How to Make Double Pieces of Sticky Rice Cake

Ingredients ?

Milk flavor

Yeast 3g

Warm water 30g

Sugar 70g

Milk 250ml

Sticky Rice Flour 125g

Black Tea Flavor

Black Tea Tea Bags 1 sachet

Brown Sugar 70

Milk 250ml

Yeast 3g

Warm water 30ml

Sticky rice flour 125g

Butter can be left out

How to make double sticky rice cake ?

1Sticky rice flour I can only buy this brand, and it is not sticky after making it.2 Red tea bags I also bought at the supermarket

First of all, take two bowls and put 30 grams of warm water in each. Put 30 grams of lukewarm water, add 3 grams of yeast, stir to melt and add 70 grams of brown sugar and white sugar respectively. Let it sit for 5 minutes

Add 250ml of milk to each bowl. Add 125 grams of sticky rice flour while stirring. (Some people think you need to sieve it, but I don't think you need to because it dissolves easily in water. If you're afraid of lumps, wear disposable gloves and mix it by hand. Wear disposable gloves and mix with your hands. (Pinch the lumps)

Tear open the tea bag ? Pour the tea powder into the bowl of rice milk with brown sugar and mix well (you can also soak the tea bag in milk before?). No need to use the dregs of the tea ? I just think a little bit of grain is quite nice)

(The rice milk feels quite thin or runny, it feels like the egg liquid is so thick, right? So if you don't worry about it, it can really be steamed into shape)

Wrap it in plastic wrap and let it ferment for an hour in a warm place. Since I was in a hurry, I put it in water at about 40 degrees.

After one hour, see if there are small bubbles ? I had a lot of bubbles when I made it ? It's like a beer, when you shake it, there's a layer of small bubbles, about 3 millimeters on top

When it's ready, you can stir it. Pass it through a sieve (just pass it through the milk-flavored one, because I had a few bits of yeast that didn't melt, and it didn't look good. The black tea had tea powder in it, so I couldn't pass it through.) Spread the butter (or cooking oil, if you prefer) thinly on the bowl to prevent it from sticking

Steam it over high heat for 25 minutes or so (depending on what you have to do, I'd steam it in an open bowl). I steamed it in a big open bowl, so it was a bit thick. I was worried that it wouldn't be cooked, so I actually steamed it for 30 minutes.) So if it's clean when you stick chopsticks in it, then it's cooked, and for me, it's not. Because of the steam on the surface, there's a paste on the chopsticks when you keep using them? My situation is 1 skin with the back of the spoon lightly patted not stained dry hand touch stained wet hand not stained ? 2 chopsticks inserted into the head first contact skin is stained inserted to the end of the pull out and found that the chopsticks only half of the head stained some

steamed without the need to cover the lid smothered directly out of the cooled to room temperature with a knife rinse water to open the knife cut

Steamed without cover smothered directly out to cool to room temperature with the knife rinsed water to open the cut? I'm not sure if it's a good idea, but I'm sure it's a good idea if it's not a good idea. Then take out the milk girl and the black tea flavor and put them on the other side, and then decorate with a little cherry or a little mint bud.