Steamed bread with wine(jiu niang kai hua man tou )

Steamed bread with wine

Introduction:

"It's really blooming. I made steamed bread with wine once before, but it didn't bloom. At that time, there might be less use of wine, and it started very slowly. This time, I saw a 2:3 usage of wine and flour, and I'd like to have a try. However, the dough made with this ratio is relatively thin and soft. Later, some flour was added as appropriate, which can at least be grasped by hand. I'm too lazy to do secondary fermentation. It takes too much time. Direct fermentation method, do not worry, give it enough time to rise slowly. It's so slow. It's finally rising. From time to time, I wonder how good it will be. Finally lost patience, boil it. I didn't expect it to bloom. "

Production steps:

Step 1: Materials

Step 2: pour all the ingredients into a large bowl

Step 3: first stir into flocs

Step 4: stir again to make smooth dough and let it stand for 15 minutes

Step 5: divide into 10 equal parts

Step 6: rounding

Step 7: load into the mold

Step 8: put in the steamer, cover and ferment slowly

Step 9: dough grows

Step 10: add cold water to the pan and steam for 15-20 minutes

Step 11: cook thoroughly and turn off the engine

Step 12: get out of the pot

Step 13: demould and cool

Materials required:

Wine: 150 ml

Flour: 300g

Fine granulated sugar: 40g

Note: the fermentation time of dough depends on the temperature and the ability of wine brewing. When the dough is about twice the size, it can be steamed. The dough can also be steamed directly in the drawer.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: sweet

Chinese PinYin : Jiu Niang Kai Hua Man Tou