Wine cake is a seasonal snack in Suzhou, and the best time to taste it is around the Time of the Qing Dynasty. There is still a sake brew left over from the sake dumplings, so I just try to make it!
Difficulty: Cut Pier (Beginner)
Duration: more than 1 hour
150 g flour
70 grams of wine
Yeast 1 g
Bean paste 120 g
Salad oil 10 g
1. Buy ready-made sake
2. About 40 grams of warm water and 1g of yeast stir well into a bread bucket
3. Add the flour
4. Add sake brew, I am fishing out the sake, the soup is not put in, if you like the strong flavor can be put together with the soup, then the front of the warm water can not be put
5. Start the dough program and turn the dough into a soft dough to close the program manually
6. Start the faceting program again to be twice as large
7. Exhaust the dough and knead it into a smooth dough
8. Divide into several small doses, my portion is divided into 6, each about 45 or so let stand for a while
9. Buy ready-made bagged bean paste
10. Heat 8g salad oil and add it to the bean paste filling, you can add it without adding it
11. Stir well and set aside
12. Take a potion and roll out a large dot, wrap it with bean paste filling, and the filling is about 20 grams each
13. Wrap the filling and close
14. Turn over and flatten slightly
15. I put it in the oven for 15 minutes, put a bowl of hot water in it, and brushed some oil on the tin foil before putting it
16. Preheat the pancake pan with oil
17. Put the sake cake into the electric cake bell and leave some gaps
18. Heat on both sides for 4 minutes, observe the temperature in time
The real sake cake is not baked with baking powder, it is fermented by sake alone, so it takes too long, I really can't wait, so I added 1 gram of yeast!