Rice cake(da mi fa gao )

Rice cake

Introduction:

"It suddenly snowed heavily last night, a vast white world. Rice cake is a sweet memory of childhood. I remember that it was also winter when a master walked through the streets carrying the burden to sell pieces of white, soft and steaming rice cake. Dad likes it best. As long as someone yells to sell it, he will stop and buy a few pieces... In recent years, he has a bad stomach and seldom eats pasta. Only this cake is a soft touch in his heart. Hubei's hair cake is made of glutinous rice flour. Now all the hair cakes in the supermarket have become the northern flour cake. The taste is not as sweet and delicate as the rice cake, and there is also the aroma of wine in it. This rice cake is similar to Sichuan Paoba and Guangdong white sugar cake. Many big gods have made it online. But this cake can't be made at one time. We pay attention to the consistency of the batter and the time of fermentation. What we made before is rice batter. Now we have mastered the knack. The more we make it, the easier it is. Let's have a look at this cake and make it more sweet in winter. "

Production steps:

Step 1: sweet rice cake

Step 2: first, prepare rice flour, sugar, yeast and flour

Step 3: then add water to the rice flour to make rice paste, mix the rice paste evenly and divide it into two parts

Step 4: take a portion of the rice paste and place it in a pan. Stir it over low heat until the batter is bright and thick. The batter can't be stirred away from the pan over low heat. When my batter is dry, there will be bumps on the back, so remember not to stir it too dry`

Step 5: the key is to mix the cooked rice paste into the raw rice paste left before, then add flour and sugar, stir well, the temperature is cool, put yeast, mix well, you can also put some baking powder, oh, it will be more soft, I did not put the taste is very good~

Step 6: put the mixed rice slurry into a warm place for fermentation. I ferment it in a microwave oven. See my diary for details. It's cold in winter. It's estimated that it will take 5-6 hours. Depending on the situation, double the size

Step 7: after the hair is done, go to a thinner plate, brush oil, sprinkle sesame seeds, wrap it in plastic wrap, prick two holes, and then prepare to steam

Step 8: heat the fire with cold water for 15-20 minutes, turn the fire down for one minute, and turn off the fire

Step 9: don't rush to take it out after turning off the fire. First, take it out after three minutes to avoid collapse

Step 10: after a little cold, the cake is easy to demould. Put the finished product on another white plate. Look, it's white and fat. It smells like wine

Step 11: the steamed rice cake has fine pores, which is delicious without teeth. If you want to have the sour taste of wine, you might as well ferment it for a while. In short, it tastes dense and delicate, and smells delicious. Ha ha, I'm on the move~~

Materials required:

Sticky rice flour: right amount

Yeast: right amount

Sugar: right amount

Flour: right amount

Note: ① flour and baking powder play the role of muscle, especially the flour must be put, about a quarter of the rice flour, you can put a little more as appropriate. ② the consistency of rice paste is very important, if it is too thin, it can not be steamed out. Be careful to change the rice paste. ③ ferment until it is twice as large, it will be very sour if it is too fat, and it can not be steamed again if it is not good. ④ it is suggested to put fresh-keeping film on the plate before steaming Steam, so as not to let the steam fall into the basin and turn the cooked rice flour into rice paste. 5. Finally, after steaming, simmer for a few minutes. Otherwise, as soon as the air pressure difference is opened, the cake will collapse, which is the same as steamed bun~

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Da Mi Fa Gao