How is water tower cake made?

The name "water tower cake" may be unfamiliar to many people, but it is a traditional food in Ningbo, and now there are a variety of flavors, of which the osmanthus flavor is the most recommended to try.

Shui Ta Gao is actually a "flavor-enhanced" version of the rice cake, with a soft and elastic texture, sweet and rich taste, and the most unique is with a hint of charming wine, rice and slightly acidic mix of flavors. The most unique feature is the slightly attractive flavor of wine and rice mixed with a slight acidity. However, the water tower cake this kind of food is more time-sensitive, steamed now eat is the most delicious, after the next day to eat it has been a lot of inferior.

So this time we will share the specific method of water tower cake, after learning that you can eat your own delicious water tower cake at any time.

The production method of water tower cake is basically the same as that of rice cake, which goes through the main steps of preparing rice paste, fermenting rice paste, and steaming it in a pot. However, the biggest difference between the water tower cake is that the root of the flavor is in its unique fermentation source, it is not only the use of yeast for fermentation, the production of water tower cake, there is also a thing that can not be separated from the rice wine, which is commonly known as the sweet wine, mash.

Shuitake is unique in its ingredients and fermentation

Shuitake has the same basic principle as any other rice cake, which is to produce gases in the rice syrup through fermentation, and then when steaming, the rice syrup cooks and cures while the gases expand, creating a delicate pore structure similar to a sponge inside the cake, which is the reason for the fluffiness of the cake. This is the reason for the fluffiness.

The making of mizutaki requires not only the liquor in the liqueur, but also the cooked rice in the liqueur, which gives it a fuller flavor and a soft, fluffy texture. In addition, professional merchants not only have their own insistence on the selection of rice, and even for the rice pulp will be fermented three times, in order to steam out to achieve the best taste requirements.

Shuttle cakes, as the "enhanced" version of rice cakes, are more flavorful and sweeter, but they are also slightly more complicated to make. So here's a quick look at the main key points, before we move on to the actual process.

The first point: the key point of selecting ingredients

The right ingredients will make a gourmet food before cooking a large part of the success of the water tower cake, the main ingredients are rice, yeast, wine, sugar and water, which the first three are particularly important.

Rice: the main ingredient of water tower cake rice can choose to use indica rice or high-quality northeastern rice, starch ratio is excellent, the rice flavor is stronger, the steam out of the water tower cake refreshing elasticity, is not easy to stick to the teeth, the appearance of the more natural white some.

Yeast: The positioning of the water tower cake is more inclined to be a kind of pastry, not a staple food, so its taste is more sweet, the amount of sugar is naturally more. So in view of this, the yeast should be selected to resist high sugar varieties, the general common yeast used to steam buns may be inhibited activity, resulting in a lack of fermentation of the rice syrup.

Sake brewing: In fact, in the various simple water tower cake practice, are directly with sweet wine and yeast **** with fermentation, and do not use wine brewing. Although the wine curd can also bring a hint of wine flavor through fermentation, but the flavor is not strong enough, so it is necessary to use the real wine to add, steamed out of the water tower cake is not only stronger flavor, but also more delicate texture elasticity, different from the ordinary rice hair cake.

The second point: the preparation and processing of rice syrup

(1) rice should be soaked in advance

Rice syrup can choose to use sticky rice flour or rice soaked and ground, home if there is a cooking machine or the like, soak the rice and grind the syrup to steam out the results will be better. Rice needs to be soaked at least 5 hours in advance, if the weather is cold, this time to add some, need to soak until the rice grains with a finger pinch on the degree of broken.

(2) Multiple fermentation and stirring

Many elastic, fine-tasting noodles, pastries, and other pasta dishes are often made with multiple kneading and fermentation processes. Through the cycle of fermentation, gas production and expansion, and kneading and venting, the resulting pasta has a better elasticity and texture, which is also applicable to the production of Shui Ta Cake. After fermenting the rice paste to produce gas, it will "grow taller", and then stirred to exhaust, fermented again to produce gas, and stirred again. Repeating this process can accumulate the flavor of fermentation, and also bring a more delicate texture after steaming.