Can the project flour made for steamed bread be used for sake brewing?

Ingredients:Ingredients for yeast: 100 grams of rice wine, 200 grams of water, 400 grams of flour. 1000 grams of flour for the main dough.

Method: 1. Stir well with rice wine and water, then add 400 grams of flour and stir into a batter.

2. The batter ferments at room temperature or keeps warm at about 30 degrees Celsius and ferments evenly, now it is OK to ferment at room temperature, and it is very fast, and the room temperature fermentation will be very slow in winter, but it can still be fermented at room temperature. After yeast fermentation, the volume increases by 2---3 times, and you can see a lot of bubbles, so the yeast paste is fermented.

3. Add all the flour to the paste, and form a dough with moderate hardness and softness, and then continue to ferment, the volume is still increased by 2-3 times, dig the dough, you can see the pores like honeycomb, and the dough is ready. The fermentation time is 2 hours.

4. Knead the dough repeatedly, knead until the surface is smooth and even, then divide the dome, and then knead it into a circle one by one, and then cover the drawer cloth or plastic wrap after the steamed bun is formed, continue to rise for 20 minutes, and steam it on high heat for 30 minutes.

I'm the one who opened the steamed bun room, and I haven't used the sweet wine powder you said, but what kind of slot should be the rice bar? (It's not rice wine, it's used to make sweet soup in the countryside) we use it here to make steamed buns, the taste will be a little better, the water and rice are the same, if you use rice, put the rice in the warm water used for noodles and soak until it floats up and then scatters it to make noodles! When you use water, pour it directly! （

Of course, the baking powder is faster, but the steamed buns with rice wine are more delicious. The steamed bread made by fermenting rice wine looks whiter and smells more fragrant than ordinary steamed bread, needless to say, it is really delicious, with a little light fragrance, much better than yeast.

If you use rice wine to ferment, don't buy that kind of bottled rice wine in the supermarket, and don't buy rice wine with a deficiency period of more than three months, this kind of rice wine is not easy to use. Because such rice wine is sterilized by burning, there is basically no bacteria carried by itself. The best rice wine is sold in the wet market.

That kind of rice wine is generally packed in a pot, this kind of rice wine has a short shelf life, and it contains a lot of bacteria, so the rice wine can ferment the dough very quickly. When fermenting, just use rice wine, don't put too much, a pound of flour with 120g of rice wine is fine, if there is more, the steamed bread will be sweet, not delicious.

When kneading dough, you must see the "three lights", these three lights are the basin light, the face light, and the hand light, as long as there is no kneading light, don't stop! Don't use hot water when steaming steamed buns, steaming steamed buns with hot water, steamed steamed buns are not big, and steamed steamed buns, you must remember to wait five minutes before boiling the pot!

Dear is very happy to have your question, whether to use yeast powder to make steamed bread, fermentation of steamed bread can be used to make koji, not necessarily yeast powder. Koji is one of the raw materials of sake brewing, which is a natural starter culture that contains a variety of microorganisms and fermented skin disadvantages, which can promote the fermentation of dough and the taste and aroma after fermentation. Some families also use homemade koji to make steamed buns.

Of course, if you don't have koji, you can also use yeast powder instead. The amount of yeast powder used should be added according to the requirements of the recipe, generally speaking, it needs to be less than the use of sake koji, because the fermentation speed of yeast powder is relatively fast, and using too much yeast powder can easily lead to excessive fermentation, affecting the taste and quality. However, it should be noted that the taste and aroma of sake steamed bread made with yeast powder and koji made with sake brewed koji may be different.

Hello friends, yeast powder should be used for wine-brewed steamed buns. Yeast powder can be used for fermentation. Yeast imitation rice powder is effective in helping to ferment steamed buns because it produces a large amount of carbon dioxide to expand the dough.

However, it can also be fermented using other types of Bizi starter cultures, such as lark yeast and active whey baking powder, which can also improve the taste and flavor of the food. In addition, long-term fermentation at low temperatures can also make the dough ferment more sufficient.

