Rice Wine Pudding

Name: Rice Wine Pudding
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 120g Rice wine; 300g Flour; 100g Shimizu; 30g granulated sugar

by Tian Luo girl

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

This is actually a proof of work~ Why do you say that? I posted a brown sugar distilled biscuit before. I used the distilled rice to ferment. A little baking powder was not added. As a result, a netizen insisted that I secretly put the yeast in it. How else can it be published. I have done things well and done a lot of things badly, but I can't lie! Last time I bought rice wine from the supermarket. Well, it might be mixed with yeast. This time let's do it by ourselves, and don't put any yeast in it, and see if it can be distributed! It just happens that there is a little leftover in the rice wine made recently, so let's try it!

Ingredients

120g Rice Wine
300g Flour
100g Shimizu
30g Granulated Sugar

Rice Wine Pudding

1. I didn’t mix all the rice wine I made last time with water. I just mix how much I eat. The rest is just thick, basically all rice. I add 120 grams.

2. Then add 100 grams of water, the fermented koji of rice wine is much slower than the yeast, I added warm water

3. Add 30 grams of granulated sugar. The effect will be better if you add more sugar

4. Then there is 300 grams of flour, ordinary flour will do

5. Just press a bread program, press the stop button before baking, and then continue to put it aside to ferment for 2 hours, and bake for 40 minutes!

Tips:
1. Let me talk about the principle first-why does the bread have holes? It's because there is carbon dioxide in it! All microorganisms can release carbon dioxide during aerobic respiration, not just yeasts! Sugar and carbohydrates (flour) are their food, so of course rice wine can be fermented!
2. Why stop? The rice wine is too feminine, it ferments very slowly, and it is not yeast after all. It is not good to always do this kind of thing that takes mice on behalf of the dog, so the effect of fermentation is really not as good as yeast, don’t have it in the future Sprinkle the yeast on the yeast, don’t beat me if the bread is not well done...
3. One more thing, the koji produces water while breathing, so you will find that it gets thinner and thinner, but it doesn’t matter, you don’t need to add flour, the mash can be steamed even if it is mushy~
4. I'm really cold and don't want to do it. If you don't want to bake, you can ferment it. Pick it out and steam it in the pot~