How to make steamed buns with wine, how to make steamed buns with fermented sweet wine

Rind: flour, sweet sake (with rice and soup), lard (large oil).

Outer skin: mainly made of dough, without yeast, made with sweet wine, so that the finished outer skin has a very natural sweet taste;

Flour does not need to be mixed once, you can ferment a small part of the dough first, and then make the pastry that needs to be fermented later, you can make "old noodles".

1.Take 2 tablespoons of flour and bring a small pot of water to a boil to make the dough even. After the water is boiled, put it until it is not too hot, pour 1 3 water into the sweet wine and stir well, and then brew the sweet wine into the flour and mix well; 2.

If the water is not enough, you can add it slowly, this is only the first step in making dough, you can make less first, and then add the amount after the flour is fully fermented.

The flour is kneaded into a ball, and there are no flour particles on the surface. Place it in a basin, cover it with a lid, put it in a warm place, if there is heating in the home, you can put it next to the heating at night, or it can be placed in the sun, but to avoid the flour being blown directly by the wind. If the temperature is very high, it will be fermented at night, and it will be successfully fermented at noon the next day, and the honeycomb fermented noodles of the dough can be clearly seen.

If you don't grasp it well, you can also use baking powder to make it, which is really no way.

3.You can take a ball of noodles, add an appropriate amount of water, flour and a smooth and soft dough, and leave it for about 5 minutes, which is the skin of our buns.

Feel free to mix and match the fillings according to your taste.

Principle Koji is mainly used to make sweet sake, and in the process of making sweet sake, sweet koji is the main fermentation preparation. Sweet wine koji is a saccharifying bacteria and yeast preparation, and the microorganisms contained in it mainly include Rhizopus, Mucor and a small amount of yeast. In the fermentation process, the saccharifying bacteria first decompose the starch in the glutinous rice into glucose, the protein into amino acids, and then a small amount of yeast converts the glucose into alcohol through the glycolysis pathway.

The result is a sweet, nutritious sweet wine. The main substance in sweet wine koji is Rhizopus, and the common Rhizopus is Rhizopus nigra (commonly known as bread mold), Rhizopus oryzae, etc. Rhizopus niger does not grow at the most suitable temperature of 30 to 35,37 ( Another article states:

The optimal growth temperature of Rhizopus niger is about 28, and more than 32 no longer grows); However, the development temperature of Rhizopus oryzae is 30 to 35, the most suitable temperature is 37, and it cannot grow at 41.

Ingredients: 400g of flour, half a bowl of wine brewing (the kind of small bowl for eating, more rice and less wine, wine brewing is not a must, it doesn't matter if there is or not), about 250g-300g of water, 5g of yeast, 4g of baking powder, 2 teaspoons of sugar.

Steps: 1. Mix flour, baking powder and sugar, dissolve yeast in a small amount of warm water, add yeast water and wine to the powder little by little, add water as appropriate, and knead into a smooth dough.

2. Cover the dough with a damp cloth and let it rest in a warm place for 5 minutes.

3. After waking up, put powder on the panel and roll it into a dough sheet with a rolling pin, which is slightly thicker than making hand-rolled dough. Slowly roll it into a tube from the outside to the inside, rub it while rolling, roll it tightly, and don't roll it too loosely. (I have a sense of accomplishment in this step, and the length has reached more than 1 meter).

4. Cut it into squares with a knife, cover it with a damp cloth or let it rise in the steamer for about 20-30 minutes, then you can ignite the fire and steam, turn on the high heat first, turn to medium and low heat and steam for 15 minutes after the water is boiled, turn off the heat, and then open the lid after 5 minutes.

1.Glutinous rice (rice can also be soaked, no need to soak) 1 catty, soaked for half a day, I soaked for a day, soaked in the morning to work in the evening to get off work.

2.Glutinous rice is steamed, and it can also be boiled, but the water should be put less to prevent it from being too rotten, and it is best to steam it, so that it will be made one by one.

3.The glutinous rice is spread out and cooled, I just put it on the lid of the rice cooker, my fingers are not hot, and it is warm until it is warm, which is about the same as the temperature of the human body.

4.Koji, I use Angel's, according to the tips above to put in the appropriate amount, more should not be less, 1 pound of rice I used half a bag, according to the instructions said that a bag can be made a few kilograms, mix in rice, mix well, add cold boiled water when mixing, I don't know how much to add, see that the rice is not sticky and a little loose on the line, but don't see that there is water seeping out, no ** really hard to say, next time look at the picture to speak.

5.After mixing well, find a container (feel free) and put it in, buckle a hole in the middle, like I pictured, cover the lid, use plastic wrap without a lid, and put it in a warm place to let it ferment. It can be in the quilt.,I'm putting it in the point to open the insulation block.,I've fermented for about 24 hours to become like this.。

The old noodles are fermented with low-temperature water and wine for a period of time, then dry flour is added, and then fermented for the second time. When the temperature is high, the fermentation is faster, we can use some warming tools, but the temperature should not be too high, and be careful to blanch the dough directly. Similar to the principle of winemaking.

