Oh, the practice of wine steamed buns and the practice of ordinary steamed bread is the same, just replace the baking powder with sweet wine.

100g flour 100g stirred evenly fermented, made into a leavening head, then add flour and water kneaded into a dough, resting leavening twice as big, the next and do the process of buns are the same: kneading, shaping, fermentation, steamed.

The steamed buns are soft and fluffy, with the sweetness of rice wine, and very tasty.