Soft cake with sweet wine(xiang tian jiu niang ruan bing )

Soft cake with sweet wine

Introduction:

"Half glutinous rice wine, fried into cakes. Add a little baking powder, you can make the cake become a little loose, not so real. Fried cake, soft, waxy, sticky. Just out of the pot, while hot to eat, the taste is the most soft sweet glutinous. When it's cool, the glutinous rice's viscosity plays a role, and the cake shrinks, weakening the loose taste. Even if it's eaten by microwave heating, it's difficult to restore the taste just out of the pot. At this time, it becomes a glutinous, sticky soft cake, only sweet as before

Production steps:

Step 1: Materials

Step 2: pour the sugar and rice grains into a large bowl

Step 3: mix well

Step 4: mix the flour and baking powder and sift into a bowl

Step 5: stir slightly and pour in water

Step 6: make a thick paste

Step 7: heat the pan, add the right amount of batter and spread it out

Step 8: fry the bottom yellow, turn over and fry the other side

Step 9: both sides golden, out of the pot, cool

Materials required:

Wine rice: 300g

Medium gluten powder: 200g

Fine granulated sugar: 110g

Baking powder: 1.5 TSP

Water: 120g

Note: the water content should be adjusted according to the water content of the rice grains. Use a non stick pan to fry until you don't need to apply oil at the bottom of the pan. The fried cakes should be spread out to cool and then stacked to avoid adhesion

Production difficulty: simple

Technology: decocting

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Xiang Tian Jiu Niang Ruan Bing