Yes, the liqueur is very good, and the steamed bread is very bulky, which is much more delicious than the traditional flour fat. It's hard to determine the time. It depends on the season. The easiest way is to double the expansion of noodles. If it is too fat, put some edible alkali, not sour.

Many products sold in supermarkets can't be used, but rice can be used to make dough, which is called original wine brewing; All the rice is instant food, processed cooked food, and the strains in it have been inactivated, so it is impossible to ferment again.

The time of mixing sweet wine and flour should be based on the cold and warm weather, and high-temperature fermentation will be fast. Put less flour in the rice wine first, stir it with chopsticks to make it thin, and then make dough after fermentation. After standing for a few hours, the area will be two or three times as large as before, and the steamed buns made are delicious.

Extended data:

Fermentation process of sweet starter;

In the fermentation process, saccharifying bacteria first decompose starch in glutinous rice into glucose and protein into amino acids, and then a small amount of yeast converts glucose into alcohol through glycolytic pathway. In this way, a sweet, delicious and nutritious liqueur was made. Rhizopus is the most important functional substance in sweet wine koji, and the common Rhizopus is rhizopus nigricans (commonly known as bread mold).

Rhizopus oryzae and so on. The optimum temperature of rhizopus nigricans is 30℃ to 35℃, and it can't grow at 37℃ (it is also said that the optimum growth temperature of rhizopus nigricans is around 28℃, and it won't grow beyond 32℃); The development temperature of Rhizopus oryzae is 30 ~ 35℃, the optimum temperature is 37℃, and it cannot grow at 465438 0℃.

Baidu Encyclopedia-Sweet Wine Qu