At the beginning of the New Year, it has been raining and raining, and today the sun suddenly came out, and the mood is really good! Let's make a spring seasonal snack bar, this is called wine stuffed cake, is a famous snack in Suzhou, only sold once a year, about around the Time of the Qing Ming Dynasty. It is fermented with wine, the bread is noisy, with a faint aroma of wine, if there is none, the aftertaste is sweet, compared to yeast fermentation, the taste is softer and tougher. I wrapped a few honey beans in it, it is even more sweet, the more you eat the better, the more you eat the more you want to eat, with a bowl of silver ear soup, full of spring weather, a careless, eat up!
My sweet wine brew was made by myself a few days ago, but I like to eat it alone at home, and no one else seems to call it so much. Therefore, a small part of the leftovers, even the rice with juice, I used to knead the dough, and all of them were made into sake cakes.
Unexpectedly, the husband and son, who were not cold to wine, were very happy, and they all said that it was too delicious, and they ate three or four in one go, and then, the consequence was that they were too full to eat lunch.
Therefore, no matter how delicious things are, they must be leisurely at a time, but they should not be too greedy!
Tips:
1. Pure sake brewing noodles, very slow, warm environment, also about three or four hours, I slightly added a little yeast to assist the fermentation. I kneaded the dough at 11 p.m. last night, fermented directly (my room temperature is colder than the fridge, poor no-norther ah) fermented one night, the next morning.
2. The filling can be sweet or salty, and everyone can choose their favorite.
Ingredients: 300 g of Chinese flour, 200 g of sake brew, 50 g of water, 1.5 g of yeast, 10 g of sugar, honey beans to taste
method:
1. Sake is made with rice and water, and beaten with a blender. (I have more rice, so I beat it into a paste, more delicate, and I can actually beat it without it.) ）
2. Beat into a paste, then add flour and sugar, because the fermentation of sake is very slow, add 1 gram of yeast to assist fermentation, slowly add water, knead into a dough. (Because I like to eat sake sauce, the remaining sake brew rice is more juicy and less juicy, so I put it all in.) If you don't put rice, pure sake brewing juice, then put less water. ）
3. This is to make sake stuffed cakes, not steamed buns, so try to have as much water as possible and knead into a dough that is as soft as possible. Cover with plastic wrap and ferment. (Sake fermentation is very slow, and if it's all sake, it's going to be fermented for three or four hours.) I did it at night and it was too cold on our side, it was as cold outside as the fridge, so sent for one night and did it just right the next day. ）
4. Prepare some honey beans, this is the filling, you can buy it, you can also make it yourself, I buy this.
5. Roll the dough into long strips and cut into several pieces.
6. Knead each agent round and flatten, wrap in honey beans.
7. Wrap it like a bun, close the mouth down, squash it, make about 10 of it, and let it sit for ten minutes.
8. Brush a few drops of oil in a non-stick pan, add the sake cake and fry over medium heat.
9. After the bottom is fixed, turn over, add a little water, cover the lid, simmer until the water dries, then open the lid and fry for a while.
The cakes are swollen, nice to look at, hot and delicious!