White sugar rice cake(bai tang mi fa gao )

White sugar rice cake

Introduction:

Production steps:

Step 1: 400 grams of brown rice, wash and soak in clean water for 5-6 hours, the water should not exceed the rice

Step 2: into the cooking machine, add water (not over rice) into the rice slurry with fine grains, 2 minutes

Step 3: divide the beaten rice paste into 3 parts, pour 1 part into a small pot and cook the mature rice paste with low heat.

Step 4: mix cooked rice pulp and 1 part of raw rice pulp to form a uniform raw and cooked rice pulp

Step 5: mix the raw and cooked rice slurry

Step 6: add 4G dry yeast to 1 portion of raw rice slurry for fermentation for 20 minutes, pour the mixed raw and cooked rice slurry into the mixture, stir evenly, and conduct secondary fermentation until the volume expands

Step 7: add 15g white sugar to the second fermented rice slurry and stir well.

Step 8: put it into the silicone cake mold and fill it up.

Step 9: after boiling the water in the steamer, put the mold into the drawer (steam the two layers together at the same time) and steam for 25 minutes

Step 10: steamed rice cakes swell very well.

Step 11: cooling

Step 12: demould after cooling, perfect!

Materials required:

Brown rice: 400g

Wolfberry: moderate

Instant dry yeast: 4G

Water: moderate

Soft sugar: 15g

Note: you can't use polished rice to make this kind of rice cake. I made it with polished rice for the first time, but it failed. This time, I bought brown rice (non sticky rice, also called indica rice) to succeed. After beating rice pulp, first add 1 portion of raw pulp and fermentation powder for 20 minutes fermentation, during which cooked rice pulp and raw and cooked mixed rice pulp can be prepared. The second fermentation should be fully expanded.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: sweet

Chinese PinYin : Bai Tang Mi Fa Gao