2. Take 300 grams of homemade wine, and use a cooking machine to make juice, and it will be ready in a few seconds.
3. Slowly add 150g rice flour (rice flour is not glutinous rice flour, but is ground with rice used for cooking at home and can be bought online, also called sticky rice flour or indica rice flour) until the batter becomes sticky, and the falling pattern can be maintained for about 10 second. The more rice flour is added, the thicker the batter is, which is beneficial to the fermentation of the finished product, but the finished product tastes dry and thick.
4. Add 3 grams of yeast, stir well, and wait for fermentation at appropriate temperature and humidity until the volume is twice as large as before.
5. Transfer the fermented batter to the anti-sticking mold. At this time, you can mix a proper amount of favorite dried fruits into the batter. I added the washed medlar and waited for the second fermentation. This step can be omitted, which means that the fermented batter can be steamed directly in the pot, but the taste will be rough. I won't omit this step. The secondary fermentation can be put into a warm water steamer to wait at a constant temperature.
6. Watch the batter ferment to twice its original height again and start steaming over medium heat. After the water boils, steam for about 25 minutes. The square mold used this time forgot to take pictures after cooking, and made up a picture of a four-inch round mold.
7. After steaming, simmer for a while (you can cover it with plastic wrap when steaming, I didn't cover it, this hair cake is not so delicate).
8. Break a piece, it has rich pores and soft and elastic texture. Smell it, and the wine is overflowing. Have a taste, sweet but not greasy.
9. Lycium barbarum is also good for eyes and fire, don't worry!