Milk rice cake(niu nai mi gao )

Milk rice cake

Introduction:

"The white sugar rice cake, the fermented one, has never been to the point. The rest of the rice flour, according to the operation of muffin batter steamed out. There is not much rice flour. Add the last little self-made flour to make up for it. Muffin's recipe to reduce oil. Because rice cakes usually don't add eggs. There is no way to know whether there is oil, but oil can make the taste moist, plus no harm. The fluffy effect of baking powder is very good. The steamed rice cake has a big mouth and looks very gratifying. However, fluffy enough, the taste is a little bit dry, more oil will improve, but the heat will also go up. There is no yeast fermentation process, and there is no sour taste of rice cake

Production steps:

Step 1: Materials

Step 2: pour milk, oil and sugar into a bowl,

Step 3: stir until sugar dissolves

Step 4: mix sticky rice flour, self-made flour and baking powder, and sieve into a bowl

Step 5: mix well

Step 6: load into the mold, 2 / 3 full

Step 7: put it in a boiling water pan and steam over high heat for 10-15 minutes

Step 8: cook thoroughly and turn off the engine

Step 9: take out the pot and demould

Materials required:

Sticky rice noodles: 50g

Autogenous powder: 5g

Milk: 60g

Corn oil: 5g

Fine granulated sugar: 10g

Baking powder: 1 / 2 teaspoon

Note: the self-made flour is not needed. The steaming time of sticky rice flour should be adjusted according to the size and number of rice cakes. It's easier to demould with silicone mold

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: sweet

Chinese PinYin : Niu Nai Mi Gao