The sweet wine is super delicious, and the Jiangnan dim sum wine is made with a faint wine aroma, soft and slightly sweet

Wine-stuffed cake is a traditional snack in the south of the Yangtze River, it not only has the original flavor, but also adds fillings to the wine-stuffed cake according to your own preferences, and the fillings generally have flavors such as brown sugar, bean paste or rose filling;   

Today I will share with you the practice of the original wine cake, in order to reduce the production time, yeast is added, if it takes more time to rely on the natural fermentation of wine, friends who do not want to put yeast can also ferment naturally, adding yeast will not affect the taste of wine cake, the consistency of wine is not the same, the amount will also be deviated, the kneaded dough can be medium to soft, and the wine cake will be softer in this way, with a faint wine aroma and sweetness, friends who like it can try!

Add 5g of yeast and 15g of sugar to the prepared 50ml of warm water, stir well, and first use warm water to dissolve the yeast to promote yeast fermentation;

Slowly add the yeast water to the prepared 500g of flour and stir well;

Then put the prepared yeast in a blender, about 250g, break it up slightly, and you can skip this step if you feel troublesome;

Stir the evenly brewed sweet wine into the flour, stir while pouring, the consistency of the wine is not the same, the dosage will also be different, and finally stir the flour into a flocculent shape, and knead it into a smooth dough, the dough should be slightly softer, cover the lid, and put aside to rise to 2 times the size;

The sweet wine is taken out of the refrigerator, and the temperature is relatively low, so the dough takes a long time to ferment, and the volume becomes significantly larger after proofing, with rich honeycomb holes;

Take out the dough that has been awakened and knead it again, the wine-stuffed dough will be more sticky, you can put more dry flour, knead it for a while, the whole process is about 5 minutes, so that the wine-stuffed cake can be made more delicate, and it tastes more chewy.

Sprinkle some more dry flour on the board, take a flour agent, put it on the board, knead the agent, knead it into a circle, press it flat, so that the raw body of the wine cake is ready;

After it is done, put it aside to proofrise to twice the size, and it will be proofed like this;

Preheat the electric baking pan, turn on low heat, do not need to brush the oil, put the wine cake directly, cover the lid and simmer for about 2 minutes, and wait for the bottom to turn it over slightly;

Cover the lid, continue to burn for 2 minutes, turn over several times, press the edge with a spatula, and it can rebound quickly, which means that it is cooked;

The wine cake made in this way has a delicate structure, with a faint aroma of wine, soft but chewy, and has a faint sweetness when you bite into it, which is very delicious;

Summary of the practice of wine-stuffed cakes:

1. Raw materials: 500g of flour, 250g of wine, 50ml of warm water, 5g of yeast, 15g of sugar;

2. The white sugar added to the wine cake is to promote yeast fermentation, because the wine has a sweet taste, so there is no need to add additional sugar, and those who like to eat sweet can add more;

3. When the weather is hot, you can add yeast without yeast, and the wine itself can ferment, and when the weather is cold, you can add yeast to promote fermentation and reduce the production time;