A soybean slag in rice wine
By VicentaLakin
She doesn't like white-faced buns, she thinks they're bad. She has to put in some groceries to make them feel better. It's hard for me. It's good tofu, it's good tofu, it's good tofu, and it's good tofu. Grandma says it's good, that's good. As long as she likes it better than anything. We've often come to study Chinese bread toast in the West, but we Chinese have traditional Chinese buns. Today's bun also uses rice wine to make yeasts, make medium seeds and then re-ferment. It's a long process of fermenting, and it smells so good。
Recipe Recommendations
- flour 600g
- bean dregs 200g
- Homemade rice wine 100g
- water appropriate amount
Steps for A soybean slag in rice wine
1
I made my own rice wine, added an appropriate amount of water, and I added about 200 grams. The amount of water is in control, and soybean dregs are dry
2
Make the tofu slag and find a place to go
3
Put the soybean slag in a 200-gram flour 4 and thick paste with room temperature fermenting to twice the size of the expansion. It's a Chinese process
4
Keep fermenting. The noodles are twice the size
5
Add the rest of the flour to the hard ones
6
An exhaust agent, rubbed into a circle, can also maintain a rectangular shape and cover the top of the box and continue to eject for 20 minutes。
7
The water starts to steam up the cage for 25 minutes. Steamy buns, fermented rice, fragrance。A soybean slag in rice wine Make Tips
1. It must be homemade rice wine to have sufficient activity for fermentation.
2. The soybean pulp must be fermented first so that there is no beany smell; if it is not fermented and added when kneading the dough, the beany smell is difficult to remove.