The rice cake tastes particularly dry and slippery. How is it made?

Rice cakes can be steamed in molds. If there is no mold, you don't have to put it in the mold. When making a big rice cake, if you use a mold, don't rush to demould it after it is out of the pot, and then take it off when it is cool. I like to eat sweet cakes when I make them, which can increase the sugar. After the rice is soaked, filter out the water soaked in the rice, add 200g of original yogurt, 2-3 g of Angel Yeast and 50g of white cotton sugar, beat it into mixed slurry with a beater (fine particles are allowed in the slurry, so that the finished product tastes rich), and pour it into a vessel to sober up.

Because the rice paste is thin, the rice cake is suitable for steaming in a container that is not too deep, and the steaming time is longer than that of ordinary cakes, so as to avoid the rice cake falling into the mold too deep or steaming for not enough time. Sugar and yeast were soaked in rice flour with warm water at 40℃ and stirred into cake paste for 65,438 0 hours. Don't overdo it, because it is sour, it will be wrong. Then stir in plastic film for15min, steam in boiling water for 25min, and turn off the fire for 3min. If you like cranberries, you can add cranberries or raisins and black sesame before steaming.

When making this kind of pasta, the fermentation process is of course the key to success. Yeast uses some nutrients in rice slurry for self-proliferation, which will produce a lot of gas in the process. These gases are rice cakes that can be fluffy and soft, and can be poured with water, sugar, yeast and baking powder (baking powder does not contain aluminum).

Brush the cooking oil in the mold or container that needs to be steamed in the pot, then pour the rice slurry and fill it to 70% to 80%. Cover with plastic wrap for the second proofing. When the volume of the rice slurry raised for the second time is obviously increased, it can be steamed and fermented in the pot, then it needs to be stirred and then allowed to stand for 10 minute. After the water is boiled, it can be steamed, usually for 25-30 minutes. Sprinkle a little sesame seeds before cooking and steam for 1 min. This is the most commonly used fermentation source for making rice cakes, and it is also the way with the highest success rate. The function of baking powder is not entirely fermentation, it is to produce gas through the chemical reaction of its own acid-base components when it meets water.