How to make pancakes in wine, sweet and soft, son ate 3 in one breath, especially like it?

This is called wine wine cake, is Suzhou's special snacks, sold only one season a year, it should be fermented with wine wine, chaotic skin noisy soft, burnt outside and tender inside soft, with a shallow mellow, vague, sweet aftertaste, compared to the yeast fermentation, the taste of the more soft and tough, more than the dumplings are also delicious!

I breaded a few honey beans in the inside, also sweet, the more you eat the more delicious, the more you eat the more you love to eat, plus a bowl of silver ear congee, thick spring weather, accidentally, eat brace! My own sweet wine wine is a few days ago to do their own, but the family I love to eat, others seem to be less so-called. Therefore, I used a little bit of the rice and juice, which I couldn't finish, to make noodles, and then made it into rice wine cake. The method is actually not very difficult, the guys go to try, know how to not have to buy, you can often eat!

first step

pure wine wine waking up, very sluggish, cozy environment, but also about three or four hours, I slightly added a little bit of yeast, to assist in the fermentation. I just kneaded the dough last night at 11:00 pm, immediately (our house indoor temperature is colder than the refrigerator, poor not south and not north people ah) fermented all night, the next morning to do out.

Step 2

Packing filling can be sweet or salty, the guys choose your favorite on it. Frying when the pan can not add a little oil, I only drop a drop, as maintenance of the pan, so pancakes go out is matte, less oil more healthy oh! Raw materials: new Chinese wheat flour 300 grams, 200 grams of wine, 50 grams of water, 1.5 grams of yeast, 10 grams of sugar, honey beans appropriate Step 3

wine even rice and water together, with a wall-breaking machine first beat a beat. (I have more rice, so make it into a paste, a little more delicate, did not beat actually can.) Make it sticky, then pour in wheat flour and sugar, because the wine fermentation is slow, plus 1 gram of yeast to assist fermentation, gradually put water, rolled into a dough. (I put in all of the leftover sake rice juice because I love sake juice, so how much of it is left over? If you don't put rice, pure sake juice, then put less and less water.)

Step 4

This is to make wine cake, not steamed buns, so water as much as possible, rolled into the softest possible dough. Cover the plastic bag tightly and carry out fermentation. (Wine fermentation is slow, if all the wine, to ferment for three or four hours. I make it at night, it's so cold here, as cold as the refrigerator, so I ferment it overnight and make it the next day.) Prepare some honey beans, this is a packet filling, you can buy it or make it yourself, I sell this one.

Roll the dough into a strip and cut it into several wrappers. Knead and flatten each crust, and wrap it in the honey beans. Wrap like a bun, gather the edges down, squeeze and flatten, and carry on for about 10 another bar, and let it rest for another ten minutes.

Non-stick frying pan with 1 drop of oil (no cooking oil can be used), brush, put in the wine cake, frying over moderate heat. After the bottom end of the shape, turn over, add some water, cover, slow simmer until the water is dry, and then open the lid to fry for a while on the line. The pancakes are bloated and bulging, especially nice, while hot, delicious!