The noodles produced by the rice wine have the natural sweetness of the rice wine, and the steamed buns taste the best.

Raw materials:

Making yeast raw materials: 100 grams of rice wine, 200 grams of water, 400 flour. Use 1000 grams of flour for the main dough.

Method:

1. Stir rice wine and water evenly, then add 400 grams of flour and stir into batter.

2. Ferment the batter at room temperature or keep it at about 30 degrees for even fermentation. Now room temperature fermentation is enough and fast. In winter, room temperature fermentation will be very slow, but room temperature fermentation can still be done. After fermentation, the volume of the yeast increases 2 to 3 times, and you can see a lot of bubbles. This yeast paste is fermented. It takes 4 hours to ferment.

3. Add all the flour into the batter and mix it into a dough of moderate hardness. Then continue to ferment. The volume will still increase 2-3 times. Dig out the dough and you will see a honeycomb-like dough. The air holes will appear and the dough will rise. Fermentation time is 2 hours.

4. Knead the risen dough repeatedly until the surface is smooth and even, then divide the dough into portions, and knead them into rounds one by one. After the buns are formed, cover them with a drawer cloth or plastic wrap and continue to proof for 20 minutes. Steam over high heat for 30 minutes.