1. Mix the wine with warm water, then add it into the flour, while adding, stir it into snowflake shape, and then knead it into a smooth dough, cover it with wet cloth and put it in the warm place to ferment to twice the size.
2. Take out and knead the dough, divide it into two equal parts, and then divide it into small dosage forms of equal size.
3. Take a small dosage, knead it round, press it flat, and roll it into a cake shape, which is the original brewed bread. Cover with plastic wrap and wake up for about 30 minutes.
4. Take a small dosage, roll it thin into a pastry, and wrap it with brown sugar or other fillings like bean paste and sesame seeds, and then roll it into a pie shape after closing and pinching, and cover with a fresh-keeping film to wake up for 30 minutes.
5. Heat the pan with a little oil, turn it to a low heat, put in the biscuit, cover and fry until it turns yellow on one side, turn it over and fry until it turns yellow on the other side. Add half a bowl of water, about one-third of the cake, cover and turn it to a medium heat. When the water is dry, open the cover and fry until it turns golden on both sides.
Love tips: 1. If you are worried about the fermentation time of pure wine brewing is too long, you can add a small amount of fermentation powder, I admit I added a little ha. 2. Method of filling with brown sugar: mix brown sugar and flour in the proportion of 4:1. It can also be replaced with any stuffing you like. 3. When wrapping the brown sugar filling, it must be pinched tightly to prevent leakage of filling. 4. When pancakes are baked, make sure the fire is small. My first pot is hot and the color is too deep.