Rice wine cake(mi jiu fa gao )

Rice wine cake

Introduction:

"In fact, this is a work of proof. Why do you say that? Before I sent a brown sugar wine cake, I just used wine to ferment it. I didn't add any fermented powder. As a result, a netizen insisted that I just secretly put yeast in it. Otherwise, how can I develop it. I Tianluo do things well and bad, but I can't cheat! Last time we bought rice wine from the supermarket. Well, maybe there is yeast in it. This time, let's do it by ourselves. Let's see if it can be made! It happens that there is a little surplus in the rice wine made recently. Let's have a try with it! "

Production steps:

Step 1: I didn't mix all the rice wine I made last time with water. I mixed the rice wine as much as I ate. The rest was just thick, basically all rice. Add 120g

Step 2: then add 100g water, the yeast fermentation of rice wine is much slower than yeast, I added warm water

Step 3: add 30g sugar, sugar to add more effect is good

Step 4: then 300g flour, ordinary flour

Step 5: press a bread program at will, press the stop button before baking, then continue to ferment for 2 hours and bake for 40 minutes!

Materials required:

Rice wine: 120g

Flour: 300g

Sugar: 30g

Water: 100g

Note: 1, first talk about the principle - why bread has holes? Because there is carbon dioxide in it! All microbial aerobic respiration can release carbon dioxide, not only yeast! Sugar and carbohydrate (flour) are their food, so of course rice wine can ferment! 2. Why should we stop? Rice wine is too soft and ferments slowly. After all, it's not yeast, and it's not good to do this kind of thing. So the effect of fermentation is really not as good as yeast. Don't sprinkle koji when there's no yeast in the future. Don't beat me if you can't make bread well 3. Another point is that the distiller's yeast produces moisture while breathing, so - you will find that it's getting thinner and thinner, but it doesn't matter. Without flour, can the cake be steamed even if it's mushy? No ~ 4. I'm really cold, and I don't want to start. What I don't want to bake can be fermented. When it's ready, I'll pick it out and steam it~

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Mi Jiu Fa Gao