We all know that steamed buns are made from fermented dough, and there are several methods of fermentation: old fermented dough, yeast powdered dough, and rice wine fermented dough. Today, Teacher Juhua will tell you about steamed buns made from rice wine fermented dough. Let’s follow Teacher Juhua to see how to make rice wine steamed buns and how to make rice wine steamed buns.

Ingredients: 400g flour, half a bowl of rice wine, about 250g-300g water, 5g yeast, 4g baking powder, 2 tsp sugar

How to make rice wine steamed buns

< p>1. Mix flour, baking powder and sugar. Dissolve yeast in a small amount of warm water. Add yeast water and fermented rice wine to the flour little by little. Add water as appropriate and knead into a smooth dough. (Note: When the flour has all formed into a ball, add some water. At this time, the dough will be a little sticky. Don’t be afraid. It will stop sticking after kneading for a while, or you can use less flour on your hands.); < /p>

2. Cover the dough with a damp cloth and let it rest in a warm place for 5 minutes. (Note: It only takes 5 minutes. This step is only for waking up the noodles, not for proofing. After waking up, it will not be conducive to continuing the following operations);

3. After waking up, apply powder on the panel and use Use a rolling pin to roll out the dough, which should be slightly thicker than rolling it out by hand. Slowly roll it into a tube from the outside inward, rolling it while rubbing it. The roll should be tight and not too loose. (Note: This step is shaping. This method of rolling the dough first and then rolling it is the method of cutting steamed buns with a knife. You can also use a trouble-free method, that is, just like making dumplings and steamed buns, directly roll it into a cylinder. Add the ingredients again.) By analogy, in this step, in addition to making steamed buns, you can also make steamed buns, rolls, etc.;

4. Cut into squares with a knife, cover with a damp cloth or place in a steamer Let it rise for about 20-30 minutes, then light up the heat and steam. Turn on high heat first, then turn to medium-low heat and steam for 15 minutes. Turn off the heat, simmer for 5 minutes before opening the lid. Okay, the steamed buns are waiting for you. (Note: Cut into squares first, and they will automatically turn into rectangular shapes after proofing. The proofing time is subject to the actual situation, that is, it is appropriate to wake up until it is slightly larger and it will not shrink immediately when you press it with your hands).