Preparation materials: one tablespoon of distiller's grains, 300g of wheat flour, 5g of salt and 0/00g of water/kloc.

Production steps:

1, distiller's grains, that is, rice wine made at home, eat the white viscous liquid left at the bottom of the last can and take a tablespoon.

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2, distiller's grains, add flour, add salt in water, and knead into dough.

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3, the humidity is moderate, if you feel dry, you can add less water and then knead.

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Step 4 put on a wet towel. Leave it at room temperature of 20 degrees for 6 hours.

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5, ferment to twice the size, sprinkle less flour on the side, and then knead until the surface is smooth and delicate.

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6. Make steamed bread for proofing 15 minutes.

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7. Steam in a steamer for 20 minutes, and take it out after the power is cut off for 5 to 10 minutes.

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8. Finished product drawing.

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