Rice wine cake
In fact, this is a proof. Why do you say so? I sent a brown sugar wine making cake before. I used wine to ferment. I didn't add any yeast powder. As a result, a netizen insisted that I secretly put yeast in it. Otherwise, how could it be developed. I Tianluo have done a lot of things well, but I can't cheat people! Last time I bought rice wine from the supermarket. Well, there may be yeast mixed in it. This time, let's do it ourselves. We won't put any yeast in it. Let's see if it can be made! There is just a little surplus of rice wine recently made. Let's try it!1. First, let's talk about the principle - why does bread have holes? Because there is carbon dioxide in it! Aerobic respiration of all microorganisms can release carbon dioxide, not just yeast! Sugar and carbohydrate (flour) are their food, so rice wine can certainly ferment!2. Why do you want to stop? Rice wine is too feminine and slow to ferment. After all, it is not yeast. It is not good to always do such things as taking the place of dogs and mice. Therefore, the fermentation effect is really not as good as yeast. Don't sprinkle Wine Koji if there is no yeast in the future. Don't beat me if the bread is not good3. Another point is that distiller's yeast produces water while breathing. Therefore, you will find that it is getting thinner and thinner. But it doesn't matter. You don't need to add flour. Can you steam the cake even if it is mushy? No~4. I am so cold that I don't want to start. I don't want to bake. I can ferment it and cook it~
Step 1 . I didn't mix all the rice wine I made last time with water. I mixed as much as I ate. The rest was just thick. It was almost all rice. Add 120g
Step 2 . Then add 100g of water. The fermentation of rice wine starter is much slower than that of yeast. I add warm water
Step 3 . Add 30g granulated sugar, and the effect will be better if you add more sugar
Step 4 . Then 300g flour, ordinary flour will do
Step 5 . Press any bread program, press the stop button before baking, and then continue to put it aside for fermentation for 2 hours, baking for 40 minutes!
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