Rice cake made from leftover rice porridge

The rice cake is no longer traditional, but it still retains the flavor we remember from our childhood! Steamed rice cakes have small, even pores and are soft, sweet and elastic in the mouth. The sweetness of rice wine that is characteristic of rice cakes due to fermentation is the reason why we all love eating rice cakes. Love to eat rice cakes must be collected, do not mix and do not knead, fragrant and fluffy, cool and not hard, to be cooled rice cakes feel better flavor, come on hands to try it!

Materials:

Ordinary rice 520 grams, 240 grams of water, 7 grams of Angie's yeast, 120 grams of Swire's young sugar, 80 grams of plain flour, 8-inch mold with a live bottom. (2 copies)

Traditional rice cake practice:This is the recipe used in the rice

Plastic whisk basin with a deflector groove, the guide liquid does not hang on the wall, the rice amalgamated a few times to see that the water is relatively clear can be. Soak for more than 10 hours, decant the water as much as possible

Pour into the wall-breaker, add 120 grams of water, 3 speeds 1: 30 seconds, beat the rice paste is very fine

Kitchen scales on the material belt weighing, put 3.5 grams of yeast stirred

Put 60 grams of sugar stirred

Put 40 grams of flour, stirred into the rice paste with no dry particles of flour, the consistency of the right

Put the lid on the warmer, and then put it into the warmer, and then put it into the dryer, and then put it into the dryer. p>covered, put in a warm place at 28-30 degrees fermentation, time about 1 hour

Developed to more than double

Rice paste 30 cm away from the bottom of the molds or non-stick containers poured into the molds (molds ahead of time to brush a layer of thin oil)

This time do not need to stir, there are large bubbles with a bamboo stick in the surface of the zigzag, cover and again wake up 30 minutes (if the room temperature is low, it is still a good idea) minutes (if the indoor temperature is low or to put a warm place to wake up), see there is expansion can be on the pot to open the steam

Water boiling in the high heat steaming for 10 minutes after adjusting the medium heat to continue to steam for 10 minutes, simmering for 5 minutes, uncovered is not hot, with a plastic molding knife sticking to the edge of the circle of the good demolding, the bottom of the bottom is also sticking to the scratch

Demolded and turned over a cooler and then cut, the cake porous fine and uniform, look at the cut surface to know the sticky not sticky teeth

The cake is a good choice, but it's a good idea. sticky teeth

cooled to eat the better taste

have rice wine sweet alcohol, tasted the flavor of childhood

Tips: add a small amount of flour to help the rice paste expansion fermentation, the rice cake sugar can not be less, the sweetness of the feeling just right, sugar less flavor will be discounted.