Chinese Food
Rice cake
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As like as two peas as like as two peas, they are soft and sweet. They taste like the same taste as a child. It's a sweet smell of the same age as a child. I didn't know how many times I had wasted my time. I didn't know how many meters I had wasted. Both japonica rice and indica rice can be made, but the taste is different. Because of the glutinous rice, the cake made by japonica rice is soft and glutinous. But the taste of Indica Rice (glutinous rice) is less sticky, which is more soft. Both of them are good for the light sour taste. The first fermentation time is extended, and the fermentation volume is about 4 times of the original volume. Once the towel is opened, you can smell the ground If you don't like the sour taste, you can ferment it to twice as big as the original volume. If the fermentation time is too long, the steamed cake will shrink. There is no beautiful arch
Cooking ingredients
Cooking Steps
Step1:Wash the rice, filter out the water, add 550G water, soak overnight, then beat the rice with water into a fine rice past
Step2:Take 260g rice paste and pour it into the small pot. Turn on the small fire and stir continuously while cookin
Step3:Cook until the rice paste is set and ripe. Turn off the fire immediately and cool down with cold wate
Step4:Add a small amount of the remaining rice paste to the cooked rice paste for many times and stir it evenly. The stirred rice paste is in the shape of thin paste
Step5:Add yeast to 50ml of water to soak. Add sugar to rice paste and stir evenly. The rice paste is ready
Step6:Put the rice paste into the basin, cover with wet towel, and ferment at room temperature (about 30 ℃ in summer
Step7:Rice paste fermented to about 4 times the original volum
Step8:Stir the rice paste evenly. Remove the big bubbles in it. Then repack it in the mould or rice bowl. Put it in the pot. Cover it and continue to wake up for 20 minutes
Step9:Wake up to about twice the size. Put raisins for decoration. While placing the raisins, put the water in the pot, boil over high heat, put on the decorated pastry paste, cover and steam over medium heat for about 20 minutes. My mold is small and the steam time is relatively short. If you use a rice bowl, it will take about 25 minute
Step10:After flameout, simmer in the pot for 3 minutes, then uncover. Avoid shrinkin
Step11:After the cake is completely cool, it can be demoulded. Pull it around with your fingers and take it out easily
Step12:Finished product. Soft and swee
Cooking tips:The amount of water depends on the rice consumption. There will be a small amount of addition and subtraction. There are skills to adjust the amount of water according to the state in the picture to make dishes delicious.
