Wine Stuffed Shell Buns
1.
Prepare the ingredients, my rice wine is like this;
2.
Put rice wine, water, fine sugar, all-purpose flour and yeast in a basin (because the consistency of rice wine is different, the water absorption of flour is different, please reserve an appropriate amount of liquid to prevent the dough from being too soft);
3.
Knead it into a smooth dough (I kneaded it for ten minutes in the third gear of the chef's machine);
4.
After rounding, cover with plastic wrap and ferment to double the size;
5.
Take out the dough and divide it into small pieces of about 70 grams each, and round them separately (I made 19 pieces of this recipe. If you don't finish it, you can freeze it and take it as you like, or you can make it by half);
6.
Take a round dough and roll it into a tongue shape;
7.
Fold it in half and press it into a strip;
8.
Put it on the chopsticks and pinch the bottom;
9.
Turn around and complete each one in turn;
10.
Put cold water in the pot and arrange it on the cage;
11.
Cover the pot and wake up for the second time for about 20 minutes (it’s fine if you feel puffy to the touch);
12.
Turn on the steaming "trowel" function of the electric steamer for about 22 minutes, and simmer for a few minutes after the speed is set, take it out;
13.
Finished picture
14.
Finished picture
15.
Finished picture
16.
Finished picture
Tips:
1) Because rice wine is hairy, the yeast should be less than usual. 2) When kneading the dough, reserve the liquid and add it as appropriate according to the softness and hardness of the dough. 3) The dough must be kneaded until it is smooth and not sticky. 4) The first hair should be twice as big, and the second hair should have the kind of fat looking and empty to the touch, but it must not be over-fermented to avoid sour steamed steamed buns. In short; if you want to do a good job, you must use your brain diligently and do it a few more times, that is, "there is nothing difficult in the world, I'm afraid the people with the heart"!
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