The recipe for making wine cakes

Ingredients and materials

250 grams of regular flour

50g corn starch

120 grams of sweet wine brewed

Appropriate amount of water

1 tablespoon corn oil

2 grams of yeast

20 grams of granulated sugar

The recipe for making wine cakes

1. Prepare a bowl of sweet wine, which can have more soup and fewer grains of rice. It's best to make your own wine, or you can use purchased ones.

2. Put flour, corn starch, sake, corn oil, granulated sugar, and yeast together in a container.

3. Add small amounts of water multiple times while stirring with chopsticks to form a cotton like consistency.

4. Knead it into a smooth dough by hand, cover it with plastic wrap, and let it ferment in a warm place.

5. When the dough has fermented to twice its original size, if the inside of the dough forms a honeycomb shape, it indicates that the fermentation is complete.

6. Take out the dough, knead it evenly and let it exhaust. Divide it into 8-10 equal parts, knead it round, and cover the surface with plastic wrap. Let it sit for 15 minutes.

7. Flatten the dough and roll it into a pancake shape with a rolling pin. Repeat this process for all the dough.

8. Brush a thin layer of oil on the electric pancake pan and heat it up. Put in the pancake blanks and simmer over low heat. I am using a steak machine, and the finished product comes with beautiful patterns.

9. If using a flat bottomed pan, flip the dough over after one side turns golden brown, and then heat the other side to a golden brown color before removing it.

10. A wine cake with Jiangnan characteristics is ready, sweet and soft, with a unique flavor!

Tips

The wine used by everyone is different, so it is necessary to add a small amount of water to the dough in batches. The kneaded dough should be very soft, but it will not feel sticky to the hands. The wine cakes I make do not come with filling. You can wrap them with bean paste, sesame, rose, and brown sugar filling according to your preference, which makes the taste more rich.

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