生產步驟:
1，酒糟，也就是家裏做的米酒，吃最後壹罐底部剩下的白色粘稠液體，取壹大勺。
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2、酒糟，加入面粉，在水中加入鹽，並揉成面團。
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3、濕度適中，如果覺得幹燥，可以少加水再揉。
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4.披上濕毛巾。在20度的室溫下放置6小時。
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5、發酵至兩倍大，邊上少撒點面粉，然後揉至表面光滑細膩。
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6.做饅頭醒發15分鐘。
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7.入蒸鍋蒸20分鐘，斷電5到10分鐘後取出。
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8.成品圖。
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