Steamed bread, a traditional and very common food, is generally not classified as a gourmet. This kind of steamed bread introduced today may be different. You may not have tasted it, but our ancestors already knew its taste. It is called fermented steamed bread, and it is also called rice wine steamed bread in some places. It is the originator of our national pasta, and it is an old taste that has accompanied Chinese children for two thousand years.
More than two thousand years ago, our ancestors could only cook "wheat porridge" and eat "wheat rice", which belonged to the stage of "eating five grains". In the Western Han Dynasty, the stone mill became a food processing tool, and people began a new stage of "eating powder".
At that time, rice wine brewing was very popular. By chance, ground flour was mixed with rice wine (mash). With the help of natural temperature and humidity, a few hours later, the flour mixed with rice wine swelled into soft and full dough, and it also gave off a strange smell!
In order not to waste food, the puzzled ancestors had to heat and steam the dough. The result is fragrant, very attractive! Taste it, damn it! Why is it so sweet and soft? Therefore, the ancestors began to consciously mix rice wine with flour and steam it before eating. In this way, steamed bread, a food with national characteristics, was born! However, at that time, this kind of food was not called steamed bread, but called "flour cake" or "white cake"
China liquor mantou
major constituent
Wheat flour, sugar, liqueur (real steamed bread is made by fermentation), drinking water.
Tasty jiuxiang
Manufacturing process steam
Search entry
Wine steamed bread?
Fermented steamed bread is a traditional snack in Jiangsu and Zhejiang provinces, which is characterized by combining yeast with fermented bread in the normal dough making process to make it fragrant.
Chinese name
Fermented steamed bread
major constituent
Wheat flour, sugar, liqueur (real steamed bread is made by fermentation), drinking water.
Someone's taste
The smell of alcohol
manufacturing process
evaporate
working methods
Materials?
Wheat flour, sugar, liqueur (real steamed bread is made by fermentation), drinking water.
Practice?
1, flour, baking powder and sugar are mixed, yeast is dissolved in a small amount of warm water, yeast water and distiller's grains are added into the powder bit by bit, and water is added as appropriate to knead into smooth dough.
2. Cover the dough with a damp cloth and wake it in a warm place for 5 minutes.
3. After waking up, powder the panel and roll it into dough with a rolling pin, which is slightly thicker than the handmade dough. Slowly roll it into a cylindrical shape from the outside to the inside, and roll it tightly, not too loose. This step is very fulfilling, and the length has reached more than 1 meter.
4. Cut it into cubes with a knife, cover it with a wet cloth or put it in a steamer to wake it up for about 20-30 minutes, and then steam it on fire. First, start a big fire. Turn the water to low heat after boiling 15 minutes, turn off the fire, stew for 5 minutes and then open the lid.