Скачать с ютуб 中式甜点界“六边形战士”—甜酒酿 Chinese sweet wine，既能做饮料，又能做甜点，还可以入菜；外面买到的要不太稀，要不菌群活性不高，试试自己做吧～～ в хорошем качестве

中式甜点界“六边形战士”—甜酒酿 Chinese sweet wine，既能做饮料，又能做甜点，还可以入菜；外面买到的要不太稀，要不菌群活性不高，试试自己做吧～～

甜酒酿材料：圆糯米300g，安琪甜酒曲1g，矿泉水1L（冲洗米粒+二次发酵用） 制作流程：圆糯米隔夜浸泡——铺开蒸制40分钟——趁热到处用矿泉水冲洗降温——凉至35度左右拌入酒曲——转移到发酵容器中压实——擀面杖戳洞——35度以下第一次发酵48小时左右——第一次发酵成功后加入300ml矿泉水进行二次发酵24小时——放入冰箱冷藏保存（一周内食用完） 注意点：1、选择正规渠道的高品质圆糯米；2、选用高品质的矿物质水会给酒酿带来独特的风味；3、甜酒曲按照包装说明使用，不同品牌的甜酒曲使用剂量不同；3、蒸糯米时米堆积高度不可高于3厘米，如糯米量较多则延长蒸制时间，以糯米蒸到全部透明偏黄为准；4、糯米一定要凉到35度以下，尝一口觉得温度较低但并不会冰凉最好，宁可温度低一点，温度太高酒曲会被烫死；5、发酵温度30-35度最佳，时间48小时，不可超过72小时；6、一周内吃不完可选择高温蒸熟保持原有风味，但不能再做酒酿冲奶、酒酿馒头等需要菌群活性的食物。 Chinese sweet wine Materials for making ：300g round glutinous rice, 1g Angel sweet wine starter, 1L mineral water (for washing rice grains+secondary fermentation) Production process ：Soak round glutinous rice overnight -- steam it for 40 minutes -- wash it with mineral water everywhere while it is hot -- cool it to about 35 degrees and mix it with Angel sweet wine starter -- transfer it to a fermentation container and compact it -- poke a hole with a rolling pin -- ferment for the first time below 35 degrees for about 48 hours -- add 300 ml of mineral water after the first fermentation is successful and ferment for the second time for 24 hours -- store it in the refrigerator (eat it within a week) Notes: 1. Choose high-quality round glutinous rice from regular channels; 2. The selection of high-quality mineral water will bring unique flavor to the sweet wine; 3. The sweet wine starter shall be used according to the packaging instructions, and the dosage of different brands of sweet wine starter shall be different; 3. When steaming glutinous rice, the pile height of rice shall not be higher than 3cm. If there is a large amount of glutinous rice, the steaming time shall be extended, and the glutinous rice shall be steamed until it is transparent and yellow; 4. Glutinous rice must be cool to below 35 ℃. It is better to taste it at a lower temperature but not cold. It is better to lower the temperature. If the temperature is too high, the starter will be burned to death; 5. The best fermentation temperature is 30-35 ℃, and the fermentation time is 48 hours, not more than 72 hours; 6. If you can't finish eating within a week, you can choose to steam at high temperature to keep the original flavor, but you can't make any food that needs microbial activity, such as fermented milk, steamed bread, etc.