Making steamed bread with wine is sticky when kneading dough. What is the reason why steamed bread is difficult to poke?

Making steamed bread with wine is sticky when kneading dough. What is the reason why steamed bread is difficult to poke? First, mix the flour with warm water, add a proper amount of rice wine, beat the flour into a flocculent shape, then make a batter that is neither too soft nor too hard, cover it and wake it for 10 minute, then put the flour on the control panel, knead the flour again, and knead the batter continuously for about 10 minute like rubbing clothes until the flour is smooth and smooth, and then you can wait for it to gradually alcoholize until there is flour.

Too much rice wine. Knead a bowl of rice wine and three kilograms of wheat flour into dough, which is a little harder than the dumpling skin. It became much bigger after three hours, but my hands were sticky when I touched them. I added a lot of dry wheat flour or touched my hands, and I added three Jin of wheat flour or touched my hands, but there was no water or I felt very thin. The time to sober up with rice wine depends on the temperature, which is high and alcohol is fast. Put a little less flour in the wine, stir it into a thin paste with chopsticks, and then make it into batter. After standing for a few hours, the total area will be two to three times that of the original. The steamed bread is delicious.

First of all, it depends on whether your wine is taken out of the bottle. If some wine yeast is eliminated, it won't look good. You'd better make your own wine. In the case of kneading dough, the fermentation time should be determined according to the environmental temperature of the season. The indoor temperature should be kept slow in winter and faster in summer. You can't take out the dough right away when you are greedy for time, so a job interview with wine is not acceptable.

The reason why fermented rice noodles can't wake up is probably that you haven't mastered the amount of fermented rice noodles. Generally the ratio of wheat flour to fermented rice flour is 50: 3. Add this amount to wheat flour, and then add water to knead it into a smooth batter. After kneading the noodles, the washbasin should be put into warm water. If the warm water is cold, it can be replaced with warm water, and the fermented rice noodles will be ready in two hours. These two aspects can be paid attention to.