Method for use rice wine as starter

Ingredients: corn flour1000g, a bottle of rice wine and water.

1. Prepare 800g corn flour and 1 bottle of rice wine.

2. Add about half a bottle of rice wine to the prepared corn flour and stir well.

Third,? After stirring evenly, put it in a warm and humid place for fermentation for one night.

4. Yeast is fermented overnight, as shown below.

5. Add ten miles of corn flour.

6. Stir into a dry paste.

Seven, use chopsticks to clip the yeast into small pieces and air them on a chopping board or other suitable utensils.

Eight, after two or three days of drying, it can be placed in a heated house in winter, and the yeast can be stored in a plastic bag after drying.

Tips:

1. Keep a little face every time you make dough. If it is the first time, you can also send it with rice wine first, and then save some old noodles. ?

2. When steaming steamed bread, soak the leavening agent in warm water, mix the noodles together, keep the temperature above 20 degrees and cook for 3-5 hours. The specific time is related to the temperature and the amount of old noodles. After the noodles are steamed, neutralize the sour taste with alkaline water, and then steam.

3. The fermentation degree of yeast will gradually decrease with the extension of time, so the storage time should not be too long, preferably in March-June.

4. Steamed steamed bread is difficult to learn and master at first. As long as it can be mastered several times, it will get better and better.