200 grams of rice noodles

Water 200 grams

200g of fermented wine.

3-5g of high-sugar tolerant yeast

30 grams of sugar

Practice of self-made Ningbo water tower cake

Self-brewing: completed two days in advance, and the process is omitted.

Beat the fermented grains into paste with a beater.

Sugar-tolerant yeast; 3-5 grams, melted with 30 grams of warm water.

Put sugar, fermented paste and yeast water into rice flour evenly, and gradually add 200 grams of water, while stirring into rice paste.

Fermentation: the temperature is 40-50 degrees, the container is covered with a towel, stirred once every 30 minutes, fermented for three times, and the volume is increased to more than 2 times. A large number of pores indicate the completion of fermentation. Don't stir after the last time.

Pour into the mold and pay attention to brush the mold with vegetable oil.

Steam. Cold water, medium-high fire for 25-30 minutes, and then stuffy for 5 minutes. After cooling, cut into pieces.