Steamed bread with bean dregs in rice wine(mi jiu zhong zhong dou zha man tou )

Steamed bread with bean dregs in rice wine

Introduction:

"My mother-in-law doesn't like to eat white flour steamed bread. She thinks it's not easy to bite. She has to add some coarse cereals to make the steamed bread a little crispy before she feels delicious. I can't help it. Just today, when we made tofu, we produced a lot of bean dregs. We mixed it with flour to make steamed bread, and fermented it with our own rice wine. The steamed bread made in this way tasted very good, and it was still delicious with bean dregs. My mother-in-law said it was delicious, that's all. As long as she likes to eat, it's better than anything. We often come to learn Chinese bread and toast from the West. In fact, Chinese traditional steamed bread is Chinese. Today's steamed bread also uses rice wine to make yeast, which is first made into medium seed, and then fermented with noodles. The process of fermentation is long and the flavor is strong. "

Production steps:

Step 1: make your own rice wine, add the right amount of water, I add about 200 grams. The amount of water is controlled by oneself, and the dryness of bean dregs will also affect it

Step 2: make bean dregs left by bean curd and find a good place for it

Step 3: put in the bean dregs, then add 200 grams of flour 4 and make a thick paste, let it ferment at room temperature, ferment to twice the size. This is the process of planting in production

Step 4: continue to ferment, the dough expands 2 times the size

Step 5: add the remaining flour and make a hard dough

Step 6: exhaust agent, knead into a round, can also keep rectangular, and then cover the drawer cloth, continue to hair for 20 minutes.

Step 7: steam for 25 minutes after boiling. Steamed steamed bread, fermented rice wine, full of flour flavor.

Materials required:

Flour: 600g

Bean dregs: 200g

Homemade rice wine: 100g

Water: moderate

Note: 1, must be their own rice wine, there is enough activity, can be fermented. 2. The bean dregs should be fermented first, so that there is no beany smell. If they are not fermented, they can not be removed when they are mixed with noodles.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Mi Jiu Zhong Zhong Dou Zha Man Tou