How to make big steamed buns with fermented glutinous rice

We call people who like to eat "foodies". Of course, foodies are loyal to food. While enjoying eating, many foodies also like to praise the people who make these foods, allowing those who make the foods to feel a long-lost pleasure. Today, I will introduce to you the method of making big steamed buns made with fermented glutinous rice, so that you can once again experience and enjoy the joy of success!

1. Knead 250 grams of flour, about 120 milliliters of fermented rice wine and a small spoonful of sugar into dough. After it has fermented to twice its size, add a pinch of baking soda and knead thoroughly. After dividing into small pieces, roll into balls, place them on the steamer and let them rise for another twenty minutes (depending on the temperature, if you want it to rise faster, heat up the water underneath, but the temperature should not be too high), and steam over medium-high heat for fifteen to twenty minutes. After turning off the heat, wait two or three minutes before opening the lid.

The dish of big steamed buns with fermented glutinous rice wine may seem complicated, but if you put your heart into it, you can make it well in just a few tries. In addition, if you give yourself some special care every now and then, your mood will improve and you will naturally be healthier.