Practice of Hubei rice cake

：

250 grams of rice

Flour100g

50 grams of powdered sugar

Yeast 2 g

condiments

：

Proper amount of black sesame

Lycium barbarum proper amount

Steps of rice cake

：

1.

Soak 250 grams of rice overnight.

2.

After draining, add125g of clean water.

3.

Knock three times

4.

Use small pieces to make rice slurry.

5.

Take half of the rice paste and heat it slightly.

6.

Pour the raw rice slurry into it.

7.

Mix thoroughly.

8.

Add100g of sieved flour.

9.

Stir gently and evenly

10.

Add appropriate amount of cold water and mix well.

1 1.

Add 50g of sugar and 2g of yeast in turn, and stir well.

12.

Pour into an oiled mold, sprinkle with black sesame seeds and put medlar in the middle.

13.

Put it in a pot with hot water, cover it and let it stand for 40 minutes.

14.

Bring the fire to a boil and steam on low heat 15 minutes.

15.

Turn off the fire and simmer for 2 minutes, then serve.

skill

：

I made this rice cake four times at a time. I added rice noodles for the first time. It tastes soft and waxy, but not fluffy. Join for the second time

100 grams of flour, rice cakes taste like steamed bread. No flour was added for the third time, because the water temperature was too high and the fermentation failed. Although I failed many times, I did accumulate a lot of experience and ideas before I finally made a soft and sweet rice cake. Rice is beaten into white rice slurry with black sesame seeds and crimson cranberries. Full and rich, it's really white!