First, the face:

There are two kinds of recipes for making faces.

1.Use flour to make noodles (usually called large alkali noodles).

Soak the flour fertilizer in water first, then pour the noodles into it and mix it evenly, wake up for 8 hours to wait for the noodles to start is 1 times the original, and then there is no sour taste on the alkali noodles, and there is a slight alkaline taste.

Wake up for another half an hour, you can put some vinegar in the pot when steaming, so as not to have flowers on the steamed bun skin, be sure to put the buns in with cold water and then turn on the electricity.

2.Dough is made with filial piety (usually a quick dough method).

A Ingredients: 500 grams of flour, 3 grams of dry yeast, 5 grams of baking powder, 1 tael of soybean oil, warm water (250 grams - 300 grams) according to the draft of flour, 20 grams of sugar.

Method:1Pour the flour onto a cutting board, add the dry yeast, baking powder, sugar and mix well. Dig the pit.

2.Add warm water to the pit and add soybean oil. Mix and knead into a dough to wake up slightly. About 1 hour or so.

3.After the noodles are awakened, make the buns you want to make, slow heads, and flower rolls.

4.Put the finished green blank in the drawer. Put cold water in a pot. Steam in a plug-in for 13 minutes is OK. (If the steamed bun is about 30 minutes - 40 minutes, if the steamed flower roll is steamed for 17 minutes).

2. Make steamed bun filling.

1. Meat bun filling.

Buy a pound of minced pork (lamb. Beef) a green onion, a piece of ginger, cut the green onion and ginger into minced pieces and put the meat filling together, pour in soy sauce, sesame oil, vegetable oil, salt, monosodium glutamate (chicken essence) and stir well to become the bun filling.

2. Three fresh bun filling.

Ingredients: 70 grams of flour (two small bowls), 30 grams of pork (small half bowl), 5-6 fresh shrimp (chopped into puree), half of an egg scrambled, an appropriate amount of cabbage heart (2 taels), a mushroom (chopped), an appropriate amount of green onion, ginger, salt, sesame oil, spontaneous noodles are ready for use an hour ago, and a small amount of cooking wine.

Method: Add one-third of the cup of water to the green onion, ginger and shiitake mushrooms), mix the cooking wine with shrimp meat and minced meat, add salt, then mix well, add scrambled eggs, chop the cabbage hearts and put them together, stir evenly without adding soy sauce, and make bun filling. Steam the buns for 15-20 minutes.

The answer is added Put some vinegar in the pot when steaming to avoid the steamed bun skin from being dotted, be sure to put the bun in cold water to steam.

The stuffing of the bun should not be too watery, otherwise it will affect the fermentation of the bun and form a dead surface at the bottom.

Precautions: Steamed buns are wrapped and steamed for 5 minutes, the cold time is a little longer, add an appropriate amount of water to the pot, too little will dry the pot, too much boiling will stick to the buns above and burn the skin. The lid of the pot must be sealed well, do not remove the lid when steaming, the buns will not be steamed well if they are out of gas!

Small buns are steamed for 10-15 minutes, large buns are steamed for 18-25 minutes, and the steaming time of vegetarian buns is slightly shorter than that of meat by a few minutes!

Use half a catty of sweet wine and 400g of flour and noodles to ferment for more than 6 hours to become old noodles.

Rice vinegar is better than rice wine.

When it comes to steamed buns, everyone is no stranger, each of us has grown up from childhood to adulthood, and we humans have not eaten less steamed buns, and steamed buns are also a very delicious and delicious breakfast for us, but the practices of steamed buns are different, and the taste is different.

Main ingredients: flour, rice wine stuffed (no can be added), yeast, milk (or water), sugar, appropriate amount of red yeast powder (red bean paste is also acceptable).

Method: 1. Brew rice wine with three spoons of rice in soup, a bowl of milk, put it in a blender and break it and stir well; 2. After stirring, add an appropriate amount of sugar and yeast powder; 3. Add flour a little bit, mix and knead into a ball, cover and ferment after forming a smooth surface;

4. After the dough is twice as large, take it out, add some hand powder and knead it again, put it in a basin and let it rise again for about half an hour; 5. Cut the dough into small pieces of about 45 grams, knead it evenly and let it rise again for about 20 minutes (it will taste stronger after proofing a few more times); 6. Roll out the dough and wrap it in the filling (if you don't want to put the filling to make a bun, the white steamed bun is also delicious);

7. Wrap the mouth well, and the wrapped bun is buckled upside down on the panel; 8. Turn the dough with both hands to nest the dough into a circle; Chong Zaoji 9, the raw embryo is placed in the steamer and arranged for scattered fermentation again, leaving a gap between the buns to prevent adhesion after evaporation; 10. Steam in a pot with cold water for 15 to 20 minutes. Okay, this is a delicious dish. Freshly baked wine stuffed buns for breakfast.

I don't know if you've ever eaten a bun like this?