Steamed Buns Leavened with Wine Yeast

One grain of yeast.

Grind finely.

Add the yeast to the glutinous rice porridge and mix evenly, fermenting for several days. In hot weather, it should be kept in the refrigerator to prevent spoilage.

Wait until the porridge becomes clear, all the rice grains float, and a faint smell of alcohol is detected, which means fermentation is complete. Then strain out the rice wine.

Add about 200 grams of flour and mix into a sticky batter, cover with plastic wrap to ferment.

The fermented batter has many bubbles.

Add old dough and 8g of sugar to 600g of flour, knead into a smooth dough, cover with plastic wrap, and let it rise in a warm place.

Ferment the dough until it doubles in size.

Dissolve the alkaline powder in a little water. Take the flour out and place it on the cutting board, add the alkaline water and mix evenly, then roll it into long strips.

Make a cut with a sharp knife and cut into small pieces.

Put it in the basket for the second fermentation.

The fermented steamed bun dough is big and light.

Add an appropriate amount of brown sugar, cover with a lid, and steam over cold water.

After the water comes to a boil, simmer for 15 minutes, then turn off the heat and let it steam for 5 minutes before opening the lid— you'll have a pot of plump, white rice!

Crispy yet chewy.