A generation as an authentic people in the north, three meals a day are less steamed. Before that, I went out to buy steamed buns to eat, and now I just do steamed buns once every two days. But every day to eat the same steamed buns will inevitably want to change tastes, especially during the recent epidemic, but also change the pattern of steamed buns, today's milk steamed buns, the day after tomorrow, brown sugar steamed buns, and then two days and black rice steamed buns. Today is the time to steam steamed buns, this time to do what steamed buns good? Think of the last time to do dessert still left some glutinous rice sweet wine wine, then do glutinous rice sweet wine steamed buns it.

Steamed buns, steamed buns in Adai's hometown are called "steamed buns", most of which are made of flour, and used to be steamed after adding old flour and alkali fermentation. Later on, there was a yeast advertisement that spread throughout Addai's childhood. Adai still remembers the last line of the yeast commercial, "Where are the buns?". The last line of the yeast advertisement is "Where are the steamed buns?". It must have been at that time that the era of fermenting with old flour was over, and it gradually turned into yeast fermentation. Yeast fermentation also saves a lot of work, because the old noodles need to be soaked in advance to soften the old noodles, and it is easy to make the fermented dough sour if you are not careful. Yeast fermentation only needs to add the yeast directly into the flour, or melt the yeast with warm water in advance, and then pour it into the flour and mix it. However, many people say that yeast buns are not as tasty as old flour buns. Then today Ah Dai will teach you a kind of glutinous rice sweet wine steamed buns than the old noodle steamed buns are even better, the following together to see the specific method!

Preparation of ingredients: flour, honey, glutinous rice sweet wine, warm water.

The first step: first of all, prepare a clean and dough basin, honey and the right amount of warm water into the basin, stirring until the honey is completely melted, and then pour into the right amount of glutinous rice sweet wine and mix well, and finally pour into the flour, stirred with chopsticks into flocculent and then kneaded by hand into a smooth dough.

Step 2: Wait for the dough to ferment. Put the dough in a warm place and cover it with a lid, and let it ferment to double its original size.

Step 3: Knead the dough on a lightly floured surface to remove any air from the dough, then roll it out into a long strip and cut it into small, even-sized pieces, arranging the pieces into shapes.

Step 4: Prepare a steamer and steamer cloth, add water to the pot, open the fire to heat, do not need to boil the water, when the water is hot, you can turn off the fire, and then put the buns in the steamer basket, cover the lid of the second wake up.

Step 5: the second wake up time of about 20 minutes, steamed buns after the second wake up and then add the right amount of cold water to the pot, open medium-low heat to continue to heat, heating to the water to open after twenty minutes off the fire, off the fire after the simmer for 5-10 minutes.

Step 6: Remove the buns and serve.

1, glutinous rice sweet wine wine instead of yeast, so that the steamed bread has a different taste, add honey can increase the flavor, do not like honey can not add;

2, the dough after the first fermentation must be kneaded exhaust, and then the second wake up, so that out of the steamed bread is more fluffy;

3, the shape of the steamed bread can be made into a square, round, or you like a variety of strong> Do not open the lid immediately after turning off the fire , heat expansion and cold contraction, just turn off the fire to open the lid will let the buns shrink back.

Well, as long as you remember the important three points, you can also make fluffy steamed buns to, like to eat steamed buns hurry up collection plus forwarding, or else you want to steam steamed buns in the future when you can't find the right way Oh!