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by microtubbies
Flour 400g
Wine aged 450g
Yeast 8 g
Baking powder 6g
Sugar 25g
1. Heat 450g of sake to 70 °C for backup, which can shorten the fermentation time.
2: Open the flour, add 25g of sugar, 8g of yeast, 6g of baking powder, pour in the wine and knead into a smooth dough, let stand for 5 minutes and knead again, divide into 6 agents (120g/pc).
3: Sprinkle flour on a baking tray to prevent sticking, pick up the dough at all four corners and put it into the baking pan. Heat the middle layer of the oven at 50°C and let rise with water for 20 minutes.
4: Heat the pan over low heat, sprinkle some flour on the scraper to prevent sticking, and shovel the dough into the pan. Add water a small amount of water many times, cover the lid and make the wine cake until the edge can be rebounded.
1, heating wine can shorten the fermentation time, but do not boil, to prevent alcohol volatilization. If you are afraid of the heat, you can also use the microwave oven to heat it in stages. 2, use a scraper to carefully transfer the dough, try not to touch it with your hands, otherwise the fermented pores will be pinched. 3, wine stuffed cake kang until the pinch edge can have rebound. The content and pictures of this recipe are owned by the micro community, and the content of the recipe may not be reproduced without permission.
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