White and fat milk flavored rice cake(bai bai pang pang de nai xiang mi gao )

White and fat milk flavored rice cake

Introduction:

Production steps:

Step 1: soak the raisins in water. Mix the sticky rice flour and sugar and stir.

Step 2: dissolve the yeast in the warm milk, then pour it into the flour.

Step 3: stir well, cover with plastic film and ferment in a warm place for 1 hour.

Step 4: put the fermented batter into the soft raisins and stir again.

Step 5: pour the batter into the oiled container and sprinkle with black sesame seeds for decoration. Put cold water in the steamer, put the batter in the steamer, do not open fire, and then wake up for 20 minutes.

Step 6: steam in cold water and high heat for 20 minutes, turn off the fire and suffocate for 5 minutes.

Materials required:

Rice flour: 300g

Whole milk: 300g

Sugar: 30g

Yeast: 4G

Raisins: moderate

Note: 1. The ratio of flour and water is 1:12. You can use water instead of milk. 3. According to personal preference, you can add any food you like, such as jujube, wolfberry, etc. 4. Because all rice noodles are used, rice cake tastes slightly powdery.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: sweet

Chinese PinYin : Bai Bai Pang Pang De Nai Xiang Mi Gao