Can liqueur koji be steamed bread with flour?

Sweet koji can be used to make dough, steamed bread is more bulky and tastes much better.

The time for making sweet wine and flour depends on the weather, and high-temperature fermentation will be fast.

Sweet wine koji is the original product of rice wine koji and the embryonic form of various wine production. Besides eating, it has two uses. One is used as cooking wine, such as adding Sichuan-style hot pot and bean paste; The second is to make steamed bread, such as rice wine steamed bread in Zhoukou, Henan, and rice wine steamed bread in Jinhua, Zhejiang.

Sweet koji can also be used for flavoring fermentation. Therefore, users of sweet koji include wineries, families, catering units and condiment production units.

Related skills:

It is good to use sweet wine to make dough, and the steamed bread is very bulky, which is much more delicious than the traditional steamed bread.

Usually, when cooking, use a bowl of sweet wine with three Jin of flour, and then knead it into dough, rubbing the skin a little harder. After three hours, you can see that the dough is much bigger. At this time, touch it with your hand, which is very sticky. Adding a lot of dry flour is still sticky, and then adding flour until it doesn't stick to your hands. This is a method, but it is more troublesome.

The time to ferment dough with liqueur depends on the cold and warm weather. If the temperature is high, it will ferment quickly. Put less flour in rice wine, stir with chopsticks to make it thin, and then make dough after fermentation. After standing for a few hours, the area will be two or three times as large as before, and then you can start making steamed bread.

Refer to the above content: Baidu Encyclopedia-Sweet Wine Qu