Steamed buns made with wine

There are many ways to make steamed bread with wine, some take the inactivated wine and noodles to take its flavor and add yeast fermentation, you can also use live wine to make yeast fermentation, what I do today is to take live yeast to make wine steamed bread, wine to make fermented steamed bread The elasticity of the tissue is completely different from the elasticity of the tissue fermented with yeast, and the taste is also with the unique aroma of wine! The method is simple, suitable for making your own! The order of the recipe is to do Part A first, then Part B, Fermented Heads, and finally C Steamed Bread, the process is very simple, it takes a few days!

Ingredients

Aglutinousrice 500 gram

Asweetsakekoji 1-1.5 gram

Acoolwhiteopen 250 gram左右

Bfermentedlivesakebrewing 10-15 gram

Bcoolwhiteopen 150 gram

BAll-purposeflour 150+150 gram

C.Preparedyeast 230 gram左右

Cclearwater 230-240 gram

Cmediumpowder 500 gram

Cwhitesugar 10-20 gram左右

Cooking Instructions

First make wine, I here is a pound of glutinous rice
glutinous rice washed and soaked for about 4-5 hours in summer.
In winter, there is a little delay in
âš ï¸ the supermarket, and the bottled wine is inactivated, and it is inactive and cannot be used to make yeast
Soak the glutinous rice, steam it and set aside
Steamed glutinous rice is cooled to about
30-32 degrees Celsius, mixed with koji, added with cold water, put in a clean container without oil and water, and fermented.
The amount of koji is different in different proportions, you can see the instructions on the koji package to add koji and water.
(There are many ways to cool down, you can blow it with a fan, or you can use cold water, according to your favorite)
The Angel sweet wine koji
I used today is now hot in summer, and the wine will be produced for about 24-36 hours, and if the room temperature is low, it will be served for about 48-72 hours!
âš ï¸ The finished sake can be stored in the refrigerator and eaten within a week! Otherwise, it will continue to ferment, the taste will be sour, the bitter wine will be big!
Fermented sake has a sake aroma and a sweet taste!
Prepare a clean container Take about 10-15 grams of wine, add 150 grams of cool and boiled, mix well, cover with plastic wrap or lid, and now in summer, at room temperature, mix well before going to bed, leave overnight, and cultivate activity.
About 7-8 hours,
my room temperature is 30-32 during the day, and about
27-28 at night (if the room temperature is low in winter, it needs to be carried out in a warm environment, the active time is not fixed, depending on the temperature, the winter process is 1-2 times longer than in summer),
âš ï¸ and the amount of sake brewing is unchanged in winter, according to three times the amount of summer volume
The next morning, add 150 grams of flour and mix well, cover the
summer, leave it at room temperature for about 4-5-6 hours,
you can see that the yeast reproduces and is full of bubbles
, at this time, add 150 grams of flour and mix well, ferment again A few hours later, the original yeast is ready
(the same room temperature is low, the time will be extended by 1-2 times, and it should be kept warm in winter),
divided into two times, a total of 300 grams of medium flour was added
âš ï¸ Time is for reference only, be sure to observe more, look at the state
, the yeast ferments for 2-4-6 hours, it is possible to
do it in winter, pay attention to heat preservation, and add an additional 20-30 grams of white sugar yeast to grow better!
The finished yeast is also the old noodles stuffed with wine, we can use it to make steamed buns,

just add water and flour to knead the noodles according to the ratio we usually like!
I took about 230 grams of yeast, added 230 grams of water, 500 grams of medium flour, 10-20 grams of sugar kneading dough
âš ï¸ A total of 460 grams of yeast was made in two portions You can make two steamed buns,
you can use 230 grams of yeast to make 1-2 catties of flour, if you do two catties, the fermentation time is slightly longer.
(If you like sweetness, you can add 2-3 times more sugar, if you like the original flavor, don't add sugar, it is recommended to add a little sugar appropriately to help fermentation)
âš ï¸ The yeast that has not been used up can be sealed and frozen next time you want to do it Take it out in advance and warm it up!
The kneaded noodles can be fermented first and then vented to divide and rub the steamed buns, or you can directly knead the exhaust steamed buns and then proof, according to your favorite habits!
Divide the size according to your preference Plastic surgery
Steamed bread embryos
Put it in the steamer and proofing
(today's room temperature is very high, about 33 degrees, about 30 minutes to proof, if it is winter, you can sit on hot water to proof), the proofing time is for reference only,
30-60-120 minutes are possible, because the ambient temperature and proofing methods are different, the first time to do it to see often to avoid over-fermentation.
The volume of proofed steamed buns has become significantly larger
The water is boiled and steamed, and the steamed bread is steamed for about
âš ï¸ 12-15 minutes, and the steaming time depends on the heat and the size of the steamed bread is not a fixed time
After steaming, do not rush to open the lid and simmer for 2 minutes before opening
The steamed steamed buns are fluffy, soft and delicate, with the fragrance of wine~~
Stretchy!