Ingredients

Main ingredients

Flour

1000g

Accessories

Flour< /p>

400g

Homemade rice wine

120g

Water

450g

Steps

p>

1. Mix rice wine and water evenly. Be sure to use homemade rice wine. Many canned rice wine has been inactivated. Although it has the taste of rice wine, the yeast has been killed and the dough cannot be made.

2. Add 400 grams of flour and stir into batter.

3. Fermentation can be done by keeping the temperature at about 30 degrees. In summer, fermentation at room temperature is fine and fast. In winter, fermentation at room temperature will be very slow, but fermentation at room temperature can still be done, but the timing requires more than ten hours. After fermentation, the volume of the yeast increases 2 to 3 times, and a lot of bubbles can be seen. This kind of yeast paste is fermented.

4. Add all the flour into the batter and knead it into a dough of moderate softness and hardness. This step requires adding water. The amount should be used to knead the dough into a hard dough.

5. Continue to ferment, and the volume will still increase 2-3 times. If you dig out the dough, you can see honeycomb-like pores, and the dough is ready. Fermentation time is 2 hours. I personally like to use harder dough. The steamed buns made from hard dough are delicious and can be layered inside.

6. Knead the risen dough repeatedly until the surface is smooth and even.

7. Then divide the ingredients and knead them into rounds one by one. After the steamed buns are formed, cover them with a drawer cloth. Or let the plastic wrap continue to rise for 20 minutes, then steam over high heat for 30 minutes.

8. The steamed buns have a smooth surface and look good.

9. I moved one and tore it open to take a look inside. The inside of the steamed buns were layered. I love this kind of steamed buns. Steamed buns made from soft dough will not form layers. Don't worry that the steamed buns made from hard noodles will be hard. They are not hard at all. They are also very soft and have a stronger flavor.