Rice cake
Overview
Last night it suddenly snowed heavily, and the world was completely white. Rice cakes are a sweet memory from my childhood. I remember that it was also winter, and there were chefs walking down the streets selling the soft, steaming rice cakes on their shoulders. Dad likes to eat this the most. As long as someone shouts about selling it, he will definitely stop and buy a few pieces... In the past few years, he has had a bad stomach and rarely eats pasta. Only this fat cake has a soft and fragrant aroma in his heart. Hubei's steamed cakes are made of rice flour (rice flour). Nowadays, the steamed cakes in supermarkets are all made from northern flour cakes. The taste is not as sweet and delicate as rice steamed cakes, and there is a tangy aroma of wine inside. This rice cake is similar to Sichuan's bubble cake and Guangdong's white sugar cake. Many masters on the Internet have made it. However, this cake cannot be made in one go. It pays attention to the consistency of the batter and the fermentation time. All the ones I made before turned into rice paste. Now I finally mastered the trick and the more I make it, the easier it is. Let me show you this cake, which will add a sweet fragrance in winter~
Tags
Ingredients
Steps
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Sweet rice cake
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First, prepare rice flour, sugar, yeast and flour
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Then add water to the rice flour to make rice slurry. Stir the rice slurry evenly and divide it into two parts
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Take a portion of the rice milk and place it in a pan over low heat. Stir until the batter is shiny and becomes a thick paste. Do not leave the pan and stir over low heat. Mine will be lumpy when it dries out, so remember not to stir it too dry`
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Here comes the key. Mix the cooked rice milk into the uncooked rice milk left before, then add flour and sugar. After stirring evenly, when the temperature has cooled down, add yeast and mix well. You can also add some baking powder. It will be softer. I didn’t add it and it tastes good~
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The mixed rice milk is fermented in a warm place. I fermented it in a microwave. Please refer to my log for details. In winter, the weather is cold. It is estimated that it will take 5-6 hours. It depends on the situation. It should be doubled in size
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After it has risen, brush a thin plate with oil, sprinkle with sesame seeds, wrap it in plastic wrap, and poke two holes, and then it is ready to be steamed
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Heat cold water over high heat for 15-20 minutes, then turn to low heat for one minute and turn off the heat
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Don’t rush to take it out after turning off the heat. Let it simmer for three minutes before taking it out to avoid collapse
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After it cools down a bit, the cake will be easy to release from the mold. Place the finished product on a separate white plate. Look, it’s white and plump. It smells like wine
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The steamed rice cakes have fine pores and are delicious but not chewy. If you want the sourness with the aroma of wine, you might as well ferment it for a while. In short, it tastes dense and delicate, and smells fragrant of wine. Haha, I’m here~~
