Chinese Food
Rice wine, rice cake
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I miss that when I was a child, the old man was peddling on his bicycle - selling hair and Baba. Selling Baba. What I miss more is the soft and sweet taste in my memory.
Cooking ingredients
Cooking Steps
Step1:Brewed wine (rice wine). It's more fragrant made by ourselves. I bought the dragon's rice wine. The consistency is that you can't see the water clearly. You can see it when you pull it apart.
Step2:Take 400 grams of wine and make it into pulp with a blender. It can be finished in a few seconds.
Step3:150 grams of warm water (the temperature should not exceed 40 degrees, otherwise it will destroy the activity of yeast) and 5 grams of yeast are stirred. Let stand for 3 minutes.
Step4:Mix the glutinous rice flour with the high gluten flour, and slowly add the beaten wine brewing pulp. Stir well and add yeast warm water. Stir until the batter is thick. The falling pattern can be kept for about 10 seconds. I've tried and tested the quantity of water. Like the taste is dry and thick. You can put less water. (the drier the batter, the better the fermentation. The thinner the batter, the worse the fermentation.
Step5:Boil water to about 40 degrees in the pot. Turn off the fire. Put the batter covered with fresh-keeping film in the pot and ferment with residual heat. It can be naturally fermented or fermented in the sun if it is hot in Guangdong. It's not recommended to use the oven. Every time I use the oven to ferment, it's easy to overheat the batter and it will die.) ferment until the batter is twice the original. (the best time is about 10 hours, or overnight
Step6:Add white sugar and stir well (you can also add brown sugar. Make brown sugar cake). The picture above is adding brown sugar. White sugar cake wine is fragrant. Brown sugar cake and brown sugar mask the flavor of rice wine. But my children prefer it.
Step7:Add sugar and ferment for 30 minutes and 1 hour. It can be put into a steamer for rapid fermentation at about 40 ℃.
Step8:Pour the second fermentation batter into the container with a layer of edible oil applied in advance (a small amount of oil is applied for demoulding). Steam over high heat for 12 minutes. Turn off the heat and simmer for 2 minutes. The container mould is large and the steaming time is relatively prolonged. The toothpick should be inserted without adhesion. (it takes about 3040 minutes for a 6-inch cake mold) when the P.S. steams, if the mold is filled with paste, it is easy to produce the effect of laughing like the white sugar cake in the picture. A little emptiness is as complete as a black sugar cake.)
Step9:It is better to demould after cooling. Make more at a time. Steam for a few minutes if you want to eat. Cold food is hard and tastes bad.
Cooking tips:Batter fermentation is the key. Be patient. If you want the wine to taste stronger, you can change the warm water into wine. If you don't eat wine, you can change all the wine into warm water. Try to match it according to the recipe, because it's the best taste I've tried n times. There are skills in making delicious dishes.
