Fermented Rice Scones

Overview

To be honest, fermented rice scones are one of my favorite pasta dishes. I have tried to come up with a recipe several times, but I always felt it was a little lacking. This time I added 20% corn starch, and the texture was more satisfactory than before. The slightly sweet aroma of wine and the soft heart, my son said; it tastes better than bread! And the production process is very simple. For those who are new to baking and have trouble controlling cakes and breads, we provide an oven test method. As long as you know how to use pan pancakes, you may want to try this oven version of fermented rice cakes. The method is simpler and the taste is more delicate. I hope you will like it as much as me❤️

Tags

• pasta
• home cooking
• breakfast
• all-purpose flour
• clear water
• corn starch
• rice wine
• yeast
• fine sugar
• red pigment
• vegetable oil

Ingredients

Steps

1. 1 Sieve 120 grams of rice wine, add 60 grams of water, 1 gram of yeast and 10 grams of fine sugar and stir evenly (add water to the remaining rice wine and bring to a boil, add a beaten egg liquid to make rice wine egg soup);

   

2. 2 Add 5 grams of vegetable oil, 50 grams of corn starch and 260 grams of plain flour;

   

3. 3 Knead into smooth dough;

   

4. 4 After rounding, cover with plastic wrap and ferment until doubled in size;

   

5. 5 Take it out and divide it into 12 equal parts, roll it into a round shape;

   

6. 6 Put it into the baking pan and let it rise for 15 minutes for the second time. You can also poke a few holes during the proofing to prevent the surface from swelling (later I used chopsticks dipped in some red coloring to dot it);

   

7. 7 Place in the middle rack of the preheated oven at 210 degrees and 200 degrees, and bake for less than 15 minutes;

   

8. 8 Finished product pictures

   

9. 9 Finished product pictures

   

10. 10 Finished product pictures

    

11. 11 Finished product pictures

    

12. 12 I feel so soft inside!