Daughter-in-law steamed buns, mixed with flour without water or milk. Steamed bread is softer than bread and has its own sweetness.

Since having children, I have witnessed with my own eyes what it means to be a mother. My daughter-in-law, who has never touched a spring before, not only learned to cook, but also fell in love with studying food. Even baking, a difficult cooking, has been tried and tested. She cooks various complementary foods for children in different ways every day, pushing herself from the kitchen to the position of a chef. Even the traditional food-steamed bread has reached a new height.

As a northerner, steamed bread is a staple food that must be eaten every day. It is no exaggeration to say that not eating steamed bread is like not eating it, but the steamed bread bought from the supermarket is made in batches by machines, which is not rich enough in taste and has no taste of wheat. That's not the case at all. I said casually that I suggested my daughter-in-law learn to steam steamed buns, and she was also keen. She saw many kinds of steamed bread practices on the Internet, which were more creative.

Daughter-in-law is studious. After several attempts to steam steamed bread with milk, she will also try to innovate and replace milk and water with rice wine. Rice wine is fermented with glutinous rice, and rice wine can be fermented without yeast. Steamed steamed bread is fluffy, soft and sweet. At the same time, rice wine is sweet and delicious. In ancient times, there was a saying that "sea cucumber is not as nourishing as rice wine". Not only steamed buns with rice wine and flour

food

300 grams of flour and 260 ml of rice wine.

working methods

1. Put the flour into a container, slowly pour in the rice wine, stir while pouring, cover the flour with plastic wrap and let it stand for 10 minute, knead for 2 minutes until the dough surface is smooth, and then wake up.

2. Cover with plastic wrap and wake in a warm place for 40 minutes until the dough is twice as big as before fermentation. It can be fermented at room temperature in summer, and it needs to be placed in the sun or heated in winter. Unlike yeast, rice wine needs a certain temperature to assist fermentation.

3. Sprinkle proper amount of dry flour on the chopping board, take out the dough, put it on the chopping board, and knead it repeatedly for 5-8 minutes. Sprinkle dry flour from time to time according to the situation during kneading. This process is called kneading dough. After kneading, the steamed bread is not only strong, but also layered and particularly delicious.

4. After kneading the dough, knead it into long strips and divide it into uniform doses, each dose is about 20g flour. Then knead the dough into a smooth round shape, cover it with plastic wrap, and ferment for 20 minutes for the second time until the steamed bread is obviously bigger.

5. Add the right amount of water to the steamer. After the water is boiled, put the raw steamed bread into the steaming grate, steam for 30 minutes on high fire, turn off the fire and simmer for 5 minutes on low fire.

Cooking tips

Rice wine should be filtered before use, and only rice wine soup should be used instead of rice. The filtered rice can be made into rice wine and egg drop soup, so don't waste it.