Summary. Good afternoon, and it will be a pleasure to answer your questions<>

Self-made koji can be made into hair test powder and steamed buns. Fermenting flour with koji, the steamed steamed buns are more fluffy, and the taste is much more delicious. There are yeasts, molds, bacteria, etc., and the time for making noodles with koji depends on the weather, and the fermentation is fast when the temperature is high.

Can you make your own koji and make steamed buns?

Good afternoon, and I'm happy to answer your questions, <>

Self-made koji can be made into hair test powder and steamed buns. Fermenting flour with koji, the steamed steamed buns are more fluffy than those of Xuju, and the taste is much better than that of Cong Youhui. There are yeasts, molds, bacteria, etc., and the time for making noodles with koji depends on the weather, and the fermentation is fast when the temperature is high.

In addition to eating, there are two kinds of mold uses, one is to slow down the use of cooking wine, such as Sichuan-style hot pot, added to bean paste; The second is to bend the chop to make steamed buns, such as rice wine steamed buns in Zhoukou, Henan, and rice wine steamed buns in Jinhua, Zhejiang. Koji can also be used in seasoning fermentation, so the users of koji include sweet sake brewing factories, households, catering units, and seasoning production units.

Baijiu cannot make flour to make steamed bread, because after pouring flour, baijiu will volatilize the alcohol cover and rot, and cannot produce gas for fermentation. It is recommended to use yeast powder for fermentation, and you can also use beer and rice wine instead of yeast powder. The principle of dough is to make the dough expand by gas, and adding silver core white sugar during fermentation can increase the taste.

Baijiu cannot be used to make dough and make steamed bread, because baijiu contains a large amount of alcohol, which volatilizes when it comes into contact with dough, and because baijiu itself does not produce carbon dioxide, it does not have the conditions for dough. It is best to use yeast powder for dough, but beer and rice wine can be used instead of yeast powder for dough.

The principle of dough is to produce gas, because when the yeast powder is raised, it produces gas to make the dough expand, so that the structure inside the dough will be reticulated. Note that the proportion of the dough cannot be changed at will, if more yeast is added when the dough is raised, it will also make the dough have an alkaline taste.

When fermenting the dough, you need to use warm water, which can greatly speed up the fermentation, and the fermented dough is very soft after being made into steamed bread. Note that you can also add an appropriate amount of white sugar during fermentation, which can not only promote the fermentation of dough, but also make the fermented steamed bread taste very sweet.

The practice of making rice steamed buns with wine.

Soak the rice and water in a mixing cup overnight, add wine and sugar to make a pulp. I put the sake brewed rice directly into it, and it was all pulped anyway, so I didn't have to waste the sake brewed rice.

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Beat it directly into rice milk, not soaked wet rice and add water. I bought no-wash rice, if it's not no-wash, after washing the rice, I will bring 410g of rice with water.

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Originally, the rice steamed buns were fermented with wine, and they had to be fermented three times (fermentation and exhaust gas were re-emitted and reciprocated three times), and it was said that it took 18 hours for one shot, so I really didn't want to wait, so after the rice milk was cold, I added yeast powder and beat it with a blender for 30 seconds to fully mix it evenly.

Ferment two to three times.

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With yeast powder, it can be raised in three hours, and after it is solidified, it is sent again, and it is steamed in the pot, but I have also tried to send it only once, and it will be softer if it is sent many times.

You can make rice buns of the same size by scooping out the same amount of rice dough with a small spoon, and I used a 30ml spoon, which happens to be hemispherical.

After steaming, it is very smooth, I have tried to let the dough ferment in the steamer for a period of time before steaming, and the shape of the steamed is a little collapsed, and the surface is not smooth.

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Finally, when the rice steamed buns are cold, the two steamed buns are tied to a button, which is a whole circle, cute

If you ferment the steamed bread for a period of time and then steam it, there will be a cavity on the surface.