentation, reduce the production time;